Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-01-23
SHOULDER OF VEAL


Pass guiltessly upon the other side.
Exchange.
SHOULDER OF VEAL.
Order a shoulder of veal Have the
bones removed and sent with the order.
Put the bones into the soup Kettle. cover
with cold water and heat slowly. Wipe
the meat with damp cloth spread it
out and sprinkle the inside with salt,
pepper and sweet herbs. Roll UP and tic
securely Put it In the kettle with the
bones; add one sliced onion and one-half
cup carrot dice. Cover and cook slowly
until meat is tender, turning when half
done. Then remove from kettle sprinkle
with salt and pepper, dredge and -four
and place in dripping pan. Cover with
thin slices Of fat salt pork. Brown in
hot oven. bastlng with tho stock in ket-
tie. When done remove to hot platter
and make gravy in the ordinary way.
Use the stock In kettle for soup.
GLAZED CARROTS.
Wash and scrapc the carrots and cook
in boiling salted water until tender.
Drain; slice aud place in a buttered bak-
ing pan. Spriukl- ,paringly with sugar,
salt and pepper. and dot over with but
ter. Add a half cup Of water and bake
in a hot oven until brown
CRABS A IA CREOLE
(Chams Dlsh)
Four level tablespoons butter. one level
tablespoon finely minced onion, two level
tablespoons hno,y minced sweet Spanish
Pepper. one-haN cup mushrooms cut in
small pieces, ono-haif cup Of chicken or
veal stock. ono cup stewod and strained
tomato. and one AID onc-half cups crab
meat. salt to taste,
Melt the butter aol add the onion, pep
per and mushrooms md cook for five min
utes without brow ing Then add the
stock. tomato, crab meat and salt AS
soon as mixture bo.ls pace over hot wa
tor. cover and cook for ten minutes,
Serve on toast.
OATMEAL BREAD.
Two cups boiling water, one cup rolled
oats, one-thrd cup sugar. two level tea
spoons salt, two tablespoons melted short
enlng. one yeast cake dissolved in one
fourth cup lukewarm water, four and
three-fourths cups four.
Add the water 10 the oats and let stand
over night. In tn morning add the SUI
gar, salt shorten 3. Yeast and flour.
Be- we'll and let rise until double in
bulk. Then beat gain very thoroughly
and turn into wei creased bread pans.
Let rise until nearly double and bake in
a moderato oven for one hour
DOUGIINUTS WITH BUTTERMILK>
Three eggs two cups sugar one-fourth
,..1
four cups flour, one level teaspoon soda,
one-half level teaspoon grated nutmeg,
one-half level teaspoon salt
Beat the eggs until light: add the sugar,
butter and buttcrm.k K. Sft together the
-four soda. salt and nutmeg and add it
with more four if reressary. Roll out, cut
with doughnut cutter and fry in deep hot
fat Drain on brown paper Roll in SUI
gar If desired.
COCOANUT SOCFFLE
One and one-half cups milk. one-fourth
cup sugar. three level tablespoons corn
starch. ono-fourth level teaspoon salt,
ono level teaspoon butter one cup shred
dcd cocoanut, whites four eggs
Scald the milk in double boiler Mix
and serve with cold custard sauce and
lemon juice.
CANTON SHERBET
One-fourth pound preserved ginger. ono
quart boiling water, one cup sugar. three
fourths cup orange juice, one-fourth cup
lemon ulce.
Add the water and sugar to the ginger
and boil for fifteen minutes, then set
aside When cold add the orange and
lemon juice and strain. Freeze In the
| usual way, using three parts ice to one
| Of salt.
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