Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-07-12

fuls OF cream or not, as preferred and
serve with croutons. There needs be no
hard and fast rules about these SOUPS
made of left-overs Use what you have.
tasting and seasoning until you have the
right degree of savoriness.
DREAMED POTATOES.
Creamed potatoes are always well
coined. though not always cooked In tho
perfection they should be. They may be
made from freshly boiled or cold potatoes
diced. For ono pint Of potatoes make
white sauce, using one tablespoonful OF
-four, two tablespoonfuls Of butter, ono
cup Of milk one tablespoonful of chop
ped parsley, little cream, and salt and
pepper to season Melt tho butter in
saucepan. add the -four. and cook and
stir until smooth and well cooked. A
frequent cause Of failure with crcamed
potatoes comes from the raw taste Of the
-four Add the milk and seasoning, and.
If YOU have it, n half cup cream. As soon
as the sauce begins to thicken, add the
potatoes, whole. diced or cut in small
balls with a potato scoop. DO not stir.
When heated through serve at once.
PEAS AND CARROTS
Peas and carrots make a happy COM
DDldllon. Bcnl nan dozen carrots,
scrapc. cut into circles. then strips Have
in readiness one cupful cooked peas and
one cupful cream sauce; combine, heat
through and serve
CABBAGE AND CAt'L1FLOWER A
SECOND DAY DISH
Take cold boiled cabbage or cauflow-
or, chop and arrange in shallow bak-
ing dish with butter three ounces to a
pound of the cabbage; a large cupful
Blown stock and salt and pepper to sea-
son. Mix well. CRATE cheese over the
top and bake about twelve minutes. This
lis a hearty dish that men are usually
fond Of and a good meat substitute.
FOR TREATING COLD ASPARAGUS.
There are innumcrable ways OF treat
ing cold asparagus, each of which has
its devotees. With just a French dress
ing 1t Is delicate and appetizing. With
mustard added to tho dressing, II is even
better. With a mayonnaise or sauce
tartare it comes close to perfection.
Again. lemon juice or simply salt are
used with cold asparagus, the great
essential being that the vegetable must
be thoroubhly chilled Asparagus, to be
eaten cold, must always be well drained
FRENCH ARTICHONES COLD.
French artichoke to be eaten cold
with French salad dressing. should have
the leaves left on, the stalk trimmed off
close to the bottom, then plunged into
salt boiling water, and cooked until the
leaves pull off readily and the little food
at the base is tender. Drain ard chill,
When ready to serve, have the dressing
In saucers at the side of each plate. The
correct way to eat the artichoke is to
pull off the leaves one by ono, dipping
the flesh end in the sauce and nihbling
off the little bits OF flesh. When the
leaves begin to be fabby and without
meat at the end. pull all out with the
bristly heart. This leaves the little cup
or fond of the vegetables which is eaten
by pouring the rest Of tho dressing IN
1t, then separating into mouthfuls.
FOR FIRST COURSE AT DINNER.
dainty dinner was STRUCK the other night
by the first article in the ihonu on
each plate. when the guests entered the
dining room rested tho heart OF
cooked artichoke, cut with a cookey
cutter to give it fancy edge, then thor
oughly chilled. The cup Of the fond was
filed with caviare sprinkled with fine
chopped parsley and the yolk Of a hard
boiled egg, pressed through frostlng
bag into a rose design. \ few drops Of
lemon juice gave the needed acid zest.
PINEAPPLE JELLY.
a. a ideal supper, served on the lawn
| in one of the old-fashoned gardens. such
as one reads about but seldom sees IN
this country, mould of translucent pine
lappc jelly received generous patronage
and favorable mention from every guest.
II was made confdcd the charmingly
capable hostess TO her guests, in one OF
the heart-to-heart talks that followed
the supper. from the cores and skins Of
pirea pplcs that she had been preserving
These were cooked in enough water &c
cover. then strained As the pineapple is
lacking in the pectin or icllyinE princi.
pie Gelatne was used In the proportions
as directed on the package, and sugar tc
svceten was added AT discretion. II was
exceedingly appctizing and attractive in
appearance making delicious relish for
the veal loaf with which It was served
INSTEAD OF MARAsCHINO
CHERRIES.
At another delightful dinner the frs.
course was grape fruit with fresh sOM
cherries. The grape fruit was cut Ia
halves as usual, the pulp loosened, but
instead Of the popular maraschino cher.
ries, fresh sour ones were utilized, These
were swcetened ever so lightly. aud
little of the cherry juice expressed over
the grape fruit pulp. The combination
was most happy one With the Ice
cream came Fingered pears. and If you
have never made them 10 serve with