Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-05-14
Rhubarb jelly, with Whipped Cream.
Layer Cake.
Cocoa.


Layer Cake.
Cocoa.
Charlotte Perkins Stetson Gilman to the
contrary. most women like to cook and
DO not save in extreme hot weather. re-
gard the kitchen range as the malevoent
moloCh that she pictures.
1t is the getting things together, the
washing of dishes and the cleaning up
aftcrward. that pals. Could these essen
tials be reduced to a minimum, or con-
iidcd to "slavey'' whose ambition
reaches no higher than "kneeling the
pots the weighing the measuring, the
combination of food elements to just the
right degree of nicely. that dcft manpu-
lation of factors that produce the perfect
gastronomic whole. is vastly moro en-
tertaining and satisfactory operation
than its sister science chemistry. which
abcunds in bad odors and burned fingers
! Eating is not an ignoblo function. The
stomach. If not the seat of the affections
is largely responsible for the wcll-being
/ of the entire body ana mental attitude,
and she who by well selected, well cook
ed food. keeps the human machine run
ming, supplying what elements are lack
| ing. experimenting the weak and toning
! down the abnormal. is rendering greater
service for the world at large than the
| Galens who runs about repairing dam
/ ages with pills and powders. Happily,
there is a noticeable trend toward SIM
plicity in eating: that is, less variety in
the dishes provided for a single meal;
but these of the best material. better
cooked and better served. French dishes
and methods are prevailing more than
ever before. Even in the Vanderbilt
Nelson wedding six or seven courses
We're deemed quite sufficient in lieu of the
twelve or fifteen that obtained on similar
occasions a few years ago. CLANS or
oysters are rarely seen now as first
course, grape fruit or Russian caviare
having taken their place. Indeed it is
very common for the service to begin
with the bouillon.
As this is always n staple. directions
for its making may not come amiss.
BOUILLON
proper is beef broth prepared from the
| liquid of bouilli. or boiled beef, with
vegetables to season. Neither beef nor
! vegetables are boiled longer than is ne
| cessary to cook them, and supplementary
bone ana sncw are added in order To get
as much gelatine rs possible. To five
| pounds of good fresh beef from the mid
die OF the leg allow two pounds of bone,
two quarts ana half OF cold water, Il
hcaping toaspoonful of salt, small
bunch of Kitchen herbs, two cloves, two
| popp"rcOrns one onion, one stick of cell
cry or a teaspoonful of celery salt, one
small carrot and half a turnip Have
the butcher crush the bones and lay
them in the pot FIRST. Wipe off the meat
and cut in small pieces. removing all the
fat Law the meat on the bones. pour
tha cold water ovcr add the salt and
| place on the range whore it Will come
very slowly to a boil. As soon the
scum rises, remove, and if the liquor
bolls too fast, pour i'm a small cupful of
cold water IN check the boiling and make
tho scum risos Rcncot this twice. Now
| ada tho seasonin,, harris and SLICED veg
etahIos ana simmer sIowlv-not hoil-for
throo ar four hours hut remove vep-
otahIos and horhs before they cook to
,,or. " rho mont onlv renoininp in the
NOT until the end Of the process During
no cool,ing nrocnss the SCUM should boil
1au,n 60 nhdut throo and a balf ,,ints
Stroir no,,r INTO - nerfoctlv clean vessel
ana u,bnn coid romova tho fot When
raody f. serve boot and serve i'm Guns
This viii sntncc for eight nersons
re- ~ ,od. a iaroo, ruontitv tho nro-
- oilc ,N',1 -, 7rIa''aa o'oordii'aly
p ~. ,,,|,o,,,,,,od h, ,ha houillo,, conenIos
VI t. 20 ,,oor 1i.,oi,,o1 g., not motor
" cN'in 49, % ''.', ,a .,,in,,,ta.irn nrao,
~ 9'o"'" y. M "'' Io,. n',d r;os hrou,,
VIZ, an nt aart, o,'o,,oh a limo CARA.
w., titaI'o,, hn,,r,,nt vim r,ni,o il ali
mel OF kitGheh pouI"cl WIN man !. -,
Ilslt. iit'ir u"' ,i'a ,ii,o
"aierS 5" with ''' "'o'''"'
| ..- :, ,.,to. .,,.h u.hior ,ool,-
+'S'''''SuT - "n'.no. "'I' I,,,s
iAS can HhaNe vi MA. ""9 ''""'
ne'h tS''il.HtLu StVut "'.'. '' ~ -; 49,,
it!h ~ III? I',"'Oes "rrn'nN"' - ~
rlHSi'n '''iuS' anu "o"V,'o,' -, ,' ~
"ihpr"S'a anu Nv. '"' WIN Wv So
chreu AZ meat ~ "dS lhc l"Not'V. w,
t'pio OF thc ancient i'"n.hls ana W's W
'Foouceu ny tlei', mo 'il'n",. my w.
Noleu SeN'Ia' chaP'ers W ms n1' w.,
history 10 1t" prop, u''N"''o'i "''N ~.
your Sarucn' your cll,e' can WEI. w ,i ~,
asl aras"S, II u h'uch ''otr se"' , "n
uscd IN France ana fnS'""o WA" '''.
ihc frehcl' rSP'c'an! "'Ne Iai = =
mcdlc!nal use Oh 'I'e root "i we "SP"i "'"9
Which IL supposed 10 qulet tne ''''o" ~
the heart ana act as preVeI'No oi Nal
cue WINE inc n.''e srn'ten,." a., ~
green are sreatlY III "ei,""i AT ~
most recherchc o'h'erS "nu lui'' mems
thelr price AT thIN Se"soH' WIN ''' MN.
crown product III me mhrhr', ptlih'l'
even Ordinary Peopi' 10 r"nS'u'r "aHS 4"
COOKING tncm' faslloh mas uccieeu ""i
must he served cold 1T up-lo-uat" so!Ht