Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-11-19
COOKING AND SERVING.


PORK CAKE
one pound pork chopped fine. ono
cups milk. three egrs. nvc cups -four
two teaspoons sod. and spice to taste.
WHOLESOME FRENCH ROLLS
TAKE pint Of scaldcd milk put into
It while hot onc-i rlf cunful of sugar
and one teasroonfM of butter; when
milk is cool. add ID little salt and one
half cup,al of ye1st. or one cake of
compressed yeast. stir In -four to make
stff sponge. am when lieht. mix as
for bread; let IT stand To rise until light,
punch It down witt tho hand and let
rise again: repeat two or three times.
thcn turn the dough into the moldng
board and pound with the rolling pin
until thin enough t. cut; cut out with Il
tumblcr. brush the surface Of each one
with melted butter and fold over; let the
rolls rise ON the tins or pans. bake, and
while warm brush over the surface with
melted butter to make the crust tender.
EGGS on TOAST
Sautc circular pieces of stale bread and
pour over them n white sauce. on the
edge O: each pie a arrange a ring Of
minced ham and inside place circle of
chopped white Of hard boiled egg with
the sift"d yoke ia the center Garnish
this with parsley and serve very hot.
LAME SCALLOP.
one cup Of cold lamb chopped fine. one
cup of stcwed tomatoes one cup OF fine
bread crumbs. Arrange all in layers in
a buttered dish. having the crumbs on the
top, season with salt ana pepper, put
bits of butter ON top. AID bake.
NUTS WITH TOMATOES.
Mix one cupful Of ground nuts, o;
any variety preferred with two cupfuls
OF bread crumbs. Mosten with cream OF
rich milk, season to taste with salt
white pepper and grated nutmeg. Min
the whole thoroughly. then beat in tn,
yolks of three eggs. and tie whippet
white of one. Spread the bottom of d
tircproof platter. having first buttered it
with this mixture, and on 1t arrange
whole canned or fresh tomatoes. Do
with bits of butter. dust with salt anc
pepper and bake IN a moderate oven
Serve with butter sauce.
BLENDED FRUIT SAUCE.
Apples. j. uncs apricots. prunells. nee
ternes, po.chos and plums are greatly
| improved when used as Il sauce by thu
addition OF raisins Soak the fruit To h
blended same as raisins. Cook unit
tender and mix. a blending OF any tar
| fruit and raisins make a delicious sauce
FANORITE PLUM PUDDING
one cup suet, one cup sweet milk. on,
cup moIassas. one cup sugar, four cup
raisins four cups flour, ono teaspoon
cinnamon, uue teaspoon cloves, one tea
( spoon soda. Boil three hours.
HAMBUH,i STEAK AND ONIONS.
Melt tablespo, of butter in ;
saucepan AMI in it pat four teaspoonful
of finely 'u pped onion. Make the steal
into small. lat cakes and cook them II
the miXtur" till brown on both sides Re
move the cnkos ana dust into tho pan
Tablespoonful of nour, mix and brown
and pou' it, nalf q cupful Of boiling wa
ter with sail and pepper TO taste. St
til smooth ana pour over the steak ii
the not platter. Serve with potato chips
COOKING RICE.
Recipe for cooking rice, which taste
like different dish from the old-tim'
soBey rice pAt on 10 cold water: Have
your water boiling and put in high
teaspoon of salt To- quart of water
wash the face well and drain, then pu
in slowly NOT over teaspoonful at {
time, So the water will continue to boi
until all is in. In ., minutes the ric'
Will be cooked and each grain stand Il
itself. Add a cup of milk ana tablespoon
full of butter II taxes two quarters o
water 10 a tcacup of rice.
TO MAKE tough MEAT TENDER,
sprinkle the meat with vinegar or will
lemon juice Let stand q short time he
fore cooking DO not salt un'll done, o
nearly done
TO PRESERVE lEMON JUICE.
Squeeze to mice from the lemons an'
stl ain " Place in q ohlna-hneo sauce
pan, Of boiling waite I'ing the lu'ce u
boiling point and pour ih'o bottles
The bottles must be N"r!'''lS cream ah'
dry and heated ovD TIE stove pelor'
the liquid S poured n'o them Sc hcV
, corks for the bottles and dlp their end
into melted wax.
) heartburn md Sour s'""'"'"' ''"'uh
: ~ relieved aud permanently curen ny HS
D. IL. Al
g sour ccndnior ~, ,le stomach. Quic
= relief is obtained from these distressin
8 symptoms OF lndieestion ~ taking on
= or Two tablets when needed iaN'' 'eS
= niarly after meals they strengthen an
n tone the stomach and enable !" 10 o'seS
= the food and prevent f'rin'n'"'oi
e which is tho cause of heartburn an
I Sour S'oulr.
n Sold ana luaruntcea by J " osu'lNa