Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-11-05
COOKING AND SERVING.
Lillian mason.
MOLASSES GINrGERRREAD.


Of soja dissolved in the molassss, n
pinch OF sat. 4 rounded Tablespoonful
or butter. measured ana then melted,
half cupcul OF boiling wator ana Il
tcasroonfu OF ginger. Min all of t!lcee
ingredients together and pour them
over eufiloicnt -four to make a thin ha..
tor. Bnko in n quick oven. This Is de-
l'cious when hot. but will not keep fresh
as long al gingerbread With more
shortening in It,
RASPBERRY WHIP.
Whip cream Until very stiff ana with
1t fill shorbet glasses about two-th.rds
full. In the center OF each glars place
large spoonful Of pure raspberry icllY
or jam Send to the table with sponge
cake cut in small squares
CHEAP DARK CAKE.
one cup OF sugar. one-half os n cup
ful OF buttr creaiued together. ono cup
ful Of sour milk. ono level tcaspoonful
OF sd.cratu4 Hale a cupful Of chopped
seeded rais!ns ana the same quantity OF
chopped figs, little salt. also ground
alIspce, cassia. Glove end nutmeg
About onefourth of a teaspoontul Of
each Of these spices will suit this aver
age pulntc. but more or less may he
used. Stir In flour enough to make =
thin batter. Tho quantity Of -four will
depend on the condition OF the milk 80
Il will absorb much more nOur II thin
thnn If very thick. but either may BE
used. Tho spices will color the cake.
MAPLE SUGAR TROSTING.
Break up quite fine half OF a cupful
49, Md 70, l,,,'r al run
ulated sugar, Just the very tinicst bit OF
salt. and two tablespoonfuls OF milk.
Boil together until the mixture is thick
enough to spread. This may be used on
any light cake.
EDAM CHEESE SANDWICHES.
Scoop out the cheese with sil,sr
spoon. mncc It smooth, or as nearly 80
as possible and put a thin filling OF the
cheese between two small unawcc tened
waters.
TO KEEP HOMEMADE PiCKLEs
II n small piece of freshly dug horse
radish IS put into the Jar OF cucumtrr
pickles IT will give q spi'ightly flavor 10
the pickles and Will prevent mould from
gathering on the top OF the yinesar.
Many cooks place grape ieaf over
the contents Of the pickle jar claiming
that It keeps the pickles In better condl-
ton.
BAKED TOMATOES WITH OIL.
Mix with four level tablespoonfuls of
bread crumbs n little salt pepper, pars-
ley and sage and put them into bali-
Ing dish In which two level tablespoon
tuls OF olive oil aave been placed. ca:
small tomatoes in halves ana put ON the
bed Of crumbs and cover them with Il
layer Of the crumbs. Turn little more
ell over the top and bake in a hot oven.
Send TO the table as soon as taken from
the oven.
GLICED BAKED ONIONS.
Feel the onions and cut ;hem in thick
slices. Put them in rolling satcd water
and parboil them. Remove from the
stove, drain ana place in layers in a
buttered baking dish. Dot the top with
bits OF butter and bake until the onions
begin to turn yellow, then put on the
top thin layer OF bread crumbs
sprinkle with grated cheese and return
to the oven long enough to melt the
cheese. Serve as soon as cooked.
EGGS AND PEERS.
Select smooth green peppers, cut off
the top so as TO form cup and remove
the seeds. Let the peppers stand for two
OF three hours In cold water Cut hard
boiled eggs In small dice and put them
into the pepper cups which have been
drained and wiped after being taken
from the water, Turn In a little cream
with the eggs and put bits of butter on
the top. Place the filled peppers in a
baking dish and cook IN rather hot
oven until the outside Of the peppers
have become tender with a 0rownsh
crust. This makes delicious breakfast
dish. II one Is fond OF the dishes served |
In the restaurants kept by foreigners |
the cook Will place over the top of each |
epper slice OF bacon instead OF the |
butter and on this Will be sprnk!ed Par |
mesan cheese. Thus prepared the dish |
should be served as an cntree at lunch |
con.
BEEFSTEAK PIE
Cut tie lert-ove. pieces OF steap into |
To-,