davidaulloa/AmericanStories huggingface dataset:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
CHITTENDEN COUNTY.
WINOOSKI.

A pretty though simple wedding was
Monday afternoon at ST.
Stephens church, when Mr.. Edward p.
McGrath and Mss Minnie f., daughter
of Mr.. and Mrs. Frank II. Rice, were
joined in bonds of wedock in the pres
ence of large company of friends. The
ceremony was performed at o'clock by
Rev. j. Il. Whitaker Mr.. John Burke
acted rs best man and the bridesmaid was
Miss Margaret Stanley of Burlington,
The bride was attired in brown and car
ried white carnations. After the wedding
the party repaired to the brides home on
Centre street. where a supper was served.
Many costly and beautiful gifts were re-
ceved by the young couple. They have
engaged rooms on East Allen street.
Among those from out of town who came
to attend the wedding were Charles Rice
o. Johnson and James Rice of Northfield'
MILTON.
The dwelling house Of Mrs. V. o. Crown
had a narrow escape from fire last We'd
ncsday evening. The hog pen and granary
were discovered to be on fire early In the
evening and but for the timely efforts of
noiEhbors the house would have gone as
the ell part of it caught at one time. As
it was, the loss is serious as all their
grain was burned, together with their
sap buckets, some OF the farming tools,
died Wednesday morning after a week S
illness with erysipelas in the face. Her
funeral was held from the house on FRI
day. Rev. q. Graves oificated. The in
torment was at Georgia Plains-MrS. A.
Il. Sturges spent part OF the week visit
ing friends in St. Albans.-Rev. l. T. John
son, the evangelist has recovered and
went to Johnson "Wednesday. From there
he will go to his homo and rest for n while
until his next Ccment.-Dr l.. j. Dix
on is gaining slowly ana is able to he out.
Mr. and Mrs. O. G. Phelps and Miss ella
Phelps are slowly gaining III. II. Fuller
has an attack of the grip.-Bennie, the
little son of W. r. Parmclee, has been
The reunion and roll call at the Con-
grcgational church Saturday passed IF
very pleasantly and there was a good at
tendance considering that there are sc
many sick in the 'paIish,-Miss Ella Hor'
rick of Burlington spent Saturday al
home.-Mr and Mrs. Jesse Wimble have a
new daughter at their home.-H. II. Fuller
is recovering from an attack OF the grip
Postmaster Field and wife are gaining
Miss Hattie Rogers has recovered from ar
attack of the grip.-Miss Mary Tobin OF
Swanton is to give recital consisting OF
readings, pantomime and artistic statue
posing at High School hall on Friday
evening.--H. A. Brush was called to Fair
fax last Saturday by the illness Of his
father, DR.. Brush. Mrs. Harley Lamb ha:
been visiting her sister, Mrs. lSdwart
Blair Col. II, o. Clark and wife were If
town Monday,--F, j, Smith and Mis-,
Anna Paige attended the Masonic ball II
CONTINUED ON 9Th Page)
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
QUEEN OF PCDDINGS.

One and one hail cups of sugar, two
cups fine. dry bread crumbs, five eggs, one
of butter, flavor with vanil-
la, rose water or lemon, as preferred; one
quart rich milk. and one half cup jelly or
jam Rub the butter into one cup Of tho
sugar. beat the yolks CT the eggs vel y
lightly and stir these together to a cream,
the bread crumbs soaked in the milk come
next. then the seasoning. Bake this in a
well-buttered pudding dish Ga large one
that it may be but two-thirds fulD until
the custard is set, then take it out, spread
over with jelly or jam; cover this with a
meringue made of the whipped whites and
half cup of sugar, put back in the oven,
and bake unit. delicate golden color. Eat
cold, with cream. In berry season it IS
nice to substitute berries in place of jelly.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
VERMONT LOCAL NEWS,
CONTINUED from LIST page.)


