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

lemonade add a quart of ginger ale. Put
both together in a big punch bowl with
piece of ice. Have ready n number OF
sprigs Of mint carefully washed Bruise
the stems and lower leaves between the
fingers to bring out the full flavor Of the
mint. Half an hour before serving. pour
into the punch bowl.
A BARBECUE ON A SMALL. SCALE.
A barbecue on a small scale is good
camp dish for Independence day. Lay the
ribs Of Il sheep on a grill. brush over. us
Ing a swab Of clean cloth tied IN the end
Of a stick. with a mixture Of melted but
ter and vinegar. whipping a half cup
softened butter with quarter cup Vine
gar until frothv like salad dressing. Sea-
son we'll with salt. pepper and mustard.
As the meat hroils on the gridiron or grill
keep saturating with the dressing. When
done 1t will be delic.ously seasoned
APPLES AND POTATOES
Apples may he sritted and toasted over
the fire. or baked IN the ashes on COW
cred pan until tender. Potatoes can ne
baked covered over In bed of not ashes.
When done brush OFF, break the skin
slightly and serve with salt.
SWISS CHEESE SANDWICHES.
cut rye bread very thin and spread
| lightly with soft butter. Between the sill
ces lay thin slices of Swiss cheese. spread
with lightly seasoned mustard.
MEAT JELLY SANDWICHES
/ Cut the remnants Of cold meat or poul
| try into small pieces or chop. Make n
strong meat stock that will jelly when
/ l,xt
water and dissolved gelatine to thicken
Three level teaspoonfuls will thicken q
quart Of liquid Pour the desired quantity
over the meat. stir we'll and leave in n
basin until beginning to form. Then. with
a final stir, pour into a cold mould rinsed
out with cold water. OF course the stock
Is seasoned well when made. When cold
slice and use for filling The sandwiches
must be kept cold MINCED mushrooms
may be added II their favour Is liked
wIENERwTsT SANDWICHES.
Steam wlenerwurst about 10 minutes.
skin, and turn into a dish; mix il with
some finely chopped onions and enough
tomato catsup to make a consistency for
spreading: lay thicky between slices OF
buttered pumpernickel or brown bread
For keeping sandwiches and other pic
mic eatables moist. lay in a supply OF
waxcd paper This is inexpensive and far
more satisfactory than the damp napkin
that IL sometimes advocated.
HAM SANDWICHES.
Rub a half cup butter to a cream. ado
one teaspoonful mustard. one tablespoon
ful olive oil or melted butter. little rec
, or white pepper. a pinch of salt and tin
, yok Of an egg. Mix thoroughly. then sti
IN as much chopped ham as will make
good consistency for spreading. and plac
between thin slices Of white or who'll
wheat bread.
JAPANESE SANDWICH
] This Is made Of any kind Of leftove
8 dish. baked or boiled. Pick out every bi
= of skin or bone and flake IN small pieces
. Put into a saucepan with a little milk o
4 cream to moisten. add little butter an
e busting Of pepper Work to paste Will
h It ia heating. then cool end spread 90 thi
:. slices Of buttered bread.
Il FRIED CHICKEN
. Chicken may he the piece de resistance
, Procure young, plump. broilers. Cut int
y pieces. wash and leave them In salt waite
: while a half pound fat salt pork Is cooi
= cd In a spider until the grease Is all frie
out Remove the pork crisps. wipe III
chicken dry with soft cloth, sprink
Y with pepper. roll in flour and fry slowl
g In tho pork until a delicate brown.
II An older fowl needs parholing or steam
e ing before frying.
l. TRIBE A LA LYONNAISE.
Italians are extremely fond OF tripe ar
- prepare It In a variety Of appetizing way
- II Is most digestble and is usually serve
with Parmesan cheese. Wash in CO
"a water two pounds of the honeymoon
=, tr!pe and put In saucepan with ~
quarts Of boiling salted water. Simm
gently for 10 minutes. drain and d
with a clean cloth. Cut IN fine strips aho
lie an inch in length. Put in a saucep'
IS three tablespoonfuls Of olive OIL and VIII
I'd hot add two tablespoonfuls OF white o
n ions, cut In thin slices. and cook until
ne golden color Add the tripe. cook slow
m for fifteen minutes. season with salt. pc
%. per, dash OF cayenne, a tablespoon
g. Of pnrsey and a tablespoonful Of toma
FIR conserve. Serve with grated cheese. 30
er the cheese and the conserve can be pt
chased In any Italian store much me-
lie. reasonably than can be procured els
es where. The conserve comes In little
III cans, five cents q can, and lasts indef,
oe itely. since a spoonful Is quite sufficie
e. for seasoning.