Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-03-10

nntion would find among the girls o
Germany, wives who would take the lif
of the Empress as their pattern and de
vote themselves. rs she as done, to tn,
study of the three KS, Kirche,, Kfnde
and kochen ((Church Children, and Cook
ery).-Germain Emperor.
All women Of Intelligence now under
stand that good cooking is liberal scienc,
and that there is most intimate con.
nectjon between food and virtue, foot
and health, and food and thought.
Amelia Parr.
MENU SUNDAY DINNER
BREAKFAST
Grape Fruit
Cereal
FrIzzled Beef with Horseradish
French Fried Potatoes
Pancakes, Maple Syrup
Coffee
DINNER
onion Soup
Home Made Pickles
Sailed Popcorn
Veal Pot Pie
Mashed Potato
Macaroni with Tomato and Cheese
Cabbage and Nut Salad
Whole Wheat Fruit Pudding and Hare
Sauce
Nuts
Coffee
SUPPER
Tomato Rarebt
pomelo and Ripe Olive Salad
Brown Bread and Butter
Cream Cake
Orange Marmaiedc
Tea
FRIzZLrD REEF WITH HORsERA
DISH.
Cut II half pound smoked beet into thii
shavinss, removing all the TAT and string!
parts. Put one tablespoonful butter in
frying pan and when hot add the bee
and cook four or five minutes tossing con
stautly with "A fork. Set the beef owe
hot water to keep warm while you pre-
pare the sauce. Put a tablespoonful butte
IT, a small irving pan When not add
tablespoonful Of flour. Stir quickly unit
blended taking care not To- let II brown
stirring until smooth and free fror
humps. Add t"aspOonfIl Of prepare
horscradish thoroughly drained from tn
vinegar. dash of cayenne and If like
hot, half salt spoonful made mustard
Cook the sauce slowly ten minutes al
beef and serve at once. The beef ought I
make tie dish salt enough but NOR
can he added after cooking. if needed.
VEAL POT PIE
This is n comparatively inexrensiv
| dish even with meat prices soaring Sky
ward, while 1t j. TASTY and nourishinG n
,cll. Take for it's making pound an
IL half solid meat from the rump an
two pounds from tho shoulder or oth'
cheap piece. that has but little fat. G,
| In square pieces drodge with salt, per
per- and flour, then brown In the fryin
pan or shallow iron kettle, using butter {
good pork drlppings for the browning
! When nicely Drowned, put into a Scotc
kettle or saucepan cover with boiling wa
| el add little onion for seasoning. III
If desired, n little tomato 0his Is ma
! ter to he decided by individual preferenc
with salt and pepper to taste and sin
| IltT RtUtIN LIillI llSAlly t'iluSi. ~
| take an hour and a half or two hour
When nearly done add three potato
peeled and sliced. When the potatoes a.
about done, thicken the gravy with
little flour and butter rubbed togeth'
and add a tcaspoonful minced parsle
Turn into a silver baker or earthen ca
serOle. and lay over the top a crust
| baking powder biscuit cut into shape ar
fitted together to form a. perfect crus
! Set In a hot oven long enough to bal
the biscuit crspy brown. When reaC
! to serve set the baker in its silver fran
or on a plate rarnish with Il bit Of curls
parsley or few celery tips and ser
to the table. Serve with a tomato sala
one Of cabbage with nuts. or a celel
and apple salad.
SOME TIMELY SALADS.
Finely shave! and we'll crisped cabbal