Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-10-27

A permanent original and copyrighted
feature. Please send any sdgges-
lions or recipes to our special
editor, addressed
GOOD COOKERY.
MENU FOR A LUNCHEON OR PLAIN
DINNER.
BY Mrs. Mary j. Lincoln.
tCoryright)
Celery Soup.
Croutons. olives or Pickles.
Halibut "A Ia Conant.
Parisicnnc Potatoes.
Spaghetti a la Miancse.
Stewcd Figs with Cream.
WATERS. Coffee
This menu as ii stands is suitable for
luncheon or dinner on Friday, but by
simply emitting the fish and substituting
veal outlets, chicken croqucts or a lamb
chop. 1t viii answer for any day. Serve
the spaghetti as a course by itself. When
moro substantial luncheon is desired
s'rNc the fish course as given, then the
spaghetti, and then a course of chops or
other meat garnished with peas or Drus-
s,ls sprouts. or omit the spaghetti and
serve salad with waters after the meat,
and serve sponge cake with the figs.
CELERY soup.
ono cup of the outer stalks Of celery.
washed and cut fine. II stronger flavor
BE- desired use one pint of the celery. Add
one pint of cold water. and simmer until
very tender. Mash I'm the liquor and rub
the pulp through PURGE strain"r. Add
one pint of milk. and when boiling thick
on with two tablespoons flour cooked in
Two tablespoons of not butter and made
into a thick batter with some of the hot
liquid. Season with salt and pepper and
strain into the hot tureen. Serve with
croutons.
CROUTONS.
! Cut a'hte bread into half-inch slices. but
/ ter each side thnly. cut into cubes, and
brown in oven, or in a pan over ire.
PARIsIENNE POTATOES.
! With cutter cut large potatoes into
balls. Ike marbles. Cook slowly in boil
ing sailed water about ten minutes. or
/ until YOU can pierce them easily with =
fine skewcr without breaking them.
/ Drain and shake carefully until dry.
/ Pour over them one tablespoon Of butter.
melted, and roll about until all are but
tered sprinkle with salt, pepper and
minced parsley
HALGBUT A LA CONANT.
A slice NJ halibut from the lower part
cut one inch thick SCrapc the skin and
wipe with clean wet cloth. Season with
at ana pepper; lay it in pan and
spread over the top surface one table
spoon each Of butter and -four crcamed
| together. Cut two thin slices of fat salt
pork into narrow strips and lay them
! diagonally across the top. Bake about
twenty minutes. or it may be broilcd I'M
der the gas flame. Lay 1t diagonaly
across not platter and pour white
sauce in the lower right corner and ar
rarEe mound of Parisicnne potatoes in
the upper left corner. Garnish with par
sl'y and lemon points,
SPAGHETTI A LA MGLANESE.
Plunge the ends of n dozen long sticks
of spaghetti into rapidly boiling sailed
water, and as thew soften bend and coil
them IN the water without breaking Boil
until tender, pour cold water through it
60 keep 1t from sticking together, turn
back into the kettle and rehcat. Fry one
tablespoon chopped onion in one table
spt on butter add one rounded tablespoon
full -four, one-halt teaspoon salt and one
saltspoon pepper. When we'll mixed add
gradually one cup and a half Of strained
tomato Swc"ten the tomato with salt
spoon of soda. II too acid Pour the sauce
on the spaghetti ana when well mixed
turn out on platter and sprinkle one
iolth to one-half cup grated cheese over
the top. or serve the cheese on Il grDaratn
dish, lest all should not care for it.
STEWED FIGS WITH CREAM.
Select the whole figs. such "a usually
come in bags. Wash thom, cover with cold
water and let them soal: until well
swollen ana plump. Then heat gradually
and simmc" unt!l very tender skim III IN
out and boil the syrup down until thick
STRAIN it over the iiCs and serve with
plain cream, or garnsh with thick
whipped cream.
SPONGE CAKE.
Peat the whites Of three eggs very
stiff. and turn them onto one cup of pow
derod sugar and beat ten minutes Beat
the yolks till light and creamy. add one
teaspoon vanilla and stir them into the
whites. Mix in quickly one cup siftcd
pastry -four, with oue-half teaspoon
baking powder, then add two tablespoons
boiling water Turn it into Il creased and
Toured pan. sift powdered sugar over the
top and pour on a little cream with a
teaspoon, just enough to moistcn the
sugar. Bake about half an hour Turn
out on cake cooler and when ready to
serve cut through the crust only and
tear apart The mostencd sugar gives 4
crust smoothing like that OF macaroons.
DINNER COFFEE.
Put four tablespoons Of fine ground cof-
fee into the top of "A biEgn, or into a
strainer coffee pot and pour three cups
boiling water through 1t. When all has
drippcd through pour the liquid coffee out
and again pour it through the grounds
Strain it INFO a kettle that fits over AN
alcohol lamp and send it to table. Light
the lamp and let thc coffee Just boil up
once. Serve with block sugar and without
cream, unless especially desired, Enough
for six people.