proving from the mumps.- George Derby
is bettcr.-Mrs. Jane Bean is slowly inn
proving Earl Bean Ia able to be out
again-Luther Brooks has finished his
lumber Job for the international PAPER
communicates. Angie G. Lamb is in
Randolph caring for her brother, Nelson
Brown. who is sick with the grlp.-Dr. w.
D. Huntington of Rochester Is gaining -
Martha Briggs returned to her work at
the Logan House in Middlebury last week
Mrs. A. II. Ford IL recovering slowly
from the grip.-Frank Petty's teams are
hauling logs for Nelson Bier-Eugcne
+. Briggs has sold his farm at Derby line.
opu-nrJ.
nv, r.., 49,, ro,. .,
was a decided success, about 100 couples
being present.-Mrs. Gadona died Tuesday
morning, February John Hays of East
Shorcham was buried Tuesday morning,
February Z, from ST. Mary's church The
funeral services were conducted by Rev
N. @. II. Doron.-An installation of Of
ficcrs will be held at the lodge of Good
Tcmplars March /, Wednesday even
ing. Louis Benson is Chief Templar for
this quarter--The revival meetings are
very largely attended and much interest
is shown.
wEYBRIDGE.
Mr.. and Mrs. NJ. e. Sprague have re-
turned from several weeks stay in
Swanton.-Mr. and Mrs. Joseph Huestis
of Ticondcroga, y. Y, spent last Satur-
day and Sunday with their nephew, Rev.
K. l.. Thompson.-Mrs Robert Warner
and daughter, Miss Nellie, came UP from
Fitchburg, Mass, last week, to attend the
funeral of Mrs. Ewin Carpenter. Mrs
Warner will remain n few weeks with her
daughter, Mrs. l.. G. Sturtevant.-John
Shaw met with an accident while travel
ing in Dorset last week His horse, fright
ened by the cars, became unmanagable
and ran away One horse was so badly
injured it had to be sent home by rail
Mr.. Shaw was uniniured.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
ITALIAN CHEES L.

Chop one pound of veal. one and half
pounds of caf's liver and half a pound OF
ham, all knocked. Before Chopping the
liver, cover 1t with boiling water for FIVE
minutes and dry il. Add two tablespOonfuls
chopped parsley, one teaspoonfu of salt,
half teaspoonful pcpper, dash OF cayen-
ne, half a teaspoonful of powdered sage.
and one small grated onion. Mix well.
Grease plain mould well with butter
press the meat tightly into it, cover and
steam or boil three hours when the lid is
removed, YOU will find that the meat has
shrunk leaving an inch of space partly
filled with LIQUID, carefully remove this
liquid, put ii into a saucepan on the fire,
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
PFGGYs PRACTICAL FRATTTE.
Choice Recipes From Many Sources and
Of Acknowledged Worth.
JELLY OF SNOW.

Wash thoroughly four tablespoonfuls
of rice and put in double boiler with two
quarts of boiling water; cook slowly, with
out stirring, until the rice is tender; drain
off what water remains. and each grain
should be found seperate and whole; set
one side t. cool Soak one-quarter of a
box Of gelatine in water enough to cover
it, for one hour. then pour over it n half
pint of sugar Stand the dish containing
the gelatine mixture in pan of boiling
water and stir until the gelatine and SUI
gar are entirely dissolved. Then turn the
mixture into the cooked rice and thoro-
ughly mix, Whip one pint of cream as
lightly as possible with the cold rice and
gelatne. Flavor, and pour into a mould
that has been wet IN cold water. Set on
the ice Until il becomes thoroughly cold
and set. When ready 20 serve. turn out
on fiat dish and pour preserved straw
berries or CherrleS around II.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
SALMON LOAF.

