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

every housewife would set her face reso-
luteiy against purchasing anything not
prepared in full accord With the pure
food laws and properly certified thereto
there would soon bo an elimination of
doctorcd and impure foods. that are in
strumental in bringing on all manner of
diseases.
LOOK OUT FOR ANTIsEpTICs..
In a recent talk by Dr. H. w Wiley.
chief chemist of the department Of agri-
culture before the students of City Col
lese. New York, their attention was called
to the pernicious use OF the preservativs
now in general use. Those anticipates"
he said. "all have the power of paralyz-
ing fermentation in food and when added
in sufficient quantities TO do so inhibit
the digestion of food. This in itself is
not SO bad. but experiments have shown
that so per cent. of the borax. for in
stance. taken into the system has to h..
cXcreted by those already overworked
organs, the kidneys, with tho result that
kidney disease is or the increase not only
here but in other countries. The fact
Of the matter is that there Is no need
of employing pernicious personalities for
there are other methods of preserving
wholly unobje ctionablc. There is dess-
cation there is canning. there is cold
storage.
A WORD or WARNING.
A word Of warning is also given to all
those who do not wish to invite copper
plated intestincs." The high coored
beans and peas that the French put up
in glass bottles that look so attractive
gain their exquisite hue from sulphatc of
copper. commonly known as blue v.trol
The most poisonous of all the aduterants
on the market are those use for cOlorina
and cheapenng confectionery and liquors.
A GOOD DISH FOR COLD NIGHTS
SUPPER.
Winter long drawn out, creates de-
nand for dishes suited to frosty days
Here is one that is not generally known
but deserves IN be. Select nice tart ap-
pies uniform in size. wash and wipe
them. core leaving Il good sized opening
| in the apple. Stuff this with sausage or
chopped ham, seasoned with pepper and
n suspicion OF mac or nutmeg, letting
the filling heap up a little on top of the
apple Put the apples in a deep baking
tin. add hot water to prevent the APP
pies getting too dry and bake in a rather
slow oven until soft. but not broken
Have ready some crispy slices of toast
cut round or made from French loaf
arrange on Il platter. set an apple in
the centre of each slice, pour the juice
remaining in the pan over them and
serve hot.
BROILED PIGS FEET.
| These are another delicacy for winter
breakfast. luncheon supper In the
| 1,rs arly. H.. a
boiled and ready for broing. In the
country or suburban towns it may be
necessary to attend to prelimiaries at
home. In this case it is wise 10 prepare
IA dozen so. and put them in pickle
to Use as needed. For an ordinary sized
family three makes good number for
breakfast. Take dozen of the feet
scrape and clean thoroughly then soak
| for three hours in cold water and scrub
again. Place in large kettle with two
tablespoonfus of salt and water to cover
and simmer gently for four hours or I'm
til tender Cool in the liquor in which
they were cooked. When cold pack in a
large stone crock with good pickle. To
two quarts of cider vinegar allow one
quart of the liquor in which the feet
were cooked. "A dozen cloves n Teaspoons
full of mustard and dozen pcppercorns.
Scald. Put a layer OF the feet in the Jar,
and over them place few slices Of
onion. More pigs feet in, cover with the
When all the feet are in cover with the
hot pickle and set away to cool. Leave
several days before using. When ready
to brOil, wipe the feet dry, split down the
middle. season with salt and pepper. roll
| in olive oil or melted butter. then in
bread or cracker crumbs. and broil for
four minutes on each side. Serve with
sauce piQuante or on pieces OF toast with
a quarter cup OF maitre d'hOtel butter
spread over them. Still another way Of
preparing them Is to dip In frying bat
tier, then fry in butter instead of broil-
ling, and serve with mustard or piquante
sauce.
IOVEN COOKING FOR BACON AND
SAUSAGES.
One OF the easiest as we'll as incest
ways of cooking bacon or sausage il in
the oven. For the sausage put half a
dozen of the link sausages on a baking
Tin. separated by az many slices OF bread
cut the same height. Add cup Of rich
brown sauce and a few mushrooms. if de-
sired, though these are not at all neces-
sary. and bake twelve minutes. Serve
with the sauce with n little minced pars-
ley sprinkled over the sausagcs.
For the bacon arrange the rashers cut
thin and evenly so that the fat OF one
leans against the lean OF the next, Nc
alternating until all are in place Then
cook until crispy but not at all black
Tened.
| EMMA pADDOCK rEI.IcOpD