Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-10-31
DOMESTIC SCIENCE.
RECHAUFFB OF MEAT WITH ~
TATO.

ach.-Georgc Eliot.
A good way to utilize cold roast beef,
mutton or veal.
Remove any fat and gristlc and chop
the meat fine. Moisten it with stock
or water, season with salt and pepper
and few drops of onion juice If pre-
ferred. Heat thoroughly. Make nest on
a hot platter Of hot mashed potato, brush
over with beaten egg and brown in the
oven. FIJI with the meat, garnish with
parsley and serve
POTATOES A LA MA1TRE DHOTEL.
Two cups potato balls or cubes, one cup
hot molk, three level tablespoons butter.
yolk one egg, one-half level teaspoon salt,
one-eight level teaspoon paprika, ono tea
spoon lemon juice one level teaspoon
chopped parsley.
Cook the potato in boiling saltcd water
until tender. Drain and put into double
boiler; add milk and cook until It is
nearly absorbed Cream the butter, add to
it the egg yolk slightly beaten, add the
salt paprika and lemon juice Stir this
mixture into the potatoes and as soon as
cooked turn It into a hot dish sprinkle
with the parsley ana serve
~DMATO sOUTTLE.
One can tomatoes, two level tablespoons
butter, two level tablespoons -four. one
half level teaspoon salt. one-eight level
teaspoon paprika. one teaspoon onion
juice ono-fourth cup fine bread crumbs,
three eggs.
Drain the tomatoes and cook the liquid
down to one cup. Cut the tomatoes into
small pieces using one cup free from
seeds Melt tho butter add the flour salt
and paprika and when blended add the
cup Of tomato liquid. stir until thick and
smooth. and add the onion juice, tomato
ana bread crumbs Remove from the fire
and add the yolks Of the eggs beaten
very light Then fold in tho white beaten
| stiff Pour into buttered baking dish
and h1Nc In n moderate oven until light.
| and firm in the center
GRAHAM BREAD.
Ono cup scaded milk. ono Gun cold
water. two lovel tablespoons butter. one
| level teaspoon salt ono-fourth cup sugar.
! one yeast cake dissolved in onc-fourth
| cup luke warm water. two and one-half
cups graham nour one and one-half cups
white -four.
Pour the hot mill, into tho bread nan
ard add tho butter salt and sugar when
/ the butter is melted add the cold water.
When tho LIQUID is luke warm add the
yeast and stir in the flour. Peat well and
let rise until double in bulk Cut down
and beat gain; turn into VOL creased
bread pans and lot rise until nearly
double. Bake for one hour in a moderate
oven. This makes two sm loaves
SOFT MOLAssEs COOKIES.
One cup shortening. ono cup sugar. two
cups moasses. two eggs we'll beaten, one
cup milk. three cups -four. two level tea
spoons soda, ono lcve! teaspoon ginger,
e-half level teaspoon salt
Mott the shortening and add to it the
sugar nolasscs. eggs and milk. Then add
the -four. ~oda. spices and salt sifted to-
gether. Beat well and add enough more
-four to make soft dough. Set it in a
cool place over night. In the morning
roll rather thin. cut out and bake in a
hot oven.
WALNUT CAKE.
Onc-ha1f crp butter, one cup sugar,
yolks three eggs, ono-half cup milk. one
and 'hree-fourths cups flour. two and one
half level teaspoons baking powder
whites three eggs, thrco-fourths cup wal
mt meats broken into pieces.
Cream the butter. add tho sugar Gradu-
ally then the egg yolks beaten until
light. Add thu milk, tho -four sifted with
tho baking powder. and the whites Of the
eggs beaten stiff. Feat well add tho nut
meats and beat again Bake in buttcred
ard Toured shallow nan ~" forty minutes
Cover with