Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-04-13

| ana SET 10 raise III a warm place. Wncn
quite light. place the dough on the mould
ing board we'll sprinkled with -four
knead again. and roll into n sheet half
an inch thick. Divide into pieces weigh
ing about three ounces each, and mould
round. Let them stand a few moments
| then with the palms of the hands roll
into ohlong shapes about six inches long
by three wide. Lay in rows, n little way
apart in "A huttcrcd dripping pan, and let
them rise rise in a warm place for 10 or
Il minutes. Make deep cross on each
bun with sharp knife, and instantly
place in the oven Bake n light brown.
and as soon as done brush the tops with
a syrup made of sugar and water boiled
together. Eat warm and we'll buttercd.
Currants and shredded lemon peel may
be added to the dough if desired.
BROOKLYN HOT CROSS BUNS.
| Much easier and quicker is this Brook
lyn recipe. One Brooklyn woman bakes
20e annually for her own family, which
consists of husband and two stalwart
boys. For an ordinary measure, sft to-
gcther ono quart of pastry flour. two
dessert spoonfuls OF baking powder and
II Pinch of salt. Rub into the flour Il
piece oI buttcr the size Oh an egg. MIN
together u pint OF milk and water, equal
quantities, and one cup of sugar; stir
into the flour, add two eggs and mix
soft. Cut out into small biscuit make
the cross on top of each, and bake in a
livery hot oven. Sift powdered sugar over
them. Kasns and currants may be add
cd according to individual preference.
SOLE FOR GOOD FRIDAY.
In England sole is considered the ar-
propriatc dish for Good Friday, and as
this much Wanted fish now appears on
the menus Of our frst-class restaurants
though suspicion points to founders, sug-
gestons concerning the English method
of cooking may not come nmiss. Clean
the fish thoroughly, pull off the brown
skin. cut off the head transvcrscly and
with a sharp pair of scissors trim away
} the fins close to the hllet. Wash and
wipe dry. roll In a little -four. dip in
beaten ogg. then in fine bread crumbs,
and set away on the ice until twenty
minutes before serving. Fry in a kettle
of boiling fat. drain on a napkin /,d
serve with watercress or fried parsley
and lemon. For any deep fat frying Sc
lcct moderate sized fish, as thick ones
y
sorb a portion of the fat. The English
> housewife usually serves toasted mullins
with sole for breakfast. Bass or halbut
: filIets may be cooked and served in the
same way: Americans usually prefer Ia
have them served with sauce tartare.
SAUCE TARTARE.
Break the yoks OF two perfectly fresh
eggs into an ice cold bowl The eggs
themselves should have been on the ice
in order to he as cold as possible. Add t.
the egg yolks half teaspoonful each OF
salt. sugar and mustard, and a saltspOOn-
full of pepper, unless you elect to use cay
Cnne, in which case few grains will
, suffice. Now begin dropping in very
slowly at first. olive oil. the best, a hall
or three-quartcr cupful. After IL little
it may be added faster, but the beating
must be constant and the oil must b,
cold. When it gets stiff whipped
cream add two tahlespoonfuls each OF
vinegar and lemon juice, a few drops OF
onion juice, and two tablespoonfuls chop
ped pickles, olives and capers mixed. II
the bowl stands in n pan of chopped ice
during the beating it Will thicken much
quicker. This will keep in n cold place
two or three weeks. and is the most de-
lightful sauce to serve with any fried OIL
broiled hsh. or with fried chicken.
FRENCH SOUFFLE POTATOES.
! French soufflc potatoes. which are suci
. Il feature in the best French restaurants
5 served with steak, are also delicious will
t fish. a housewife who read the direc
| tons for making them -four or more years
G ago in these columns. has written from
$ San Diego. Cal. asking that they be
/ repeated. AS they never found a recipe
t equal to that one. Tho directions were
! originally given by Miss Parloa to hcl
classes at Pratt Institute.
ri While the French cook uses for this
Y purpose the small yellow Holland pota
G toes, any mealy kind will produce equally
good results. The potatoes must always
r be sliced lengthwise. in order to get {
Y layer of potato without cutting acrOs.
: the grain The slices must be about twice
= 'as thick as for Saratoga potatoes, In or
p der to allow for two crusts to the pun
g Drop in cold water for an hour or 80
e than drain and wipe perfectly dry. Have
{ two kettles OF fat in readiness. one will
= the blue smoke just rising. the othel
0 rather hotter. Drop IA few slices at {
Y time I'm the first kettle, and let them re-