Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-04-13
ONE DAYS BILL OF FARE.

BREAKFAsT-Baked Apples and cream
Elllllcd Piss Feet. Mashed Potatoes.
Griddle Cakes. Coffee.
DlNNER-Mdcaroni Soup Roast Beef
Caper Sauce Potatoes. Turnps. Let
tucc Salad. CuCumbcrs. Orange Pud-
ding. Cream Pie. Coffee.
SrPPER-Ba!:cd Goldfish. Hot Rolls.
Chocolate Pudding. Marble Cake.
Cookies. Tea
CREAM PIE.
one quart OF milk, one cupful of sugar.
Noks Of six eggs, three tablespoonful of
flour. Boil until th!ckencd. stirring con-
stantly. Flavor with vanilla. Have rich
pastry already baked in deep pie plates.
Fill with the cream mixture and bake.
Make a meringuc Of the whites and some
SUGAR, pour over the pie, and set in oven
again to brown.
ORANGE PUDDING.
Peel four oranges, slice them, and lay in
dish, strcw one cupful of sugar over
them and set away for an hour Make n
Custarl of one pint of milk scalling hot,
the yolEs of three eggs, two tablespoons
luis of sugar one tablespoonful of Hour,
or corn starch, and flavoring to suit taste.
Pour this over the oranges while hot Beat
the whites Of the eggs stiff, with a table
spoonful Of sugar. Frost the pudding and
brown it delicately. Serve warm.
BAKED GOLDFISH
Soak the Goldfish all day, then put IN a
kettle cover tightly and simmer gently
until t'rder then pick to pieces and M III
fine Have ready some fresh boiled pota-
toes, mashed; to one cup of fish a Id two
cups of potato seasoned mix we'll tC-
Ecther and bake until brown. Serve with
sauce Of drawn butter. into which has
been cut M two h1 -boilp1
CHOCOLATE PUDDING.
One quart Of milk, one egg. four level
tahlcspoonfuls of corn starch. six table
spoOnfuls of sugar, three tablespoonful
of grated chocolate. Heat the milk to
boiling point dissolve the corn starch in
Il little cold milk. stirring it free from
Jumps. then add the grated chocolate,
beaten egg and sugar ana after mixing
thoroughly, add to the boiling milk and
stir until it become like soft custard.
Remove from the stove and let cool Fla
ror with vanilla. Serve cold with cream
MARBLE CAKE.
Beat the whites of four eggs stiff; cream
together two cups of sugar and ono cup
IF butter, one cup of sweet milk. three
fupS of flour, two tablespoonfuls of cream
tartar and one of soda, or three teaspoon
,uls of baking powder. When these are
ahe dough and mix with two tables poor
fuls of grated chocolate, grated very Iino
end moistcncd with two taboSpoonfus
of sweet milk. When this is Well-bcdten,
put in Il well-huttered pan first a snoon-
TIl Of the light dough, and then one of the
chocolate dough. In this way fill the pan.
This Will make a large loaf, and is very
nice and will keep well.
COOKIES.
one and onc-half cups of sugar, one
heapirg cup of butter well stirred to-
gether, one cup of Currants washed and
dried, two cEpS we'll beaten, one teaspoon
rul of soda dissolved in three Tablespoons
fuls of milk one tablespoonful of ground
cloves, one teaspoonful of cinnamon. Mix
H littl" lard with flour. roll thin and
sprinkle with white sugar before baking.
DROPPED COOKIES.
Ono-half cup Of butter, ono cup sugar
two-thrds of a cupful of sweet milk one
rg-, two teaspoonfuls baking powder, two
and half cups of flour. Drop with a
spoon and put a raisn in the centre. Bake
quickly a light brown.
ELLIS B1rTiI II CLAY