Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-01-19
AN uNPRETl;NTIOUS DINNER.

Coffee.
| Such q menu as this is within the reach |
of every reader, both in point of cost and
because all materials, with one exception
| arc procurable ut the poorest of markets;
| the exception alluded TO is lettuce, which,
at this season of the year. is Il dollhouse
| article, but the ever increasing demand TO-
fresh salad plants is rapidly tending to
bring il within the compass OF the ordi-
nary village market. Where not obtain
able. its place may be supplied by the
| use of firm white cabbage, finely shaved,
celery or any green which can be had
| As the apple sauce and pudding are to
be served cold, they must he thought or
first Tart apples are ocst for sauce,
and after quartering, coring and pairing
they should be packed in an agate sauce
pan or carthen pipkin; the latter Is pre-
fernblc. as the heat is more even, the
cooking slower and the sauce less liable
to scorch in any event. neither n tin nor
iron utcnsl should be used. as II would
| tliscolor and give n disaprceablc taste 70
tie finished saucc. After adding u very
little water to the applcs--the exact guam
, tty depending upon the Juioness of tho
7 iruit-cook slowly until the fruit breaks
press through sieve. sweeten to taste.
rcloat and cook for about five minutes,
that the sugar may be more thoroughly
incorporated, then put aside.
For the pudding. drain the juice from n
can of peaches; measure and add to it
sufficient water to mako II quart altoseth-
or, then heat in Il double boiler Whop
hot, add one-half of Il tcaspoonful of salt:
sprinkle in thrCc-Quartcrs of a cupful Of
tine tapiooa. stirring until all is in. Re-
peat The stirring several times within the
nest ter minutes, that the tapioca may
not lump. then cover and cook until 1t is
transparent. Add the strained juice of
II lemon and as much sugar may be
necessary to make it pleasantly sweet.
Having cut up the peaches. butter u pud-
ding dish ana FIJI u with altorrat" layers
of the fruit aud cooked tapioca. EIkc il ii
moderate oven until dohcatcly Drowned,
then SGT aside it is to bc served very
cold with plain cream.
Tne meat next claims our attention.
Trim off any ragged edges wipe with II
, damp cloth and srrHnge in the dripping
pan. About two spoonfuls of water SHOULD
be added a. it goes into the oven: ii tho
meat Is AZ fat as it should be there will
Socu 10 sufficient in the pan to haste
with. Contrary to the usual rule for
roasting meats. the oven should not b.
hotter III the lightning than Tor bread
Fork is more difficult of digestion than
beef or mutton and unless very thor
! oughiV cooked is likely to cause some
, trouble to its eaters; hence the slower
and more thorough cooking. Gradually
increase the heat and allow about 20 min
utcs to the pound, bisting every i min
,tos and dustiug with salt and pcpper
when ha!f done.
While the roast is cooking the vogc-
tables are to be prepared and cooked
, separat.ly; that they mny cook more
, uuicklv and so rivc less notico Of thcir
presence. cut the tllrnips in inch or half
, inch dice. when servd as suggested here.
the yellow variety is 10 be preferred. and
if very large one turnip will Drohabl
1 be sufficient There should he about
8 three times as much potato as turnip.
3 When the two are done drain: then mash
1 them together adding n liberal propor-
ton of good butter and seasoning well
with salt and pepper, Keep in n sauce
pan at the side of the fire until ready
to serve and then beat well; pile lightly
in a heated vegetable dish
| Lest the onions should no deemed too
rank by some member of the family. uso