Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-04-11
FOR THE FAMILY TABLE.
(By Marjorie webster.)
NEBRASKA CORN BREAD,

NEBRASKA CORN BREAD.
Put two rounding tablespoons oflard in
to a frying pan and melt it. Mako abatter
eggs one level teaspoon OF salt and one
level teaspoon of soda dissolved In two
cups Of sour milk. Pour one-half of the
melted lard into the batter, beat and pour
the batter into the frying pan. Set the
pan on top Of the stove where II will
cook slowly. covering with a tin When
the top seems firm turn the pan over on a
tin plate and lay the loaf back with the
top down in the pan. In a few minutes
this side will be Drowned little.
GOOD GINGERBREAD.
Mix one cup OF New Orleans molasses
and one level teaspoon of soda and stir
into one-half cup of milk add ono table,
spoon Of melted butter, one level tea
spoon Of ginger mixed with two cups of
-four, a pinch Of salt and one beaten egg
Bake in a shallow pan and serve warm.
BERLIN DROPS.
Beat one-half cup of butter to a cream
with one and one-half cups Of sugar. Add
five eggs and beat long and hard until
the mixture is very light Add the juice
of one lemon. pinch Of salt and thres
cups of flour a little at a time. Drop IN
teaspoonfuls on a buttered baking pan
end bake Put together in pairs with
chocolate icing.
EGGS FOR LUNCHEON.
Butter a shallow baking dish and scat
ter IN a thick coating Of bread crumbs.
-, to 81. TIC 81
into each drop ono raw egg. Sprinkle graf
ed cheese over each egg dust with salt
and pepper and pour on a little cream.
Put a few dots Of butter on and set In
moderate oven until the cheese is melt ed
and the top Is Drowned little. Serve at
once while piping hot.
CAFE MOUSSE.
Beat four cups Of cream with one-halt
cup of powdered sugar and one-half cup
of strong black coffee Pack in n freezer
with salt and ice and let stand three
hours.
ORANGE ICE.
Make a syrup Of four cups Of water AMI
two cups of sugar cooked together for
twenty minutes Press the juice from six
oranges or enough to make two cups Of
the juice. Add The grated yellow rind Of
two oranges and the Juice of two lemons.
Add the fruit juice TO the syrup, strain
and turn into a freezer. Freeze to a mush
and serve.
ASPARAGUS OMELET.
Take the tips only Of either canned or
freshly cooked asparagus and season with
salt and butter, When the omeiet is
ready 10 fold put the not seasoned aspar-
ag,Is on one-half fold over and serve. If
liked, garnish round the edge with more
asparagus.
ASPARAGUS SOUP.
Cut the tough part from two punches
Of asparagus and put the tops into two
cups of stock Cook half an hour or until
tender. Rub through PURGE strainer,
which will take out the tough fibres. Cook
level tablespoon of minced onion in one
rounding tablespoon of butter five min
utes, add three level tablespoons of -four
and turn in the sifted asparagus and cook
six minutes. Heat two cups Of milk anil
two tablespoons Of cream in a double
boiler and add to the asparagus and the
soup is ready to serve.
MA RGI ERlIE SALADS.
Cook one egg for each salad. Rub the
yolks through fine strainer allowing
the yolks to fall IN fine powder Chop
the whites coarsely. For each salad put
two leaves on small plate, a spoonful
of tie sfted yolk in the center and a
row of the chopped white round the edge.
Pass the ma yonnaise dressing with the
salad.
TOMATO AND CRESS
Make jelly from one can of tomatoes.
Heat the tomato and press through a
strainer to take out the seeds. Add to the
liquid one tablespoon of gelatine soaked
in one-quarter cup of cold water for
fifteen minutes and stir until entirely dis
solved but do not let boil. Add a level
tablespoon of butter. one cup of cold
cooked veal chopped fine, one-half level
teaspoon Of sugar and salt as needed.
Pour the mixture into small molds or
cups and let them become firm. Serve on
small plates and garnsh literally with
cress and pass a small bowl of mayor
naise with 1t.
ASPARAGUS SALAD,
Cook the asparagus in boiling water by
setting the ends down in the kettle and
allowing the water to come not more than
two-thirds of the height Of the stalk. BY
this means the tender portion is cooked
by steam while the tougher receives the
benefit of boiling. Otherwise the tender
will be done first. Drain and cook. then
chill In the ice box Make a salad dress
Ing OF OIL lemon juice, salt and pepper
to serve with 1t. Another way ia to make
q tomato Jelly and mold II in n border