Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-02-06
COOKING AND SERVING

"rhe laws Of nutrition and of life are
simple. but they must be observed and
needed. And violation of them is sure
to bring with 1t train OF evils. Tho
good housekeeper studies intelligently
the conditions and requirements or
healthy living. Food, water, air and ven
tilation. these and more than these, are
with her matters OF constant regard. The
influence of this course and the consc-
quences of that are carefully weighed
and considered. and the pathway deemed
right Is straightway pursued
OYSTERS STEAMED IN THE SHELL.
Scrub the oysters and place them in a
deep dish which will fit into kettle in
which there should be a small amount
Of boiling water. Cover very closely and
cook until the shells open easily. These
may be served in the shell like steamed
CLANS with hot melted butter in side
dish, or they may be removed from the
shells TO a hot dish and seasoned with
butter, salt and pepper
GIBLETS.
The giblets which are often dis
carded in preparing fowl or turkey can
be utilized in a number Of ways to make
.avory dishes which are very inexpen-
sive.
PREPARATION OF GIBLErs.
Drop the livers. hearts and gizzards
into cold water; wash thoroughly; split
the hearts, and wash inside. Use only
the fieshy parts OF the gzzards. Drain
place in small saucepan and cover
with boiling water to which little salt
has been added and simmer gently. Inc
llvers will be done first and should be
removed as soon as tender. Next the
hearts, and last the Ezzards Cover with
cloth to prevent drying and set away
until needed.
GIBLETS EN- BROCHETTE.
Cut the Eiblets into pieces one-fourth
| inch thick and one inch square Cut
| Some thinly sliced breakfast bacon into
pieces an inch square. II small skewers
are not at hand use wooden toothpicks
and alternate the giblets and bacon, nav
! Ing a piece OF bacon at each end. Dip
| these into an egg beaten with tables
pooh Of cold water, then in fine bread
crumbs, and brown In deep hot fat. Drain
Oh brown paper and serve.
SCAILOPED LOBSTER.
One two-pound lobster. three level
tablespoons butter. three level table
spoons -four, one-half level teaspoon salt
dash cayenne. one and one half cups
milk two teaspoons lemon juice. butter
| ed bread crumbs.
Remove the meat and cut in it small
uniform pieces Melt the butter. ado
the -four, salt and sayenne, and wher
blended add the milk gradually, stirring
until thick and smooth. cook for five
minutes, add the lemon juice and lobster
meat. and I'll scalop shells or rankin
dishes. Sprinkle with the buttered crumbs
and brown in a hot oven. May he put II
buttered baking dish If preferred.
POTATO DIAMONDS
Season hot mashed potato with but
ter, salt and pepper and moster
slightly with hot milk or cream Bea
with silver fork until creamy, ther
press into buttercd shallow pan
Cool slightly and remove from pan
Cut into diamonds and place on {
buttered baking sheet. Brush over Will
an egg-yolk beaten and diluted with
!
and brown. Remove to hot platter AM
serve garnishcd with parsley.
CORN BREAD.
Three-fourths cup corn neal one
half cup flour, one-fourth cup sugar
one-half level teaspoon salt one-hal
level teaspoon soda. one egg we'll beat
en- one cup sour cream
sugar. .alt and soda. Add the egg an
cream mixed. Bake in buttered shall
low pan in moderate oven for twenty
five minutes.
CHERRY SHORTCAKE.
Two cups nour. four level teaspoon
baking powder. ona-fourth cup 'usai
; one-fourth level teaspoon salt, one
fourth level teaspoon nutmeg. four levt
; Tablespoons shortening, one egg we
! beaten, two-thirds cup milk, one au,'
canned cherries
, Silt together the hour, baking powdc
sugar salt and nutmeg. Rub in n
shortening with the fingers. then mix I
n soft dough with the egg and mil
mixed. Toss on to a nour board and 70
out to fit round layer cake pan. Bak
, twelve minutes in hot oven. Femey
from pan, split with a very hot kni!
and spread generously with soft butte
5 Put cherries (pitted) between ana an to-
t Serve plain or with whipped cream.
Z In cutting hot strortcakes. pudding
etc, heat the blade OF the knife and Il
p cut surface will not be heavy as whe
' cut with a cold knife.
ADALIEE WAGG SMITH.