The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1902-08-06
COOKING RECIPES.

The canning season is now at hand
and an excellent method of canning
raspberries is here given. dissolve
seven pounds of graduated sugar in
21a quarts of boiling water, making a
rich hot syrup Fill the glass with
clean fruit that is fresh and ripe Set
the can of berries in cold water and
bring to boil gradually, allowing
them to boil until sufficiently cooked,
usually five to seven minutes. Fill
the cans of cooked berries with the
boiling hot syrup, and seal immedi-
ately. The process is simple, the
product delicious, and the eye is
pleased as well as the palate. You
berries, when the snow is flying next
winter A little practice in filling
the cans soon enables one to put in
the right amount of berries. The
tighter they are packed the less syrup
they will hold. Little Earring of the
can will pack them significantly and
not break the berries. But very
little more than quart basket full
of raspberrles is required to fill
quart can, or two pint cans. %. p.
Mapes, in Rural New Yorker
a cherry pudding is now timely.
OH6 blldt Gall D6 ItCOluuleuu6u Is
made from two eggs beaten together
until light before adding one cupful
of sugar, one teaspoonnful of melted
butter and one an one-half cupfuls
of -four. Beat well, add two level
teaspoonfuls of baking powder. Beat
again and turn into a creased baking
pan. Have stoned two pounds of
pie chreries, put them over the top,
press down, and strew over with
granulated sugar. Bake in quick
oven twenty-five minutes. Serve
with cream or hard sauce. While
the fruit is here, too, remember that
it is delicious as a salad. Stone
large fine cherries, cover with French
dressing to which a little chopped
parsley has been added, and serve on
lettuce hearts.
Cold chicken or veal is excellent
prepared in the following manner:
Make sauce with one tablespoon
full of -four, cooked in one tablespoon
full of butter and one cup Of hot white
stock, which should be added gradu-
ally; season with salt and pep
per. The sauce should be quite thick,
and cream can be substituted for it if
preferred. Pour half of the sauce in
to small shallow buttered pan.
chop one cup of cold chicken or veal
quite fine and season it with salt and
paprika; when the sauce has thick
ened a little, spread the chicken
evenly over the top, then cover the
remainder with the sauce, being sure
to mask all of the chicken. Place it
on ice and when very cold and hard
cut it into small squares, dip them
quickly into fritter batter and fry in
hot fat or butter An excellent fill
ing for veal patties consists of one
half cupful of veal stock and one
half cupful of cream placed together
inIa saucepan over fire. In another
pan melt one tablespoonful of butter
and add to it one tablespoonful of -four
When this mixture is smooth, add to
it the hot stock and cream and stir
until it thickens Season with salt
and pepper, and add the beaten yolk
of two eggs. as soon as these are
smooth add one cupful of cold cooked
veal cut in dice, and when it is heat
ed through fill the patty cases,
which may be procured from a con-
fectioner. The filling is much inn
proved by the addition of chopped
mushrooms or a little onion juice
RASPBERRY TART.
Line deep dish with rich puff
paste fill with raspberies and sweet
en- with powdered sugar, cover with
the puff paste and bake; when done
take off the top crust and pour in
half pint of cream, previously
mixed with the yolks of two or three |
eggs (this depends upon the size of |
the TART, and sweetened little Re-
turn the tart to the oven for five min
utes.
Vermont Watchmen CompanG, Rubber