Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-07-16

1nfuse ono tablespoonful green tea It
one quart freshly boiled water. Steer
three minutes, then pour of on TO tn,
| juice OF three lemons and tho Juice ant
grated yellow rind of one orange. Add 9
| cup sugar. and cool in the Ice box fol
| several hours When ready to serve ado
cupful of any fruit syrup desired, III
glasses partly full and finish out with
| charged water.
JUDGED DOVES.
new recipe for a most savory dist
of doves. comes from Arizona and q
passed on for the benefit Of campers ano
| sportsmen. Clean the birds thoroughly
dry. roll in -four and saute in hot sal,
pork fat drippings. Leave one bird on,
uncooked. Meantime fry few onions In
butter In another dish. Now put the
birds. both the fried and the uncooked
one. into kettle with the onions, a cur
canned tomato or a whole fresh tomato
bay leaf, a Glove or garlic, a chopped
carrot, few sprigs minced parsley,
paprika. and salt to season and u can OF
mushrooms drained free from liquor and
cooked three minutes In butter OF
course fresh mushrooms may be utilized
II they can be had for the gathering.
Now cover all with water and a tight
lid to retain all the steam and cook slow
~ for three hours. The resulting ragout
is said to be most delicious. The gravy
is thickened just enough from the -four
In which the birds were rolled and the
raw bird furnished It's juices for the dis
tinctive flavor
STRAWBERRIES CANNED WITHOUT
COOKING.
From the Southwest also comes these
directions for putting up strawberries
without cooking, and the statement that
they Keep perfectly. Take equal parts of
fresh ripe berries and sugar and ma sh
and mix thoroughly. To do this take
but few at time in n shallow carthen
howl and mash with a fork, SO that Vol,
may be sure that every berry IL mashed
and mixed with its weight in sugar The
berries should be clean enough so as not
to require washing. As soon as you have
enough for a canful. pack into perfectly
clean dry Jars. Fill as FUN as possible
and seal Immediately. 1nvert the Jars
short time before putting away and keep
In cool. dark place.
BLACK CURRANT FOOL.
Pick off the stems, wash clean, dra N
we'll and put into saucepan with sugar
to sweeten. Stir over the fire until soft
press through fine hair sieve. return
to pan and simmer gently until the con-
sistency of thick cream. Chill. put In
the box and leave until ready to serve
Turn into a glass dish and serve with
whipped cream.
BLACK CURRANT ICE CREAM
Stew one cuptul black currants five
minutes, then press through a fine sieve
Add cupful rich syrup and a cupful
thick cream, beat well, then freeze
When stiff pack in an ornamental mould,
cover close and pack in ice and salt
When ready to serve turn out on low
glass dish. garnish with crystalized cher
ries. and leaves OF angelica.
BLACK CURRANT JELLY.
This is one OF the best oid-fashioned
remedies for sore throat while a tea
spoonful of it dissolved In a tumbler of
cold water affords a refreshing fever
drink or family beverage on q hot day.
Stem large ripe black currants and after
washing put into the preserving kettle.
allowing al cupful water to each quart
of fruit. This Is necessary because the
black currant, us dryer than the white
or red Mash with a wooden spoon or
pestle, then cover and cook until the
currants have reached the boiling point
and are soft. Turn into a Jelly bag and
drain without squeezing. To each pint
OF the Juice allow half pound loaf
sugar, Stir until we'll mixed. then cook
Just ten minutes from the time It COM
mences to boil Overlooking makes It
tough and stringy. Pour in sterlzed
glasses and when cold cover with
paraffine.
SPICED CURRANTS.
This is a delicious accompaniment to
roast beef In winter and should be
rants allow three and a half pounds
sugar, pint OF vinegar and a cup cur
rant juice. Cook about half an hour or
longer until the mixture thickens, add
three tablespoonfuls cinnamon and
tablespoonful and half powdered cloves.
cook a few minutes longer then pour
into stone pot or glass cans as pre-
ferred.
CURRANT CATSCP.
This. too. Is an excellent relish for
future use. TO four pounds ripe cur
rants allow n pound and a half sugar n
tablespoonful ground cinnamon, tea
spoonful each ground cloves. salt and pep
per and n pint OF vinegar. Stew until
quite thick. strain and bottle
CHERRY BROWN BETTY.
Put layer OF pitted sweetened cher
ries in the bottom of baking dish, COW
er with fine bread crumbs dotted with
bits of butter and so continue until the
dish Is full Have the top layer OF the
buttered crumbs. Cover and bake for an
hour. uncover and brown. Serve with
hard sauce Favored with nutmeg.
FIG AND RIIUBARB.
Wash two punches rhubarb and cut in
10 inch pieces without peeling Put into |
he double boiler with a cupful sugar
and four or ive figs cut In inch pieces. |
Put on the cover and cook over hot |
water until the rhubarb is tender and |
The syrup rich and jelly like in con- |
'istency. Raising are nice cooked In the |
'ame way with rhuharb II preferred and |
You are to have n hot oven anyway. pu. |
he rhubarb and figs or raisns in a stone |
pot, cover closely and bake In the oven
lntil ielled.
OUR KALEIDOSCOPE.