Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-04-03

loaned it to me without hesitation. He
said ut the time he gave it TO me that he
was lending this to me, and that he had no
recollection of ever having done such
thing before, but that he would do it for
me. Well, that has taken all the remain
ing property had.
HOME TOPICS.
Prunes.
Prunes are 50 often cooked haphazard
that they are not reished 1t is well to
have q definite recipe for them, as they are
necessarily often used for the children's
tea when richer preserves are excluded.
Put one pound of prunes in a stewpan
with water enough to cover them, Il large
cup of sugar, three cloves and a stick of
cinnamon simmer until the fruit is quite
soft.
Bakers Nolasses Cook :.
Two cups of good molasses, one cup of
buttermilli, one cup OF shortening, one
half cup Of sugar, two teaspOOufuls OF sal
cratus one teaopoonful of ginger and Gin
nlmon. Mix at night, roll ont on your
moulding board in the morning, cut in
squares with knife just before baking
wash the top of each cookie with one egg
beaten with Tablespoonful of mousses.
A New Bed Cover.
The latest novelty in bed furnishings is
an outside cover made by joining two
white goatskin rugs and lining it with
bright flannel or satin, having pink
edge, which may match in color the pill
low shams.
The French Overall.
1t is a little singular that we who love
French fashions so much have not adopt
a1 "a IlI,n I hnt Ia
children wear. 1t covers the entire frock,
having long sleeves. and is not at all ugly.
a child at play may be made presentable
in moment by simply slipping off the
overall the frock and pinafore being
thus protected, are of course perfectly
fresh.
Roasting IA Chicken.
When roasting chicken or small fowl
there is danger of the legs browning or be
coming too hard to be eaten. To avoid
this, take strips of cloth, dip them into Il
little melted lard, and wind them around
the legs. Remove them in time to allow
the chicken to brown delicately.
A Nice Omelette.
Beat two eggs very light, add a cup of
milk, two tablespoonfuls of finely chopped
boiled ham, heaping teaspoonful of
onion and one of parsley, both minced
Mix well and pour into hot frying-pan
in which piece of butter has been melt
ed and let it fry delicate brown.
Apple Tarts.
Pare, quarter and boil in half cup of
water ten large, tart apples beat until
smooth add three beaten eggs, one graf
ed lemon, half cup of butter, one and
Qpe-half cups of sugar beat all together !;
Inc patty pans with Il puff paste and fill :;
bake in hot oven five minutes.
Buttered Apples.
Peel and core the apples. Take slices
of stale bread quarter of an inch thick
and then cut them in round pieces about
the size of the apple, with a paste-cutter.
Butter each piece, place an apple upon it,
and fill the hole in the apple with sugar,
putting piece of butter the size of u
hazel-nut ontop Place the apples and
bread in buttered baking pan, and set it
in moderate oven When half done fill
the hole again with sugar, add n pinch of
cinnamon, put butter on the top rs before,
and bake until done; serve warm. When
done the apples may be glazed with apple
Jelly and put back in the oven for two
minutes this improves the looks of the
dish
Beefsteak Pie.
A good beefsteak pie is made of two
pounds of steak and one calf's kidney, one
small onion and four SprigS of parsley
finely chopped one teaspOOutul of Thyme,
marjoram and celery with white pep
per and salt to taste. Mix the seasoning
together. Cut the steak and kidney in
small pieces. Line Il well-buttered dish
with paste put in layer of meat sprin-
kle with the seasoning then another lay
er of meat and seasoning until all is used.
Cover the top with paste, glaze with milk,
and bake in Il moderate oven for IN hour
and a half.
Fig Pudding.
One-half pound good dried figs, washed
wiped and minced two cups fine dry
bread crumbs, three eggs, one-half cup
beef suet,, powdered two scant cups
sweet milk one-half cup white sugar,
little salt one-fourth teaspoonful baking
powder, dissolved in hot water and stirred
into milk. Soak the crumbs in milk, add
eggs beaten light, with sugar, salt. suet
and figs. Beat three minutes, put in but
tered mould with tight top, set in boiling
water with weight on cover to prevent
mould from upsetting, and boil three
| hours.
Cream Cake.
! A comparatively inexpensive cream cake