Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-06-01

a quart can of fine tomatoes one small
sliced onion half cup Of fine chop
nod celery, or celery salt to season. and
six cloves put into porcelain lined
Kettle and cook for half an hour. Strain.
se, son TO taste with salt and paprika.
then stir into the hot liquid one half
box rc,atinc that has soaked half an hour
in cold water to cover. Stir In the hot
tomato until thoroughly dissolved. heat
| ing over the fire If necessary. but not
allowing IL to boil Pour into small cups
ike after dinner egg cups and get away
| tc cool and harden When ready to serve
turn out on individual lettuce leaves and
serve with thick mayonnaise.
FROZEN CREAM CHEESE SALAD.
Add a quarter of cup of cream TO ono
ere aam cheese and boil &c a smooth paste
Season with salt. paprika ami a little
lemon Juice, then TURF into n frec2cr
and freeze slightly. Remove. pack in a
brick shaped mould and cover with ice
and salt for a couple OF hours, then slice
and serve on lettuce leaves with
| French dressing.
NEUFCffATEL CHEESE AND RIPE
OLIVES.
Chop ripe olives fine, mix with Phla-
delphia or Neufchatel cheese. roll up
about the size of marbles. then in fine
minced parsley. and serve with French
dressing on lettuce leaves
FRUIT SALAD.
Take out the pulp Of half dozen fine.
juicy oranges. add to IT two cups grated
four bananas, cut in dice Swe"tcn to
taste. squeeze n little lemon juice over
the fruit add the liquor from n can of
| Maraschine cherries or n half glass of
| white wine. then stand the mixture upon
| the ice to blend and chill.
TONGUE SALAD.
Boil chill then cut in thin slices and
with n siralI tin cutter shape into hearts
about an inch in diameter. Hean ON
| " hite lettuce leaves and serve with sauce
| tartare.
| ROSE PETAL SANDWICHES.
Flavor fresh unsalted butter by packing
| in closed vessel surrounded with II
thick layer of sweet scented rose petals
| Allow it to remain over night Spread
|
butter and putting them in pairs. cut into
| dainty strips or circles. Place or" ur
two fresh petals between each of these
slices, allowing the edge to show. Sani
witches of angel cake nay be made in
| the same way
| BREAD AND BUTTER FOLDS.
| fresh unsaltcd butter is the foundation
l
crcam.d. thor the flavoring material is
added and the whole beaten until thor
ojehl! smooth and blended Among the
popular flavorings are caviar. archory.
s1lrlor. sardincss, parsley. olives cheese.
ana pounded nuts. Cut bread twenty
four hours ola into thin slices. tax" up
in pairs. remove the crust and cut into
strips az inch and half wide by four
inc hes long. Spread with tho favored
butter, fold together, press the edges. and
arrange log cabin fashion on plates.
MUSHROOM Sandwiches.
Cut the mushi ooms in small pieces and
cook in butter until tender. Season with
salt and paprika. and add enough To
make a suitable consistency for spread
ing. ADD a little lemon Juice and the
| IeaSt grazing OF nutmeg and spread on
thin slices OF bread.
GINGER SANDWICHES.
Chop preserved ginger very fine and
inosten with the syrup until time OF
spreading consistency. II liked. add few
chopped dates or figs to the paste
| Spread between thin slices of whit. or
brown bread then cut in strips or circles
SANDWICHES IN QUANTITY.
| In making sandwiches in Qu1ntity, it is
well to remember that enc pint Of chop
ped meat or fish makes twenty NJ. sand
| witches.
COFFEE FOR LARGE SOCIAL FL Nc
| TONS
Allow one pound of finely ground coffee
to each thirty persons. Put into bags
made of checsecloth which has been
boiled before using TO free il from lint.
allowing space for the grounds to swell
Tut the bags in hotter and cover with
ooid water, allowing "a gallon ana three
| E