Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-09-20


with a teaspoonful and a half baking
powder. Add n teasponful salt and a
tablespoonful butter and rub fine in the
flour. Beat two eggs until light and add
to them one pint of milk Stir into the
-four and mix quickly into a thick batter.
Pour n few spoonfuls of the beef dripping
from the roast into n long tin pan or
hot gem pans and turn in the batter. Bake
in n medium oven. Blasting with the drip
, pings from the meat. This is a more CON
venient way than the old method Of bak-
ing in the pan under the meat, besides
giving more crust. Serve as a garnish to
the roast. well seasoned with dripplngs
from tho meat.
SECONDARY ROAST.
What IS left over of a roast may be
served almost as good as new the sec
ond dav by brushing over with hot suet,
\ olive oil or butter. soaring In the oven or
-, on top of the stove, until brown on both
sides. then aking ont and steamed UNI
It'll heated through. Return to the oven
five minutes before serving.
BEEF PIE FROM THE FRAGMENTS
Cut the remnants of n cold roast of
beef into small pieces and season will
with salt. pepper and a little Worcester
shire sauce. Add a dozen mushrooms,
which at this season Of the year may be
picked up from almost any pasture or
meadow. Cover with abundance Of
water and simmer gently over the fire. A
little onion juice may be added, if desired.
4 ~. ,l1,-, 1feI yn,.f,,1 a NY
inverted in the centre, cover with a good
crust and bake in a very hot oven.
HORSERADIsH SAUCE FOR ROAST
BEEF.
Crate a good-sized horseradish root. and
add to it a half cup of cream, a teaspoon
full of sugar. half a teaspoonful of salt
and a tablespoonful of vinegar. Mix
thoroughly. If for hot meat. heat in a
basin of water set over the fire, taking
care that it does not curdle. Some pre-
fer to use olive oil in place Of the cream,
and mix a little grated orange rind with
the sauce.
POLATINA.
This is another appeti2.ng way Of dis
posing of leftover beef Add to the
gravy left over from a roast one cup OF
stewed tomato. Simmer until hot, and
season with salt and pepper. Ilav.
ready two onions. sliced, soaked fol
twenty minutes in cold sailed water, Their
drained and fried In deep fat. Cut two
cups of cold roast beef into fine shavings
put on to a heated platter, pour the boil
iUg sauce over and garnish with the fried
onions.
Fried green peppers may be used II
place of the onion if preferred.
HAMBURG ROAST WITH TOMATO
SAUCE.
Have gound fine two pounds steak fron
the round of beef. Season with one small
onion and one stalk celery~chopped fine
salt, pepper, a pinch OF mace and a quar-
ter teaspoonful celery seed. Mix thorough
ly, then roll in ohlong shape and plac'
in n dripping pan with n small quantit,
boiling water. Basic frequently with
quarter cup butter melted in a half cul
boiling water. When nearly cooked. i
takes about forty minutes in a hot oven
pour around 1t a can of hot tomatoo
seasoned with salt, pepper and butter
then finish cooking. Do not overlook
Serve on a heated platter, sarnishing will
parsley.
MOCK DUCK.
Have a good cut round steak at leas
two inches thick. Place on the mea
board and spread with a forcemeat mad
from two cups bread crumbs, a half GU
butter, a tablespoonful minced parsley
one small onion chopped, half a tea
spooslfui salt, quarter of a teaspoonfu
pepper and a little cloves, A half Gu,
seeded raisins may he added If desired
Roll the meat about this filling and So
cure in several places with narrow whit
. tape: flour and place IN the roasting pa
in a hot oven, turning until evenly BROW
ed. Now add to the pan some good brotl
or rice stock with a few slices of onion
a celery stalk. bay leaf and slice of lemon
and continue the cooking until the due
is we'll done. On taking from the par
remove the tape, and place the meat o.
a hot dish. Skim the fat from the surfac
of the sauce remaining in the pan. add
little t%hickening and chill, vinegar o
lemon juice to season. strain over III
meat and serve with a galnlsh of littl
mounds of cooked spaghetti.
CORNEp BEEF AS 1T SHOULD BE
\ COOKED
A dish Of corned beef, properly corne
I and boiled. allowed 70 cool In its ow
= liquor, then pressed and cut in delicatcl
T thin slices, makes one of the most appt
, tizing OF cold cuts when served wit
: homemade catsup or mustard. 7
achieve this result the meat should be c
I prime quality, and as sound when PIT
into the brine as II required for a roas
= The most Of the coried beef that come
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