Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-02-19


Okra Soup
Ifckled Peaches. Sailed Peanuts
Baked Red Snapper.
Barbecued Squirrel. Sweet Potatoes.
Turnips. Rice Croquettes.
Cold Slaw.
Peach Cobbler Hard Sauce.
Coffee.
SUPPER.
Cold Tongue. Picked Oysters.
Sally Lunn.
Washington Cake Preserved Ounces.
Tea.
1t goe. without saying that for
frying. chickens must be young and
tender. This granted, there is no
more delicious way OF preparing
them than in the Virginia style and
serving with a cream gravy. Northern
cook holds IN her hands in horror at be-
ing told to soak her chickens in cold
water to extract the blood 1T takes
out the juice as WE'LL she declares; but
the old darby cooks know their subject
well. and the end justiies the means.
Having cut mp Il pair OF young chickens
and soaked them half an hour or so, they
wine them dry, season them we'll with
salt and pepper, dredgc them with -four
and fry in a deep iron skillet, in which is
Il liberal allowance of butter or butter
and lard or pork drippings mixed. This
must he hot when the chicken goes I'm.
Tho skillet is then covered and pushed
back on the range to allow the chicken
TO cook slowly. Wien one side is rich
brown. turn. and when both sides ara
done take out and put IN a pan where
they viii keep hot until all the pieces are
fred, when all are finished, and there
is loft 4 few spoonfuls OF grease in the
pan, stir in Tablespoonful Of flour. Then
add a half cup Of boiling water. and
enough rich mill. to make the consistency
required. Season with salt and pepper
ana let it boil for a moment or two Ar
range the chicken on n hot platter, and
Rarnish with a little parsley into the
saucoboat, pour the gravy over it and
serve with the chicken. Baked potatoes
and hot biscuit or compone or bread
! should accompany it.
| With the near approach Of Shrove
| Tuesday the pancake. according to tradi-
ton, becomes the thing to conjure with.
| If there are children in the family break
fast will have no charm for this day at
least unless the pancake is much in eI1-
dence. Among older folk the pancake
luncheon" or the pancake supper ar
| ford pleasant variety in the list OF
simple entertainments.
/ For the latter pancakes with honey or
pancakes with jelly are usually preferred.
For breakfast maple syrup. any OF the
trade syrups, homemade syrups. or even
for some palates, New Orleans moasses,
rule the day.
A good homemade syrup is quickly
prepared by boiling two cupfus best
quality of soft brown sugar with one
cupful of water until a clear, thick syrup
results. As brown sugar Is not always
available white sugar may be used in the
same way.
Among the English quartercl lemon is
always served with Shrove Tuesday pan
cakes. This has been the custom from
time immemorial.
| While thu roll can Of pancakes appro-
pirate to tie day is a long one people Of
| French or German extraction prefer a
large cake made of eggs and -four. cook
cd in FRYING pan, with final glaze in the
oven. then sent to the table with pow
dcred sugar ard quarters of lemon. or
with cover Of preserved fruit A re-
li"blo rule calls for half pound of flour.
weighed after sitting, Beat three eggs
until light; make a well in the centre Of
The -four and gradually work the eggs in
until there is a smooth batter free from
Jumps. Add Tablespoonful of sugar,
and then little by little a pint of cold
milk Beat the batter until smooth and
light. Heat frying pan. and when his
sing hot, brush with butter and turn in
the batter, COVor with a pint of rich ap-
Pile sauce or preserved pineapple and set
in hot oven for ten or fifteen minutes
untl the batter is Thoroughly cooked
Slide from tho pan on to hot plate
sprinkle with powdered sugar cut in tri.
angles and serve at once.
Somewhat similar are the rolled pan.
cakes. To make them separate four eggs
beat the yOlks until light, add one and
| half n m nd -,
flour, which has been sifted with a hall
Ite7snoonful of salt Peat until smooth
VIM the whites Of the eggs stiff and
fold into the mixture. Have frying par
hot and buttered, and turn enough OF
the batter in to cover the bottom of the
pan. Bake a delicate brown on one side
turn and brown the other. then spread
with Jelly or marmalade and roll ur
quickly. Serve without delay.
Among tho Russians the famou,
| "Bliny' pancakes arc everywhere in evi.
dcnce. a rule for their making. direct
from st Poterhurg, is as follows: Sci
n sponse to raise in the evening made
from three tumhlerfuls Of water. a piece
of compressed vcast as large as wal.
nut and one scant pound of wheat -four
n half pound OF buckwheat, a saltspoor
of salt and two well-bcaten eggs. Set
to raise again. When light pour owe,
set to raise a third time Bake in little
pans like muffin pans. in which n piece
lof butter has been melted over hot
fire until brown on both sides. or in the
oven. II you have a gas range they will
do best under the flame. Serve hot from
the pan with melted butter or sour cream
and caviar.
Most American cooks prefer sour milk
for making griddle cakes. I'm which case
II thckened Just right and thoroughly
beaten, no eggs are required. In fact
the cakes are much more delicate with.
out, Sift together one pint of -four. q
half teaspoonful of salt and a teaspoon.
full Of soda, Add gradually scant pint
of sour milk or cream. beating until bub-
bly,. Bake at once on n very hot 1riddk
Some good cooks prefer to mix the so,r
milk with the flour over night, adding
salt and soda in the morning, together
with two well-beaten eggs, II eggs ar,
desired
Rice cakes are delicate form Of pan
cakes that might he used often to ad
vantage. Sift together cup and halt
of -four, a quarter cup OF sugar. n tea
spoonful OF salt and four tcaspoonfuls o'
baking powder. Add cupful Of cole
boiled rice. Beat the yolk of an egg night
mix with II n cup and half Of milk ant
a rounded teasnoon'ul OF butter melted
and beat thoroughly into the dry mixture
Lastly. fold in the sti1ly beaten whit,
III tho Gag and cook at once on a no.
woll-sreased griddle.
That pancakes are not OF thcmselve.
ndigcstible may be news to some peopi,
~