Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-04-20

of the liquid add ono package of currant |
or lemon Of any of tho patent jclls. or |
half package of gelatinc that has been
soaked in little cold water reserved |
from the amount measured out for the |
tea. Add sugar to swceten and lemon !
juice to make as ACID as desired Stir |
until Dissolved ana set away to cool. As |
1t begins to thioken, stir In two table, !
spoonfuls OF capcrs; thcn pour INTO one
,ro,,,,s ana sot ayx,v m hardon WHEN
cold turn out ana garnish with tiny |
sprigs OF fresh mint
>,,>.,r .,,,o,,r,,
"'> '''i'"Di-"''
For tho sherbcrt. pour two cups of boil |
ing water over IA bunch of we'll washed.
fresh bruised mint leaves. Simmer ten
minutes. add one cupfu of sugar. strain.
49,, ~" :" "r'espo'"i"' VI se'a',"e 'na'
Of cold water, and stir until dissolved. |
Add cup Of grape or currnnt Juice and |
a half cup of lemon Juice then freeze to |
n mushlikc consistency. Serve in shcr !
bet glasses. ornamcnting each with a |
candcd cherry and a sprig of fresh mint. |
p.po~,, r,p,.r,,,nc
Fresh young parsnps dug from tho |
ground in carly spring need no apology. |
however served. 10 mako the fritters. |
boil the rarsnips until tender. drain. then |
press through q colandcr. To half |
""eem ,''' 1'" p' a,e " "'o" ~, '" Wv.
beaten eggs. season with salt and pep
c, - r,,. -
rs, ',',
DATES STU FLED WITH CHEESE.
,,t,s. r,.,,,o 60, o,oo,,,,,, ,.,f.,r .,r,.,1 |
., 1i,,,o, 49,, ,,,,,h,,, c,oa,, ,ho ,,t.
,,t. ra,,,,,,n thn s,,,o ,,d ,,ha,, ono, |
,,r,,oo n.;,, , ,i,,I, h,,, ~ Norr,,,,,oi
,r ,r,, or.,,,,, ohaasa ro,,o1 ;,t, o,.,I
-ar,,, ,,1 .o',na,,.,,, ,.t,, ,,,,ru,a r;,,,,
a.. -. - 49, .,.., ...,, 49,, .,o,,
g., r,rn,a,,, ,,,,,s,,
RADISH ROSES.
,-,,o, .r, .,,,,a,,,, ,.o.,,. ,,,,, o,.,.
10 prepare. Select the round radishes,
i,,,, e.. .,,;a,. ,,,,io ,,aa,t i>a,.os ~ Was,
,,,e,, ,,,an ,,.i.n 49, ,aiu. -, ,.,,,rr,
.,;rs .,,,. ,,.a,,.,, g., ,,,,, .,.,,,,, -,
49,. . 49,. 49,, -. ',.
tou,ard, ,ho haso u,,n a,.,, a. civ ~
.,," ..' ~. .,.,., ,,,,
-,
NV ..,r, ,,,. ,r,,. =, ,a
ne .;n. esq.,. M
.. M ,,..,.
"'eV WI @ p'e''s "'''' "'''''
ASPARAGUS WITH A VINAIGRETTE
DptSs1Nc
While sourmets assert that asparagus
To be perfect should he eaten tcpid the
mn iority of people prefer it to be either
hot or cold. Fashion in the last few
years has run to cold asparagus with 81
vnaigrctte dressing. This is made of
oil. vinegar or sour wine. salt and pep
pcr, with few finely minced herbs like
parsley, chivcs. or mint Mix the salt
and pepper add vinegar to mix we'll,
then as much oil as is liked with season.
tho a.n.r,rus h,s boon cootoa IN hou.
Ing salted water. then drained and
chilled.
AcpApA,.,~c n>,rrr,r
While the children usually call for
their Easter eggs straight that IS.
bolod-their elders may he excused for
taking theirs IN some such dainty and
seas"iiapIc way as an asparagus oinelet
Freak TOUR eggs INTO a powi ana beat I'M
III "S"t al" i"h'''S' H"" io"t roic-
Sfoohiuis III creih'' Sa'tspoohtul Oh
SAT- ana dash or pepper. Have Il
clean smooth omeIet pan ready ana
mott 'hpiespoont"i OF butter IN 1t. let
sides well as bottom. When kissing
rio,. ,,.;,h , ,,.,, 80; ..,.s.a, .,a
iou ,ho ,,,,o,,..,, ..:a ~
7 70. .;., a.. go, .u
, croo,,,. orr,;,,a,,, IY ,i. VI
so,.orn1 .noon,,,, - a,.o, 'o'
,oints ,,ivoa ,,,i. ,i,,,s 1,., 49,, H.'
Tor , r,,, aron. ~ ,o,o,, ,,,,.
to.snoo,ru, - aho,..
,o,',,. a,,o.. a.. .c
dox,arous,,. an, *, e -, "'"o''
n,,ta 49,. .,.. N'' ''''
EGG FONDl-E
a., H,'',, ~ '""' "a'' ""'h |"
lavoritc Holy Week delcacy is this Al
low two fresh eggs for each person to be
served grated Swiss cheese a third much |
in quantity as the eggs and butter half
the weight of the cheese. Put the but
ter and grated cheese into saucepan
and set over tho fire. As they begin
to melt break the eggs over them and
stir briskly until well scrambled and in |
corporated with the cheese. A wooden