One pound canned salmon, strained and
chopped fine tsave the liquor, four table,
spoonfuls soft butter, one half Teaspoons
full salt, two of minced parsley. ono salt
spoonful of pepper, beat four eggs well,
add one half cup fine bread crumbs. mix
all we'll and steam in battered mould
one hour tset the mould in pan with Wa
ter in it, and steam in the oven). Sauce
To one Tablespoonful melted butter, adt
one of cornstarch pinch of cayenne
pepper, and one Of mace, one cup of hot
milk and the strained liquor poured slow
ly on hutter and cornstarch, add egg if
dpcire1
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
CELERY SOEP

Five heads celery. one pint Of good soup
stock, three pints water, one-half pint
cream, or rich milk. Cut the celery into
inch lengths put on with the water and
cook until tender. Take out the celery
and rub through a sieve Add TO the soup
stock and cook slowly one-half hour.
Heat the cream and stir into it one table,
spoonful flour rubbed into one tablespoon
full of butter; cook I'VE minutes. Pour IN
to the celery, let it get very hot, but not
boil and serve at once.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
VERMONT MARKETS.

NcrgenncS, Feb. 4.
There was a very fair amount of prod
uce received in market to-day. The price
of butter seems to move downward, while
eggs are gaining n triie. These prices
are quoted: Butter, 10 to 16 cents; eggs,
16 to IS cents; chickens, 10 to l3 cents;
fowls. to 10 cents; hogs, live weight, 3h
cents pork, to AZ cents; beef, live
weight, 3ii to cents; beef, dressed, 3 to y
cents; veal calves, live weight, to W.
cents veal calves, dressed, to cents;
sheep, live weight, cents; mutton, to s
cents; hay, $500 to $500 a ton.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
The Weekly Free Press

Gives So columns every
week for a year Sl.OO. Nc
other paper in Vermont can
say this; no other paper
gives so much news as the
FREE PRESS.
You have a neighbOr who does
not take the FREE PRESS
possibly he bOrrOws your
cOpy-send us his name and
We will send him q sample
copy Of the best Weekly
paper in Vermont, 96 col
umns OF news a week, 81
year.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
RICE JACKS.

One cup Of soft boiled rice, put through
a sieve add pint of milk and three eggs:
stir in -four sufficient for a batter: fry on
a we'll heated griddle, like griddle cakes;
butter each one while hot, and sprinkle
over with sugar and CRATE on a little nut
meg. Serve hot.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
SCALLOPED VEAL.

Mnce cold veal; boil an onion in milk,
strain. butter a baking dish; alternate
layers of bread crumbs and veal, season
with butter. pepper and salt. Let the last
layer DE crumbs. Pour the milk over; add
water or soup stock to make quite moist.
Cover and bake for half an hour remove
cover and brown.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
BARBECUED HAM.

Slice cold boiled ham and fry in its own
fat Remove the slices into another dish
and keep hot while there is added to the
fat a teaspoonful Of white sugar. little
pepper and a tcaspoonful of made mus
tard and three tablespoonfuls of vinegar.
Let this boil up once, and pour over the
ham. Serve hot
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
FANCY ROAST OYSTERS.

Cook one pint oysters in a double boiler.
with one tables poonful butter. their own
liquor, salt and pepper until their edges
frill; dip slices of toast in hot sailed Wa
ter, and cover thiclily with the cooked
oysters Tho softened toast can be butt
tered if desired
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09

TIMOTHY sEED-Prime, s2.42ls.
POIlK-s1O. Goa 1905.
LARD $1,000 h.62i2.
SHORT RIBS-Sd75n49
sHOULDLRS. dry saited (boxed)-s42s
0437lf.
SIDES-Short clear, $5.O50515.
%HtSkEY- Dist,lers' finished goods
per gal, sips; n w. Rye, sl.1G.
SUGAR-Cut loaf at $50. graduated at
$500.
on the produce exchange to-day butter
was firm: creameries, 1l019,ac; daries, II
ml7c. Eggs, steady: fresh. 17M17hc.
Choosc. steadv. creamerics 9alM11C.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09

add TO II one-fourth of box Of gelatine
(Which should have been covered with
cold water and soaked half an hour,) and
sufficient water to fiji the space and cover
the meat Stir until the gcatine is dis
solved, add salt and pepper to taste, pour
back into the mould around the Cheese
and set away to cool. Turn out Of the
mould, when cold. and cut in thin slices.
If properly made the meat should be en-
cased IN jelly.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
SEA MOSS BLANC NANCE.

