Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-03-04

makes about a sixth more weight which
we now pay for, as compared with the
former practice Price per pound about
as formerly. The farmer Is now prosper
ing. and we bffer sincere congratulations.
Other people live more luxuriously as a
whole. so we need not complain.
CHINESE PAY HIGHEST PRICES.
In talking with poultryman. who IL
well posted on the prices which arc paid
70 poultry raisers. for live weight he
said that when hne chickens were selling
for about % cents a pound at retail. the
buyer from tho farmers pays about 10
cents live weight. and now the only
shrinkage is In picking the feathers as
heads and full weight otherwise go to
market, as now demanded by market
man. and sold to the consumers. When
others pay IL cents, often the Chinese
will pay e cents live weight and take
the very best to be had. for chop suev.
or other cooking. The best OF Chinese
cooks will have none but choicest live
birds. Fancy poultry raisers supply
Chinese restaurants direct IN some In
stances. to mutual satisfaction.
CHOP suEY.
have a call for the genuine Chinese
chop suey recipe, and. as the sauce Is
one Of the great elements. and that Ia
peculiarly Chinese. IL seems like a
Sherlock Holmcs' detective task TO get
the real foundation in a practical man
ner, still there may be some Of our circle
who will he able and willing to send mo
such n recipe care OF the "Woman's
Page Editor and II so It will he very
gratefully received.
From a Chinese friend who Is very In
telligent. and claims to be an expert
cook. learn that chop suey Is made ~
many different meats, and. while chick
on IS the most familiar with us. still.
like stew In our culinary art. chop suey
Is Of the kind which You may desire ia
compound. There are various grades OF
chop sueY and also In the same nature
Of sauce, and in Its preparation real skill
, especially In making the sauce. Is very
important. Unless some practical recipes
! come soon on this point 7 may either
| personally. or arrange for friend &c
take very short course with Chinese
! cook. Some claim the best Chinese to be
superior to French cooks. and. fror
their own view are no doubt sincere ir
this claim. II may also be true. In som'
| important particulars. " not IN others
| Here Is fine field for investigation. ad
venture and progress.
A. there are many Chinese cooks ant
many progressive authors, there will M
doubt be much variety NJ view presented
on Chinese cookery in tie next two Of
| three years.
ROAST TURKEY WITH CHESTNUT
STJFFINC;
, The following from an exchange seem
| especially festive: Prepare the turke!
for roasting In tho usual manner. Max
a stuNng by tic following rule. Cool
one-half Tablespoonful Of finely minced
| onion with three tahleepoonfuls Of but
ter for FIVE minutes. Add one-quarte
pound Of sausage meat stripped OF tn
skin. one dozen finely chopped mush
rooms and ono cupfl' Of boiled an
mashed chestnuts. Season with salt an
pepper and one teaspoonful Of mnce
parsley. Heat the mixture. add one-hal
cupful Of breadcrumbs and two doze
whole French chestnuts which have hee
boiled and skinned. Let the stuffrG he
coma partially cold before using it. stu
the turkey truss II. rub II with soft but
ter sprinkle with Hour. salt and pepper
and pour one pint % boiling water int
the pan. Have the oven very hot III
first 90 minutes. then moderate the hea
ara make until tender and richly brown
, cd Paste frequently with melted butte
, and hot water. The turkey will loo
much more festive IL served or bad Z
parsley ard garnished with bright re
cranherries. Serve currant Jelly in cube
. Normed with a spoon. and CRANBERRY
diamonds At an informal. though We,
, charming dinner. last Thanksgivin
, where it VA. desirable to avoid 'roub
In serving. small plates at each cove
, held a block each 81 cranberry and cral
apple Jelly. a tender stalk Of celery an
, q couple of olives. These were in plac
when the dinner was announced. an
formed a very pleasing note n the colo
scheme of the decorations.
CHICKEN OMEG.ET
Feat the yolk= - three eggs ant
thick: add ono-ralf tesspoonful of sal
n few grains of pepper and three table
spoonfuis hot water. Fold in the whit
Of tie three beaten eggs until stiff an
dry Heat an onrlet pan. grease botto,
and sides. using in all one teaspoonf'
Of butter. Turn In tho mixture. sprea
evenly. ard cook slowly on top of u
. range until slightly Drowned undorneat
Put in tie oven on center CRATE TO fms
cooking. when Y IS frm take from y
oven. fold and slip out on a hot platte
: Pour around II a thin white sauce mac
: ny melting one tablespoonful of butte
. stir into it one blespoonful Of -four ar
pour on radually one and one-half cul
!, ~ milk Season with salt and peppe
! and add onc-hnlf cup cold cooked chicl
en-. cut in dice
= POTrED CHICKEN.
The following is one of Mrs. A.
Whitakers recipes:
q Roll one chicken. cut the meal In
small pieces and grind in meat cho
per. Put one-haf cup of the meat in
a tray or n mortar and pound TO past
add a half cup more and pound aga'
II When all the meut has ben reduced to
paste add one cup OF softenci butter.
level teaspoon Of salt, one quarter, lev
teaspoon OF White pepper aud fe
grains of red pepper, Rub until we'll mi
- cd, then put intu cups and pour para
fine, or a little melted butter over Il
top.