Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-08-20
A GOOD WORD
FOR SWISS CHARD
BY Alice Il. whitaker.

| Spinach IS liked because it is easily
cooked. is digestihle and has n mild
favor. But 1t is a deal of trouble to
pick II over and clean it, For this rea-
son Swiss chard is gaining in favor as
substitute for spinach. Chard is
grown easily and It is best to make
successive paintings although the leaves
can be picked off partly and new ones
will grow on the same plants
This vegetable resembles both lettuce
md beet leaves. but has no rod color
Some cali it the silver beet, but this Is
incorrect as the root does not grow OK
actly like beet and is inedtble. It has
the merit Of being clean and harbor1ng no
Insects; the leaves but slightly
crinkly and the stem portion Is ms tender
as asparagus.
Like spinach, beet tops or green's Of
any kind, chard can be spoiled by cook
Ing too long, In fact / know of no green
vegetable that cooks SO quickly. Use
little water and cook rapidly. take up as
soon as tender for longer cooking dis
solves the pIpy portion which Is lost In
! draining. Drain by pressing In colander
Serve like spinach seasoned with salt
pepper and butter; use also for founda-
ton of vegetable cream soup mold
IN shape fO- snlads. For a change cook
n small piece Of salt pork or bacon and
when about done drop IN the char1 and
# will be we'll seasoned.
For creamed chard wash half peck.
or more for it shrinks greatly In cook
Ing. and cook in II little water. Drain,
chop fine. return TO the sauce pan and
add salt. pepper and butter to season.
, stir until hot then add two ia bles poems
of cream and beat light
BEAN SOUP.
Soak one quart Of pea beans over
night in cold water using three quarts
Drain. put into four quarts of cold water;
cook two hours, add half a pound Of
sweet salt pork cut in small cubes and
one onion sliced and cook one hour long
err, Rub through a colander or strainer
to remove the skins and season with salt
and pepper and serve.
GINGERBREAD.
Cream one-half cup of butter with one
cup of powdered sugar. add one beaten
egg. one cup OF sour milk, one cup of
molasses. one level teaspoon Of soda dis
solved In one taolespoo Of hot water.
three cups OF -four and one level tea
spoon each of cinnamon and ginger.
STUFFED EGGS
Cook the eggs in water about half an
hour; drop into cold water and take the
shells OFF carefully. Cut the eggs in
halves. take out the yolks and put into
a bowl with salt, pepper and butter to
season. Rub with wooden spoon until
creamy. Arrange small lettuce leaves In
a bowl and on these the halves OF eggs
filled with as much Of the yolk as can
be piled In each II liked mix little
finely minced ham with the yok. Serve
with salad dressing
SWANSDOWN CREAM.
Beat one-half pint Of cream until thick
and the white of an egg beaten stiff and
one half cup of powdered sugar with
enough favoring to suit the taste. Set
In the ice chest for fifteen minutes before
serving.
FEATHER CAKE.
Beat one cup of sugar and one egg
together. add three tablespoons OF melt
ed butter ii beat. add ono cup of milk
and two cups of -four sifted with three
level teaspoons OF baking powder. Flavor
with vanilla
: STEAMED BLUEBERRY PUDDING.
Sft two cups of -four twice with two
. level teaspoons of baking powder and q
pinch of salt Beat the yolks of tive
eggs with one-half cup of sugar. add one
cup Of milk, two tablespoons OF melted
butter and last the stifly beaten whites
Of two eggs and tWo cups OF berries
Pour into huttered mold and steam tive
q hours Serve with lemon sauce.
RAISED BUNS.
Make II sponge with three cups OF milk
one yeast cake dissolved in three
quarters cup of mhowarn water an'
bread flour to male thick batter
cover and let rise over night. In tn
morning add one cup Of sugar, one-hal
cup Of butter softened ana haAf OF
small nutmeg grated. sa'tsp"on OF sal
and enough more -four to make dough
that can be kneahed- cover ana 'e
rise i've hours or until light Ho'i mar u
inch thick cut. IN rounds ana SCI
rows In baking pan. Lei rise 'eS
minutes, bake and brush over WIN III
white Of AN eER beaten with pow"ere'
| sugar