Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-02-05

bon tied round its neck. There were also
white mice In cages, which were wheeled
into the ball room in barrows.
The menu of this
VALENTINE SUPPER
was as follows:
Bouilon dc Volatile en- Tasse.
Terraene de Maryland.
Supreme dc Pouissons. Petit Pois.
Canvasback Ducks. Hominy.
Apic de Foie Gras. Salade.
Claus.
Gateaux. Bonbons.
Meet ct Chandon Imperial Brut.
Apolinaits.
Cafe.
The woman whose pocketbook Is not
sufficiently expansive to permit frequent
dishes of terrapin. may find n consola-
ton prize in chicken terrapin, a delicacy
that, though known to few, is n capital
imitation of the real article. Origination
in Washington with the famous old mann
my cooks of ante-bellum days, its tooth
somoncss when prepared according to the
genuine old time recipes. is declared Ivy
many IS almost If not quite equal to the
genuine terrapin. Boil the chicken to be
used until so thoroughly tender that the
meat slips from the bone when n fork Is
stuck III. Let them get cold. then cut into
small dice To each heaping cupful of
chicken allow two tablespoonfuls Of but
ter, one tablespoonful of flour, onc-quar-
ter cup of cream or chicken stock, one
quarter saltsponn of mace. the same
quantity OF cloves. cayenne of Worcester
shire sauce, half tcaspoonful OF thin
lemon rind, the thoroughly minced giblets
of the chicken, the yolk of hard boiled
egg rubbed to n paste. a level saltspoor
of salt and "A quarter cup Of sherry or
Madeira wine. Mix the salt and spices
! usit ho oil br I,tt Tor I'D bc
! flour, then the stock or cream, tho chick
en-. riblctS. wir", etc. More stock may
be used If desired. Let tho mixture heat
but not come to II boil. Serve hot from
the chaiing dish or if n larger quantity is
made to serve n large company send &c
| the table in tho pretty terra pin dishes
now largely in use
Chicken terrapin is n stock dish for a
Sunday Night tea, ana is SO easy to pre-
! pare that even the roi'icc in chailng dish
cookery need not hesitate to attempt it,
still another substitute for terrarir
that is said to deceive the very elect is
GODS HEAD TERRAPlN.
Wash thorouehly in cold water a large
perfectly fresh Gods head. Place in .
bright granite kettle, cover with a nap
kin and pour in just enough boiling water
to steam. Simmer gently until II falls tC
pieces. Remove all the bone. but leave
tho eyes. and place tho fragments III =
chatting dish; add little salt. plenty oi
white pepper, a gill II cream and butter
the size Of an egg. Sur carefully, add {
small wineglass of sherry or Madeira
cover and simmer FOR ten minutes, anc
serve at once with TAXED potatoes, ais,
Just done to the turn.
And just here Il whole chapter nigh
-
potato. The simplest thing in tho world u
have Just right and Vet not ono time il
a thousand you find it so. The other nin
hundred and ninoty-nine times YOU NEE
a black, charred apology for Il potato o.
else one long oVcrdone, nahby. tasteless
shrunken, wizcnod. To have 1t perfect
hot. light nearly ready to pop open Xix
a chestnut at the slightest pressure-yo'
must have a working knowledge of you
oven. Once You understand that. 70,
can always put your potatoes in at tn
same moment sure OF taking them on
In the full effuigenco of potato glory "A
the second they are due. Most stead
coal ovens will bake a potato for lunch
con or dinner in an hour A hreakfas
oven II the fire is made up fresh, i
usually much quicker. A gas oven. wit
tho gas at normal pressure. require
about three-Qudrtcrs of an hour |
"catohins' Your potatoes, try to &c
smooth, white skinned ones. medium
sized and oval in shape. Scrub with tn
vegetable brush in plenty of water. rims
well and drain. BE sure your oven
clean, for, let me tell you, sub rosa (pro
vded always that you haven't dyspep
sia). that d rOuthfu or two of the deli
cate. crispv skin done to n turn well but
tered, saltcd and peppored, is bonn
bouche worthy of the name. Keep you
oven at steady heat Test your pc
1f..l,.
thumb and forehnger. protected by
towel but never use n fork, which let
tho steam escape before the potato ma
be done. When soft. yet not too sof
pinch them to break the skin and serv
at once. Never cover, as the steam make
them sogey.
POTATOES on TIE HALF SHELL
arc also n delicious accompaniment t
terrauin or its substitutes. Wash. scru
and bake as many smooth. rather larp
potatoes as are desired When soft, cU
i'm half lenEthwise, and without breakin
the skin scoop out the potato into he
bowl For six potatoes allow n table
spoonful of butter. small teaspoonful {
enlt a plentiful busting of white pepp,
and Gun of hot cream. II milk is usec
he moro generous with the butter. No'
brislllY whip the potato and seasonin
until light and snowy white. Put bac
in the shells. smooth the top Of eac
with a knife dipped in cold milk, pr
back on the oven crate to brown an
serve at once. Some prefer to put III
beaten whites Of two or three eggs
with the potatoes, wltch makes thel
more of i souf1le, while others find
! pleasing variation by sprinklinG the to
: of the potato with Parmcsan before pu
ting in the oven to brown.
Did You know that cold baked potatot
; may he warmed up and be as palatab
! as freshly baked ones if dipped into h
. water a moment then put into tho Over
= taking care that theY remain only ju!
= long enough to get perfectly hot, but NJ
Y hard
The new metal seems to have attain
ed widespread popularity at "A sing
l. bound. 1t comes now in both Europe4i
and American make and while havir
all the desirable qualities of the o
pewter has an additional silky gloss.
V is easy to keep bright All that is r
quired being an occasional rubbing wit
T. paste made of white soap and fine sif
ed sand. 1t appears in all kinds of dishe
q candlcsticks, candelabra, clocks. vase
Q desk fittings, tankards, hagons and cup
r The designs are largely copies of Il
), English or old Dutch shapes
. In putting down Turkish rugs, alwa!
f spread with the wrap towards the nigh
~ in order to get the full effect Of the shee
EMMA PADDOCK TELFORD.