Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-03-25

DroHne1 toast is dipped Tor an instant
into fresh boiling water that has pinch
| of salt in It. Over the range meantime
have a tiny sauce pan or cocotte with
| three tablespoonfuls milk and little
| piece OF butter about the size OF hazel
nut. As soon as hot. add the stiffly bea.-
en- white OF one egg and let cook. just
long enough to heat thoroughly. Pour
the cream and egg over the toast. cover
! with hot plate end get It TO the invalid
ct quickly as possible. Like most other
foods prepared for the sick and success
G: this dainty. depends on It's careful
making. attention to details and hot and
quick service.
ST. HELENA FRUIT SHERBET.
Take one large egg. and beat white
and yoke separately. the white very
stin. Leave out little OF the white and
with the remainder OF the beaten yolk
, snd white. combine by whipping. a half
cupful grape. strawberry or any other
favored fruit Juice. Sweeten II the fruit
does not make 1t sweep enough. Pile
lightly In s.erbet glass, and having
sweetened and favored the little white
OF egg remaining drop on top.
E.GtI NOG.
Separate the yolk and white o. one
IL rye, fresh egg, beating the yok With
Il tablespoonful sugar until light and
creamy. Pour over this half cuptul
milk then the white Of the egg. whipped
to a stiff froth. Lastly stir in a few
grains OF salt and nutmeg to flavor aud
serve in a spotless glass set on a small
riate or saucer.
PULLED BREAD.
This is very easy to make II one can
get the fresh loaf preferably one Of
the crusty French .oaves. AS soon as
cooled. white Off the outside crusts,
then with two forks pull the bread apart
down through the center OF the loaf.
Divide these halves. into quarters, then
again into Fights. Place in a baking pan
lined with soft brown paper and set in
q moderate over with the door left open
so that they will dry thoroughly before
| taking on color. When dry to the very
| core. shut the oven doors and let the
bread color a golden brown. Reheat be.
fore serving.
ZWEIBACK
This twice cooked bread. is also easily
| made at home and can be kept on hand
10 use as needed A tight tin box or
perfectly clean paper bag hanging In a
dry light closet Is .he best way to keep
it. Zweiback may be -nade from plain
or eighty sweetened bread as preferred
The ,oaves should be small. so that they
may be thoroughly baked to start with
When day old. cut into slices about
fsH an inch thick and place in baking
pans lined with soft brown paper. Set in
g. coolish oven until thoroughly dried
through then increase the heat until a
golden brown. Watch closely that they
do not scorch at the last
SEA MOSS BLANC NANCE
This In both nourlsh.ng and soothing
In case OF bronchial affections, An ounce
II the dry moss will make a pint o: jsl-
~. Put in a strainer and wash under tho
faucet until the water runs away per-
fcctly clear and free from sediment.
pick out any morses Of tiny shell. or
black weed. and put with a pint OF milk
In the double boiler cooking Until the
moss is dissolved and the milk thirkened.
Strain. sweeten and favor TO taste and
pour into mould. When ready TO serve.
turn out on a pretty saucer and garn!sh
with whipped and sweetened cream.
INvALIDs ICE CREAM
Add to a small cupfu cream one table
spoonful sugar and two drops favorins
or teaspoonful fruit r'Ss<. Beat with
All egg beater until foamy Put The
| cream In n pint pail or baking powder
can and set in a pail or pan a few sizes
larger. Fill the space between with
snow or pounded ice and turn the inner
pail back and forth in the freezing mix
ture. Open occasionally and scrape of
with a knife the cream that has frozen
to the sides OF tho pail, Cover again
and repeat until the cream is sufficient
~ frozen. Serve with sponge cake
INvALIDs SPONGE CAKE.
A slice of sponge cake with glass
Of milk. makes nutritious and pleas
ing lunch for an convalescent. To make
the sponge cake. sft together two cup
fuls pastry -four teaspoonful cream OF
tnrtar and a half teaspoonful soda. n
preferred you can use two teasponnfuls
baking powder instead OF the cream OF
tartar and soda. Beat the yokes of four
eggs Is minutes, add a cupful and a half
powdered sugar and continue the bea,-
iEg. Add one-half cupful cold water.
pinch OF salt. and the sifted -four. Last
ly fold In the stiffly whipped whites OF
the four eggs. and two tablespoonfuls
lemon Juice, Bake in moderate oven
about q minutes. II served while still
warm. break instead Of cutting.
THE CHEERING MUSTARD PLASTER
Not so pleasant to take as the sponge
cake. Is the mustard plaster. but It is
Oft times more essential, To prepare
II, mix one part mustard to three or
four parts flour for an adult Uen to
twelve for a child and crush all Jumps.
Add enough tepid water to make .
spreadable paste that Will not drip II
the patients skin Is phenomenally ten
der. the white Of an egg or a little Vase
line may be combined with the flour
and mustard mixture without impalrinw
Its efficacy. Large poultices are best
spread on muslin. covering the face with
cause or cheesecioth. Small ones can 10
spread on thinner material folding over
the face one thickness OF gauze and fold
ink 40 there will be two or threee thick
nesses at the back A poultice should
always be covered with protector of
old flannel or oiled muslin to keep IN
the heat and be held firmly in place