Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-05-11

Let it stand three days. add the yellow
rihd of three lemons and three oranges,
boil IS minutes, then strain. When luke
warm, add tho juice of the lemons and
oranges. four pounds of white sugar. and
one yeast cake Stand in a warm place
for week, strain and stand for three
weeks longer. then bottle.
VEGETABLE ROT1ES.
| These may he made Of dandcloin leaves
tender nottles or almost any OF the ordi-
nary greens. Wash thoroughly and boil
in salted water until tender. Strain
through colandcr. pressing with IL
weight to extract all the moisture. Put
into n frying pan with a little cream to
moistcn. the yoks of two eggs, salt and
pepper to season, as well as any other
seasoning herbs desired. Heat through,
4 spre ad the mixture on neat slices of stale
bread and fry quickly in hot butter or
dripplngs. Garnish with chopped hard
boiled eggs, and season with oil. vinegar.
salt. pepper and fine chopped parsley.
| RHUBARD GREENS.
"In Queen Elizabcth's time" Lirdc
says. in tho Treasury Of Botany. ''rhu-
barb leaves were used as pot herb. and
| were coDSlut req SuIt Il'I W SIiiIhtIl vi
| beet green's" They are quite as good
TO-DAY, and the women who throws away
the tender leaves when preparing the
stalks for cooking wastes just that much.
| Cook Just the Same as any greens, and
| garnish with the yoks Of Gigs put
| through Il riccr or cplnndcr.
SORREL SOUP.
here is another excellent dish. a stand
by in good old Dutch and German
families: For one pint of the sorrcl gath
cred in the fields or purchased in the city
markets. allow one onion. Il few leaves
of lettuce. spinach or celery chopped fine.
one two eggs. one cup of milk, two
tabespoonfuls of flour and salt pepper
and nutmeg to season. Put tablespoon
! FIJI of good drppinCs. olive oil or butter
in a saucepan. and when hot add the
chopped vegetables. Cover and steam in
their own juices 10 or Is minutes then add
the -four When Incorporated with the
rest of the mixture add three pnts OF
boiling water and cook until smooth and
slightly thckcned. Just before serving
add cup of hot milk and serve with
croutons.
SPRING FRUIT.
Rhubarb is the spring fruit par excel
fence III 'he iiiaJorl'N oil households ana
yet IT. Is reaiE Ncs'Iapic' r"' most
po"p'c 1t proves 'Ac'eu'hsiS "n"''so"e'
coming us IL uoes al d season "heh lrult
ae'us are particularly "ceueu' III pre-
parlhs rh"oarh Tor 'he 'apic 90 not peel
uiIesS th' t"'hs are o'"' 'oush an"
rough 1hc tender PINK SKIN COOKS as
readily as the nesh ana gives beside the
! cook in tin nor preferably in granite, un-
- 49,, ,,,.,',,., ,,,,', ..'','.,.'',,,s,
. r.. ,;,',| 49,, 49, ...,,. -, H. 1871.
nc ,ho ;,ino -, a., ,,.n, ,,,,o, ,,,,
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,r,,,an ,,in,,ir ar noroa1,in ,inod da,,h,-
,'a',' n aa,, ';,,,,.,,, '.,..',, -, ~,
o,o, nv or tho .,o,.o min Tho ,ur,r &c
dissolved and the fruit tender. Cooked in
and distinct in tho clear mink svrun
,
, Hii' nAHh MAHMAhApE
, Cut into small picces two mounds of
rhubarb Peel the thin yellow rind from,
, , half dozen oranges. and cut in thin
, shrods. Remove all tho white mitch. slice
and discard seeds Put the rhubarb
oranre slices and peel into the prcserv-
ling kettle together with two bounds of
, SUGAR and Mace over n. gentle fire Cool.
+, and stir occasionally until reduced to tho
consistency required then turn into lars
, hut leave uncovered until tho following
dav Cover with rounds of paper dppod
in brandy, then seal alright. This is ox.
, cel,ent. inexpensive and keeps we'll
- WI ''''''' '
Wv w. 80. a', w., ,'"' me-
pms ou' "u ~. Wv INV pre-,
!, ser.'"s 49, , a ' " n'., a." w. saw anu
!ust enousn . ,, "".o, ' OF"
! u''i, .e" ,' ,.',', ,S'l,' " ".''
uh.'' "'ss''>,' "''" s''' MUS" ''''o
hi'r sieve "en ne"'' eo'" """ one
PINT OF cream anu '''''o s"sa' u "eeueo'
anu ireeze'
PIJI'RARR JAM