Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-17
GOOD
COOKERY.
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GOOD COOKERY.

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SUNDAY AND MONDAY MENUS.
BY Mrs. Mary j. Lincoln
(Copylighted)
BREAKFAST-Coffcc Fish Cakes. Boiled
Legs. Brown Bread. Bacon. Sliced
Green Tomato Pickle.
Dmner-Crcam of Onion Soup. wal
crs. Braised Beef. Drowned Potatoes.
Spaghetti Celery. Apple Saia1. WATERS.
Cheese. Coffee.
SUPPER-Cocoa. Nut Sandwiches. Sponge
Cake. Strawberries (canncd)
BKEAKFAST-Coffec quick Cereal Cod
fish Omet. French Toast. Apple Sauce.
DINNER-Baked Beans. Canned Corn
Fritters. Brown Bread Bars. Deep
Apple Pie. with Cream.
SUPPER OR Aforementioned Meat
Gold or warmed over IN gravy. Baked
Potatoes. Bread. Canned Peaches. IcI
or Cocoa.
These menus for Sunday and Monday
are arranged with special reference TO
making the work easy for washing day,
Boil more than enough potato and hsh
for Sundays fish cakes, and Monday
morning cook the remainder IN not bacon
fat and when brown fold like an omlet.
cut the hard boiled eggs in halNes
lengthwise. lay one on c0ch hsh cake
and garnsh with crisp curly bacon. rue
brown bread prepared on Saturday may
be steamed for Sundays breakfast, Gnd
what is left may be cut into narrow
snips or bars and Drowned in the oven
for the dinner Monday Baked beans. the
usual Saturday night supper dish
at this season. and the praised meat VIII
stYVc also for Monday.
Cream of Onion Soup-Pccl and slice
four onions. sCald and drain. CoNcr win
boiling water and simmer till very SOFT.
Mash through = vegetable stratnor udd
one cup of milk and heat again COOK
one tablespoon flour in one tablespoon
butter and gradually add the liquid from
the onion till smooth ana thin enough 10
pour into the soup. Season win on" ''a-
spoon salt and one saltspoon black pepper.
Icat one egg. add one cup cream ma
stir i'm quickly as 1t is taken from the fire.
l}raiscd Bctf-Four pounds neet from
the lower round; trim, wipe ana rub wen
with salt. pepper and flour. Fry two
sliced onions in pork fat or drlpplhSS
draw them to ono side of the granite pan
and brown the meat all over, adding more
fat If needed. Put two skcwers under the
meat. and nearly cover with boiling
water. Add one teaspoon mixed here's
tied i'm a bit of cheese cloth, and onc-aall
cup sliced carrot and turnlp. Cover close
ly adding "A weight Oh the cover II loose
and cook in moderate oven folr hours
basting frequently. Turn the meat ovel
after two hours ana at the last let the
water boil down to one pint. Nhcn ten
der take IN the meat remove tn" fat and
herbs, thicken with two tablespoons i.oi
IaStC, aUd more seasoning II ne'u'N, 'h'
one tablespoon lemon juice. Cook ter
minutes and pour over the meat Have
the potatoes boiled and peeled, place then
on a tin I'm the oven and haste with q
little of the fat from the meat, unit
brown.
Celery and Apple Salad-Onc cup oacf
of celery and apple sliced thin. Season
with salt and mosten with a mayonnais'
or boiled dressing. Pile 1t in GLASS disl
and garnish with the tips of the celery
and some thin crescents Of impaired bright
red apples.
Nut SandwiChcs-Chop or grind the nuts
fine, and mix them to paste with cream
ed butter; add salt to tate and spreac
on thin slices of bread. Put two together
trim and cut into trianGles or marrow
strips.
TO Remove Iron Rust-keep n bottle o
strong solution of oXalic acid plant.
labelled Poison" in a handy place TO
l'so on washing day. Gather up the clotl
round the SPOT of rust and dip the spo
in cold water then in the acid and thei
in rapidly boiling water, holding it II
the steam Il few minutes. If the spot doe
not quickly disappear, repeat the process
The steam seems to be necessary with tn
acid. Then rinse thoroughly.