Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-07-21
DOMESTIC SCIENCE
BY EMMA PADDOCK TELFORD

with soft rag.
ECONOMY IN GAS.
Another woman told of her pet econ
omy In gas. Il have bought large
steel plate" she said, "for rs cents.
When I have to iron | put this over
one burner and put on IT my four
irons. Then / fiji the tea kettle and
place at the edge of tho plate while
over my Irons place "A stew pan with
long handle in which I can cook
something for dinner. With the long
handle It is easily moved when chang
ing irons" This brought up "a discuss
sion as how TO best get along with
little cooking during the heat Of the
day in summer one woman whose hus-
band had to leave early for his office
said she utilized the fire that she had
to have for the early breakfast in a
variety OF ways. pitcher Of weak
tea was made and put down cellar 70
chill before setting In the ice box
Eggs were hard boiled for making
stuffed eggs. Potatoes were boiled for
salad Boiling water was poured over
tomatoes SO tat their skins would
slip off readily and then they were
pat at once on the ice. Hominy or oat-
meal were cooked IN tho double hoii-
or so they could be quickly finished
the next morning. a quick cake or a
pan Of baking powder biscuit. q GUS
tard or tapioca pudding were made
and the fire was ready to go out by .
O'Clock. leaving the kitchen So # could
be swept and dar,ened. Twice a week
when bread baking was in order pot
OF beans W, baked or roast of meat
that could be served cold for dinner.
FOR THE SUMMER BREAKFAST.
Tastes differ widely as TO the var
icty and number of breakfast dishes;
some being quite satisfied with rolls
and coffee while others demand
hearty course breakfast, For those who
can not readily have a hearty lunch
at noon It seems wiser to have
Breakfast that will stay by one" The /
southern Eablt Of serving a salad of sliced /
tomatoes or crispy cucumbers for !
hreakfas' is one with reason on It's side
during the hot summer days. They /
stimulate the faded appetite, ana fur /
nish the cooling acids that are so es- !
scntial Tomatoes. green or ripe. are
del,2h'fu! for breakfast when sliced .
in rather thick slices without peelinE. /
rolled I'm flour and fine bread crumbs /
then fried and served with milk /
gravy.
Huckleberrv or BURBERRY biscuit
are delicious for breakfast: also gems
and pan cakes of the same.
,Ir-r,prppy pA~rAure
"I'' Sou' MIN Is pest IoI "'ese' N"ec'
'''''N ara p'N'hE P'""er WI" answer Il
Is u good 'dea 10 make III" batter OF ilour
'...,
berries and eggs io me morning To make
them mix together Two c,pfuI4 of sffteJ
flour and two scant ,1rnf,ils Of sour min, !
Beat well In the morning .ti. i'm ONE
teaspooneul soda. te-snoonri,l OF soi, !
two cnufl1s Of berries dredced with flour
and the volks of two eggs well heater. If
the batter seems too thin. add a little
more flour Lastly fold IN tho sttffiy
beaten whites and bake on tho hot grid
die well CREASED These cal,cs mas. ne
made without eggs and he the more ten
oei lor the "f'I'SS'oh'
SCOTCH DAT CAKES.
Some peoplo are very fond of these cakes
for the summer breltfast. They can be
either fried on "A sriIdle or broiled over
% sre. The meal for this purpose should
br Ground fine. Put quart of the meal
H. Fl baking dish with 81 to,spoonft.l OF
salt Pour I'm little 10y utlo Just enough a
"' ""''' To- ".1N' i"--" anu ron ""'
u"'N' "'''.' H'I''I. ''.' c't"'a' ;
nee. ABOUT fl P"'I''i "' AN men '"'rh- +
VII mo i''r '"''S am" """e s'o"'H ."' 1
'""u' '"ei'' minutes o" an ITO" N'''''e
40 80. '"t'' u"' TOAST "l''' '"'H are c
''"e"
SCOTCH SCONES q
The Scotch .coue IS a large. thick PAN s
cake the size of the spider or griddle on O
which II is cooked marked into four o,
eight sections A good rule calls for A !
slfted Quart OF flour. one-half teaspoon- s
ful. salt A teaspoonful sugar a. table (,
lard. one beaten egg. two toa- =
spoonruls of cream Of tartar one of soda t
and pint OF sweet milk Bake on not r
creased Sridd'e from fifteen 10 twenty &
minutes II
LOG CABIN TOAST FOR BREAKFAST. a
This isa, exceedingly dainty wov nj eo.- @
wing toast nar,,culorl, whar. no a,,n a
.ito reor,rcs co.y,r,, T, is made ~, OF f.
ong narrow s,r,ns Of bread cut 10 ,h, Il
.ttrra.s or ar,ar,,op ian eor1v.i,r.. {
boz, ,o,...d O ,.,,.,t, h,,,., Al .r l.
t.t,,,,. t.,-,,,,, -.,, ,,,,, 49,, ......
... cabin. f.s.t,, b
j
''- WAS
Iong"" toast males an excellent meat