Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-10-20

squash. add one cupful of sugar, one
teaspoonful of cinnamon, a little salt,
the juice and grated rind of one lemon,
and then add slowly one quart of boil
milk, stirring well. when partly
cooled, add five we'll beaten eggs. Bake
in a pudding dish set in a nan of hot
water, In n moderate oven, Antil firm
in the center. Serve with cream.
PARsNIP PUDDING.
Crate one medium sized parsnip. add
four ounces of soft butter, four well
beaten eggs, ono cupful of sweet cream.
sugar and nutmeg to taste. Bake like a
custard.
PUMPKIN PUDDING.
To one pin, of stewed and sif,od
pumpkin add one pint OF stcwei apples.
one cupful OF powdered crackers, one
cupfuL- Of sWcc; milk, one table poonful
Of flou~. two we'll beaten eggs, one cup
full of water. two we'll beaten eggs. one
cupful of water. "A largo pinch of salt.
and sugar to taste. Crate nutmeg over
The top and bake tn a buttercd dish for
Is minutes.
i+fi'lhN ' L M Mn II lbtbINft
one and onc-hnlf pints of stewed
pumpkin, the same of corn meal, and
one tablespoonful of ginger. Into one
quart Of boiling milk stir one pint of
nolaaScs. add to the pumpkin. flavor
with the grated rind of an orange or
lemon. tie In a bag. drop into boiling wa
ter ana boil for four hours. II molasses
Is not desired, sweete1 with sugar, and
add four eggs.
THE DELICATE cAtLlrLowEH.
This is one of the vegeta bles that can
be used as n separate course in a form
al dinner. 1t follows the roast and is
served very hot with plain drawn but
ter sauce. b%echamel, mushroom. holland
aiSo or molsseline sauce as preferrcd.
For tNanr palatcs the cauliflower IS
never quite perfection unless dredg"d
generously with grated parinesan chess
IN the cooking or lust before serving.
Before cooking cau'flowcr in any way
it should hc placed head down in cold
saltc1 water, to draw ont possible insects.
Ia cooking Use boiling water, slightly
saltod. again placing the h"ad downward
in the kettle. The vegetable should be
cooked just to the point, but not sod
den. Ovcr-cooking makes It strong ana
dark. In selecting cauliflower choose
.,. On
with fresh green leaves and stalk. Among
the many different methods of serving
this vegetable none are better than
these:
CACLIFLOWER Az GRATIH.
49,, t'' - "'ae0N
- -. 'orh''s !" ''''
"''i' ."'" Into d Ke'ue OF poslhs wa
der Drain nick orr tho slov.ra,s ava
lay one side while YOU pick the stalk
into small pieces and lay on the bottom
OF n rather shallow bakin gdish. Sprinkle
with pepper. crated cheese and cracko,
crumbs and dot with bits of butter Add
a little milk. then a layer of the flower.
cts and another sprinkl!ng of milk. checs,
and pepper. Cover with a thin LAYER G.,
hutterod crumbs and bake in n ho, ovor
until a rich brown TN, may bo varlef
hy leaving tho head of cauliflower Who'll,
after BOILING, then placing in a deem vel
b~uttered pudding dish and dredging will
" No'' Vi "'"'e9'" ""ou' IL quarter O
an mon th'ck foliow with a lighte'
u - '
h.. ''H o"t'o' 'io'S'''ed WIN a table
l Hp''nl"l " ""No OIL 'heh pahe uhtl
e " '''NV" """" crust results
L'N'fR ffSlIIERS'
''"" 80" "'' "' '""'''''"eF III IN
= "r""' way, '"eh 'eiul"'e 'h'o flowers
i!P e"', pee i"'o d IN" batter pIuhs
z No. "'""H " "'" ''H d de'4ca'e pro"l
. 3''N very "'' On " ""PNih. II pre'erre
'' i".''' nay W. "'Ppeu III " "iA'u'
e " s""' P'PPc'' vinegar ana OIL, the
e HHe"'
CACLlFLOWER MAYONNAlSE.
Take cold boiled cauliflower. break in
n TO branches. adding salt nenner an
t. vinegar to season Uean on a rlotte
l. making the flowers come ia a roirt =
the top. Surround with a ,arnish ,
cooked and diced carrots. turn,ns an
green meas. uour mayonnaiso over nj
chill and serve. Another pretty rarnis
for caulifiower salad Is a border oY nicl
led heets cut in points and a star ,