Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-10-11

Fried mush with maple syrup.
Baking powder biscuit
Coffee
DINNER.
oyster soup
Celery. home made pickle,
Roast venison. currant Jelly.
Sweet potatoes, caulinower
Tomato and green pepper salad.
Pumpkin pie, American cheese.
Black coffee.
SUPPER.
corn Oysters.
Neufchatel cheese. Gingerbread
Baked ounces with cream.
Chocolate.
In the very multiplicity Of edible riches
FISH. flesh fruit. fowl, game and Ncge-
tahleS-that are now pouring in from or
chard field wood, sea aud meadow the
housewife finds it a somewhat difficult
problem to make a choice Yet she can
not go far astray, however she may de-
eide. All are good. and appetites are
never keener than IN 'hese crispy au-
tumnal days. Game is plenty at most
markets. is quite as cheap as beef and
certainly as wholesome, SO that the
housekeeper may vary her meat supply
from day TO day, Take venison, for in
stance while the saddle is the choicest
morsel. the forequarter, haunch and
shoulder are also excellent roasted. AS
venison is a dry meat it must be well
larded roasted In a very hot oven,
basting often. then served very rare and
hot. Nenson outlets may b. broiled or
sauted. Before broilng. season and let
them lay on a deep plate containing olive
oil for half an hour. turning often. Mean
while prepare q dressing as follows:
Pour into saucepan n cup Of port
wine and three applcs sliced thin. Cover
and cook until the apples are soft. Add
a half glass currant Jelly and few
grains cayenne. Brol the steaks or cut
let's over a clear fire. dish on a hot plat
ter and strain the dressing over them.
Another sauce that goes we'll with veni-
son steak is
MAITRE D'HOTEL BUTTER.
Rub a quarter pound butter to Il cream,
add two tablesuoonfu- chopped parsley.
the juice OF TWO lemon and "A little salt
and pepper. Mix W7ll and dress the
steaks with the additiuu of little water,
BREAD SAUCE.
Br.,d .a,,,.e ,,,o, wolf with almost any
game and is made IN this way: Take dry
bread and roll fine. slit cup of the
crunlS and puf into n saucepan with two
cups stock slice of onion ana salt and
nannor ia turta simmer, twenty minutes.
,o''o,.o tho orior add u tahlospnonful Of
hu-ter and cook five minutes. Meantime
Co... o,,.,,r 80 ,... o.,.,....,.. ,ru,,,,s IN -.
ta,,IoeroonfuI nf the butter in a hot
sri1or ,r,l c,.tsn .,, brov,. Pour the
s,r,a oye, the rama and snrinlilo the
brou.rad crur,f,. .,nr The whole. With
rana NJ any sn,, rood currnnt Of. Crane
iolv &. , ,,.l.n,,.c :,rromnaninout. al
,bro,,,rl, r.t,b i,l,. ic,Iio. nr s,,ces made
fr,,,, or,,,,o ,o,..ti,,ns have the pref
arorce crisn er,e, salads IF watercress.
NJ, rclar,. make a delightful
hockyrou,d for , .,.n,e course
THE TASTY SQUAD.
The souah or Young domestic pigeon
IS a bird far more worthy the attcn-
49,, .,,, ,r,a first cn,,,rards ths
,,f.,hor ,,i,o ,b,ugb tha flavor IF either
dona,,a. ,,,on zinc ouoIit,. or food .ivan
tho n,rort birds Those taken from
,i,, ,nft. u,bora they have heeu brought
nm an the refuse of the streets are not
g, a,,i,c 81, ,i,. o.sh of tho vo,,py gets
d, no,,,,iar,,. r,pt flavor that mo form
NJ culinary treatment will wholly eradi-
cato souah whose PARENTS have had
accoss en- nIe,tv of wboat and u,od
,,,oa,, uo,ar ,s , b,rd NJ worry diffarert
color oar,a;riv Of taste In cIe,ninv
,,,ta sn, ,,,, ,,ust nor y. hroks, IN
tie ro,,o,.al souahs wel, brought IN
= 40 ,,s,,a,,,. ,,, and mead o,,.r,, utt,a ad.
s,.t,, D., T., th.,r coo,,,,a pro,,ir,
!. cor.,darod 70 be the host treatment
,or sn,,ah Sn,i, the bird down the
,..o,. 49,. ,,, o,.ar II col, nannar ,u,
,ar -. n,i,,s o,, and snrinl,s Win crocl.
-, s,,s. prou over . cIoor hot a,,a
a ,.,, rrocas =, 49, hr,t.ro,,
,aas. u.,.h or ,5,bop+ - slice ~ cr,.n
1901 ,ooo,, carnish WITH cr.ss or
-, u,.,o,,
PIGEONS.
Pigeons are also plentiful and fine
,od s,,,ra. a,5 wasted or sary.d i, a
,,,o
sh,no a,d anrirulo with coli nonnar