Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-07-13

and year ont. it sent ny its green and
tender leaves, ready FOR the cook And
for how many things she utilized them
In cooking peas Sprg was added. jus.
enough to furnish delightfully."- elusive
naNor In boiling new potatucs too. :,
few leaves went IN with delightful con.
sequences. With lamb IN any form there
was always mint sauce. hot or cold. or
mint jelly. With cucumters. mint went
particularly we'll and this was the way
the Finnish cook prepared them, with
no aftermath of indigestion to follow
their eating.
CCCUMBERS WITT MINT
First the cucumbers were pared. re-
moving every particle OF tho dark green
skin. Then they were sliced into cold
water and left an hour t. draw ont tho
acrid Juice. Just before serving. a sauce
was made of cider vinegar mcllowed by
the addition of a very little sugar, nor
enough tn taste when tho dressing was
complete. Next came salt and pepper 70
season. and lastly leaf or two Of mint
5" hnely minced as to h scarcely reoog-
nizable. This WAS poured over the Gu
oumbcrs end served at once.
COTTAGE CHEESE WITH PEPPER
GRASS
Another dainty dish at this some place
was c"ttac" cheese with pepper grass
Ec,llng water was turned over freshly
lnrpered milk. separating the curtls aud
whey. II was then put to drain IN a SNOW
White muslin bag for n few hours. When
quite dry the crrls were taken out
lightly saltrd and poprcrcI mixed with
n little rich cream to VclNoty texture.
then lastly seasoned with fine cot pepper
grass. Instead of being rolled int nard
balls, always suggestive of ovcrmuc h
handling. it was moInded in Il pretty
glass dish and served with a spoon.
READY FOR THE Picnic SANDWICH
Here. too. found potted chcse de-
lichtfully seasoned ready for picnic sand
witches. when tn came IA hurry call.
half pound of old English cheese was
grated then salted. reppcred and mixed
With "A little vinegar and mustard T. q
consistency for spreading. Sometimes in
place OF TIE vinegar. sherry or brandy
were used. but the vinegar received ,he
preference.
CREAMEl. CHICKEN ROsETTEs.
At a dainty luncheon. given recently to
classmates and teachers. the creamcd
Chicken was served in Swedish rosettcs
To make them one has II have the irons.
which come on purpose, and are either
PLAN or nutei. There is bent iron
handle. that fits into the rosettcs. which
arc cooked in deep fat. The batter is
made OF four eggs. one pint of sweet
milk and four to make the batter the
Consistency of thin cream. Have the
fat smoking hot. Dip the iron in the
hot fat and hold until heated through.
Then mp in the batter to within half
an inch of the top of the iron, ALWAYS
watching that rothing gees over tho top
~ the edge Return to the boiling tat
and keep there a moment or two until
the cake is set to the iron So that il will
fall on with shake. retaining its shape.
Turn upside down on white raprr to ali.
sorb any supcrfiuous fat Tho result is
little to rosettc cup firm enough to re-
tain its shape. yet tender and crisp be-
tween the teeth. These may 10 kept on
hand and filed with any mixture OF
chopped or creamed meats, mushrooms
or fish. when it is desired to use these
corrections for sweets or desserts n
Tablespoonful! of sugar is added to the
batter, and when cold the rosnttes arc
fllcG with whipped cream. preserves or
fresh fruit sweetcncd and covered with
cream.
When ono rOsettc slips of the iron,
leaving 1t perfectly clean, IT may he
dipped in the batter again without tho
preliminary dipping in the hot fat. II
the hrst case cools on to the iron ana
has to be cleaned on dip into grease.
then rub with salt until smooth and
clean. II the iron gets too greasy 30
that the rosettes slip cff into the fat.
wipe quickly with a cloth around the
edge. before dipping into the batter.
CREAM CHICKEN AND MUSHROOM
FILLING.
Mince one pint Of cold chicken and one
cup Of mushrooms. Put into a saucepan
over the hre, one tablespoonful each
-four and butter. When melted and
smoothly blended add two cups of cream,
salt ana pepper to season. ard the chic
ken and mushrooms Set the pan In a
larger pan containing boiling sailed
water to keep hot until ready to I'LL the
cases for serving.
FRIED CREAM or WHEAT,
At an Asbury Park hotel. presided over
by an expert dietitician, greatly apprc-