Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-12-09
Domestic Science


Is what ingenious cooks the relish call;
For though the market sends In loads OF
food
They are all tssteless. TIL that makes
makes them good.
VEGETARIAN LUNCHEON AND DIN.
NER MENUS.
Grape Fruit.
Cream Of Pea Soup.
Deviled Macaroni in Scallop Shells
Stuffed Green Peppers
Baked Potatoes Celery
Rolls and Butter
Waldorf Salad Cheese Balls Crackers
Pistachio Ice Cream Cake
Coffee
HOLIDAY DINNER GIVEN By vEGE.
TARTAN CLUB OF CHICAGO
UNIVERSITY.
Chestnut Soup with Pasta a. italia
Celery Spanish Olives
Mushroom Rissoies
Red French Beans
Grand Pate AL Jardin
Beet salad
Dreamed Potatoes with Pea Dressing
Date Bread Whole Wheat Bread
Currant Jelly AppIe Jelly
Cranberry Tarts, Mince Pie
Pumpkin Pie with Cheese
Pineapple sherbut
Fruit Cake. Angels Food
Grape Fruit Malaga Grapes
Cereal Coffee Milk
Orange Juice
CHRISTMAS VEGETARIAN DINNER.
Grape Fruit with Candisd Crnnberries
Nut Roast with Brown sauce
Mashed Potatoes Dreamed Onions
Celery Cranberry Jelly
Apple and Celery Salad
Olives Sailed Nuts
Caramel Ice Cream Sponge Cake
Nuts and RAisins Dates Popcorn
Grape Juice Punch
With vegetarian hotels gaining a foot
hold In Holland. and England, and ru-
mors that hotel cuisines in this country
are recognizing the fact that more veg
etaples and less meat dishes are striking
the travelling publics fancy. It becomes
SELF evident that the vegetable road to
peoples stomachs 10 at present IA popular
one to travel. II Is certainly a sanitary
one. and need not be at all hackneyed.
Tho days arer passed when a plain boiled
potato made its entry six days per week
with mashed on Sunday; when cabbage
boiled or in a slaw filled the whole cab
bage contract; when beets. turnips and
onions were prepared In only one. or at
the most. ~" ways and carrots were only
acceptable in soup. The roster Of veget-
ables is constantly growing these days as
we'll as tasteful and wholesome varia-
tons in the cooking and serving Of old,
familiar vegetables.
Among the dishes now fully approved
by strict vegetarians and not found
wanting by those who are devoted to
meat are the following
QUAKER CABBAGE.
Take a medium sized, fresh head OF
white cabbage. and cut into quarters.
discarding the green outer leaves. Cut
out the heart. wash and drain dry. Put
into kettle and cover with boiling wa
ter to which tablespoonful OF salt and
a scant teaspoonful Of soda have been
added. After 1t commences to boil. re-
move the cover and cook rapidly about
u minutes. When tender pour OF the
water and drain in a colander. pressing
with a plate to get out every drop Of
water. Put back in the kettle with a ia
blespoonful OF butter and a large tea
spoonful OF -four stirred together. Add a
scant tablespoonful OF salt, little paper
and half cupful of milk. Let the milk
boil UP through tho cabbage. cutting
through the cabbage several times with a
knife. then remove from the fire and
serve. Such a dish Of cabbage goes well
with a pot roast furnishing a savory,
hearty and digestible dinner.
ECALLOPED CABBAGE.
Chop head Of cabhkge dlAteQfhe, and
scald Melt two tablespoons OF butter
in a saucepan and smooth with two OF
-four then gradually add one pint Of milk
and stir until It boils. Season with salt
and pepper and add few spoonsful OF
Of grated cheese. Put the drained cab
baEe into a baking dish. pour the sauce
over It. sprinkle tho top with bread
crumbs and bits Of butter. and bake until
slightly brown.
CABBAGE PUDDING
Bot, and drain the cabbage. and chop
Il fne. then mig with two we'll bsstan
eggs. one tablespoon Of soft butter. three
Of cream or rich milk. salt and pepper
Put into q buttered pudding dish. and
bake brown.
cAuLLFLowER ,ENTRpE
Boi! the caulihower and chop II ir
small pieces. Put In a pudding dish with
alternate layers Of bread crumbs. addins
salt and pepper. and bits Of butter to sea-
son. Pour over all q cup Of sweet cream,
adding sweet milk or hot water to thor
oughly moisten the crumbs. Bake and
serve hot.
CAULIFLOwER Az GRATIN
Soak . medium sized caulihower In cold
water for an hour. Then cook until ten
der. put In a baking dish. pour over 1t a
pint Of thin cream, 10 which has beer
added one-half cup of grated cheese. and
brown In the oven.
cAUL1TLOwER FRI1N-ERs
Break up a boiled head OF caulifiowel
and dip each sprig In slightly warm
| bechainel sauce. and lay on dish &C
COOL Then dip each Que in a rich esq
ritter batter. and fry until a delicate
brown. Drain on brown paper. lay or
not dish. and garnish whit dried pa.s
ley.
NODDED CAULIFIOwER
Break head Of caulinowsr into spriss
soak In cold water for an hour. drain
and cook In sweet milk until tender
Drain mix with one cup OF bread crumbs
10 vvSlll