Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-06-13

an inch In depth In q shallow tin lined
with paper. 1t is not necessary to grease
| the paper. When done, turn out on a
bread board and with sharp knife cut
| into diamonds, dominoes and squares
| Split each of these through the center,
| spread half with Jelly. frostng or rich
preserves, put the other half on top and
Ice with varously tinted and favored
icngs-whte with almond, pink with rose,
green with pstacho, yellow with orange.
| brown with chocolate Decorate the
brown DONNA shapes with white dots OF
| frostlng the pink cakes with candied rose
| leaves, the green plstachio with candied
cherries and the white with candied vio-
let's Of cherries and angelica leaves.
AN EXCELLENT SPONGE CAKE.
Beat six fresh eggs and n cup of sugar
together with wire beater, not the pa
tent heater. Whip in long strokes unit
| the mixture is perfectly creamy, light
and white. This takes time Add tea
spoonful vanilla or lemon and two table
spoonfuls cold water. and beat again.
| Lastly fold ln-do not beat--one cup
sifted -four Bake in a rather slow oven.
CHOCOLATE SANDWICHES.
Crate the unsweetened chocolate, then
swccten to taste with sugar. Melt a
little butter in q small saucepan, add the
chocolate to It, then take from the fire
and cool. Mosten with a very little
cream, plain or whipped, and spread be-
tween thin slices OF white bread.
RUSSIAN SANDWICHES
Chip some olives fine, and moisten with
mayonnaise. Slice tender bread in thin
narrow strips and spread one-half with
the chopped olives and the other half
with caTare. Press together and put in
pairs.
LETTUCE AND CHICKEN SAND
wICHES
Cut thin slices of white bread and but
ter. Cover with finely shredded, crispy
lettuce, then a thin slice of boiled or
roasted chicken. Cover with another thin
slice of buttered bread. press with a
knife and cut In small oblongs. diamonds
or other fancy shapes.
CHICKEN SALAD SANDWICHES.
Chop the white meat Of chicken very
fine, then pound to a smooth pulp in a
per, olive oil and a little lemon Juice.
and spread upon thin slices of lightly
buttered bread cut in fancy shapes. The
covers to these slices are spread with
butter into which are pressed almonds or
English walnuts sliced of chopped very
fine. Put together and press.
RIBBON SANDWICHES.
These are made in different ways. vary
ing both breads and filling, according to
fancy. For instance, take six thin slices
bread and butter on both sides. Spread
layers of deviled ham OF chicken between.
then press the entire sandwich. Slice
crosswise making thin ribbon-hke sand
wlchos. Or, use alternate slices--wafer
thin-of white and brown bread, with a
filling Of cream hceese and chopped nuts
or olives.
FIG SANDWICHES.
Chop the figs very fine, add water to
make thin, smooth paste and cook
gently until Of spreading consistency Add
nut meat chopped fine, with orange Juice
or extract to flavor. Or, If preferred. use
frated candied lemon or orange peel
with fresh fruit juice to taste. Spread
between thin slices of buttered brown
bread cut in fanciful shapes or between
thin slices of angel food or sponge cake.
GINGER PUNCH.
chop fine throe-quarters pound Canton
ginger add to it one clpful sugar and a
quart cold water and boil twenty minutes.
Add three tablespoonfuls ginger syrup,