Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-04-09

settling of the new house, or the cleaning
and readjustment of the old, the house
wife sees to It that all her tools and
| cleaning supplies are in readiness. an in
calculable amount of time and strength
will be saved An excellent plan is to
| make an itenized list of necessares be-
fore tearing up" and then see to it that
every thing is on hand. Nothing Is more
vexatious than to find out after getting
| in working trim that there is no carpet
thread for the long rip that must be
mended before the carpet can be laid, no
fresh papers for the pantry shelves, no
ta"ks. misplaced carpet no
soap. ammonia. or stove polish. short
age in cleaning cloths, no step ladder;
worse than ALL II marked deficit in the
food supply.
| II work is to be done to advantage the
workers must eat. and yet they can not
stop to do much cooking. Neither is 1t
always convenient to rush out to the
bakers or deicatessens. though they may
| live on the next corner.
| Among the stock dishes. which can be
prepared in advance, n big pan or pot Of
baked beans will prove an excellent
stop gap"
If one be of New England ancestry
their preparation will take the form of
| the genuine.
BOSTON BAKED BEANS.
Select for this purpose a small pea or
kidney bean, wash thoroughly and put
to soak at night with plenty of cold wa
ter to more than cover In the morning
drain. put into Kettle with fresh cold
water and simmer. not boil, until ten
der nut not broken. Drain the beans
and place in bcan-pot or two-uuart
pan, evening the top. For quart Of
| Deans have ready a quarter of pound
of salt pork part lean and part fat,
which has been parboiled and scored in
haif-inch strips. Press the pork down
into the beans leaving only the rind on
posed. Mix together in Il basin heap
! ing tcaspoonful of salt. teaspoonful of
mustard stirred into a quarter of a cup of
molassos, and a pint of boiling water.
Mix well and pour over the beans, adding
enough more water to cover them. Bake
seven or eight hours in a moderate oven,
adding more water. If necessary, during
the first half of the baking. A half hour
before taking from the oven lift the pork
10 the surface to crisp, not backen.
Many add a sliced onion to the beans
when put over for their first boiling but
this is a matter of taste. Two spoonfuls
OF butter may be substituted for the
pork If preferred. or a slice of fat and
lean corned beef may be used instead.
BAKED BEAN SOUP.
Not every housekeeper realizes that
| baked beans left over make a very good
soup. To one pint Boston baked beans
add one quart of water, two slices of
onion and one stalk of celery. Simmer
| thirty minutes, or until very tender, then
rub through strainer and add ono cup
full stewed and strained tomatoes. Sea
son with salt and pepper. Cream togeth-
er two tabespoonfuls each of flour and
butter, and thicken the soup. AS soon
as it boils serve with toasted crackers or
| Crontons.
| An old fashioned
CARD GINGERBREAD.
can be quickly stirred together and will
he sure to prove acceptable.
| To two cupfuls of New Orleans mo-
lasses allow one cup of sugar, one cup
good 'drippings.' one cupful cold water.
a desert spoonful of ginger. and tea
spoonful Of soda. Add -four to make
medium soft and bake in a rather hot
oven Although more quickly baked in
cards the same rule holds good for
cookies.
| This recipe for
| EGGS A LA CARACAS
which was given recently before the Do
nestle Science Department of tho Brook
| lyn Institute, Will prove itself a tasty"
dish that can be used for the Sunday
night supper, or for an emergency lunch
con should unexpected guests descend
"hlle the cleaning is gong on. Put
tablespoonful of butter into the frying
pan and set over the fire. AS soon as
! it is melted turn in n quarter OF a pound
of timely shaved diced beef and one table
spoonful of grated cheese. Toss lightly
until the meat curls up and is sauted on
/ both sides. then add one cupfu of stewed
tomato, salt. pepper, a few drops of onion
juice and four eggs beaten light without
separating the whites ana yolks Stir
til" mixture gently with silver fork un-
! til of n creamy consistency. Pour into a
hot dish or over slices of nicely Drowned
| toast and serve at once.
EMMA PADDOCK TELFORD.