Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-08-26
Domestic Science
ny Emmn Paddock TeIford.


errors. his heart once year its useless
passions' How fine we should all look
II every August. the old plumago of our
natures would drop out and be blown
away. and fresh quilts take the vacant
places.
james Lane Allen.
MENU SUNDAY.
BREAKFAST
Cantcloupcs
Cracked Wheat with Cream
Poached EGGS on Toast
Coffee
DINNER.
Watermelon
Radishes Olives
Maryland Chicken with Cream Gravy
Baked Potatoes
Green Corn
Cucumber Salad with French Dressing
Peach Short Cake
Iced Coffee
SUPPER OUT OF DOORS.
Chicken Salad on Lettuce Leaves
Saratoga Chips
Bread and Butter
Cream and Cheese
Apple Turnovers. Ginger Cakes
Lemonade
The question of food and drin,. for hot
weather is an important one. While
strength must be kept up heating foods
should he tabooed as we'll as those that
tax too much the strength and energies
of the cook The fireless cooker can be
depended upon to do yeoman service in
q, .
brown bread and the like, while on days
when YOU have to have fire anyhow,
the casserole can be pressed into service
with eminently satisfactory results to
all concerned
SOME DELIGHTFUL CASSEROLEs.
The casserole dishes are both attract
i've to tho eye and pleasing to the palate
ana especially recommend themselves to
small families aa they may he made ~
left overs" or small quantities OF meats
ana vegetables in such dainty combina-
tons that they appeal 10 even tho most
epicurean of tastes. They are not only
easily prepared but are very inexpen-
sive
Always remembers to butter the pan
we'll before pitting In the ingredients
to be baked. so there will be no diff
Guilty in serving. COR it improperly
creased the contents will stick and these
are always served from the casserole
dishes
KIDNEY CASSEROLES.
For kidney casserole select Sleeps
kidneys. skin and dip into a mixture OF
minced onion. parsley and thyme. Mix
with some flour. cayenne pepper and
salt; place in the dish with two table
spoonfuls Of melted butter IN It. cool, for
thirty minutes in a moderate oven take
out and pour over II n cupful Of clear
stock. mixed with n Tablespoonful each
of flour and butter. cover with huttered
crumbs and bake one hour. When ready
TO serve put several tablespoonfus of
flnuffy rice in the casserole around the
kidneys with rolls of crisp bacon; serve
with squares of toast
OYSTER CAssEROLEs.
When properly prepared, oyster cas-
serole Is gastrononic triumph Place
oysters and cracker crumbs in alternate
layers have the latter coarse. season
with salt. cayenne pepper and minced
celery: pour over II a cupful Of milk in
witch mas been melted a Tablespoonful
~
and bake. Serve with cranberry jelly
and celery sticks.
MACARONG AND SALMON CAssER-
OLE.
Macaroni and shredded salmon COM
bine most temptirgly en- casserole. Cook
the macaroni until tender then arrange
in layers with the salmon. pepper, salt.
bits Of butter and a few drops of lemon
juice. When filled pour in a cupful OF
milk. cover with huttered crumbs and
grated cheese and bake
TOMATOES EN- CASSEROLE.
Tomatoes are delicious prepared in this
manner: Select whole fresh oyster
crackers. fill in with these and shopped
ripe tomatoes. little cayenne pepper.
minced onion. sugar and salt. over this
pour cupful Of milk to which has been
added pinch of soda, to prevent curd-
ling. and two level tables poontpls Of
melted butter. Cover with crumbs and
cook in n slow oven.
LAME AND PEAS EN- CASSEROLE.
Lamb and peas en- casserole make a
pleasing variation to the menu. Moth
should be previously cooked, then place
in the dish with some butter. cream,
crumbs and seasoning: delicately brown
in the oven and serve with mint jelly.
HAM AND EGGS EN- CASSEROLE.
A rich end palatable connection may
be made by arranging layers of boiled
ham and sliced boiled eggs In the cas-
serole dish, between layers OF buttered
crumbs; nearly fill with milk season,
cover with crumbs and bake.
SWEET POTATOES EN- CASSEROLE.
Sweet potatoes ell casserole are most
size. cut them into cubes or slices, cover
with boiling water, add n little salt and
sugar, boil eight minutes; drain care
fully. Melt n tablespoonful Of butter in
the casserole dish, put In a layer OF
potatoes sprinkle with maple sugar, con-
tinue this process unit! tho pan is full
cover the top with buttered crumbs, dot
over with bits OF butter and maple sugar;
cover and bake. Some prefer pouring n
cupful OF cream over tho top before the
crumbs are added. II makes rich and
wholesome dish to serve with roast
meats.
CORN AND TOMATO CASSEROLE
Corn and tomatoes arranged IN alter
nate layers, with cayenncs pepper, salt.
q little sugar. minced onion and bits OF
finely chopped bacon, covered with
stock thickened with a tablespoonful OF
flour, with a thick layer OF buttered
crumbs over the top and baked a rich
hrnWn mako n cnsserole difficult ~ rur