Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-03-07

chop one small onion fine Put in half If
the fish aud bacon. Scatter one-half Of
the Potato into kettle, then half of
the minced onion and one-half Of the
tomato. Season with salt and pepper
Repeat the layers in the same order COW
or with boiling water and simmer half an
hour. Rub level tablespoon each ot
-four and butter together. add ono cup
Of hot milk and cook IIcat one quart 81
milk Prt a pinch o. soda in tho chow
der. stir lightly put in the butter and
-four, cook Eve minutes, add the hot milk.
cook two minutes longer and serve with
hot crackers.
GRAPE FRUIT SALAD.
Cut the grape fruit into halves, take out
the pulp and remove all the tough por-
tons. Return the pulp and set away 20
chill. Serve on crisp lettuce leaves with
a spoonful % mayonnalse in each half Of
the fruit.
OYSTER PATTIES.
Roll good paste on, thin and line small
patty tins. Bake in a quick oven Par
boil small oysters ia tdcir own liquor.
| take them up. season the liquor with salt
and pepper and a few grains of mace.
| Some tastes also like a few gratirCs Of
tho yellow rind of lemon. Thicker with
one and one-half level tablespoons Of
! flour to each cup OF the liquid. Add the
| same amount Of butter ard cook five min
utes. add the oysters heat them we'll ard
| fill the hot pastry shells. II the shells
are cold reheat in the oven.
FROZEN APRlCOTs.
Drain the juice from one can Of april
IL
cups. Add two cups of sugar and cook
together fifteen minutes after reaching
the boiling point Cool. add the apricots
cut in small pieces and freeze 10 a mush
but not until hard. Serve with one cup
cup of powdered sugar.
LYONNAIsE POTATOES
Cut six large potatoes into small even
dice. Heat one rounding tablesnoon of
butter in a frying pan and add one-half
of small onion minced fine. Cook slow
~ until the onion turns yellow. but does
mot burn. Turn in the potatoes. sprinkle
with suit and pepper. stir we'll and COOK
five minutes DO not stir the potatoes
and do not let thorn cool; fast enough To
brown. Just as thc potatoes are to be
taken M stir IN lightly a level tablespoon
of finely minced parsley and serve at
once.
| STEAMED GRAHAM PUDDING
SIT together two cups of entire whel
-four or graham which has been siftcd
and one-half level teaspoon each of soda
and salt. Mix with one cup of milk. one
half cup OF molasses and one cup of seed
ed raisins chopped coarsely. Steam tw
and ore-half hours in melon mold
Serve with a sauce.
PUDDING SAUCE.
Mix four level tablespoons of cornstarcf
with one cup Of sugar then pour in twt
cups of boiling water and cook six OF
eight minutes Take from the fire. adj,
one-quarter cup OF butter. Flavor wit
ono teaspoon OF lemon havoring or ad,
three tablespoons of lemon juice and 4
few gratings of the yellow rind.
CUSTARD OMELET.
Heat two cups Of milk in a double boile,
) to the scalding point with a rounding
tablespoon OF sugar. Beat three egg,
light ard stir rapidly into the hot milk
Cook two minutes. add a level teaspoo,
of salt and pour on to slices of toaste'
: and buttered bread
BAKED CHOWDER.
This dish will use UP leftoycrs of cooke,
fish and potatoes. cut four large or ha.
a dozen smaller cold potatoes into small
dice and flake enough boiled fish to meas
t ure one pint. Mako two cups of VIII;
sauce, mince fine small onion an,
enough parsley to measure level table
spoon. Put a layer Of the sauce in
Il Sh pf la Of
tato. one Of onion and dust over with sair
parsley and pepper. Repeat, making tn
last layer of sauce. Cover with fin
crumbs and set in a hot oven for ahoI
twenty minutes. If tho onion was mince
very fine it will he cooked through in tina
time as it is the only raw ingredien
used
n EGG SAUCE FOR FISH
Melt four level tablespoons of butte
and stir in two level tablespoons of fou
and when smooth add two cups of hoiln
water. slowly stirring all the time. Sea
son with one-half level teaspoon Of sal
and few grains OF pepper one level table
:, spoon of butter and two hard boiled egg
. chopped coarsely. Use in all one-half GU
s OF butter but divide it as directed.
:. 4 FRUIT DOWDY.
: Open can of peaches and drain. Bu
y ter a deep round baking dish and fill wit
:. the peaches, scatter over as much suga
J. as the fruit requires and pour on one GU
T. of tho juice stirred with level teaspoo
y Of cornatarch to thicken 1t when cooke
Roll out some good paste twice as THO
as for the ordinary pie and cover the to-
: Cut three or four gashes In 1t and bak
Serve while hot or nearly cool, Cut II
crust like II pie. take each piece on TO
plate, cover with fruit and juice and pc,
a little thin cream on,
RAISED RAISIN CAKE.
Put three cups of sitter -four into
bowl, make a hollow In the center al
pour IN three or four tablespoons OF mel
ed butter. three eggs beaten light, OF
yeast cake dissolved In two tablespoon
or water and half cup OF milk al
one-auarter cup of sugar. Beat well. 20
one cup Of seeded and well noured raisin
: pour into huttcrerd pan set to raise Al
"heh llght bake in a moderate oven,
Maybe purgatory Is nothing but do
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