Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-09-16
ny Emma Paddock Tciford

Wy WILL ALICE HEGAN RICE.
MENU SUNDAY.
BREAKFAST.
Grapes and Pears
Cereal Mould with Cream
Minced Ham with Egg.
Dreamed Potatoes.
Eueberry Pancakes.
Coffee.
DINNER.
Maryland Chicken with Cream Gravy.
Lima Beans
Green Corn with Green Pepper
Cucumber salnd French Dressing.
Peach whip
Iced Tea
SUPPER OUT OF DOORS.
Chicken Salad,
Saratoga Chips.
Cream Cheese with Green Peppers
Burnt Sugar Cake, Peaches.
Lemonade.
The preserving kettle which has led
comparatively easy life during Angus,
IL again very much in evidence. Gardens
and orchards are now full OF good things
cIamoring TO he put up for future ref
erence. A little ont Of the ordinary are
these recipes, but well worth trying.
sALTED CORN
10 preserve corn In salt. select young
roasting ears. silk and place in a kettle
OF boiling water Just long enough to set
the min. Cut from the cob and pack
IN an earthern jar with alternate layers
OF salt. using pint of salt to every six
p1nts Of corn. Weight to keep under tho
brine which will form. and cover the lar
with muslin. When ready TO cook take
out as much ms Ia needed. cover with
cold water and set on the back Of the
stove 20 draw ont the salt Change the
water once or twice IL necessary. Cook
and season like fresh corn.
TO CAN YOUR OWN STRING REANs
String the beans, cut In two-incb
lengths. cover with boiling sailed water
ana COOK until nearly tender enough 10
eat. Have plenty Of water boiling, near
AT hand In the teakettle Drain the
wate- from tho beans. put In steril!zed
gas Jars ana pour in fresh boiling
water. leaving Just space enough for
% tahlespoonfuls boiling hot vinegar.
Seal and set away in tho dark When
ready to use, open the can. turn off the
water. rinse and let come to a boil in
fresh water to which has been added
q piece of soda the size Of a pea. Tim
Off this water. scald again In fresh water,
season With salt. pepper, cream and but
ter and fancy without much stretching
OF the imagination that you are eating
fresh string beans.
PICKLED GREEN PEPPERS (NoRTH
CAROLINA)
TAKE large green sweet peppers. make
a small lncision at the side OF each and
remove all the seeds. taking care not
10 manSle the peppers. Soak in brine
strong enough to float an egg for forty
eight hours, changing the water twice
during that time. Now prepare A stuffinC
Tor the peppers. allowing five tablespoon
NUS each chopped red caggabe, onion.
nasturt'um seeds grapes ard cucurhers
TOUR tablespoonful English mustard
seed one teaspoonful celery seed. ono
teasnoonful each grated horse radish.
whole peppercorns and mace one bean
ing teaspoonful ground mustard and a
half cupful Of brown sugar. Moisten to
paste with olive oil and stuff tho pep-
pers' Sew up the incision and pack in n
stone jar Pour over all enough scaldinr
vinegar To cover. allowing ono cupful
brown sugar to each quart Of vinegar
this pickle improves with age.
NEW YORK STATE CHOW CHOW.
Allow I" ore-hnlf peck green tomatoes.
one-herf peck shol!cd lima beans, one
oozeh sweet peppers, one dozen medium
SIZED onions. one dozen ears OF sweet
corn one quarter pound each yellow
brown mustard and white mus
TARA one-helt teasponnrul turmeric, two
POUNDS sugar and salt ana celery seed
70 taste. Chop beans, tomatoes and
onions, mix. cover with vinegar and boil
twenty minutes. Seal while hot in air
ustt glas- jars. This will keep for years,
rms recipe comes from British Co.
lnmn'a with fine recommend to back
H. Peal and remove the seeds from sew
eral large cucumbers. Chop fine Add
a"out quarter as much onion also
chopped fine, Sprinkle with salt and set
away over night in an earthen dish. In
me morning drain off all the liquid
that Will have formed. Take ono quart
good vinegar and two teaspoonfuis each
plack pepper and ginger When boiling
not pour over the chopped cucumber and
onion and stir moment Turn into q
porcelain lined KETTLE and heat. but DO
not allow the mixture to boil Put into
glass jars ond seal
DILL PICKLES.
rake cucumbers small or medium
size, and wash clean. rubbing off all
piack knots. Have in readiness some
punches of dill bay leaves. grape leaves
salt and fresh cold water. Into n three
or I'VE gallon earthen Jar. put a layer OF
n"S leaves, grape leaves and dill, then
laN"r OF the cucumhers Follow with
leaves again. and sprinkle with a little
SAT- these alternate layers Of leaves and
cucufnhers' When the jar is filled. the
toF being leaves, ain and salt. I'll IN
with cold water leaving srace enough so
that after large plate Is inverted over
the pickle. 1t is under water about an
inch. In about week scum will com
mcnce TO rise. This should be SKINNED
Off and the cloth which covers the lar be
frequently washed.
SPANISH PICKLE.
To one head cabbage allow ,hra.
lunches celery, three red pepperp thraa
.reen peppers, ono quarter peck onions.