Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-06-24
Domestic Science
NJ Emma Paddock Tclford.

-.~-->~--~~rr IA
II is irritating. nay more, deeply
saddening problem for wise dyspeptic
70 ponder, the superabundance In this
little world Of ours OF things cookable
and the extreme rarity Of cooks.-Maar-
ten Martens.
MENU SUNDAY.
BREAKFAST.
Strawberries.
Cereal
Broiled Fam. Orange Fritters.
whole Wheat Mu1fins.
Coffee.
DINNER.
Cherry Cocktails
cream Of Asparagus Soup.
Radishes Young Onions.
Thanked Steak. Potato Roses. Aspara-
gus Tips. Young Carrots
Lettuce with French Dressing.
Strawberry shortcake. Whipped Cream.
Coffee.
SUPPER
Veal Loaf.
Dreamed Potatoes.
Bird Nest Salad.
Baked Custard with Strawberry Gar
nish.
Sponge Cake
Tea.
CHERRY COCKTAIL.
While cherries straight are about
as near perfection cherries can be
served, we all like occasional novel
ties especially when entertaining.
cherry cocktail is an example or the
latter; one that Is sure to bring Its re-
ward to tho housewife Is the query
isn't this pretty7" How did you do
TT" You will DO It in this way. Select
large lemons and from the pointed end
OF each cut off slice to form a Id
for the cup with sharp-pointed
spoon remove all the Juice and pulp
from the inside of each lemon. then set
in the Ice box until ready TO serve.
For the cocktail filing, stone and bru!se
as many ripo cherries are required.
chop f}re and add a Tablespoonful OF lem
on Juice to each cupful OF fruit and
sweeten to taste. Strain or leave uA-
strained as preferred. Serve In the LEM
on cups Of a circle of water cress with
garrish Of whole cherries on the stem.
If strained. tuck n straw IN each cup.
Otherwise a spoon will answer for its
service.
CHERRY SALAD.
Cherry salad made with equal guam
titles OF stoned cherries and Strawberries
is another delightful dish. whether
served as Introductory to summer
breakfast or course dinner. cover the
stoned cherries with sugar and let STAND
an hour Then add the berries and more
sugar. turn in glass dish and chill Tor
n quarter OF an hour before serving.
CHERRY AND RICE DUMPLINGs'
Til So are excellent and nutritious.
Cook a half pound rice In boiling sailed
water for five minutes. Then drain ana
rinse with cold water Put into double
boiler with two cupfuls milk, malt
teaspoonful salt tablespoonful sugar
and a teaspoonful butter and COOK I'M
til thickened. Take from the hre ana
add two well beaten eggs. Have IN
readiness six or eight dumping cloths.
either crocheted or simply made or
SQUARES Of thick cheesecloth. wiring out
of hot water, sprinkle with flour, ana
place in the center OF each portion OF
the cooked rice spreading out smoothly
Place a tablespoonful or two OF pltted
cherries In the center of each rice blank
ct and sprinkle with sugar according to
the acid,ty OF tho fruit. Draw the corn
ers and sides Of each cloth together and
tie secxrcly. Drop Into boiling water
and cook half an hour without allowing
the water to stop boiling. Turn out OF
the pudding cloths and serve with nara
sauce or a fruit sauce made In this way
FRUIT SAUCE
Cream together one tablespoonful but
ter and one cupful powdered sugar. Add
gradually one we'll beaten egg and
half cupful cherry or lemon Juice beat
Ing until foamy.
CURRENT JELLY.
In making current jelly it is not ne
cessary to stem the currants Pick over
carefully, removing all leaves and poor
fruit, then II gritty or If they have been
exposed TO the ravages of the disgusting
and rapacious currant worm, wash thor
oughly and drain In colander. Trans
fer to a granite kettle or stone jar set
in large pan two-thrds full of tepld
water. Heat slowly, MASKING meanwhile
with n wooden pastle AS soon as PUPPY
which will be in a few moments. pour
into the jelly bag, preferably flannel and
suspend overta bowl or earthern jar to
drip over night. Do not squeeze or the
Jelly with be cloudy. In the morning.
measure the Juice and allow to each pint
OF Juice a jound OF sugar Turn the SUI
gar on plates and set in the oven to
heat through stirring often to prevent
its turning yellow. When the Juice has
boiled Just 20 minutes from the time It
commenced to bOil--being well SKINNED
in tho meantime-pour In the sugar and
stir until II Is dlssolved-no longer. Boil
ing few drops in n cup and exposing
to the air to see II It begins to thicken,
then pour at once into glasses which
have been rolled in hot water To pre-
vent cracking, keep the glasses while
being filled on hot damp cloth FIJI
to the brim as the Jelly shrnks in cool
ing.
When white currants are used for
the Jelly, less sugar will be required,
three-quarters OF pound OF sugar
suf1cing for a pint Of juice.
BAR LIE DUO.
TO make this from currents. use the
large cherry currants removing all the
seeds, with a darning needle or quill
from the stem end. While this takes a
long time. the work need not be irksome
II done out Of doors. on the porch or I'M