Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-05-09


bahcu ro'h'oeS opiii'en
Da'uei'oi. 'd'au
fiieapple '"o' '''N'
Ooh'e
SUPPER.
Scotch WoQdcock in Chatting Dish
Cheese and Olive Salad
Tarts Chocolate Cake
Sliced Bananas with Cream
Tea.
Artists in the kitchen" these days set
great store by their assortment of casse-
roles and ramekins. The day, is passing,
praise be, when any old cooking utensil
is deemed good enough for the housewife
while the man of the house discourses
voluby on the. fact that the workman
is known by his tools" and invests in
every labor-saving device or new inven-
ton that comes along
1t is illogical to expect that fine cook
ing can be done with malteshlft APP
paratus. There are some women who
seem to he able to turn out delectable
dishes with almost nothing to work with;
but they are the exception, and tired
nerves and tagging steps bespeak the
workmanlike tools. Poor and insufficient
iitmcnts for the Kitchen is kind OF
"Americanitis." In our draWing-rooms
and dens, our dining rooms and bed
rooms, we are wont to spend iavish,y,
often regardless of cost, while the Kitchen
the heart of the house-is as destitute
Of proper utensils as Mother Hubbard 5
cupboard was of bones. Not so the kitchen
of Scotland. ENGLAND.
France and Germany, where the array
of substantial and artistic pots and pans
make up an interior that artists have
loved to depict and famous art galler<
put on view. In these Old World kitch-
ems, ramekins and casseroles held and
hold a prominent and permanent place.
According to trade classfcatons both
ramekins and casseroles are baking dishes
of china or earfhenware, the casseroles
having covers and coming in family sizes
the ramekns being uncovered and usual
~ for individual service Both do come
however in individual and family sizes
and in great variety of designs, There
are the exquisite French china decorated
ramekins fluted or plain, the quaint thick
yellow or brown earthen"are disheS tha'
bear suggestion even IN the stores OF al
sorts OF saVory concoctonS' some OF th'
brick glaze perfectly paln with stumpS
handles ranging IN price from 20 10 q
cents. according 10 SIZE; others SO char'n
ing in their decorations OF crabs, turtles
fruits. vegetables etc. they might easily
ma their place among the pric-a-Dra'
instead OF with the more unitarian mouse
hoid FURNITURE indeed they are OTTER
impressed INTO service Tor table decord
ton "heh nlled with su'lapIe mowers ~
goes without saying that ior the long
SLOW COOKING where tie Juices Vi 'ne I'o'
are TO be conserved ana tle spec'a! haNo'
Drought out the covered casseroieS are
10 De ehploEeu'
Inc uncoNer'ru ulsileS are Su'''u =
vlands that are 10 De quickly province
on top ho'h u!SHeS are Se"t u u"
t'aoIe without transfer eHce u t"e'' Vo''
TENTS IN" lood retaining us "e1t LUZ
much longer tlme imam is other"'Se Po"
slole'
among the ulSneS 'laI are jest Sui'o'
10 the Observation-Disclosures sHe-'"e 4ol'o"
ihs' -.
ctilChEN I'm 'Aoof'fOLh'
Cut into joints one large fowl or tw'
small ones, removing as many of tn
bones possible. and the skin. If ver1
tough. Put TWO laDItSnOOnS OllNe on
pork drippings or butter in frying pan
and as soon as smoking hot lay a fey
pieces of the chicken in al time, turn
ing often until the flesh loses its pink.
tinge and turns white. DO not allow tn
pieces to brown AS iaSt as the "ht
S''he - '''' ''''' ,Iie ..i,.
1891, VI, ~. ''l .,., 49,,
''"'0',' 49, az .' -.
o.,.,., 49,. =, h,
''u 49, n r,ao
! "' 80 ,i,
w., n,,
W ,. .''e w ~,
49, =.
""> ,,N 90. 49,
'N auu wv vas 49,.
MIX, -, !,
"' va - >'''>
'''' 49,, -, ,,,,,
" w." w., go.
! a,'l' 9o"p a., a,s
'''''o'' "''u Inv 81 go,