Put half a handful of sea moss and half
a cup of white sugar into a pint of milk.
Let the milk scald slowly for fifteen min
utes (usng a double boiler. and then boil
it till it begins to thicken. Add n half tea
spoonful of salt and one Of vanilla when
removed from the fire and strain the
whole through d coarse strainer and
serve cold.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
NEW YORK LIVE STOCK MARKET.
Now York. Feb. s.

New York Feb. S.-BEEVES-Recelp
1888; demand fair: about steady for all
grades. Steers. s45oa5,9o oxen and stays,
$3.3Gu4S so; bulls. $3.01t4 90: COWS, $3.50 100.
Cable steady. Shipments, IA cattle, 80 sheep
and 400 quarters Of beef.
CALVES Receipts, 1872; veals steady 10
&c higher; barn yard and fed calves bare
ly steady. Vcals, So. 0ld925 tops, $3.50; fed
calves, 81 90; warnings S275n3.25; South
ern calves, 1851.
SHEEP and LAMBS-Receipts,, 6s62
Moderately active; sheep steady; good
lambs firm; others steady. Sheep S2ooQ
40; common TO prime lambs $5.ou co.
mainly :5,2Nl5.J.
HOGS-Receipts. 6T2. Firm at s4coG
425
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
ROAD WILL BE SOLD.

The ten days allowed from the date
Of the decree Of foreclosure in the
matter of the Central Vermont railroad
for the redeeming OF the property having
expired Monday, the railroad will now
lass to its public sale. 1t was announced
in open court by Attorney Wilds that there
was no expectation that the property
would be redeemed.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
MEAT PIE.

One cup cold chopped meat, one small on
ion finely chopped Cor one teaspoonful on-
ion iuicel salt and pepper to taste, one
half cup gravy, or soup stock, put into n
deep dish. Cover with mashed potatoes,
and bake twenty minutes in q hot oven.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
ESCALLOPED ONIONS.

Cut up onions in thin slices, place in a
dish with alternate layers OF onions AMI
cracker crumbs: between each layer put
butter, pepper and salt. pour milk over
them, and bake light brown; a shallow
dish is preferable for baking them, as
they cook more evenly.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
G. A. lfarbor.

New St. Louis flour, Sj.2j per barrel;
Mchigan's best, $500; spring patents and
Minnesota patents, $500. Buckwheat, 1
cents & pound, rye -four. cents. Maple
sugar. "A cents a pound; maple syrup. sl.00
per gallon. GRADUATED sugar is 6
cents pound or +, pounds for 800; coffee
A, cents: light brown. cents; loaf and
pulverized cents. New White Clover
honey, 10 cents pound; cabbage, cents;
potatoes. 1Sc Il peck; hcets &c a bunch
popcorn. &c "A pound; curly lettuce, SC a
head; lettuce, 10c; oyster plant, 1tc bunch;
celery. to 10 cents bunch
squash, cents a pound; sweet potatoes,
cents a pound.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
SAIERkR AIT

To about two pounds OF fresh pork, add
two quarts sauer-kraut, and cover with
cold water cook until tender. which re-
quires one and a half hours, when done
take out the pork and thicken the kraut
with a grated raw potato.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
FRUITS.
n ". Jones.

Bananas. 25 to 40 cents per dozen;
oranges. so to GO cents; lemons 30 to 40
cents; figs % to 80 cents; dates 10 cents
per pound citron, 20 to & cents per pound !,
olives IS cents per quart, and l0cts to 81. 80
per bottle: evaporated apples. Ia cents;
peaches. 10 to 20 cts: apricots. IL to 10 cts:
raspberries, % cents per pound; nuts, as
sorted, 1jc apples. ~ to 90 cts peck;
cranberries 10 to 1912 cts ut; prunes l0to
Is cts a pound: nectarines. 10 cents a
pound grapes, % to Soc n basket
apples, $50 to 500 per barrel, 40
To a
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
CHICAGO PRODUCE MARKET.

