Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-02-13
HELPFUL SUGGESTIONS.


possibly for only one meal during the
day. Such time should be a happy.
social affair. Each member of the family,
from the youngest child to the son in
college. should contribute something to
the general conversation. Some incident
during the day--the meeting of a friend,
some little service rendered. the adven
lures and misadventures-al these will
be Of interest to the family and all will
thus be enabled to keep in touch with
each other. IF this is insisted upon it will
very soon become a pleasant habit, and
each one will become more obscrvant.
their sense of humor will he developed
and their sympathies duickencd. Meal
time is too often dull Tho mind as we'll
as the body should be refreshed.
TUITION POT STEW.
TWO pounds mutton from the fore
quarter. six medium sized potatoes. one
good sizeu onion one cup boiling water.
Gut tho meat into pieces for serving.
drcdgc with flour, and brown in little
pork Fat Then put layer into deep
earthon or agate dish Better still use u
casserole If you have one. Add a layer
OF potato. which should be- sliced and par
boiled for five minutes, then cover with
part of the onion sliced and parboilcd
Tor ten minutes. Season each LAYER with
salt and pepper, having potato for the
last layer Dot over with butter. add the
water and cover very closely. Cook for
three hours in a slow oven. then remove
cover and rown
FRIED OYSTERS.
Order good sized oysters Look tbcr,
over. carefully freeing from bits Of shell.
Heat quickly to the boiling point in their
own liquor, then drain and dry in a
towel. Sprinkle with salt and pepper. din
in flour, then in an egg beaten with a
tablespoon of water. then in fine sittod
bread crumbs. and fry in deem hot Fat
browning quickly. Drain on brown paper
with parsley and lemon.
MACARONI.
Macaroni is a valuable cold weather
food. 1t is not only very nutritious but
supplies Soodly amount Of heat to tho
hody. For luncheon or supper it is most
delicious prepared with cheese and torna-
TO- in which case it is sufficiently hearty
Tor the substantial part of the meal
Cook half can Of tomato for fifteen
minutes; season we'll with butter, salt
ana pepper and a bit of sugar; then
strain, rubbing through all possible Use
either hot or cold boiled nacaroni Put
layer into a huttercd baking dish.
Sprinkle with salt and pepper. and few
drops onion juice IL desired. Add layer
Of grated cheese then some Of the toma-
to. Repeat until ingredients arc used
Cover with buttered crumbs and bake
for twenty minutes closely covered, then
remove cover and brown
POACiIED EGGS WITH HAM Croft
TONS
CA Good Lct-OvcrD
Six slices bread. one cup white sauce.
ono cup chopped cold cooked ham. one
eight level teaspoon paprika. six eggs
Cut tho bread very thick and cut a cir
cular piece from each slice Cut out tho
ccnters leaving shallow cases. Brush
these over with melted butter and brown
in the oven. For the white sauce cook
together two level tablespoons each Of
butter and flour and add gradually one
cup ho' milk. When thick and smooth
and we'll cooked season with salt and
pepper and add the ham and paprka.
Fin the bread cases and set in tho oven
on each and serve at once, garnished
with parsley.
CANNED OR PRESERVED FRUIT
MOULDED.
One sometimes tires Of preserves serv-
cd as they come from the jar. They can
he moulded with little gclatinc and
served with cream, thus making pleas
ant change.
For each pint Of fruit juice allow one
level tablespoon of granulatcd Eelatine.
fourth cup cold water, and if tho
fruit is very sweet add the juice OF half
lemon.
Drain the juice from tho fruit and heat
It 10 the boiling point. Soak the gclatine
in the cold water for twenty minutes
then add the hot fruit juice and when
cool add the lemon juice and fruit. Set
In a cold place and stir occasionally I'M
I'll stim enough TO hold the fruit through
it, then pour into mould wet with
cold water and chill thoroughly.
Berries of all kinds may be used, also
peaches. pears. cherries. etc.
BREAD AND APPLE SAUCE PUp-
DING.
Butter a baking dish and put layer
OF apple sauce in the bottom. Sprinkle
slightly with Glove and few grains Of
salt, then cover with stale bread crumbs
and dot with butter. Repeat until the
dish is nearly full, having crumbs on
top. Bake in moderate oven for forty
minutes. Serve hot with cream and sugar.
ADALINE WAGG SMITH.