Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-09-10
PARTNERSHIP IN FOODS.
Hx Alice L. WhitRker.

A beglnner In housekeeping said 10
me one day that she would like to hear
lecture on what foods to serve to-
gcther. This was in me right spirit
although l fear that she had moro In
mind the desire TO do the conventional
thing rather than provide food correct
in nutritive clements She Is one who
asks every acquaintance for cake re-
cipes but Will not study or even read a
reliable text book on cookery.
Much food is wasted. or eaten with
small relish because II is not presented
In right combinations. To some de-
gree the natural appetite can be trust
ed to discriminate what ought TO be
eaten together. This Is aided by GUS
tom founded perhaps unwittingly on
sound hyg,enic principles. For instance.
no matter how ignorant she Is every
cook knows enough to serve apple or
cranberry sauce with roast pork. She
saws tr,rthfully that It tastes good but
does not know that the acid Is needed to
offset the extra amount of fat In the
pork,
One fault IN serving Is too much
starch as when bread, potatoes and ce-
real are served at the same time with
Is the weak point IN a vegetarian diet
unless eggs are used beautifully. On
the other hand when eggs. meat and
milk are all eaten at the same meal and
in excess Of bread and vegetables, es-
pecially by indoor workers. the Kidneys
and liver are ovcrtaxed md disease fol-
lows Another error in serving is hay
ing too many kinds at one meal Ia
n1. %
tempting to the appetite for this pre-
cludcs giving n proper variety day ant
or day. Ono kind Of meat two vege-
| tables, plain salad and dessert
within q soup to begin with. II liked, Ia
enough for the family dinner and for
the average digestion.
have seen doughnuts, griddle cakes.
cereal, toast. meat. potatoes. fruit sauce
and raw fruit all served Mt breakfast,
morning after morning until one had
| no appetite for anything. The same
| food divided among several breakfasts
| would have been relished for the eye
would not be surfeited and sympatheti-
calIy AFFECT the palate. When cooks stop
accommodating recipes, Just for tho sake
Of having large number. and turn
| their attention more toward food values
and best combinations there will be an
Improvement In family cookery.
FRENCH DRESSING.
| The proportions for an oil dressing
| commonly called French. vary accord
ing to taste the most common being
one tablespoon Of vinegar or lemon
tlice 10 three tablespoons of oil, one
half level teaspoon of salt and one
quarter level teaspoon Of pepper. Beat
the Inst three ingredients together first
then add the acid slowly. Beat hard
until quick emulsion Is made. For a
vegetable salad season with "A few drops
of onion Juice Lemon Juice Is not al
always on hand. For weak digestion
II IL safer to use the natural acid rath'
or than that produced by fermentation
The oil Is always desirable food but
often 1t cannot be taken IN dressing be
cause Of the vinegar.
FRUIT PUFFS
Slit two cups OF -four three times
add two cups of milk and three unbeat
en- eggs. Add pinch OF salt and bea'
with an egg heater until very light anc
full Of bubbles. Have iron gem pan,
hot and creased and put In larg'
spoonful Of batter in each; bake In
moderate oven Split ench pun on on
side and put In tablespoon of stewec
and sweetened fruit, dust with pow
dered sugar; serve hot as dessert.
BOILED CHOCOLATE FROSTING.
Boil one cup OF sugar with one-thir,
cup of water until the syrup will thread
Pour onto two squares OF chocolate
melted in a saucepan over hot water
and flavor with vanilla. Beat until coo
or thick enough 10 spread well.
GOOD SPICE CAKE.
] SIT two cups OF dour twice with