Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-01-07
COOKING AND SERVING.
Prom ny Correspondents and Scrap
nook.

nook.
ward simplicity and economies, II
seems best 70 give one article per
week which will consist entirely %
recipe. from correspondents ana from
various sources Any pes address
I'd 10 me in caro- Of the editor Of
households column will he welcomed.
or any inquiries will receiv. attention
tn tho best ~ my ability Luxuries or
novelties ar. desired, ss VOL as the
rssi common sense every day varis-
ties Of cookery.
BTRNr ALMOND CHARLOTTE.
onsthird box seIatine, one-thrd
cup cold water, one-third cup boiling
water. three-fourths cup blanched al
nonde fnelr chopped. one cup sugar,
one cup scalAsd milk. on teaspoon va
n'lla. one cup cream. whipped stiff.
Soak the sslntine in the cold water
for "a minutes: dissolve with the boil
ing water. Melt onc-halt the sugar
r. = caramel being careful that +.
does not burn. Add the almonds and
pour onto Oiled paper When cold
pound fine add to The milk and cook
add Remaining sugar rnlatine and VA
nilla- Cool until It begins to thcken
and fold In the whipped cream. Line
@ mould with lady fingers pour in the
mixture ana chill
COCoANtrr DROPS
Put two cuptuis OF sugar and Q
hs'' cupful Of wnt.r togethet In
granite saucepan and boil without
stirring until e forms a soft ball az
ter being dropped IN cold water. Add
three cupfuis Of freshly grated cocoa
nut and cook a little while longer.
Take from the Ere and let II stand
undisturbed until dent can be
formed IN its surface. Add vanilla and
STIR until creamy Take out about
third Of II and color pink with CO.
clinical or beet Juice. Reheat the
white mixture over hot water. stir
ring constantly. Drop on paraffine
paper. giving it cone shape. At the
apex OF each cone put a little OF the
red candy.
LEMON JELLY.
One-hol. box OF Celatine soaked in
one-halt pint OF cold water one hour
al one pint OK boiling water. ia cups
OF sugar. three lemons grated, stand
on stove until 1t boils. pour In moulds
and set away 70 cool. Gelatine should
ALVEY. be dissolved IN cold water a.
being brought TO high temperature
is likely TO give a strong favor.
STEAMED APPLES WITH WHIPPED
CREAM
Pare six large-siZed fair apples
whole, remove tn. core with an apple
corcr arrange them on the bottom Of
porcelain lined kettle and add
pint of water and cup 81 granulateI
sugar: cover tightly and cook until
steamed through. bu, not broken Serve
them in fancy saucers with a spoon
full OF the syrup left from boiling and
with whipped cream. This makes a
nice Sunday desert as they can be
prepared the day before.
POTATOES BAKED IN MILK
Pare and Gu. IN thin slices cross
Use one dozen potatoes. slice two
large onions. ana add about one-halt
cupful OF nne!y chopped fresh pars-
ley. PIT the whole into granite
pudding ii.h and cover with milk.
putting pieces or nOtter on yoN. BAKE
in hot oven FOR ore-hair hour. Salt
and pepper should - added when
served. as the milk is apt 10 eurdls
K Il 10 added before cooking. This
recipe is also good Il canned toma-
toes ar. used instead OF milk.
TURKISH NOUGAT.
Or. pound almonds, ore Of seeded
rais,ns. half of fgs. fourth OF can
died cherries. fourth OF candied
pineapple fourth OF hickory nuts
a fourth Of English vslnuts, two II
extra c suEsY. half n cupful % water
snd cupful OF heavy creem Blench
the almonds and toast almonds,
hickory nuts and vnlnuts in the oven
until a delicate brown, cut fgs into
strips cherries into halves and pine
apple into dice Dissolve sugar in the
water. add cream and boil without
stirring after boiling eonlrnences
until soft ball Is formed when test
81 in cold watc-. Remove from thu
FIRE lev stand until lukewaru. then
bea. 10 cream Melt the cream ny
standing II IN boiling water, stirring
constantly When melted. add the
nuts and flavor with vanilla.
CANNED GOODS.