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

large cucumbers. and three fourths of a
| pound OF salt. Cut the vegetables In
pieces and let stand over night In salt
water. Wash In cold water, drain, and
run through the meat chopper. Boil two
| quarts vinegar with three pounds brown
sugar. one ounce mustard seed, one-haf
tablespoonful each cinnamon and cloves.
Put in chopped pickle and boil half an
hour, then add one-quarter ounce tur
ineric powder. two tablespoonfuls ground
| mustard. and one-Quarter cupful flour
mixed with water. Add to mixture, boil
five minutes. then bottle. This is specially
nice with cold meats.
A SPECIALLY FINE CONSERVE.
Cut tho rnd OF five oranges into thin
| strips, removing all the bitter white
pulp which cannot he utilized. Remove
hiso the seeds and cut the pulp in tiny
pieces. Now add to the prepared orange.
one pound and a half seeded rasns and
n quart each currant and rcd raspberry
| Juice with eight pounds sugar and cook
| MI together until the conserve jells. AS
the season for fresh raspherres and cur
rants is over, the canned fruit can be
utilized, reducing the amount of sugar
| Nroport0nately
BURNT CARAMEL OR SUGAR CAKE
now cake variously known as burnt
sugar or burnt caramel comes out Of
me West and carries all before It. II re-
CURES no milk and is not extravagnnt in
e'fner butter or eggs which is a feature
worth considering. Put one cupful sugar
In granite pan and cook. stirring all
IRE t.n". until rich chocolate color Add
ono cupful boiling water and cook to
| n thick syrup. Set aside to cool while
| making the cnke- Beat TO a cream
scant half-cupful butter and cupful and
! a hall sugar. Add the yolks O. two eggs
well beaten. one cupful cold water. and
two and half cupfuls flour sifted three
times over with two teaspoonfuls baking
| powder. Flavor with half tea spoon-
| M vanilla and three teaspoonfuls Of the
burn. sugar. Lastly fold in the whipped
whites Of two eggs Bake In layers
For the filling and icing. put into the
same pan cupful and n half light brown
sugar and quarter cupful hot water
l'oil until it hairs. add the white Of one
egg beaten stiff and the balance OF the
burnt caramel. Cook very thick and beat
until cool enough to spread
SOME CANNING ECONOMIES.
!. one has bad luck" In cutt.ne. IN
Jelly and 1t does not Tell bottle the L.
Quid JILL and keep TO use for pancakes or
pudding sauces. Any sediment left from
Jelly Or fruit can be nut into the home
vinegar jug to help that along From
Nebraska where housewives are thrifty
comes this suggestion for maple svr,ip
without any maple. Cover clean rcd corn
cobs with water and let stand several
hors Boil an hour and strain. To each
cupful of the liquid thus obtained. add
one cupful brown sugar and boil Is min
utes.
The rinds of oranges or lemons lof.
over from lemonade or punch NAV be
utilized In a delicious marnalade. Throw
INTO jar OF brine. let stand until YOU
have enough on hand To pay for the
trouble. then soak in fresh water until
the salty taste disappears Cover with
more fresh water and simmer until ten
der Make syrup IN the proportion Of
I'VE pounds Of granulated sugar 10 n
pint OF water. Poll until thick and clear.
throw In the skins cut in shrels with
scissors and cook until as thick as de-
sired
EMMA PADDOCK TEI.FORD.