Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-05-14

French, find increasing popularity here.
The foundation of the canapre is the same
no matter what the filling may be. Take
slices of bread about two inches thick
ana stamp them ont into neat rounds
with a biscuit cutter. With smaller
cutter mark n circle in the centre of each
round and scoop out the crumb TO the
derth Of an inch, taking care to leave the
sides and bottom quite firm. Arrange
these in n shallow dish and pour over
them a half pint of milk. to which a
beaten egg has been added. Then take
up very carefully and slip into kettle
Of boiling fat They will brown almost
Immediately and must be removed when
81 pale golden brown Some cooks prefer
to drop them at once into the hot fat
without the milk and egg bath. Drain on
soft paper.
Cut the tender part of asparagus into
pieces of an equal size, avoiding that
which is woody. Wash and simmer in
sailed water until tender. Drain. Put Il
heaping Tablespoonful Of butter into "A
saucepan with tablespoonful of flour
Cook then add a quarter pint of water,
in which the asparagus was cooked. Let
it come to n boil. add the asparagus. the
juice of lemon and a teaspoonful of
finely chopped parsley. FIJI tho Canapo
with this. arrange on platter and gar
nish with cress or parsley ana sliced
lemon
For most people, the simplest way Of
cooking asparagus is considered best. cut
off the toughest ends of the stalk where
II is white and woody, and bind the re-
mainder of the stalks together In small
lunches. with a strip OF muslin. lmmorsc
the stalks in boiling saltcd water. with
the tips projecting two inches above
the water. In this way they will steam
tender. while the rest Of the stalk IS
; l.,,t ,rt H..
and serve with white sauce. drawn but
ter, mayonnaisc. bechamel or moussensc
sauce. az preferred.
French woman eating asparagus
takes a stalk at time in her fingers.
dips the head in the cream sauce, and
daintily nihbles her way down the stalk
/ as far as it seems tender. In this coun-
try it is usually served on buttorcd toast,
each slice being dipped in the asparagus
liquid.
For those who would cling to aspara-
gus cooked as mother used to cook it.
the directions arc simple. Cut the ten
der portions Of the stalks into half inch
lengths. Simmer in boiling saltod water
only just enough to cover, until tender;
then season asparagus. liquid and all
with milk or cream, butter, salt and pep
Per and serve on toast or in deep saucers.
In this way the whole delicate and dis
trotivn favor Of the asparagus is pre-
served.
Al a college club luncheon held recent
" At Hotel Manhattan, the thirtl course
was
,SWETTRREADS \ LA NFWBURC.
AND ASPARAGUS TIPS,
served on the same plate. About two
inches of the asparagus stalks We're cook
e1. seasoned dclicatelY with butter. salt
ana pepper. and laid svmmo tricaly at
ono side of the sweothreads. Sweet
breads. by the way. held a most honored
place on the spring bill of fare, and what
ever the after preparation may be the
prelimnarios are always the same Or
account of their delicate flavor, which is
quickly lost they must be parboiled rs
soon as they come from the butchers
Plunge in boiling sailed water then push
back on the range where they may sim
mer from fifteen to thirty minutes, al
the slowcst heat possible. Plrboiling is
the important part Then throw In ice
water to which Il tablespoonful of lemor
Juice or vinegar has been added, and lei
them blanch about an hour. Always
handle with n silver knife on account OF
the phosphorus which they contain. Al
ter parhoilng pull out the little strings
and membranes. There are three sweet
| breads two in the throat and the third
the heart sWeotbread. which is rount
and compact. The sweothrcads found If
veal are considered the most desirable
| After the preliminary rarboillnG ant
blanohing they may he boiled. served
with cream sauce or a la Nowburg
scallopod. roasted. broilod, fried or served
in cases. A favorite method on state
occasions is to allow a can of mushrooms
to every pair of swectbrcads, then mis-
with a rich cream sauce, and serve viii
peas or asparagus.
Pink seems to be the faVortc table
decoration for May functions, the ar
hutus, apple blossoms or May wild rese!
taking the place of the English nav
| thorn There il no scheme Of color ease
to carry out both in decorations an'
edibles, and the beauty of it is that there
is no shade more universally becominl
to those who sit at meat Hence PROB
ably the enormous success of the 'pinl
tea" though that name no longer pre-
| walls pink teas went out with th'
century. but even daintier are the ios'
luncheons and apple blossom teas tina
have come to take their place
EMMA PADDOCK TEIFOkp,
NORWICH ALUMNI MEET.