Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-02-23
icy Cornelia c. Redford.)


has but one maid or who must, from
preference or otherwise. do the cooking
herself, such instructions give little or
no real help. Even in homes where cost
is seldom considered it often happens
that the cooking must he smpliiied. so
that All who ac interested ir COOL. but
simple. cookery the following dinner Will
appeal:
Cream Of Celery Soup.
Boiled Leg Of Mutton.
Parsley or Caper Sauce.
FAXED Tomatoes. Boiled Rice.
Cold Slaw. Cooked Dressing.
snow Balls. Sira wberry Sauce.
Coffee.
In planning for this dinner put aside
all stale bread Early IN the day-or
the day bcforc--cut tho bread in slices.
then in small dice. spread on shallow
pans and plaza il, a moderate oven until
thoroughly dried end Il pale brown all
through; for a family of six there should
he at least quart Of this toasted bread.
which is to be used IN preparing the
dish of baked tomatoes Another pre-
lipjinary item is the making of the cook
cd dressing which, as it keeps we'll when
covered and kept very cold. may he made
in quantity. Freak three eggs in the up
per vessel of double boiler: beat
enough to mix. then add three quarters
uf n cupful of cold water M.X together
one scant tcaspoonfil of salt. one-thirti
of Il tcuspoonful of white pepper. a dash
"e cayenne and quarter of 4 teaspoon
ful of dry mustard Iilcnd Wit, .suilic lent
cold watcr 10 make smooth paste, add
IT, hn c1 nd GLOW IL stir
onc-l.alf of cnpful OF mild vinegar
either plain or tarraCon. Set the vessel
IN the lower boiler. over the fire. and ,tir
slowly but continuously. The slight
thickoning caused ty the add, ion nf inc
vinegar insult pass away before j;
thickcns properly. and the slower the
ou"l.inc the better tho result. When ms
thick as a rich boiled custard strain and
put aside to chill
When selecting tho mutton choose q
heavy. we'll fattened leg. have the bone
cut off rs close as possible. Put into the
kettle as much boiling water as will bt
needed to about s,tmerge the meat. ado
{. scant teaspoonful of salt. one medium
SEED carrot cut IL quarters one o,Of
peeled and stuc'; with three cloves. !;
dozen pcppcrcOrns and two tablespoon
fuls of barley or rice. Bring tc the boil
ing point and bell for five minutes pu
in the meat, cover and boil rapidly fol
five minutcs-this cooks the outside i'm
mciiately and prevents escape of thu
luices-then gradually draw back on thu
fire until the water barely SINNERS
Allow IS minutes to the pourd-20 if dc
sired we'll done. Ten minutes befOr
dishing dip out a pint Of the pot liquor
bring to the boiling point in ii small
sa ucepan thicken with one hearin,
tablespoonful of -four blended with col,
water and season to taste. Keep at tn
simmcrins point until needed, addini
two tablespoonful Of capers or a lars
tablespoonful of finely chopped larsle
is taken from the fire. The pot liquo
should he put aside until next day
when the fat moy be removed and tn
i!nnor converted into me st palatabl
broth.
a pint of finely cut celery Will b
needed for the soup. and for this III
green stalks will give as good result n
the inner bleached ones. Simmer il
Pint of water until very tender the
press through a sieve. In the mean
time Scald "A pint Of milk, thckcning
with two scant tablespoonful each @
hntter and flOur. 10 this smooth sauc
add the cclerv p,,rco. season TO taste an
lcen hot in a douhlc boiler until scryet
| Rico is all TOO frequently served as
nasty mass instead of a pile of snow
Kernels each one dry and distinct froi
its fellow. To obtain the proper rcsul
use n large kettIe-not ron-cor
ttaining a full gallon-more will n,
h,rt-or water. Wash the rice-a cupf,
ard n half f,r six persons-throush So,
oraI water and drain. 10 the boilin
yaxcr IN tho kettle add n heaniny tas
spoorful of salt ard the rice: cover for
mo,,,er. until violent boiling is resume,
,h.r III tho lid Ito avoid ov,riiovins
and keen at the same galloping boil.
This way the rice grains are prcvente
from, sticking together. I'm from 10 to
minutes. according 10 the age and var
,tv of the ricr If will no tender. to tes
t,ko o,,t 81 few Grains with n fork an
,ub he,wocn thumb and fingers TN,
-, all into n colander and when drain,
,hr,,v cloth ov,r tbc ion and stand
the ono, over for four or five m,nut,
, m steum and dr., off Never use a spoo
in cootino rice
, o,on ard turr out a con n, tomatoc
rut n ouor,cr of the nrcparod broad di,
: ~ :, d.,n battered bokinr dish M,
! n,nr 81 ,hiro AZ IN. ,om,toos ard orld
uho,oI seasoning of salt and ncnne
pron,.a +, tho Same or6., unyu IN, i,
orod;orts arr need with tho finn, law,
~ Hrooa ,,,,x . ,oh,csroonfr, Of two
,,,,,od hut,o, Coyor ana ho,xe in