Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-07-13
SUBSTITUTES FOR SOUP.


There appeared recently III tneSe cor
unhs u'S9er'atl"h up"h S'ulS ~, ~
weather IrtcuonS W'r' gwen lor mus
Ing those Which Would most Temp 'l' aI-
petite ana least strain the digestion our
ing the hcatvu term
AS the torfld daNs continue hoWcN'''
our s'omachs loathe oven 'h'' 'i'"', ''i
On hroths' lced reunion we can cu'ule.
put we reel that the not soup Perlo" Vi
hSernlheSs IS AT an rnu lor tue p''Sc'''
Even II hlShlN SCASoh.u' II So MS i" .''H
instead oi stimulate the jauV' "pPtu'''
hnd tf we nave hesuh II nral WIN SUPP
We reel 'la' we ucSlie mourning
NOW Is the ume' un'h' 20 So'N ''i u"-
fututes tor soup lneSe mus w fS'i,
lhlue S'lnu"'Hs "'" "o' u.'''e U,
,,,e,r ,oi'as mo zost from tho annette,
nnd We are looking for something to 'lFe
Il an edge. The saNonrN Is tine th'NE' 'tNH
although such titles as canapcS' cr""''"9'
or bouchees may sound rather HI"rnll'-'
the dishes themselves are really less t,'u-
III" 10 prepare than most soups. lh''r
very appearance is appctlzinF, il they are
swell made and prettily served on White
napkin, ana surrounded 10y crisp parsley
ar cress or garnishod with nasturtium
leaves ana blossoms.
Ih' SaNNutN must nov DC SV'Ntu j" Ia
qu'n, t.'S aS VA. :, T.. ,,n, intondcd
to satisfy the auictitc. but to stimulate
It to the point where one will he able. with
some enjoyment, to eat the hot roast or
boiled that seems inevitable even in tropi-
ral weather All III, titianS. except NeEr-
tarians are agreed that TO keep up tho
strength oil inc WORKER '.t'"'u '', .,,,',''
rnodil,. dicnst,,i hot than cold.
81 tho roast of beef or Of lamb or Of
,..l ,,.l..s Ire ,tnn.urancn aCcOnpanir1
I, a etimuIus TO the palatc in the shape of
rorsa-radish or mint or curry sauce EVon
MIN these it's cousumution is often more
~ foss n nm crfort The effort will need
70 he less strenuous. however, and the
task Of eating will ho lightencd If a sharp
IT S'Ny".H "lir,'N' '''''
p'o'' "e
OYSTER COCKTAILS.
For civ Of these nroyide thirty small
,,sters Make a sauco hv mixing toeoth-
,Lia..,,,,,,,,,,l oa.b Of lomon-ilIicp
and tomato cntsup. a teasroonfu Of
Snrearadish. n pi-ch each Of salt and c1y-
,,,,, r,..,,,,.,r aud siv drons Of Toha SEQ
rauce Have all very cold, and the cock
tlli or care, ,',o we're IN Zach and
49, ~" ,, oc,,.ll,- bctwoen tbom
slN."e ,'' 80 ,o,,,,,, ~ ',,t, nm ton Of the
lay " S''0' VI '''''''' 80
c"ON'"''
ANClioNA CRoOi'NS'
Cut whit, bread into thrte-inch tri-
,uplos and fly them in butter to a pa IL
hrou.u' Drain and spread each lightly
with anchovy paste and on TINS laY
la o.,., ,,o,d
fN' W
BOCCliEl+S DE JAMl1oN'
Mako French dressing by mixing 2
balfteasnoonful Of salt. a saltspoonful ol
nenncr three tanlespoonfuls of salad oil
n,d one tahl,spoonfuls of vinegar. Whei
mis- il we'll blended. din into it crisp let.
1uce leaves Law them on plate auj
rlacn on each a very thin slice of colo
boiled ham.
MCSHRooMS oN io@9i
Peel and broil fresh mushrooms sprea,
them with butter dust with salt and pep
nrr and serve them on rounds of toast
or Won may cut the mushrooms in quar-
tors, nut them in a double boiler with
TABLESPOONFUL of butter ana cook unit
tender. They may be seasoned to tast
and poured, sauce and all. on rounds o