Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-07-05
BLACKBERRY FRITTERs.

Bls9CKBl.lSIS1 ffSl lIl,ttS.
These arc one OF the delights of the
season. Make batter of one pint Of
milk, one egg, one tablespoonful sugar,
one teaspoonful baking powder. one cup
-four and n half teaspoouful salt Into
this batter stir lightly two cups black
berries. Have ready a kettle Of boiling
fat and drop the batter in by the table,
spoonful. Serve with liquid sauce.
BLACKBERRY SOUP.
This is a favorite German dish, and Is
eaten hot or cold, with zwclback. At
this particular juncture of the heated
term most people prefer it cold. Stew
the berries in plenty Of water. three pints
or two quarts to q. quart of berries, and
when tender strain through a puree sieve.
Thicker slightly with -four, sweeten to
taste. flavor with nutmeg. All kinds of
fruits may he used in this way and are
supposed TO be exceedingly wholesome.
GRAPE SOUP.
strip the fruit from the stem, and boil
with sugar, cinnamon and white wine.
Press through a PURGE sieve and SERVO
hot or cold.
TEST FOR OLEOMARGARINE
Do you want to know how to tell cleo,
margarine from butter? II is tho SIM
plost thing in the world, according to ex-
perts. Take n little piece of glass and
rub n little dab of the doubtful article
upon It. If 1t is Simon pure butter. when
YOU hold it to the light the smudge will
| be a smooth blur. If It is oleomargarine,
then there will be light and bright specks
all through It. These crystals Of
| l1o 60 at 81
pure lard and an adulterated article can
be told in just the same way. Pure lard
makes a smooth blur, whe the imita-
ton. which has large percentage Of
stearine compressed from beef fat shows
the same stearine crystals. While this
imitation lard and bogus butter is just
as healthful to tho average person, it Is
plea SAINT to know what one IS eating and
that they are not paying for something
that does not give value received.
A NICE WAY TO SERVE CoLu
ROAST MUTTON.
Cut into thin slices, removing all fat
and gristle then sprinkle with few
drops of French dressing. Pour boiling
water over two or three good-sized to-
matoes. skin, slice and chill. dip in the
dressing and arrange on the dish alter-
nately with the meat. Garnlsh with
capers mint Jelly in little moulds, pick
les, sliced cucumbers or watercress
SWEET CLOVER SACHET.
| If sweet clover Is gathered before thu
blossoms are too ripe the perfume will
last for months Select the youngest and
tenderest blossoms, dry IN the shade un-
til well cured. then tie in strips of thin
net or cheesecloth, about nine inches
long and little more than half as wide.
Draw up the ends and tie with bright,
narrow ribbons. This makes sachets OF
convenient size 20 lay IN among the bed
and table linen, or handkerchefs or un-
derwear. The delicate refreshing per-
fume impaired will far exceed any man
ufactured scent.
SWEET GRASS BRUSHES.
From the stems without the blossoms q.
fragrant little whisk broom can be made.
Cut IN uniform length, making a bunch
about twelve inches long and twice as
large around as ones thumb. Bind firmly
In the middle With n silk cord, leaving a
loop for n hanger. then bend the ends Of
the stems down. spreading out like a.
whsk broom. Bind near tho top again
IL