Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-05-21

chopped almonds. Have little dish of
crispy watercress TO serve with them.
}RoAsT BEEF AND CHUTNEY SAND
| WICHES.
Mincc rare roast very fine, season with
salt and pepper and after spreading on
buttered bread cover with chutncy.
chicken AND MUSHROOM SAND
| WICHES.
Chop equal parts of chicken and fresh
| ~ cooked or canned button mushrooms
| quite fine. moisten with mayonnaise and
put between thin buttcrcd slices of bread.
SHAD ROE SANDWICHES.
Throw the roe in boiling sailed water.
to which a tablespoonful of vinegar or
lemon juice is added. Simmer gently for
twenty-five minutes, then drain. Remove
the membrane with n fork. season with
melted butter, allowing n quarter pound
to pair of rocs; half "A teaspoonful of
salt. and two tablespoonfuls of lemon
juice. Spread on thin slices of buttered
brown or wholc-wheat bread, or fill gra-
ham rolls.
PUMPERNICKEL SANDWICHES.
Slice thin, butter. cover with slices of
bologna and a little chopped dice pickle.
RYE BREAD SANDWICHES.
|
spread layer each of wafer, thin slices
of bermuda onions, lightly sailed, and
| bologna sausage.
CHEESE AND ANCHovY SAND
WICIIbS.
| Blend well together Parmesan cheese
and anchovy. one part of the fish to two
of cheese. Add a little dill and spread
| between slices of swcibaCk.
|
WICHES
Mix with roll of Ncufchatel half a
cupful timely chopped black or English
walnuts add salt and paprika to taste
and a spoonful of cream. Blend to u
cream and spread between buttercd slices
of rye bread.
HONEY SANDWICHES.
Spread honey between slices Of bread
and butter. taking care that it does not
run over the edges.
FIG SANDWICHES
chop figs fine. add n little water and
cook slowly until the right consistency
for spreading. Add a few chopped nut
meats and little finely shredded orange
peel and spread between thin slices of
brown bread.
Among other dishes suited to out-of
door serving are:
ENGLISH POTATO SALAD OR "sA-
NOY."
Boil six largo potatoes in their Jackets
cool skin cut into slices and pour over
them dressing made of two tablespoon
fuls of cream, one tablespoonful of Vine
gar, one tarragon and the other plain
vinegar: half teaspoonful OF salt and
pepper to taste. Chop fine "A tablespoons
fnl of parsley and a small piece of onion.
toss all lightly together, and serve in let
tuCc cups.
PHILADELPHIA LOBSTER SALAD.
One large lobster or two medium ones,
boiled and pckel to pieces when cold.
For the mayonnaise dressing have every
in Ingredient and dish as cold as possible.
Pvt INTO a small bowl two raw yolks of
eggs ard beat lightly. Add a quarter
toaspoonful OF salt pinch Of cayenne
and a tcaspoonful of mustard, wet with
vinegar.
Beat together, and then begin adding
very gradually ono cup of olive oil Let
1t rum in, in a small stream, almost drop
by drop. but beating all tho time. When
quite thick, whip in tho juice Of one
lemon. strained. beat five minutes, then
add two tablespoonfuls Of vinegar. Just
before the salad is to bc served add a
quarter Of a cup of sweet cream. whipped
to cupful of froth Stir all we'll to-
gother and into the lobster. Line a
salad bowl with lettuce. put in tho sea-
soned meat and cover with the rest of
the whipped cream.
TOMATO CUP SALAD.
Toss together an equal quantity each
of pimolas cut in halves, mushrooms,
Brazilian nuts sliced and a few delicate
tips of celery or bits Of apple Moistcn
with French dressing and serve in hol-
1ft,-. inf Tptt n,ft al ,,f
maNonnaisc on the top Of each.
FRUIT SALAD.
Mix together equal quantities ptted
sweet cherries, bananas, currants and
dried pineapples. Dress with sherry and
sugar. or dressing made by beating
together until light and creamy the
cup of powdered sugar and a half tea
spoonful Of salt. Have ready the strain
cd juice of two lemons. stir in with the
dressing and pour over the salad, which
may he served in the pineapple shells or
in the salad bowl
AN ENGLISH MEAT PIE.
which is popular for picnics in England
is prepared as follows: MinCc cold beef,
mutton or veal, seasoning with a little
chopped onion, salt, pepper and bits Of
butter Line deep pudding with pas
ITN PUT III lHf Illllte. cover WIFI Il ldNtf
Of potatoes and little cstsup. Add
more butter salt and pepper, with n few
mushrooms and the juice of half lemon,
and cover with a top crust, leaving a
hole IN the centre. When nearly done
pour through the hole in the crust tea
cupful OF boiling water.
Sailed ALMONDS.
Shell and blanch by covering for a
few moments with boiling water. Strain
off, cover with cold water, and remove
the skin by rubbing between the thumb
and forcnngor. Dry in the sun or oven.
then pour olive oil or melted butter over
them allowing two tabespoonfuls of oil
to each pint Of the nuts. Let them stand
an hour or two. sprinkle with two table
spoonfus of salt and bake in a moderate
oven until delicate brown. shaking fire.
Quonty. 1t usually requires from fifteen
to twenty minutes. These nuts may also
be Drowned in the oven without any oil
or butter. simply sprinklng with salt. |
Peanuts may be prepared in the same
way.
EMMA PADDOCK TELFORD. |
$l872 Chicago to Denver, Colorado |
Springs aad ueblo