Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-05-20

walt instead Of being injured" After
stewing the thin breast piece. in the
big pot with the neck, the lecturer
took 1t out pulled out the little bones.
then cut the meat in thin strips.
dipped them in egg and bread crumbs,
fried them In deep fat and served them
with a tomato sauce.
These proved quite as delicious a.
lamb chops which are now costing %
cents pcr pound and afford no more
nourishmcnt than this ten cent por-
ton.
WHAT TO DO WITH THE sCRAGGLY
BITS.
AS for the scragEly bits, SCRAPS and
ends. they can be run through the
meat chopper. he made into HAMBURG
er steaks or moulded ana fried like
little outlets. other ways of utiliz-
ing these left overs. are in little cro-
quotes. In a mnce on toast or YOU
may line little crooks or moulds with
boiled rire pack the centers with the
bits of lamb, then steam and serve
with curry sauce. Still another good
warm weather suggestion is to make
tomato Jelly In moulds with bits Of
the lamb in the center and serve on
lettuce leaves as salad
SAVE THE FAT FOR FRYING.
Lamb fat that has been clarified by
standing for a day in cold water,
then tried cut the oven. IL excel
lent for frying purposes. All skin
should he removed from the fat before
trying out as it is the skin that i'm
parts the strong woody flavor.
HARICOT OF LAMB OR MUTTON.
A haricot of lamb or mutton IL par
tiCularly nice now with a Karnish of
carrot balls or peas or asparagus To
prepare it, cut three pounds vt the
meat into inch sized peices. and sea-
son well with salt and pepper. Place
saucepan over the fire with table
spoonful of olive oil or butter AMI
when hot toss in the tat two small
onions chopped fine and II liked half a
Glove Of garlic. Cook three minutes.
add the meat. stir a few seconds then
cover and let cook over a slow fire for
half an hour. stirring frequently. Add
half cuful boiling water. cover and
the meantime melt two tablespoonfuls
If butter In another saucepan. add Two
snoonfuls flour. and when blended a
ouHr' Of the broth. five small white
onions and a bouquet of seasoning
herbs. When smooth and thickened,
add to the meat. cook a little longer,
remove the bouquet and every particle
of fat and dress on hot dish with
the Earnish of carrot balls, potatoes,
and peas or asparagus.
THE ARISTOCRATIC ARTICHOKE
Not to know the delightful possibil,-
ties Of the artichol<e. whose prickly
caiyx closely resembles the Scotch
thistle. argues Yourself behind the
times gastronomically.
The arge imported French arti-
chokes which sell here for % cents
each. are quite the favorite home
bouche whether served az n salad or
as an cntrcc.
Much smaller but even more deli
cate are the California chokes that
may now he found in the Eastern mar
kets retailing often as low as six or
seven cents each. In the Italian and
even more reasonable, for both Ital-
ians and Chinese beat us all to pieces
in their insistence upon having the
best there is In vegetables The head
of these articholSes Is composed Of
numerous oval scales inclosing the
flowerets which with their fleshy hase
are not only edible but delightfully."-
so. These bottoms or cups serve as the
basis for various epicurean dishes AS
the Introduction to dainty course
dinner the heart Of cooked artichoke
Is stamped out WITH fancy edged
cooly cutter. then chilled on the Ice.
Just before the guests enter the din
ing room these are transferred to the
service plates, the cup of the fond is
filled with Russian caviare, sprinkled
with finely shopped parsley. while tho
yolk Of hard boiled egg, pressed
through a frostinE bag in a rose de-
sign, adds piquancy and note of col
or. A few drops of lemon juice fur
nishes the needle acid zest.
For ordinary serving. either hot or
cold. the stems OF the chokes are cut
away. and the flowers wa shed through
S"N"Idl Wd'NiT' hey iiV t14tii Plhhe ru
top downward in a saucepan Of sailed
boiling water and cooked for e half
hour or more until the leaves pull Oft
readily and the fond at the base Is
tender strain and serve at once or
chill. as preferred, serving with either
French dressing or mayornaise. The
usual method is TO have a little indi-
vidual dish Of the preferred sauce at
each plate. hTe correct way to eat
the artichoke is to pull of the leaves
ono by one. dipping the flesh ends in
the sauce and milling off the little
bits Of flesh When the leaves begin
to be flabby and without meat at the
end. pull all out with the bristly heart.
This leaves the little fond Of the veEc-
table which is then eaten by pouring
the remainder of the sauce into IT,
and separating 1t into mouthfuls.
sHAD ROE EN- RHOCHETTE.
Another seasonahle dainty Is shad
pa rhoil the roes as soon as they come
from the market in slightly acidulated
water Cut into inch pieces, dredge
with flour, and thread on skewers, al
ternating with thin slices Of fat bacon.
Rroil to delicate brown on both
sides and serve with a parsley and
butter sauce.