Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-05-20
DOMESTIC SCIENCE
BY Emma Paddock Telford.

What Is It. ladies, that so often
drives men out to clubs and leaves
the domestic hearth desolate. what but
bad dinners? And whose fault is the
bad dinners but yours, yours forsooth
who are too intelligent to go into the
Kitchen and too delicate to think
about your husbands victuals?---
rhackary.
When the dinner IL III got, there is
poverty or there is Incidence. or there
ignorance,--Dr Samuel Johnson.
Menu Sunday.
Breakfast.
Nrawberres Cereal
Broiled shad Water Cress
Rolls Coffee
Radishes Caviare
PURGE Of Tomato and Celery
Curred Breast of Lamb with Rice
Mashed Potatoes Asparagus
Artichokes with French Dressing
Chocolate Pudding with Cream
Coffee
supper.
Inn1N10Odl StrS WNerrN SnOr1cakeS
Veal Loaf
custard Sponge Cake
In these latter days II is not the in
lellectual women whose husband is
iorced to seek proper nourishment at
'he club but the indolent or ignorant.
Home baking which includes the daily
ri o. hal cpH
well cooked and attractively served
meals Is now generally considered
science, not beneath the dignity of
tho most intellectual Indeed college
education nowadays instead of max
Ing our girls less regardful Of tho
home. aims to make her more enger
for its development along the best
lines. There Is hardly woman's club
that does not include a department.
devoted to the study of Home Econ
omics whose members are keen in
the intelligent advocacy Of pure foots
pure milk for babies. and cookery. not
necessarily fancy but fine and in ac-
cordance with Ruskins beautiful and
comprehensive definition which runs
~ follows:
Cookery means the knowledge OF
Chile and Medea, and Of CALYPSO and
fTelen. and If Rebekah and If all the
Ooeens Of Sheha. It means the knoWl-
edge of all fruits. herbs. ha,ms and
spices. and Of all mat is hcalirg and
sweet In fields and groves and Eavory
in meats. It means carefulness. In
vcntiveness. watchfulness. Willingness
mud readiness of appliance. 1t means
the economy NJ your creatgrandmoth-
ers. and the science Of modern chem
ists. It means much tasting and no
wasting. 1t means English thorough
ness. French art and Arabian hos
pitality. 1t means. In fine, that You
are to he perfectly and always ladies
Coafgivers) and are to gee that ev-
cry one has something nice to eat
At this season that last clause is
never easier of application. with straw
berries coming on asparagus at its
best. tho finest fish in the world fair
" begging 10 be caught. mushrooms
springing up In every meadow. crcss
as and other salads tender. abundant
and inexpen sive no tariff on food es-
sentials and home grown Injuries in
abundance. who can complain.
GOOD AND ECONOMICAL. DISHES of
LAMB.
Lamb At this season has almost as
mray possibilities and is as noursh
ing and cheaper than beef Where one
has good stora ge facilities or a large
and hungry family, the most advan-
tageous way is to buy in bulk a hind
saddle of 20 pounds at 20 cents per
round or fore saddle at 6 cents.
Ing saddle or chops and two legs of
seven pounds each for boiling or
ROASTING. From the fore saddle weigh
ing 90 pounds can be cut a crown
roast of four and a half pounds. two
rack and shoulder roasts of seven
pounds each and a pound or so OF
trimmings and neck for soup or a
stew.
IN n recent lecture at Teachers Col
lege on the economical management
Of fore quarter Of lamb the following
suggestions were given: For the crown
roast take out the ribs. scrapc off tn,
ends of the little rib bones even them
In length, then fold in a circle with
the row Of rib bones sticking up. Pro-
tect these bones while in the oven ov
bits Of creased paper pinned around
them with a toothpick. Roast ana
serve with boiled rice or green peas in
the center. All the trimmings with
the neck go into tine soup pot to make
a rich and nourishinG Scotch broth
MUTTON lOcK.
To make the famous mutton duch.
null ont the lambs shoulder blado
which leaves the shoulder In a soft
ard flexible condition with the long
bone attached which curves on the
end like bill With this bone set up
vertically tho meat of the shoulder ar
pearance. If preferred the shoulder
ranged in soft mass to simulate
the body and the shoulder blade stuck
IN behind for Il tail, You can hav" tho
very counterpart of duck in APP
pearance. If perferred the shoulder
can he stuffed with a good bread
dressing, then he roasted on rack
set over the kettle ~ broth. This util-
ICES the steam and that without extra
gas After cooling set away on the
ice, then when ready for dinner the
next day or the day after. put in the
oven lust long enough to brown. when
Il will come out with all the delicious
flavor of roast lamh. 1T Is a great
comfort Tor tho housekecpor somn-
times" said the lecturer "to know