Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-02-12

10 I'"'Ni ulli lnS VI IL 'Nf
teaspoon of salt. Into this rub two table
spoonfuls of butter until the -four looks
fnealy. Add one and one-fourth cups
of milk and beat to a smooth dough.
Turn out on n well-floured moulding cloth
and toss into n ball with n knife. Sir a
woven cover over n rolling pin and rub
the texture Of 1t full of flour, then roll
out tho dough with light pats. This
should be very moist, SO that it would
stick to anything but well-floured can
vas. 1t should not be touched by the
hahds. excepting when the cakes are laid
on the griddlc. After rolling the dough
in an even sheet threc-fourths Of an inch
thick. cut with biscuit cutter and bake
on a creased griddle. Do not put so close
that they will stick and do not have fire
too hot. Watch carefully. When they
pun up to double their size. turn and
bake on the other side. Have a fresh
batch baking while the others are being
eaten grlddle cake fashion. Servo at
once. They should be hot enough to melt
the butter spread between them when
split.
While the prepared hominy is a great
faving of both time and labor, there
come occasionally a longing for q taste
of the "hulled corn that used to taste so
good with milk for luncheon in the far
away days when We visited grandmother
on the old farm. TO make it, soak the
corn, either white or yellow, over night
IN n strong solution of condensed I've.
This loosens the hulls so that the next
morning they may be removed by three
or four thorough washings. Cook nearly
all day in saltcd water in Il double boiler
until the grains are tender and palatable.
Inere IL n great and growing fancy
among the housewives who take pride in
the attractivenes of their tables for the
dainty drawnwork paper doilies and
me AlC fNn ~ r. COG fnr A1lt t-1t
vidua! salads. Ices, s~oufies, patties.
Charlotte Rusees, and the like. None Of
these arc very expensive and, in the case
OF the doylics. they save the laundering,
which is quite an item in the winter, es-
pecially. All cakes and breads now are
usually served on a dolly. while the ice
cream plato or sherbert glass must AVE
It's own particular HAPPY. Some of these
doiI1eS are round. some oval and some
square. They may be plain, white and
hemstltched. colorcd with fancy edges.
lace bordered or even of drawn thread.
"hllo the prices according to size and
characterization. range from five cents a
dozen to a dollar a dozen. II local mer-
chants do not have them they can be
ordered from any large confectionor or
department store. The paper cases come
in II variety of shapes, sizes and forms
OF DECORATIONS, with prices ranging from
hlteen cents a dozen to sevcnty-fve. Spc-
ciallN attractive are the cases designed
for special days-suCh as W~ashington's
Birthday, Valentine Day, Flag Day.
Decoration Day, Fourth of July, Thanks
giving, Christmas. and Easter. For
Washington's Birthday, or any other day
when patriotism Is in the ascendant.
there are Columbia shield-shaped cases
IN red, white and blue with stars and
stripes-the price depending upon their
sIzc-running from twenty cents a dozen
to aevcnty-tivc. In this same line are
the pretty little chop frills or skewers-
used for garnishing-white OF red. white
and blue. and ton or fifteen cents a dozen
according to quality.
The Pickwickian Motif is everywhere in
evidence this season. Not only has tho
genial gentleman and his confcrcrs ap-
pcared upon the stage, but there are
quaint wall decorations in bamboo
frames for dining rooms. representing
the coaching party at different stages Of
th"ir progress, with the fat boy always
i'll the foreground: and there Is the
toast pillows" a comfortable adjunct TO
the bachelors den. On these pillows, ar
tistically got up in leather or vclours.
round, comfortable, happy Pickwickian
gentleman are engaged in brewing
stcamlnE punches. Offering meanwhile
ono OF these characteristic toasts:
"A long life and a happy one,
A true wife and a pretty one,
A cold bottle and another one"
or
"A glass is good, and a lass is good.
And IA pipe to smoke in cold weather.
The world is good and the poople are
good
And We arc all good fellows together"
tllnHr sofa nilInusc that gp,.N.I - ,i-u-
of Scottish ancestry or even those who
are not, come in tho various tartan
pads 50 that one may select the dlstinc-
tive colorings Of their own clan.
. The old time soup plate and even its
EucccSSoi, the bouillon cup. are now su-
j.. pcrSeded among very smart folk by fine
: china bowls with handles and covers.
Not every one, however, even with UNI
!, limited means, cares to change their table
service with every caprice of fashion.
/. Many people get attached to their old
!, family china and cling to it whether
fashionable or not. Mrs. Astor, for In
stance, who has Sevres plates worth s1n1
apiece, is said to prefer when dining
= alone, set OF plain white china that
mas done long service in her household.
II is not particularly fine. nor is the en-
tire set intact, but for old times sake
she clings to the little white teapot and
It's companion pieces.
An excellent scrap book paste is made
as follows: Dissolve in onc-half mint OF
cold water one ounce of rice starch and
three drachms Of gclatinc. Heat, stirring
constantly. until the milky LIQUID be-
comes thick and glossy, when the haste
is ready. Keep in a tight bottle with n
rev drops of Glove oil.
Scallop salad Is ono OF the dalicacies
or the season, Select good-sized seal
TOPS and simmer in sailed water until
tender. Turn with a collander. pour cold
water over them and then let them drain.
Nhen cold, cut in two cross-wlsc. Cut
up an equal amount Of crisp white cell
, cry, put into the salad BOWL and mix with
a mighty seasoned ~mayonnaise dressing.
Garnish with white heart leaves of let
tuco, Like all salads the Ingredients
must be cold to be q success. Scallops
q, make n moro delicate salad than lobster.
! During January and February seal
Tops are ct their best. epicuros preferring
them at this time on account Of the roe,
commonly known as the tongue. This is
run and OF "A bright orange. Scallops
, should always be quite fresh and firm.
and according to authorities on shell
I hsh, of a yellow cast. the natural color
OF the fish. The large white scallops are
made by soaking In fresh water, which
causes them to swell. Al they are sold
by the quart the reason Is obvious,
Although the sCallOD. like lie frat