Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-11-27
SUPPER.
Cold Ham Dreamed Potatoes.
Olives Rolls.
Raisin Cakes.
Preserved Pineapple.
Tea

In the interim between the passing Of
Thanksgiving and the active preparations
for Christmas, the houe ckcepers "fancv"
turns principally and most prosaically in
the direction Of coal and blankets"
That is to getting everything taut. trim
| and ready for colo winter.
If the windows ratile and let in all
manner OF uuro9 sonahe blasts. they must
be frightened. for horrd little crack and
crevice dr7urhts are more frequently pro
ducttve Of severe colds than a widely
opened window.
IT there is n shortage of blankets heavy
| fl1nn"ls mttens. warm STOCKINGS and
und7rV car now is tho time to get them
! in before the day of actual need is upon
| one" and the stores 50 crowded with
| Christmas shoppers that it takes hours
| TO get waited on
Soc that the bird does not hang in
| draucht. tina the Veqeta blos in the cellar
are properly protected: the tender rose
| bushes tucked in their winter covers. and
| the far7il" dietary arranged 50 as to in
clude large proportion Of heat produc-
| inr foods
Now, indeed. is the time when
THE BROWN BUCKWHEAT PANCAKE
becomes the GROWING 10Y Of the break
last table. No the pallid grease soa k cd
Stnd.'N connection of our European ktrh-
on imports, who never saw one before but
the gol'en-hrowr. fragrant tender hom-
isphcrcs that melt in your mouth-thc
ctk'S. in short. that mother used to
make"
There are to-day in the market num-
her If solf-raising pancake mixtur, $
Coo' ir their Vav. and saving in time
and labor: but they lack the charact r
istic favor. thu distinct essence Of the
fro grant harvest f,ld
To make the cakes that do buy the
I hos I,ra Nd e l.,
" possible. direct from the mill before it
gets adultorated with inferior -four. To
-FOUR cnnfuls Of the pure buCkW heat ada
a half cupful yellow Indian meal n table
e0oonfUl Of moloSSes and teas poorfuI
or salt Mix together ono cupful of cold
milk and three 'ipfuls hot water which
| makes tn" mixture lukeWarm. Add the
liquid little ~ little to the dry iner.-
diorts beating vigorously. Dissolve 4
fresh yeast cake in a little luKeyrarm
water. add to tho batter and boat again
for i've or six minutes. \ pitcher or
/ preferably. m earthcn huckwhoat pail
with a spout and tin cover, should be
used for tho batter. Mix early in the
ev"rinT and stand behind tho stove or in
! some warm place. wrapping I'm q broad
| blanket II there is any danger of its got
ting chilled, Just before baking in the
| l1or0ln" dissolve an oven toaSpoonful Of
soda in cup Of warm milk and heat into
the batter Until IT foams up in great
| bubbles Have the Eriddle smoking hot
and brush over with piece of beef su.t
tied M IN n bit Of cheeS, cloth. or keen
little piece Of fat salt pork for the
purpose. 10 not allow the griddl- to no
too greasy Drop the cakes in perfect
"lrolcs-not too large. As quick rs thov
brown on ono side turn with the pam
cako turner Serve ne soon as baked.
Although these cakes may he made on
timely Of water instead Of milk they are
much more light and tender and brown
better whom milk is used The batter
left from tho mornings baking win an
sWcr for heaven for the noNt mprniN-
simply adding moro buckwheat. meal. salt
and vettne. preserving the original pro-
PORTIONS As hunkwheat Is very ho1tiug
II should not h~ used save in cold wealth
or. and not too regularly then. Fresh
batter should he made about once A week