Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-09-09
Domestic Science
ny Emma Paddock Telford

i ~
ny Emma Paddock Telford.
Said let the lambkin no longer
Be led to the slaughter by me;
Let the OK, honest beast,
Still continue TO feast
with the Ass growing up to his knee.
No more shall they Jelly the conger.
To crafty palate Of mine:
The chick shan't he taken
And served up with bacon,
To male me a dish when | dine
Refined shall be my food.
And simply chaste my fare:
tpcr some humble cereal
Ny soul shall grow ethereal;
Gross thoughts shall ne'er intru1e
To raise my startled hair.
II but crunch n nut for lunch
And dine upon pear"
PUNCH.
VEGETARIAN MENU SUNDAY.
BREAKFAST.
Sliced Teaches with Cream.
Cereal
j
Corn Meal Gems
Coffee
DINNER
Watermelon
Nut Loaf with Tomato Sauce
Mashed Potatoes Dreamed Onions
Green Corn
Celery Currant Jelly
Apple and Celery Salad
Caramel Ice Cream Sponge Cake
Fruit Punch
SUPPER OFT OF DOORS
Date Bread spread with Currant Jelly
Whole Wheat Bread Sandwiches spread
with Cream Cheese and Green Pep
Radishes Deviled Eggs
Fruit Angels Cake
Orangeade.
The vegetarian cult Of which Mrs.
James Bryce. wife of the British ambas-
sador is said to be an ardent apostle. IS
already finding many disciples among
fashionable folks Al we'll as among those
who are conscientiously opposed to meat
for what they considered hyCienic rea-
sons.
Investigations made by such we'll
known authorities as Chittcnden. Mendel
Metchnikoff. Fauvel. Caspari and 1.c
Tevre show in their legitimate conclu-
sions n distinct trend toward n fleshless
dietary. a general theory is that fest
food frequently contain in themselves
fatigue poisons Of various kinds which
naturally aggravate the action Of th'
fatigue poisons produced in the body. Or
Alexander Haig OF London has Ions
maintained that ahstainers have create
endurance than flesh eaters, particularly
II they abstain also from other uric aciC
producing foods such as The says eggs
beans, peas, asparagus and mushrooms
While many Of his theories lack proof
his claims for feshless dietary are
| abundnntly oorrohora'ed
While the question Of tho etent e
which flesh foods may be used advar
taEeously is st'll OMEN. there Is little cues
| ton In view of all the facts which have
beeen disclosed. in the past few years
, that the ordinary consumption of thos'
| foods has been excessive.
II fashion now sets sail In the SAINT
| direction together with the devotees
| the various beauty cults who den1an'
the wholesale consumption ~ carrots ant
| onions spinach and beets as first aid II
| beauty the butcher man may we'll wea
| n gloomy look. or hasten to add SO
ductive supply of vegetables to his stool
In trade.
Among the timely vegetable dishes m
| following speak for themselves:
GREEN PEPPER NESTS.
Cut prepared sweet green peppers int
strips as long as the shape will allow
and little wider than straws. Saul
these strips delicately In olive oil or but
ter. and arrange them, log cabin fashio
on squares of huttered toast. In the littl
nest place n carefully poached egg. an
serve for breakfast or luncheon Ev"
n critical appetite cannot fail 10 b
pleased with this dish,
NEW CARRIAGE NOT SLAW.
Chop small. compact head Of cabhac
fine and salt II sufficiently for the tahl
Let It stand half an hour. then put, ~
tablespoonfuls butter in round hottomt
iron kettle. As soon as melted and ho
nut in the cabbage. Cover closely but s.
. on The back OF the fire. where II v
|
water. The salt will have drawn out Il
Juices of the cabbage so It will have moi
ture enough, Stir often to keep FRO
burning, but replace the cover quick
each time so as TO retain all the stear
IN five or six minutes the cabbage W
ba sufficiently cooked Then add te
spoonful Of flour mixed smoothly wi
a half cupful thick sweet cream. 81
we'll together, add n Tablespoonful goo
vinegar and servo at once.
WALNUT LOAF TO TAKE TIL
PLACE OF MEAT.
To a quart Of grated bread crumbs NJ
a scant tablespoonful salt. scant te
spoonful pepper and an equal amount
sage, thyme and parsley. Add quart
cupful melted butter, and after mxti
h we'll. half or three-quarters cupf