Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-01-06

Ring in the common love Of good.
Ring in the valiant man and free,
The larger heart, the kindlier hand
Ring out the darkness Of the and,
Ring in the Christ that is to be.
-Tennyson.
MENU SUNDAY.
BREAKFAST.
Stewed Aprlcots
Cereal
Fish Balls
Whole Wheat Gems
Buckwheat Cakes Maple Syrup
DINNER.
Prune Cocktail
Tomato Bisque
Celery. Picked Peaches. Stuffed Prunes
Roast Duck Honiny Squares
Mashed Potatoes Boiled Onions
Prune Salad
New Years Pudding
Coffee.
SUPPER.
Scalloped Salmon
Pickles Olives
Oatmeal. Bread and Butter
New Years Cakes. Preserved Peaches
Tea.
With the coming Of the New Year par
ticulary n It Is to be accompanied by
an avalanche Of bills. the most Of us feel
that we really must turn over new
leaf" and study how to economixe IN tho
daily living. with the price OF food stuffs
qradrupled in many cases Il behooves one
to make n special study Of how to feed
the family we'll and yet keep the bills in
check. Ono good way to begin Is TO learn
how to serve dried fruits attractively.
while fresh fruit is both expensive and
scarce even in the vicinity Of good mar
kets.
Although some cooks seem to think that
there Is only one way 10 cook them. and
That 80 unattrnctively that they have
grown to he associated with the cheap
boa riding house. the truth is that dried
fruits and evaporated fruits lend them
selves as readily as fresh fruit to the
preparation Of great variety Of dainty
and appetizing dishes
another point in favor NJ the FREQ use
Of dried fruits Is the amount OF nutrition
they contain. In drying the water - near,
| ly all extracted. and the nntritive elements
become concentrated. The preiudce
against fruits ia mainly because Of i'm
proper cooking. Rand cooking. the usua,
| ,,athod ao,tro,.. ~. >,o,or ,n, ,o,...n
the fruit
Tho or.r,1. hous.,i,. ,,.. ~, ..,,
tho ,rri, ,ory orou.h ,r,a cor-.c, r,.,.
or,.,on :. ~. -, ~. ,,.,
hat tho r.suI, nr,rs. u, ror,h w.s, ~.
fruit, ,ho-or.,i,. II w.,.- ,,ao. -,
r,eco r,hh;ra h.,,..., t.,,,,, 80 49,.
e,per No th,s ,bror,,, AZ ,..ter.
then soak in cold water 70 or u hou,.
Nex+ da,. MI, IN , .,or. M, - ,o,, ~.
vo,np 70 cook /, IN The ova, y, .r.,i,.
~ no,ce,air lived l.tt,. 70 - =. cook.I
nm Inn NJ the stow. N.v.r ,,e TIN Az ,ro,
nerfec+lv n.w CooL .,o,,, .or.r.a =,
the same water tho fr,,t VA. .o.k.d IN
for three or fo,,r hour. at,rr,n. orr. .,on
ally with wooden or silver spoon. 7
The water gets low replace from the TEL
Kettle though with the gentle simmerin'
Inc water does not reduce rapidly. Abou
10 minutes before taking up. sweeten u
taste Prunes seldom need any sugar. tn
long soaking and cooking having devel
oped 'he ha!urai r'aVor ana sweetness o
the fruit.
Apples peaches an" apricots usual
require cup OF sugar for each pound o
be thick enough 10 almost Jelly when cold
Apples DO not require as long cooking a
the aprlcots, hut longer soaking. It'll
nutmeg may be added to the apple. BIZ
the spricots need no other seasoning
Prunes are improved ny having Tin
~ ,... ss,5
p.-..,,,. , .,,,
~. - :,
-. 49,, -. a.. -.
wv 81. ". ~ ~,
WI. - ~"
90. '"'' TO- '"'
} wv VIZ wal '""S''
nv ''s 'o,p,. "' !" Nv
nous ave Wv poS,'''.,eS VI u,i." ,'"
h"' "e s"Hse''e " ''''' 'o''''''"'''
"rf''r' 'noV"T''N'~
inns spee'"',s "pp'''"'"s n'sn
SERVE VIII" ro"s. PORN eooSs vi s""-' a"
- prepa'e' az 'o'''"S'
rress 'he JUICE rom S"'''''en' I"a'
IVY o, s'e"'u' '."o apps" ~ ''aNe
pint N'"S" WY ''"e' '"e'' 'u" '"o'
spoohi"' OF nut'er, sugar 10 sweets
shsnt'' "ho re" DIS Ok SUCK clnhamo
f"' over INC "re ana "nen no'' SUI IN
,,s,., ~. . -. .,', "u ~
, cold water Turn ont IN creased ps
g into small croouettes din IN heot.n .,
il yo,k. dredge with crumbs ond fry IN De-
n not fat. Drain and servo very hot