Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-11-01

" NOVEMBER I. 100
colander. Add to the chestnut pulp two
rounded tablespoonfuls creamed butter or
n half cup cream. as preferred, two well
beaten eggs. cup and half of milk,
quarter of cup of sugar, pinch OF
salt. Mix thoroughly. and having lined
little patty tins with a good paste, fill
with the chestnut mixture and bake
quickly.
HICKORY NUT MACAROONS.
Beat one egg light add one cup sugar,
then beat again thoroughly. Stir in two
tablespoonfuls -four. and one cup nut
meats chopped fine. Have ready well
creased baking tins busted with -FOUR
and drop the macaroon mixture on by
teaspoonfuls. leaving room for them to
expand. Bake about twenty inutes in a
slow oven.
HICKORY NUT COOKIES.
Rub to a cream two cups light brown
sugar and n half cup shortening. Add
one well beaten egg, a half cup sour
milk into which has been stirred a half
teaspoonful soda. and lastly three
fourths cup hickory nut or butternut
meats chopped fine. Add flour. n little
at 81 time. until stiff enough to roll out
thin Cut in round or fancy shapes and
bake about five minutes in a quick
oven.
INDIAN PUDDING.
With Thanksgiving near at hand and
funds short. suggestion for II timely, de-
licious yet inexpensive dessert are in
order. For instance: Pour ono pint
boiling water over one-half pint sifted
Indian meal, to which one-half cup
sugar creamed with ne-quarter cup but
ter has been added. Add again one-half
cup molasses, stir we'll. then cool. Beat
three eggs until light and foamy. sea-
son with a half teaspoonful each nutmeg
and cinnamon. Beat we'll, pour into a
buttered pudding dish and bake on hour,
Serve hot with liquid sauce.
LIQUID SAUCE.
Cream together one-half cup butter and
Il tablespoonful of -four. Add one pint
any kind strained fruit Juice or simply
hot water. and stir until smooth and
thickened. Sweeten with one cup white
sugar, and season with mace, nutmeg or
vanilla as preferred.
THANKSGIVING PUDDING.
Mix together, a cup and a half of mo-
lasses, one-half cup of butter or two
thirds of cup of suet chopped fine and
all strings removed, one-half cup sour
milk into which has been stirred one tea
spoonful soda, Il teaspoonful each Gina
mon. nutmeg and cloves, pinch of salt,
three beaten eggs and three cups -four
sfted with a teaspoonful of baking pow
der Mix well. add a pound of chopped
raw prunes, removing the pits, ard steam
three hours. Serve with liquid or lemon
sauce.
PRUNE AND APRICOT PUDDING.
Use one-third dried or evaporated april
cots to two-thirds prunes. Wash both
piece by piece, and stew in separate pans
until tender. sweetening to taste. Place in
buttered pudding dish Il layer of prunes
then or1a of apricots and so on, then
another layer of prunes. Cover with a
batter made as follows Add one beaten
egC, two scant cups flour sfted with two
teaspoonfuls baking powder. a pinch Of
salt and n half cup of milk. Bake in !,
moderate oven and eat with sauce (any
sauce preferred or cream and sugar
SWEDISH PRUNE SOUP.
Wash three pounds prures through sew
cral waters piece by piece, then put 10
soak in two quarts of water for several
hours. Cook in the water in which they
were soaked two hourse. A half hour be-
fore they are done add a half cup seed
cd raisins. Meantime have ready one cur
oatmeal that has ben cooking in two
quarts of water for two hours in a dou-
BILE boiler. Strain and add the thin oat-
neal water to the prur,as together with
the juice of two lemons, a half cup sugar
and tablespoonful salt. Serve cold.
STUFFED PRUNEs
Soak large prunes in cold water until
soft enough to pit. Silt with a penknlfe
on one side. remove the pit and fill cash
prune with a half date, chopped walnut
meat and quarter teaspoOriful powder
ed sugar Press into shape, roll in gran
ulated sugar and put away week to
rpen. These make a nice inexpensive con-
| lection for Thanksgiving.
PRUNE AND CHESTNUT STUFFING
FOR ROAST GOOSE.
/ A goose stuffed with prunes and chest
rIuts. German style, is another appropriate
Thanksgiving dish Select a young OF
green goose. An old bird is strong and
grease, a time -honored sovereign RENE.
four or five pounds is good weight. II
| buying. note the fat Of the fowl. II
| young, the fat is light and clear: that In
an old bird dark. Before stuffiing, re-
| from the inside and under the skin. This
| may be saved and tried out for goose
grease. a time-honored sovereign rene
| dy for sore threats or cold IL the chest
Wash the bird, inside and out and wipe
| dry Season on the inside with salt and
n turkey. To make the prune stufting
soak a quarter of a pound of prunes II
| cold water over night Drain. cover with
| boiling water, and simmer until tender
| Wash one cup Of rice. add the prune juice
and enough water to make three cups OF
| liquid in all. season with q teaspoopsu
salt, and cook until the rice is tender
| about twenty minutes. Add the prune'
stoned and cut in pieces. and a dozer
large chestnuts blasrhed and cut IL
pieces Blend thoroughly and stuff. Pu
| the goose on its breast on a rack in {
| dripping pan. dredged with flour season
ed with salt and pepper, and set in az
| extra hot oven to roast. WheD ii begins
to brown, pour a pint of boiling water