Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1897-02-26
FARMERS HAVE
THEIR DAY.
The State Board of Agriculture

Hold Their "ROuud-up" Meeting In
Brattleboro---LRrge Audiences Hear
Helpful Talks on Many subjects.
The meeting of the state board of agri-
culture, held at Grange hall this week by
invitation of Protective grange, was open
ed Tuesday evening with the illustrated
cooking lecture given by Miss Anna Bar
rows of Boston. An audience was present
which filled every available seat and stand
ing room was in demand. The meeting
was called to order by Victor L. Spear, the
secretary of the board, and Geo. w. Pierce
was elected chairman of the institute D.
T. Perry sang an original welcome song
with chorus accompaniment. In the alb
sence of p. S. Eames o. T. Ware gave the
formal address of welcome Rev. l.. D.
Temple gave short address on physical
culture" which was followed by a piano
solo by Mrs. Erma Higley of West Brat
tleboro. Miss Barrows was then intro
duced. Miss Barrows presided at at ordi
nary kitchen table placed near the front of
the stage. An Aladdin oven, the well
known domestic invention of Edward At
kinson of Boston, in which large Roches-
ter lamp furnished all the required heat,
stood near at one corner of the stage. An
Son was also used as needed. Miss Bar
rows, who presented a comely appearance
in cooks white cap, apron and sleeves,
at once entered upon the practical work of
her lecture, which was upon bread and
meat, with several side dishes introduced
by way of illustration.
The mixing of the bread was the first
operation, and 1t was surprise to many
of her hearers to see the work of mixing,
raising and baking of bread and rolls com
pleted during the time occupied by her
lecture. To complete the bread making
during this short time two cakes of yeast
were used in place of quarter cake which
would be sufficient if the bread were to be
set to rise over night. Miss Barrows ex-
planned that any possible deleterious effects
of so much yeast were removed by thorough
ly baking the bread. Bread baked in a
narrow tin, she said, was better than when
baked in a wider one because in narrow
tin it is sure to be thoroughly baked. To
raise the bread properly it should be kept
at an even temperature.
The bread making well under way the
lecturer took up the subject of meats, with
remarks upon the general rules in market
ing The different cuts of the meat were
shown by diagrams. The meats increase
in cost, she said, from the neck toward
the loin, and decrease from the loin toward
the feet. A practical illustration of the
way to make palatable the cheaper or
tougher cuts was given in the use of a
slice of round steak, which was cut into
sections. These sections were dredged
with -four, pepper and salt, and scared in
pan with small portion of fat. A gravy
was then made, the meat was placed in it
and the whole was baked in the oven, pro-
ducing tender, paltabe beef outlet, which
was pronounced "good" when passed
among the audience. The general principles
of meat cooking were stated. When it is
desirable to extract the juices of the meat,
as in making beef tea the meat is cut into
small pieces and cooked very slowly.
When it is desired to retain the juices in
the meat, as in roast, large, compact
piece is used
In the intervals of bread making, meat
cooking and general talk upon foods and
their nutritive qualities, Miss Barrows pro-
duced a creamy rice pudding cabbage
salad, meat pie with tomato sauce, Dutch
apple pudding with sauce, potato soup and
an omlet. "However she could do it, in
this space of time, with her lecture going
steadily on all the while, was what no
woman in the audience could make out.
But it was probably a case where practice
makes perfect. The different dishes were
passed among the audience and every man
declared that they tasted "Just like what
my mother used to make" Miss Barrows
answered several questions which were
asked by her hearers. For the benefit of
those who neglected to carry pencil and
paper these receipts used by Miss Barrows
in preparing her several dishes are given:
Creamy rice pudding-Use the proper
ton of one tablespoon uncooked rice, one
tablespoon sugar, one cup milk, little salt
and spice. A handful of raisins is an i'm
provement. Stir occasionally while baking.
Cabbage salad-Scald one cup milk; add
one beaten egg or yolks of two; cook like
soft custard; mix one teaspoon each of
sugar, salt and mustard speck of cayenne;
melt one tablespoon butter, stir in one
tablespoon -four and the seasoning. Add
one-half cup vinegar and cook till thick
and smooth; beat this mixture with Gus
tard and pour over cabbage.
Meat pie-Boil one cup rice in boiling
water until soft; beat one egg and stir into
the rice and line deep pudding mould
with it. Chop cold chicken or cold boiled
mutton and mix with tomato sauce. Put
this mixture into the mould and cover with
rice. Put little butter OH top and bake
in oven one-half to one hour. Tomato
sauce is made in this way: Put one round
ing tablespoon each of butter and -four in
saucepan, when hot pour in one and one
half cups strained tomato, season with salt
and pepper. Mix one-half of this with the
cold meat and pour the rest on the pie
when served.
Dutch apple cake-One pint flour, one
half teaspoon salt, two teaspoons baking
powder, one egg, one cup milk, one table
spoon melted butter. Put this mixture in
pan and slice apples and press the sharp
edge into the dough. Sprinkle two table
spoons sugar mixed with little cinnamon
over the top. Bake till apple is soft.
Sauce for same One cup sugar, one
tablespoon -four, one pint water, one table
spoon butter. Stir flour and sugar to-
gether, pour on water and let it thicken.
Stir in butter and the grated rnd and juice
of lemon.
Potato soup-One cup boiled potato
which has been put through a ricer, one
pint of milk, teaspoon of butter and -four,
one-half teaspoon celery salt. A little
onion juice for flavor if you wish. Cook
the flour and butter together add the
milk, then potato and seasoning.
Egg omlet-Two eggs beaten separately,
two tablespoons milk, little salt and pep
per.