Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-09-28

Is n pictur' that no painter has the col
orin to mock
When the frost Ia on the pumpkin and the
| folders in the shock.
| james whitcomb Riley.
MENU. SUNDAY, OCTOBER 1.
| BREAKFAST.
Pork chops with fried apples.
| Dreamed potatoes. Johnny cake
Coffee.
DINNER
! vegetable soup.
Celery. Picked beets
| Roast chicken. Corn fritters
Currant jelly. Sweet potatoes
Tomatoes with French dressing.
| Pumpkin pie. Cheese.
SUPPER.
! Succotash.
Cold chicken.
Baked stuffed potatoes. Sliced tomatoes
Baked apples. stuffed with ounce and
served with whipped cream.
Molasses fruit cake.
Tea.
! If the appetite of the small boy and
his elders alike Is any indication of tho
season and its gastronomic needs, Octo.
Der first spells renewed activity for the
cooks.
Hearty dishes tabood during the sum-
mer. for hygienic reasons. are now in tune
with the atmosphere.
While pork is never to be commended
for steady diet. "a little now and then
is relshed by the hest Of men,
| The various corn products are all full
Of potential energy and should now be
used In great abundance.
| IL Indian meal was imported and cost
us ten or fifteen cents pound instead
of two and a half or three we should be
treading on each others heels to secure
| it as an accompaniment in some form for
our most lavish entertainments.
Even as il is. scorned by some Of the
super fatdious as "hog-meat." gross
food unworthy place on their menus.
the true gourmet, not gourmand. never
thinks Of having his canvas back or rcd
head duck. his plovcr or reed birds with
ont their proper accompaniment of fried
homny or samp. The sportsmen feast
ing his friends has corn bread served
with his roast haunch of venison and hoe
cake with baked raccoon.
FRIED MIIsH
Fried mush makes an ideal breakfast
dish. quickly and easily prepared. The
mush should he boiled the day before it is
to be fried. then poured into brick loafed
pans to mould. Mix a pint of corn meal
with teaspoonful of salt, one heapng
tablespoonful sifted -four and one pint
cold water and stir slowly. mixing grad
ually into one quart of boiling water.
cook half an hour, stirring often. then
pour into the pans and set away in a
cool place. When ready to use, cut in
slices half an inch thick. -four on each
side and fry brown, in hot fat on a grid.
die or frying pan. Serve with syrup.
'PossUM. 'TATERs AND PONE.
1t is not given to every one to know tho
gastronomc delights of this famed
Southern culinary combination. which
like lzaak Waltons fish is too good for
any hut very honest man. Having
caught your possum, which at this sea-
son should be as fat as butter. skin. put
into a pot of cold water and parbol.
=" .', om """
salt, pepper. and n mixture of powdered
summer savory. bay leaf. and sweet mar
Joram. rub well with Hour to coat the
surface. and lay tendcrly in a baking
pan amply htted to his dimensions. Sur
round with peeled sweet potatoes and
set in hot oven for about flfteen min
utes. Then add pint of boiling water
and keep basting until tender, and rich
brown. Lift on to hot platter and keep
hot, while a rich brown gravy Is made.
conn pONE
Sft together one quart sweet meal. ono
tcaspoonful salt. two teaspoonfuls sugar.
Add one pint scaldng hot milk and beat
we'll Sift together one heaping pint flour
and two teaspoonfuls baking powder and
stir into the batter together with the
beaten yolks of two eggs. Beat hard
Fold in the stifny beaten whites Of the
eggs, turn into a long shallow tin pan
and bake in hot oven. This is a
famous Kentucky receipt. The Virginia
rule calls for one quart buttermilli. two
teaspoonfuls soda. one quart cornmeal.