The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-08-25

breeze have full sweep through the
rooms for a day or two. Then there
will be no offensive smell, and the fur
niture may be used with perfect safety,
so far as danger from fire is concerned.
Carpet Trade Review.
WITH FRIED FISH OR PORK.
Here is something very nice to eat
with fried fish or pork. Take a few
common crackers aud split, then dip in
milk just enough to soften clear through,
roll in Indian meal and brown the same
as fish. When they are nicely Drowned
spread on little butter and season
with salt and pepper.
DREAMED CORN.
Open can of sweet corn, put it in a
stewpan on back of the stove, cook
slowly, but do not boil, season with
salt and pie nty of butter and add cup
of warm sweet cream five minutes be-
fore you are ready to use. Serve in in
dividual dishes.
A SUMNER DESSERT.
Line well-buttered china mo Id or
basin with strips of sponge or made ira
cake cut to fit exactly, then fill it up
with any kind of delicate stewed fruit.
Cover this with round of the cake cut
to fit the mold or basin, place plate on
it with weight on it and stand it in a
cold place or on ice till next day, then
serve with whipped cream. A palmer
form of this is made by using bread
crumbs instead of cake, when plums,
apples and blackberries, or blackberries
alone, can be used, and when finished
serve with custard. This last is capital
and favorite with the young folks.
STEAMED BERRY PUDDING.
For the batter use four cups of
flour, cupful of milk, a cupful
of sugar, two eggs, two tablespoon
fuls of melted butter, four teaspoon
fuls of baking powder, teaspoon.
full of salt, and stir into this fruit to
taste, Pour into buttered pan and
steam one and one-half hours. For
the sauce, cupful of sugar, one-half
cupful of butter and two tablespoonfuls
of cornstarch wet with Geld water. Add
boiling water, place it over the fire till
it boils and flavor to taste.
ICED SOUP.
This is simply very good strong con-
somme or clear soup, which is stood on
ice till ice cold, though not necessarily
frozen, some finely shred parsley or any
pretty garnish being added lightly as it
is sent to table, small Jumps of we'll
washed ice being also placed in the tu-
reen to keep it cool. Consomme must
weakens it somewhat.
RECIPES.
Raspberry Pyramid-Crush a quart
of raspberries with quart of sugar,
beat the whites of six eggs very stiff,
mix with the raspberries, and pile high
on glass dish. Serve with whipped
cream.
Beef Heart-Boil beef heart in salt
ed water until tender; make dressing
of light bread soaked in the water in
which the heart was cooked; season
with butter, sage and pepper; fill the
heart and bake few moments.
Cafe au Lait-One pint very strong
made coffee, fresh and hot; one pint
of boiling milk. Pour the coffee eff
the grounds through fine strainer
into the table coffee-pot. Add the
milk and keep hot for five minutes be-
fore serving.
Graham Bread-One cup of sour
milk, three table spoonfuls of molasses,
one teaspoonful of soda. Make the
batter little thicker than for griddle
cakes, using one-third corn meal and
twothirds graham flour. Bake slowly
until it will not stick to a straw.
Salmon GU Toast-Flake the fish,
season with pepper and salt; heat it
with a little milk or cream. Have
ready some slices of toasted bread; dip
them quickly into some hot milk; place
on hot dish; spread with butter and
pour over them the heated fish.
Egg Salad-Boil nice fresh eggs; re-
move the shell and cut in halves; mash
the yolks with little butter; slice the
whites; place layer of the yolks in
salad bowl, then a layer of the sliced
whites; sprinkle With salt and pepper,
and pour over some good vinegar.
Spinach on Toast-Boil three heads
of spinach until quite tender, in two
quarts of well sailed water. Drain off
the water, and put the spinach in
large bowl with one hard-boiled egg,
and saltspoonful of black pepper. Chop
all together, add a tablespoonful OF
butter, and lay on small rounds of hot
buttered toast.
Scrambled Eggs.-Boil a cup of
milk with an ounce of butter, little
salt and pepper and a large spoonful of
finely cut parsley. Break into this ten
eggs and stir until they are set. Place
some crackers, which have been but
tered and soaked in hot milk, into
deep dish and turn the eggs over them.
A nice breakfast dish.
Spanish Steak-Take round or flank
of steak, put in dripping pan, slice
enough onions TO cover and partly cook
them in little water; drain and spread
on steak; spread one-half can of to-
matoes on top of onions, season well
with salt and pepper, then sprinkle
N -.