Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-12-09

pieces, boil until tender, and drain. Add
two tablespoonful Of butter. and sea-
son With salt and pepper. then MI baked
patty shells and put IN brisk oven for
hve minutes. Serve with sauce made Of
one-haif cup Of the celery water, one
cup OF milk. thres tablespoonful each
OF butter and -four. and salt to taste.
CELERY RAMEKrNs
Boil two slices Of bread In a little sweet
milk, when smooth, ada four table
spoons OF grated celery, and two Of but
ter When we'll beaten remove from the
hre. and add the beaten yoiks Of two eggs,
salt and pepper. Stir IN carefully the stiff.
fly beaten whites Of the eggs. and oak,
for IS minutes.
CELERY FRITTpRs.
Mix a good fritter batter. add one Gun
OF finely chopped celery. drop in spoons
fuls In TO hot cooking oil, cook until
brown. then remove and drain.
SQUASH cRooUErrEs.
Two cups Of cold. mashed squash, two
well, beaten eggs. eea son to taste, mix
with f,ne sifted bread crumbs sufffcient
to allow Of forming into small cakes
- All HOt Dutt6f.
SQUASH PUDDING
One pint Of finely mashed, cooked
squash. one cup of sugar, one teas poon OF
ground cinnamon, a little salt, the t,,ic,
and grated rind Of one lemon. add slow.
~ one quart Of boiling milk. stirring we'll
and when a little cooled. add i've well
beaten eggs. Bake in pudding dish &c,
n 90 hat
oven, until firm in the center Serve with
cream.
SWEET POTATOES AU GRATIN
Parbo:l the potatoes peel and slice
while hot. Butter a deep dish put in a
layer of potatoes, sprinkle with sugar,
salt. pepper and dots Of butter. then
stratum Of hne crumbs. Season tn,
crumbs tho same way, emitting Tn
sugar The last layer should os Of tlr
crumbs and we'll buttered. Pour in Som
tablespoonful OF warm watsr 70 eener
ate steam. cover closely and bake hal
an hour. Uncover and brown. This IL
especially nice for family dinner and
approved by children.
THE BEAUTY MAKING; CARROT.
IN England and on the Continent the
carrot has long been recognised a.
great blood purifier and consequent.
beauty maker. While usually served
cooked in various dainty and appetixins
ways. the seeker after beauty and perpet.
uai youth takes hers also raw; a table
spoonful grated every morning before
breakfast: Taken in this way. It 10 AZ.
firmed. the skin whitens and the ravages
Of ago are kept in check. 1t is also
claimed that much eating Of carrots puts
a touch &C golden into the hair. In the
Isle or Guernsey where the women are
noted thor exquisite skin and hair the
explanation 10 said to lie not 50 much in
the culture o. heredity as in the great
fields Of carrots. which Is Che principal
article of food on the island.
II 10 well known fact that when
horses are put in training for the horse
show or a race that carrots are one ~
tho principal foods given to bring out the
, luster OF their coats. Along with some OF
the carrots cures for humans orangs
Juice is used alternately with the grated
raw carrot.
CARROTS A LA FLAMANDE
| This is fashionable dish at many Of
| tho large restaurants and hotels Clear
and scrape new carrots. cut into three
| inch pieces and trim into cone shapef
so they will stand. Cook in soft water
without salt. and cool until nearly tend.
ed. Drain Make n sauce using table
spoonful of butter. cupful OF Whit
stock salt. pepper and little sugar and
mace to season. Put the carrot =
in the sauce. cover closely and simmer
ten or fifteen minutes until soft. Stir
| in the yolks Of two eggs beaten with
three quarters curfu ~ cream. cook Just
moment until the egg is thickened,
stir In a few drops ~ lemon Juice and
turn into shallow heated dish. Stand
the carrots upright. sprinkle with hne
mince parsley and send to the table with
a garnish OF toast points.
THE CROWN OF JAPAN.
| This IS recent arrival here. and is pro-
| durable about six months in the year.
the little shells seem fabby lay In ice
water for a couple of hours to regain
| their firmness. pound will usually sif-
nee for six persons. II may be served
as a salad after boiling IN slightly sailed
water. then chilling and serving With
diced green peppers and os,ery on lettuce
leaves. II preferred. It can be cooked
In any way that asparagus can be. 1t il
| delightful with . cream sauce on toast
or in Tsmekins. covered with buttered
bread crumbs and q little grated cheese
on top.
! EAMA PADDOCK TEL FORD.