Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-11-26

pour IN Cup1ul OF not MIR surfing
until thick and smooth. Salt TO taste,
add the meat and beat until well mixed.
Season more highly II desired, thor
set away in a cold place until cold and
stiffened. Form into cones. dip in beatcr
egg. roll in fne crumbs and place in
cold place agnin until quite dry.
Fry in deep fat and stick little spris
Of parsley In the end of each cone before
serving.
CRYSTALrZED GINGER.
To prepare the green ginger root
scrape, slice and cook until clear; draii
and throw IN cold water over night; III,
next morning cook until tender, ther
preserve in rich syrup. using q lttl
lemon Juice and strips ot the yellow peel
to favor; when ready to crYstalize. take
out ms many ot the slices as YOU desire
drain and dry on buttored tins IN the
warming oven. make - syrup Of one cup
OF sugar, four tahlespoonfuls OF watc,
and two OF vinegar. when II bos stir n
a small pinch of soda, then remove ths
spoon at once and do not stir again o,
tho eyrup will not be clear To avoit
burning, let the saucepan stand on ar
| asbestos mat; lot II boil from l. to
minutes. testing by dropping teaspoon.
ful into a glass Of cold water; = Il form,
q bail that ran be worked. II Is al right
have your ginger dried and ready. then
with n skewer dip each piece in the
warm syrup and lay II on waved paper
n cool place to harden. IN summer TO
refrigerator Is best. but az this season a
tray sct In the open storeroom window
will be all that IS required; If the first
dipping should not be successful fand
the only possible cause for failure would
lie In the condition OF the syhup). so
over the operation ngain, adding a little
more water 70 the syrup; when 1t stands
the test, dip again; syrup can be worked
over n dozen times in case OF failure In
crystalizing use the best graduated
sugar
WALNUT GLACE. OR LEMON VAL
NUTS.
Crack fine English ualnuts carefully
and separate the meats into halvesi
grease bright tin pans lightly with olive
oil or butter, and have ready candy
dipper or fork which should also be
creased: to make small quantity put
l into a saucepan two cupf,lls OF granu-
lated sugar and half a cuptul of cold
water: let II stand for an hour. then
j place on inc range WIN an aSDestOS mat
under 1t to insure safety from burning
L stir until tho sugar Is dissolved. then
do not stir again or shake the saucepan.
as sometimes tho slightest motion will
| cause granulation; have at hand 4 cup
! OF Ice water with small soft sponge:
l wiring the sponge from the cold water
| occa sionally and wipe the steam and
| crystals from the inside Of the pan. taxi
| ing pains not to get the ends OF the An
gers IN the hot syrup: as soon as thu
/ bubbles on tho surface OF the syrup be-
l gin TO look tough, test by dropping q
aspoonful OF the syrup into a glass Of
/ ice water; II II falls to the bottom IN
little Jumps IS Is ready for the lemon
Juice, a tablespoonful; the time required
Is usually % minutes, but testing Is thu
only method Of Determining accurately
as soon as the lemon IS added lift from
! the fire and stand the pan on the table
] in a basin OF hot water; now drop on
| the buttered tin to cool: a candy dppc,
| will be found a great convenience. but a
] fork may be used II YOU are very care
full not to stir the syrup as you work
with the meats: as each pan Is filed
| send to an extremely cold place until the
giace is firm. A stand by an open window
| Is a good place in winter.
| EMMA PADDOCK TELFORD.