Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-06-12

BREAkFASI.
Strawberries.
Matted Breakfast Food.
Broiled Shad. Watercress.
Potato Cakes.
Sour-milk Pancakes, Maple Syrup.
DINNER.
Little Neck Clam Broth.
Radishes Black Olives.
Mock Duck Mashed Potatoes.
Dreamed Turnips.
Lettuce Salad.
Camembert Cheese. Waters
Cherry Pie.
Black Coffee.
SUPPER.
Veal Loaf.
Bean and Onion Salad.
Brown Bread and Butter.
Currants. Angel Cake
In the crazy "shack' on the frontier the
little farmhouse on the prairie. the squat
and ugly new brick house of the prosperous
young ranchcr, the modest fiat the more
ambitious apartment, the pretty cottage
and the brownstone front alike. the same
old story is just now being repeated,
1.-TWO souls with but single thought
two hearts that beat as one, are nndinR
TO their surprise that the same thought
is subject to various interpretations, ana
even if hearts beat alike. there may he a
wide divergence in the requirements OF the
stomach.
And lust here, sad TO say. lies the rock
on which the first matrimonial bump
usually takes place. If John has ever
.bached' in his life, If he has been given
to camping yachting, If he knows a
thing about the manipulation OF the email
ing-dish or how to make chowder OF
salad or broil a steak, he takes airs &C
Cordinely and never wearies i'll dilating on
his marvellous culinary successes. IL ne
has no experience of his own to ran pack
upon he is reasonably certain to swear ny
the ''dishes mother used to make while
Mary not to be outdone, feels that she
must maintain the culinary traditions OF
her family John wants his beef well done;
mo raw beef for him." Mary likes hers
rare
John wants bacon for breakfast go days
IN the year Mary don't care for 1t at all
John don't like salads when olive oil is
used Mary dotes on it. John likes his po'
tatoes fried. Mary hers creamed. Mary
don't care for much sugar in her PIE ana
puddings. John wants them cloying sweet
Now, who gives in? Both, ii is to be hoped
Bear and forbear' should be the legend
inscribed over the Intel of each door
through which the bride and groom make
entrance to the new dwelling. III Mary IL
diplomatic she will let John vaunt his cul
inary achievements as much as he pleases
She will endeavor to remember his specia
tastes in dishes, and cater to it as much as
she can without making herself slave u
caprice. II John is wise he will member
that Mary is still young; that her expert
ence has probably been limited. but tina
by courtesy the field is hers. If she does
well commend heartily. If there are mis-
takes pass them lightly by and never
never criticise them before others. Every
days successive failures will bring wisdom
I'm their wake. We all have to learI
through our own experience.
Meanwhile be patient, loving thoughtful
considerable.
So shall the days bring peace and 10,
and the homo below a foretaste OF tn
heaven above.
There are a great many women Wh'
would like to give a little entertainment L
"Dolly's Classmates" their own club, o
'Alices girl friends If they felt the
could afford It, and knew whot to get II
the way of suitable refreshments. Her
then is a sample menu, showing what cal
be done in the matter of providing a daint
luncheon at a moderate cost 1t was on
furnished by member of the Half liou
Reading club, or Rosevile, n. j.. who's
custom it is to provide luncheon for fror
II to is members, at a cost not exceed
ing s..
This was daffodil luncheon. The col
orng was all white and gold, and the nam
cards had Wordsworth's verses on them.
Tomato Soup with Rice.
Bread Sticks.
Potato Croquettes. oyster Patties
Biscuit.
Chicken Salad. Cheese Sandwiches
Stuffed Olives. Sailed Almonds
Charlotte Russo Coffee.
This month a rose luncheon would be |
order. substituting chicken patties for til
OYSTER and lobster or salmon salad for tn
chicken.
Strawberry snow would be timely an
delicious in lieu Of the Charlotte russ
serving sponge or angel cake with it,
Angel cake. by the way, is not at all a
expensive cake, especially at this seaso
when eggs are at their cheapest Neith'
butter nor milk enters into it's composition
and the egg yolks left over can be utilize
in ice cream, mayonnaise, CuStard, or
sunshine cake.
Neither is an angel cake hard to maxi
once certain principles are understood II
whites Of the eggs are to be beaten uni
very stiff then folded, not stirred into II
dry ingredients, which have been sift,
together a number of times, until tho
uughy blended. The oven should be
slow bread" oven, and the cake shou
not stand moment after it is mixed, le
the air bubbles beaten in with the whit
break and vanish. regular angel cal
TN is nice, but not q. necessity. Any ma
row bar tin, if perfectly clean, will answe
The eggs must be fresh and cold If th'
are good size nine win answer, otherwi
ten will make Just a cupful Of the whit
The other ingredients are one cupful gra
ulated sugar, one cupful flour measure
after sitting once, a saltspoon of salt al
"a half teaspoonful silted cream tartar. A.
the salt to the whites of the eggs beto
beating Beat in large bowl ON lar
platter, preferably using the Daisy bcat'
which is a sort Of wire spoon about {
size of pie-knife. This makes the cg
lighter than the Dover beater-which
much better for some other things. VIII
the whites are foaming add the cream Ia
tar, and continue beating until very, We
stiff Sift the flour and sugar together fl
times aud cut and fold the sugar and flo
through the whites very carefully
This is the critical moment. Have ever
thing ready and do not stop folding un
the cake is almost in the oven. A go
plan to ensure a cool oven is to leave t
oven door open 10 minutes before putt
the cake in, which gives II a chance
heat gradually. Line the tins with ligh
buttered paper, unless you have a regu
angel cake tin, and cover with butter
paper if apt to bake too fast. When dol
lit carefully from the oven and turn l
side down on a clean white paper until
cools and loosens from the tin.