Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-09-17

DINNER.
cauli1ower Soup.
sweet Pickles. Celery.
Broiled Chicken.
Baked Sweet Potatoes.
Baked Stuffed Peppers.
Sliced Tomatoes with French Dressing.
Saltines Cream Cheese.
Snow Pudding.
Coffee.
SUPPER
Fried Tomatoes with Cream Gravy
Cold Tongue
Rolls. Dreamed Potatoes.
Sliced Peaches. Sponge Cake.
There Is no time during the hungry
and hasty procession of the seasons when
gardens, orchards and markets offer "A
wider variety to choose from than Just
now. Instead of the housewives puz-
ZlinE her brains over what to get for
a change the trouble comes in deciding
what to select out of the abundance Of
fcrcd
oysters, those delightful forcrunncrs
of the feast. are back again Shrmps
are "A plenty and the delicate smelt in
vites close acquaintance. Rumor has it
that the catch of Goldfish on the New
foundland banks is falling off. but it will
be time enough to consider that later
when the days for Crcamed Goldfish and
Goldfish balls come round.
Plump. tender chickens are now at
their best, far cry from the clammy
cold-storage, malodorous birds that of
fend eye. nostril and palate farther on.
The plentiful early fall rains have as
sured a bountful supply of that dainty
fungus. the mushroom, and the epicure
Is alive to the fact that September her
AIDS the coming of all varieties of game
in plenty.
The green grocer stalls look like an
old-tme display at the county fair with
squash. celery. eggplant, beans. corn.
tomatoes. cucumbers, caulinowcr and a
host of lesser lights inviting to take.
eat. while the fruitcrers is brilliant
ana aromatic with spicy grapes and era
apples, peaches pears and apples red
green and yellow. All hail-Scpt,mbcr,
The arrival of tho game season doos
not appeal to the average housewife as
1t should, and as the man of tho house
doubtless wishes. She does not always
know Just now to cook it. and its price
she argues, puts it out of the reach of
a moderate income
On the contrary. an extra cXp,usc Of
inns KIND may be easily balanced 10y cur
talment in some other direction while
the many sort of game ducks or a roast
or stew of Vcnison admit of n pheasant
chang" in the everlasting routine of bccf
mutton. veal and pork
Win game of any sort good cilrrant
JcllN is welcome accompaniment.
tnoufh win some varieties orange. grape
frlnt or black currant are preforrcd
Served with a crisp salad a doIirhtfui
C"mhlnatloh for new course is offered
Tor the Septcmbe' home table or social
Iunctl IN.
IN cooking quail there is no better way
tnan To roast them. Drain with plcnt,.
20 san ana red pepper. II something a
little more elaborate is desired try hroiI
ing thom with bacon
axe a half dozen quail wipe carefully
win damp cloth, but do not wash
spnt them break the long bones and
season them with a mixture Of s,It
an absolute necessity on account of th,
'"S'hco OF lat in the muscular tissues of
game
Have rod-hot broiling ovon-or q
clear fire and broil for six minutes ON
cach side. Arrange six slices of delicate
~ Drowned toast on a hot platter. place
the hlrds on them and toastc we'll with
"A mixture made by crcaming ono ounce
OF butter then tiavornG it with a half
the iuicc Of a hair lc,ro,, , i'i SI'A'
"A faint suspicior Of rrtr,a - r 49,. ~,
with dclicatoIy broilnd ,hir sIi '''H't
bacon and vrat.r ,,o., '' '''''9 VI
Rood hirdc or .,.i,,,
whole b,it r,,oi,. ,,,,,, anu cooked
proved wav Of oo,,t,'r nv l"oS' APP
tbroo 81 tor tl'i' Is TO put
wrap them one by one in salt pork or
hacon-put on a skewcr ana roast seven