Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-01-23
COOKING AND SERVING

II you want knowledge you must toll
Tor 1t; If food, YOU must toll for It, and
IL pleasure. you must toll for it. Toll is
the law Pleasure comes through toll,
and not by self-indulgcnce and incidence.
When one gets to love his work, his life
is happy one.-Ruskin.
CALVES BRAINS WITH BROWN
BUTTER.
Two pairs calves brains onc-third cup
buttcr one tablespoon lemon Juice. one
level teaspoon minced parsley, salt ami
pepper.
clean the brains carefully and steam
! for )" minutes. When cool put into slices
threc-fourths inch thick and sprinkle
with salt and pepper. Brown the butter
in frying pan. add the lemon Juice AMI
parsley; mix well and add the brains.
Cover closely and heat thoroughly and
serve garnished with parsley and lemon.
HAM RAREBIT.
Slice bread one-fourth inch thick and
| cut circular piece from each slice
| roast delicate brown on both sides
| MIN timely minced ham with enough hot
MIX to mosten. Season with cayenne
ana mustard and spread on the toast
cover thickly with grated cheese and
place in hot oven until cheese is melted
| Serve at once in Il folded napkin on a
not platter, garnshed with pa ssley.
CAUL1F'LowER TRITTERs.
One caulitiower, seven-eighths Gun
flour, one-half cup milk. yolks two eggs
| one tablespoon oil, one-third level tea
spoon salt few grains pepper whites
| two eggs.
Soak the cauiihower in cold saltcd
water for one hour. Drain, separate into
nowerets and cook in boiling sailed water
| until tender. Make a batter of the 70
naming ingredients. Add the milk grad
ually to the -four, then add the egg
yolks we'll beaten the oil. salt and pep
per. and fold in the whites beaten stiff
Dip each fat until a light brown Drain
on brown paper and serve at once.
OYSTER AND CELERY SALAD.
Pick over and wash a pint Of medium
sized oysters. Bring them quickly to u
boil and as soon as plump remove from
| the fire and drain. Cut in two and meas
ure. Marlnate with Il French dressing
and set aside until cold. When ready 10
use add half the quantity of finely cut
celery Cusing only the tender white
pieces and little finely chopped cucum-
| Der pickle TO taste) Mix lightly and
moisten with a good salad dressing. Pile
in lettuce sups and garnsh with hard
| boiled egg.
WHITE LAYER CAKE
One-haf cup butter, one and one-half
cups sugar, onehalf cup milk, two cups
flour, two level teaspoons baking powder,
|
ia. one teaspoon vanilla, whites four
eggs.
Cream the butter, add gradually the
sugar. then the milk alternately with
the -four. baking powder and cream If
tartar sifted together, then the vanilla.
Beat well and fold in the whites Of the
eggs beaten stiff. Bake in three layer
cake pans. Spread chocolate cream FROST
ing between layers and on top
CHOCOLATE CREAM FROSTING.
one cup sugar, one-half cup water,
nefourth level teaspoon cream of tar
tar, whites two eggs one and one-half
squares melted chocolate, one teaspoon
vanilla
Place the chocolate over hot water to
melt. Boil the sugar and water until tho
syrup will thread when dropped from
the tip of a spoon. then add cream Of
tartar and pour it slowly on to the egg
whites beaten stiff, beating constantly.
As soon as added pour the mixture on
to the melted chocolate add vanilla, and
bat until stiff enough to spread
MARGU'ERITES.
one cup finely chopped English walnu.
meats. whites three eggs, one cup sifted
powdered sugar, waferettcs.
Beat the egg whites very stiff Beat in
gradually the sugar then the nut meats.
Spread in the waferettes and brown very
deicately in slow oven.
GERMAN PUDDING.
One quart milk, one-half cup corn
starch ono-fourth cup sugar, one-fourth
level teaspoon salt one-half cup blanch-
ed and chopped Almonds one-half cup
thinly sliced and chopped citron. whites
two eggs
Scald the milk in double boiler and add
tn cornstarch, sugar and salt, mixed
until thickened. then cover and cook for
% minutes, stirring occasionally. Add
the almonds and citron and remove from
FIRE, Pour gradually on to the egg whites
beaten stiff beating in well. Pour into
mould wet with cold water and chill
thoroughly. Serve with plain cream or
with
WHIPPED CREAM SAUCE.