Chicago, FEB, g.
The leading futures closed as follows:
WHEAT-May, 72%c; July, IL
CORN May, 367sS7c; July, %@s"S1a 90;
GATS-May, 2s9sa2slac July, 26Hsc.
LARD-May, s577ia; July. s5ai4; Sept,
RIBs-May, s5O7ia; July. 517ia; Sept.
$3.50.
Cash quotations were as follows:
FLOUR-Market duh and neglected VIM
ter straights. So ipGis3. CO.. clear, $500 40;
spring special brands. $4.20; hard patents.
IS 60n3,70 soft, SO 40a3,5o; straights. 3,10lg
s.. 30; bakers. s.. 5Od go,
WHEAT-No. 2 spring, 66d70lac; No. 8,
spring, 6ld7Oc; No. red. Tic.
CoRS-No $aac NO; wXb eiliow5 o; 2SGI$6c
No. 3 white. 29a4uSAc.
RYE-No. ., 55iac.
BARLEY-No. 2, i2m51c.
FLANSGED-No. l. sii hla0ll5c; N. w.
S11Sai,
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
nOian Brothers.

Dairy butter, % to 25 cents pound;
creamery butter, "a to 81 cents; plain
cheese 10 cents pound; sage cheese, is
cents; eggs, % to rs cents Il dozen. Fancy
cheese Il to IL cts a pound, sage CHEESE IS
g. cents to S1.00 each. according TO size:
Roqucfort cheese, 80 cents a pound; Eng
lisa dairy 80 cents; Edam. 90 cents to S.0)
each; Neufchatel, 6 cents a packages:
Cheddar cheese. IS cents a pound; Amer-
can club house cheese. 80 and 40 cents per
Jar; McLaren's Imperial cheese, 80 and 500
per Jar; Switzer cheese s. cents a pound.
Philadelphia cream cheese, % cents each.
MILK cents a quart; pure Jersey cream,
40 cents a quart.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
THE BURLINGTON MARKETS.
Local Retail Markets.

VUs
Flour Is a little higher. Other prices re-
main the same. The 10 lowing quotations
are furnished by some of Burlington
merchants:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09


passive poncy' ana that the Fliplnos
nav come 10 peheVe thnt we are AFRAID
OIL mem General wood arrives un-
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''"Ne no st'ehpt To recover lost ground
soncA,o' interviewed on MS way
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Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
CLUBBING LIST.
lie Free Press and Other Periodicals at

The Free Press and Other Periodicals at
Low Rates to One Address.
We have completed arrangements where-
by the Weekly FREE PRESS can be OBJ.
tanned in combination with other leading
periodicals. at low rates. To prevent un-
necessary correspondence we will state
thai after the subscription has begun no.
tice of a change of address. or anything
concerning Inc receipt of the other period
ical should be sent directly TO the Office of
that periodical Tho Weekly FREE PRESS
and any one of the following periodicals
will be sent to any one address for one
year at the prices annexed:
The clubbing price on the Boston Jour-
nal is for VERMONT SUBSCRIBERS
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
EUTrER AND CHEESE MARKET.

Boston, Feb. 8,
BUTTER-Is steady; Northern, 2Oi3c;
@2lc; Western, loA@9olac; imitation, 1il2@
l5c ladies', l3U13l2c.
CHEESI;-Steady; Northern, 1oA0llc;
Western. 10la4114c
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
HAY, GRAIN AND FEED.
Jones Il Isham.

Hay, sass per ton; baled. $1O6sl2; oats,
&C to A. bushel; beans. H.4Gd$1.75 a BUSH
ell; spring rye. 70 cents a bushel: buck
wheat, SO to Is cents a bushel: peas,
500 a bushel; corn, So TO 90 cents a bushel;
mddlings, SIS to $50 a ton, bran, sig. 30 o SIS
per ton. corn meal, SIS to Sl9 a ton; No.
provender. s21 a tom No. provender, $40 a
ton; baled shavings, 80 cents a bale; baled
rye straw $l2 per ton.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-09
BENNINGTON.

Bennington was represented in the hat
tie at Manila Saturday and sunday 10y
Arthur Carpenter, a corporal in the First
Wyoming. and Robert Nichols, private
in the First Idaho.