Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-04-16
COMPENSATION.

Balance-loving nature
Made all things in pairs,
To every foot its anupode
Perfect-paircd as eagles wings,
Justice is the rhyme Of things,
Trade and counting use
Tho scft-samc tuneful muse
And Nemesis,
Who with even matches odd,
who athwart space redresses
The partial wrong,
Fills the Just period,
And finishes the song,
Emerson.
TONGUE.
Tongues ere used fresh corned or
smoked. To COO. wash them thorough
ly and bend the tip around to the root
fastening in place with skewer Smok-
ed tongue should be frcshcned by cover
Ing with cold water and heating to the
scalding point then draining and adding
fresh water Repeat If necessary. Fresh
tongues can be put into boiling
water, but all tongue should be cooked
slowly until tender. then peeled and fas
tened in shape until ready to serve.
BRA1SED TONGUE.
Wash the tongue, skewcr it into shape
and cover with boiling sailed water.
Simmer until tender then peel off the
skin and dredgc with flour. Try ont some
salt pork and cook q slice of onion in ii
until slightly brown. Then add the tongue
and when brown put it in a pan
or dish that can be closely covered. Add
the onion. one-fourth cup Of finely cut
turnip and carrot mixed and a little salt
and pepper Surround with boiling water
TO half cover and cook covered for two
hours in n moderate oven Turn after
the first hour. adding more water If nee
essarv When done, remove to hot
platter. thickcn the broth with n little
-four diluted with cold water to pour and
add moro seasoning If necessary. strain
thu gravy over the tongue.
HOMINY TO SERVE WITH MEAT.
Sprinkle half cup OF fine hominy into
pint of boiling salted water. Boil for
five minutes then COO, over hot water
for an hour, and II too thick add u little
boiling water or hot milk. when done
and cool enough to handle, shape into
cylinders. small cakes or balls and dip
in egg then in fine bread crumbs. When
ready to serve rly in deep ho. fat IF
liked. tablespoon of melted butter and
Il rounding teaspoon of finely minced
parsley may be added when tho hominy
is nearly done. \ more simple way of
preparing the hominy is to turn 1t while
hot into n. huttcrod shallow pan. spread
smooth on top ana when cold cut in
diamonds or any desired shape and saute
in hot butter or fat
FRGCASSET OF Fowl.
When making frlcassee of fowl sct
it aside with tho prepared sauce for two
or three hours 50 that the pieces of meat
may become thoroughly lmpregnated
with the sauce. This applies also to
game o. rabbit.
SALT-FISH SKIN IN COFFEE
Adding small piece Of the skin of
sal, goldfish TO boiled coffee to clear it is
an old time method, practiccl in coun-
try places where the eggs had to be sold
to add to the support of the family
There is gclatinous compound in the
fish skin which acts in the same way as
n similar substance in the egg. The skin
of any fish could be used but the salt
use. Fish glue or cheap Using glass can
he purchased at the druggists and is
often used for clearing coffee.
4 SIMPLE PUDDING.
Chop fine half a pound Of beef suet
and cup of seeded raisins Mix and
add one cup Of molasses. one cup and a
half Of thick sour milk and three and
one-half cups Of -four siftod with one
level teaspoon each of soda cinnamon.
cloves allspice and salt Mix well, turn
into "A buttered pudding mold and steam
for three and one-half hours. Serve with
hard or liquid sauce.
JELL1ED FIGS.
Wash a pound of whole figs and cook
in boiling water until the skins are ten
der Soak two level tablespoons Of granu-
lated gclatne in half cup of cold water
for twenty minutes, then add it ito the
hot liquid and figs. When dissolved add
one-h half cup Of sugar. then measure the
liquid. adding to it enough orange Juice
to make three cups. Set aside in a cold
place and stir occasionally until it be-
gins to thicken. Then stir in the figs
cut in pieces. and pour into mould wet
with cold water Chill thoroughly and
serve with cream or boiled custard.
SPRING IN THE CITY
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