Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-07-30
PLAIN oLD.FAsHloNED
SUNDAY NIGHT SUPPER.

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In homes without number during hot
weather. there Is a return to real old
fashioned dishes. where milk plays the
major role and fuss and feathers are
conspicuous by their absence.
In one home the midsummer Sunday
night supper Is invariably OF bread and
milk and berries. varying the latter ac-
cordins to the market supply. In an
other baked apples, sweet or sour. bread
and milk. In a third mush and milk or
samp and milk or samp and beans with
home made gingerbread and schcese for
a finish. In a fourth where the latch
string Is always out and invariably pull
ed, there are cold baked beans or bean
salad, followed by a cold indian pudding
the secret OF whose making has come
down through generations Of good New
Hampshire house wives. In another
family. crackers. cheese, milk and dried
beef M the Sunday night bill. while still
another makes a speciality Of n delicious
potato salad. with ham or roast beef
sandwiches. home made cake and fresh
fruit. Perhaps you know how to make
all these simple dishes, but your next
door neghbor may not so here's to her!
NEW HAMPSHIRE INDIAN MEAL
PUDDING
In the old days Of brick ovens, this
pudding served cold for Sundays din
ncr was baked in a stone pudding dish,
tall and nared at the top. Bring
quart Of milk to boil. then sprinkle IN
slowly. with the left hand about cup
and quarter OF fine yellow meal hold
ing the left hand high and stirring con-
stantly with the right An exact rule
for the meal cannot he given, as some
swells more than others.
AS a rule, the frcsher the meal tho
less will be required.
AS soon as the milk Is thickened with
the meal take from the fire and cool
slightly before adding three fourths cup
molasses, half a teaspoonful salt. and a
ia tablespoonful ginger Beat the mixture
until smooth. then pour into we'll
creased pudding dish. Lastly turn in a
quart Of cold milk and without much
stirring set In very slow oven. Here
is a good chance to bring the freless
cooker into play. The pudding needs at
least 1--WE hours Of very slow cooking
TO ensure its becoming creamy instead
of hard or 1umpy The batter after the
cold milk is added should be n drop bat
ter. about the consistency of pan cake
batter. Serve with cream or maple
syrup.
SPAWN AND MILK
Make the old-fashioned spawn" or
mush in the same way as you start your
Indian pudding. Have the water boiling
fast. Salt to taste. then holding a hand
ful OF meal high In the left hand. let 1t
sift slowly between the fingers into tho
bubbling water, stirring all the time
with the right hand Stir until thin.
smooth consistency obtains. then push
back on the fire where II will cook slow
ly for several hours, stirring occasional
~ with pudding stick or wooden
spoon. II thicken as It cooks. Serve In
bowls with plenty OF good rich milk.
BOSTON BAKED BEANS
Pick over quart Of small pea beans
wash thoroughly and soak over night in
| warm water. In the morning parboil
them until the skins crack open. Pour
| of the water. Put into the bottom OF q
| glazed earthen ware pot ma1c expressly
| for the purpose, pint Of hot water in
which has been dissolved a half table
| spoonful OF salt. two tablespoons mo-
| lasses, a half tcaspoonful mustard and
| pinch OF soda. Pack in the beans I'M
| I'll about a third full, then place in 1t n
| pound Cor less If prcferred) OF streaked
| pig pork, the skin OF which has been
scored, Cover with layer of beans. let
| ting the rind Of the pork Just show
| through. Now add enough more season.
| cd hot water 10 cover the beans and
| bake covered in a slow oven all day or
| night. When done the beans be soft,
tender and moist. but brown and whole.
and the pork cooked to a Jelly.
SAMP AND BEANS
| pint OF pea beans over night In cold
water. each in separate vessel. In
| the morning p~' the samp over to cook
In a large pot covering with fresh boil
| Ing water Simmer gently about two
hours protecting from scorch by an as
bcstos mat and frequent shaking oi
the pot. Az the samp commences 10
swell and the water dries out. add more.
After two hours add the beans that have
been soaking. together with a pound OF
| nice streaked pork Season with salt
and pepper and continue the cooking all
yad, shaking frequently. Just before
| serving add butter and more salt II II
needs IT, What is left over can be re.
heated for Mondays luncheon or supper
taking care that II does not scorch ir
the relocating. A little more hot waite:
may be- added II necessary.
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