Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-10
GOOD
COOKERY.
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GOOD COOKERY.
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SHORT TALK ON DESSERT.

SHORT TALK ON DESSEhl.
We nave been for several months con-
sidering soups. fish and meats and 1t may
be we'll in this letter to move one step
further just for varicty's sake. If for no
other reason, and glance at tho dessert,
or as French cooks term them. the
sweet dishes" Coming last as they do
these dishes must always be attractive
20 the taste and IL pc ssible to the eye. y
man who has done justice to the previous
dishes YOU have set before him Is quite
apt TO ask to he excused from turther
eating To use u common expression, ne
Is FUN" of good things and his appetite
needs to be tempted.
Pies, buildings and ices are used Tor
this purpose, the former being eaten
more generally in New England than in
any other part of the world. 1t would
therefore be prcsumptuous for me TO tell
you how to make pie. and | will content
myself with a suggestion o. two regarding
Its CONT ination with other dishes.
WuYm apple pie and lee cream is COM
binatiun you will find popular. Place on
the piece Of pie n medium order of tho
cream and serve promptly. Both pie ana
cream will disappear to the evident salts
faction of your guest. Here is another
wrinkle that finds favor with those VINO
love cheese. Cover an apple or meat pie
with a thin layer of mild cheese. set IN
the oven and when the p!e is warm
enough to serve the cheese Will nave
melted. making frCstng that is most
Ia'atabic.
If ven must have budding at an un-
expected moment you desire Il recipe that
l. easy and quick of preparation. The lud-
ding that Is quickest made is given the
namc of Minute pudding Every house
wife Knows how to make 1t by the use
of cornstlrCh, hut | want to s.Nc you n
receipt that requires no cornstarch II is
r, ,,,I, lt,4 arth N nf n
Measure out enc quart of milk. MIN
one mint of flour with II half spoonful
Of salt. and make it into smooth batter
with part Of this milk, ard nut the re-
rnindcr Of the milk on to boil in but
tered saucepan. Beat two eggs very hsht'
stir them into tn" paste ana beat vel
When the milk lC!.s add the other mix
turc and stir rapidly until 1t is as thick
rs mush Serve Immediately with cream
Bwcctcned and favored to taste.
Another pudding easily and quickly
made is the baked apple Pudding tha'
every housewife knows how to make. Let
me suggest that in serving it you try ice
cream as II sauce vanilla is the better
favor for this use. Following these sweet
dishes a good dinner should always have
CRACKERS and cheese and black coffee.
That is banquet style" you will prob
ably say. but does that make the course
any the less desirable? You desire Il
make your table ATTRACTIVE u Nuul ""H
band and to guests, and the addition
suggest is neither costly nor laborious. II
Is also capable of considerable variety
Serve some butter or soft cracKei'
toasted with mild cheese some day anc
see If your labor Is wasted Another DAY
try n combination of hard crackers anc
ported cheese. and when you have leisure
"a combination of cheese made IN tni'
way: Mash together equal parts of Roche
fort and mild cream or Ncuchate
cheese and when we'll mixed and creamy
add "a few drons of tobasco sauce. Serve
with hot crack ,rs.
Rc sure your coffee is served hot
Warm coffee Is an abomination.
These are but few hints for closing vi
your dinner, but If adopted will please
and that is your desire as we'll as mine.
Louis Role.