Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-03-02


cooking az is allowed by the printed di.
rcctlons such cooking prrsupposes the
use of a double boiler or steam cooker of
some sort. otherwise there IL great
danger Of scorching. Where the raw
article--sucli as ciicE,d wheat or whole
oatmcal-is preferred. 1t should ~"
cooked all one day and tho following
morning he rcheateu in Il double boiler
with little or no stirring. 1t goes with
out saying that ma iority of us desire
an accompaniment Of coed cream.
There are many, however, with whom
cream is apt to disagree. while in other
cases it cannot he obtained. For such
We suggest that the milk sci we'd with It
should he heated to the scal1ing point.
the result is more agreeable than when
served cold.
For the main part of the meal the beef
outlets suggested in the first menu are an
adaptation of tho wcil-known hamburg
steak. Select lean beef from the round.
remove all fat and grstly tissue and put
through the food chopper. Season each
pound with a half teaspoonful of salt.
quarter of a teaspoonful of pepper and a
tee spoonful or less of onion juice: II
some fat is liked take beet suct rendered
separately. scrapc it and add a table
spoonful. Mold the meat in small cut
lets. dip each in n little melted butter or
dripping and brol over quick hot fire
| Pour round these nice tomato sauce
The potatoes served with this dish arc
pared. cut in latticed slices with n slicer
having a flutcd blade. soaked i'll cold
water for Il few minutes. then dried and
fried brown in deep. smoking hot fat.
| When eggs are not too expensive
transform them into a snvory dish by
pouring into individual dishesor Il cor
rcspc ndinEly larger amount in a large
shallow baking dish-two Tablespoonful
of any good seasoned gravy. Carefully
break the eggs into this without ruptur
| ing the yulk sac. dust with little sal
and pepper and stand in a hot oven unit
The white is set. TO vary this simple
dish cover the egg with Il spoonful o
| fine. dry bread crumbs seasoned ant
mixed with few drops of melted but
ter: few drops of onion juice or
pinch of sweet herbs may BE added t
the gravy or it may be mixed with hal
as much thick tomato sauce.
For the third breakfast mix togethc
one teaspoonful each of fnely-choppet
chives Cor onion and celery. two table
spoonfuls of chopped green pepper, {
half teaspoonful of mixed mustard ant
tablespoonful of melted butter. Spill
Sleeps kidneys. remove the cores, spreac
with the mixture and broil. The day be
fore mix a pint of hot mashed potatoes
with butter, salt. pepper and few
spoonful of hot milk. add the whites o
two eggs whipped stiff and drop b!
spoonfuls on creased pan. In tn
morning brown in hot oven.
Bacon to be crisp and dry should b
cut in paper thin slices. The pan SHOULD
be hot: it should brown within a mnut
and at once be transferred to a hot plat
ter Cold boiled potatoes are diced
mixed with half as much white sauce
turned into a buttered dish, sprinkle
with crumbs and Drowned In a hot over
The morning coffee should he serve
piping hot. clear and strong. House
keepers will always differ ms to tn
merits Of boiled or filtered coffee. Ex
perts usually prefer the latter, contend
ing that when prepared in this manner /
best retains it aroma and richness. Fo
the former method beat raw egg wit
half cupful of cold water, mix one-hal
of this with one cupful of coffee froun
moderately fine. adding more cold waite
three pints of freshly boiling water; DO
three minutes with stoppered nozzle
Throw in n spoonful or two OF col
water draw to the side Of the fire and Il
stand for five minutes to settle