Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-08-14

SeChcl IeuTS.
Iced Tea. Milk.
In nearly every home the Sunday night
tea is a more or less movable feast. de-
pendent upon family custom and individ-
ual circumstances. A pretty idea that bears
passing on comes from a California home,
where a quartette Of active small boys
form the major part of the household.
After the two O'Clock dinner in summer
the cook goes ont for the afternoon and
evening. Before she leaves. however. she
makes ready two large platters of sand
wiches, covering them with damp nap
kin to keep moist has the tea made and
in the ice box. the eggs. cheese cake
fruit milk or lemonade set out in the
pantry, together with the necessary
dishes Ibis and napkins. Weather per
mtting-and in that genial land cloudless
skies are the rule and not the exception
the supper is always taken al fresco under
the wde-spreading branches Of n live oak.
Hare are hammocks and comfortable
chairs, a swing for the restless little ones.
movable stands for books papers and
games, n bookcase and store cupboard
fastened to tho trunk of the tree, besides
stout table on trestlcs. When lunch
time comes (and II there are guests, "a
there usually are. so much the better the
older boys assisted by one Of the elders,
bring out the picnic tablecloth and
dishes. the food already prepared and the
beverages, and the table is spread.
The smaller children have a bench and
sit at one end Of the table, where thev
cat their cereal and milk their fruit sand
witches and cake. The older people have a
rather more elaborate menu from which
to draw The meal Is accompanied by
much pleasant converse including ancc-
dotes or personal "reminiscences In which
all are interested. When the meal is con-
Guided the dishes are packed into basket,
carried back to the kitchen, piled in the
dishpan and covered with water so that
they will wash easily the next morning
while breakfast Is preparing. Tho food IS
put away and covered, the refuse and
crumbs brushed off for the Chicken pail, y
ard IN ten minutes everything is cleared
up and all are settled for the children s
hour"
The programme for this varies, but there
! is always a story told or read by father
or mother--a short chapter in the Bible
and then some Of the sweet old hymns OF
the Characteristics every one Of them
Kchle's Song of My Soul" Lyte's "Abide
With Me-" Barring Gould's beautiful Nov
tho Day Is over" and that dear old ves-
per hymn. Saviour, Breathe an Evening
blessing"
Even the baby soon has the words by
heart and though in the years to come
the members OF that family may be scat
tered far over land and sea. the seed is
sown, the impression stamped and the In
fuence of that quiet Sabbath hour goes or
for aye.
disappointment seems to be the lot OF
the transatlantic voyagers this summer
Close on the postponement Of the corona
ton comes the word that the ''potage' has
been abolished from the Partisan menu
| only cold consomme, served In cups OF
| bowls, is now In order, and the traveller
who has counted on tasting the delectabl
Ivelantes. creams and bouillabaisse, tC
whose connection French chef has former
| ly devoted his most conscientious energies
is again bereaved
The distinction between bouillon and
consomme is not always clearly under.
stood in this country. In France the diff
ference is marked.
| Consommc, which means literally boil
cd to rags" Is n double stock, and is the
concentration of the navors of severa
meats and vegetables. 1t may be prepared
from beef, chicken and veal, with either
flavor predOminntng.
Bouillon. on the contrary, Is merely q
preparation from bouille. or boiled beef.
| A properly prepared ccnsomme Is a firm
clear, straw-colored jelly, representing
much careful labor on the part of the
cook. 1t is too expensive for an every
state dinner or luncheon.
A popular soup among the French com
mon people has for It's foundation the
heads, necks. feet, heart, livers, gizzards
and tips Of wings Of two chickens or fowls
The other ingredients are a half pound OF
the breast of pork, two tabespoonfuls but
ter or drippings, one heaping tablespoon
full Of -four, pint of water, one onion, one
and one-half pint of turnip cut In long
pieces, one pint Of potatoes cut In cubes
one half pint sliced carrot, salt pepper, a
bouquet OF sweet herbs and bit of garlic
II desired. The soup Is known as Abattis
la Bourgeoise and its method of prepare
ton as given by Miss Parloa is as follows
Skin the head. cut off the bill and remove
the eyes. Parboil the feet when the skin
will slip off like a kid glove Cut tho neck
in two or three pieces. and the heart, liver
giZ2nrd and pork into small bits. Put the
butter into a stewpan and as 1t begins tc
brown add the sliced onion and pork and
cook to a fine brown, Remove the pork
and stir in the -four When 1t has brown.
ed add the water and stir until a smooth
gravy. Now add the pork, the abattis OF
bits Of chicken the carrots and season
with salt and pepper. Add the herbs, COW