Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-03-09
a SIMPLE MENU.

OBy Mrs. Emma c. Jefferson)
BI;EA KFAST-Oranges and Bananas
Fai,uose Cream and Sugar. Soft Boiled
Eggs on Buttcred Toast Frizzled Beet.
Dreamed Potatoes Coffee
DINNER Cream of Potato Soup. Cream
cd Eggs. Cranberry Sause. Boiled
Beets Cream Pufs. Nuts. Dates. Figs.
Raisins.
SUPPER-Egg Salad. Parker House Rolls.
Plum Sauce. Sponge Cake. Angel Cake.
FOR EGGS
At this season of the year eggs arc be
ginning to he plenty and cheaper, and
this menu is prepared with reference to
that fact, many of the recipes requiring
scvera, eggs
FRIZILED BEEF.
Use thinly-shaVed dried beef. Have a
frying pan hot enough to melt tho butter
quickly. Drop in good-sizod piece of but
ter and when melted add as much of the
shaved beef as required, and stir in the
hot butter till all curled up; scatter over
the eggs on the toast or serve on a dish
separately.
DREAMED POTATOES.
One pint Of chopped cod boiled pota-
toes stirred into a cream sauce made from
one pint of rich milk heated boiling hot
to which add one tablespoonful of -four
wet in little cold milk and large piece Of
butter. Salt to taste. Heat up slowly for
ten or fifteen minutes, pour out into dish,
and place pieces of butter and slight
sprnkimg of pepper on the top.
CREAM OF POTATO SOUP.
Cream soups are now much in favor on
many dinner tables, and can be prepared
from any vegetable at hand-but potatoes
and mt tat 1
soup is a 5 generally liked as any. The fol-
lowing INGREDIENTS will he required.
One quart sliced raw potatoes, one egg
(yok), one quart water (boiling), one
tablespoonful chopped parsley, one pint of
milk. Salt to taste. one tablespoon but-
ter two tablespoonful -four. Boil the pota-
toes in the water cooking very slowly,
till soft This should take two hours. The
water will then be reduced one-half. Mash
the potatoes IN the water and strain, when
there should be one pint of It. Add the
milk and return to the fire. Rub the but
ter and -four together adding a little milk
and stirring until perfectly smooth, and
add to the soup when boiling. STIR
until creamy, adding salt to taste.
Place the yolk of the egg and tho
chopped parsley in the tureen, turn in the
hot soup, stir gently and serve at once.
The same mode of cooking may be fol-
lowed IN making other cream soups OF
carrots, turnlps, celery or parsnps.
DREAMED EGGS.
Boil six fresh eggs fully five minutes
and let stand till cold. Make a cream sauce
same as for creamed potatoes, using
rich cream instead Of milk Slice
/ the eggs when cold into the bottom OF
the serving dish. and pour over the hot
cream sauce. Good with baked or boiled
! potatoes
DREAMED PUFFS.
Eight eggs. one-half pound of butter
three pounds of -four, one pint warm
water STIR the butter into the water and
bring to boil. Then stir quickly the -four
into the boiling butter and water, and as
soon as smooth remove from the fire and
pour into a cool dish. Let stand until cool
Beat the eggs very light and stir into this
coo,ed paste. first the yolks, then the
whites. Drop in spoonfuls on buttered pa
per or a shallow pan. and bake in &
moderately hot oven. Drop far apart, a:
the batter spreads.
CREAM FOR FILLING.
One uart milk two cups sugar, foul
tabicspOonfuls cornstarch, two eggs, We
the cornstarch with enough of the mill
to make a smooth paste Heat the rest Of
the milk till it just bois. Beat tho eggs
add the sugar and cornstarch to these
and gradually add to the boiling milk
stirring all the time till smooth and thick
Add a piece of butter and set aside e
cool, then flavor. Split the puffs by pass
ing a sharp knife lightly around the edges
and fill with the cooled cream This nevel
fails to give satisfactory results.
EGG SALAD.
Botl fresh eggs eight or ten minutes, lie
cool. Cut them up when cold in small
pieces. and measure. Use an equal guam
tty of shredded lettuce or chopped celery
or chopped, uncookcd cabbage, St
together and mix with a cream sala'
dressing made as follows: Two well-beatei
eggs Mix together one teaspoontul sugar
one-quarter teaspoonful salt, one-quarte
teaspoonlul mustard. and stir into tn
beaten egg. Then add three tablespoonful
vinegar and beat well, and, lastly, on
tablespoonful of cream and beat again
Place the bowl IN hot water on the stove
and stir until about the thickness O
cream. 1t may take about five minutes
Cool and mix with the egg and vegetabl
Just before serving.
EMMA G. JEFFERSON.
Al