Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-10-08
ECONOMICAL USE
OF SOUP MEAT.
ny Alice r.. whitaker.

The question OF the vnlue OF meat
soup and beef tea calls 70 mind an in
stance of great waste. At o neighbours
home n trained nurse was feeding her
patient with beef jukS extracted 10y
boiling juicy cuts and pressing them
ordinary strength take but part OF the
juice out. Several times day she
would open the kitchen door and throw
to the stray cats and dogs nearly
pound OF steak which should have been
used in the family cooking. The head OF
the house gently suggested that some
use might be made of the steak but the
nurse replied. "Oh. no. I've taken all
the goodness out of It." AS she was
most amiable woman she was doubtless
msg guided and not wilful in her state
ment. Meanwhile Tige and Tabby
good top Of the round.
BEEF CROQt'ETTEs.
To make croouettcs Of soup meat use
two cups of very finely chopped or
sauce. Season the meat we'll with n
pepper and mix with the sauce made
from one cup of milk, two level table,
spoons Of butter aud four level table
spoons of -four cooked five minutes and
seasoned with level teaspoon Of salt
and n saltspoon of pepper Spread on
"A large plate to cool then take n heap
ing tablespoon of the cooled mixture
and shape in t. little roll. flatton
roll in very fine bread crumbs. Take
each roll on broad blnded knife and
slip into deep plate In which is an
egg beaten with n tablespoon of cold
water. Roll over md over to be sure
that every point Is covered, then roll In
fine crumbs until we'll coated Fry in
deep smoking hot fat and serve with a
tomato sauce.
BEEF RISSOLES.
Another luncheon dainty can he made
from the meat prepared for croquettes
by putting n rounding teaspoon on a.
small circle OF rich paste rolled thin.
Fold over after brushing the edges
with cold water. Press closely together.
brush with beaten egg and fry In deep
fat Serve hot with a garnish Of parsley.
STUFFED PEPPERS
when large sweet green peppers can
be secured they will combine with some
OF the meat In a most toothsomc way
Wash the peppers. cut n slice from the
stem end and take out every seed; let
stand in boiling water for Ave minutes.
then drain and fiji with equal parts OF
finely ground cooked meat and fine
bread crumbs seasoned highly with a
pinch OF sweet herbs. Onion juice. salt
and pepper Put bit of butter on each
set close together In baking pan, add
a few tablespoons of hot water and
bake until the peppers aTc cooked
through but not soft enough to fall
out of shape. II Is better to serve
tho peppers In the baking dish than &c
risk breaking them In moving to a serv-
ing plate.
FOUR EGG SPONGE CAKE
II Is we'll to remember that sponge
cake recipe calls for rather large eggs
| and It Is not wise to substitute very
small ones for the amount of liquiC
| will be reduced. For lemon sponge
cake CRATE about half n teaspoon OF
the yellow rind from a lemon and ado
one tablespoon of the Juice. Beat tn,
yolks OF four large eggs until they
change color and thicken little a.
| they will after q time. Beat the white:
until s'ifr. Add one cup OF fine granu
lated sugar to the yolks and beat light
add the lemon juice and rind and bea
two minutes, add one cup of pastry
-four sifted four times TO make very
light. alternately with the stiffly beate,
whites OF the eggs. Stir Just enough t.
mix the whole then turn into squar
pan that Is buttered. dredged with fou
and shaken: spread the mixture vel
into the corners and bake In a SLOW
| oven.
SOUR CREAM COOKIES.
Beat one egg light, add one cup o
sugar and beat. Add saltspoon O
salt, one teaspoon OF lemon favoring
one cup of sour cream. one level tea
spoon OF soda siftcd in one cup of flour
then enough more -four to make a doug|
that can be rolled out half an inch thicl
The dough should be Just as soft as cal
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