Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-02-24
DOMESTIC SCIENCE
ny EMMA PADDOCK TELFORD

ed paper or broil over a clear flame with
ont wrapping; when ready TO serve,
loosen from tho broler and slide OFT on |
TO a hot platter; spread with So ucc tar |
tare and garnish with parsley and lemon. |
The sauco tartnre Is n good mayonnaise |
TO which has been added II tablespoonful !
each chopped olives. capers, cucumber
pickles and pareely. This II you prefer
It cold. A hot tartare sauce Is made by
mixing together IN n small bowl one
ieaspoonful Of lemon Juice a tablespoonful
Of salt, n dash Of pepper and one-third
cupful of butter Drowned in a frying pan.
Hcat all the ingredients but the butter
over hot water, then strain the butter
into II.
WALDORF ASTORIA CCRRIED OYS-
TIERS.
Peel and cut into thin slices n half of a
medium sized Spa nish onion Put
Tablespoonful butter IN a. frying pan. and
the onion and fry brown. Stir in n table
spoonful and n half curry powder. adding
another Tablespoonful butter. Mix well
then pour in gradually cup Of broth.
cover and let come to boil Peel and
| chop small sour apple and crate half
cocoanut. Put Into the pan with the
other ingredients and cook slowly until
the c0coanut Is tender. Mix tablespoon
| full hour In little watc-. and thicken the
! mixture; season with salt and pepper ana
cook Ave minutes. Put cup OF strain
ed tomato into a ste7vpan with 80 oysters,
! their liquor and half the milk of a cocoa
nut Simmer for a few minutes, stirring
occasionally. Add to the first mixture
with a tablespoonful lemon Juice; then
turn the curry on to hot dish, garnish
I with croutons. and serve with a separate
dish Of rice.
RAKED HATIBCT STEAK.
For small family, get a slice OF hall
but from the lower part. cut about an
| inch thick. Wipe with clean, wet cloth
| and sCrape the skin season with salt
and pepper and brush over with a table
| spoonful each % butter and Hour cream
ed together. add a small quantity Of
grated nutmeg II YOU like: cover with
thin slices OF fat. salt pork cut in narrow
strips laid across diagonally and bake
about % minutes in hot oven or broil
| Under gas fame. Lay diagonally across
n hot platter. pour white sauce or caI'er
sauce favored with essence Of anchovy
and lemon in the lower right hand corneri
arrange mound Of Parisienne potatoes
in the left hand upper corner, garnish
with lemon and parsley and serve
POTATOES AT GRAT1N.
Make white sauce using one table
spoonful each Of flour and butter. a quar-
ter teassoonful white pepper. teaspoon
full OF salt and n cupful of milk. cut
cold boiled potatoes into thick slices or
half inch cubes, butter n baking dish Put
In a layer of potatoes. then one OF sauce
then potatoes again, seasoned With salt
and butter. Continue until all are in. The
proportion of potato should be two cup
fuls. To one cupful Of dried ard sfted
bread crumbs add one teasDoonful of
melted butter and stir until evenly mixed
Spread over the contents Of the baking
dish and place I'm a quick oven twenty
minutes or until delicately Drowned. For
a change little onion juice. chopped
, parsley grated cheese may be added
to the same
BAKED BEANS WITH APPLES.
Soak one pint pea beans over night. In
the morning. cover with fresh water and
bring to a boil. When the scum rises.
skim it off. bring again to a boil, then
drain. Rinse we'll and pour over the beans
quart or water, a iIiLIl cup sugar duu
salt and pepper to season. Bring again t.
a boil, and simmer until the skins crack.
! Put Into "A bean pot, one pound fresh
, pork unless YOU prefer a half cupful
, olive oil or good drippnRe. one large on
| ion sliced, two good sizcd potatoes peel
| ed and cut in halves. and two apples
o peeled, cored and cut in halves. Pour the
r beans into the pot cover and bake four
H., IL.
\ bake dry. add little more boiling water
c sTEWED TOMATOES WITH vARGA-
a TONS.
j stcwcd tomatoes make a hearty sun
: per dish. whether served alone with a
plate of dry toast or hot biscuit or wit
= baked potatoes. If the canned tomato
Il are used. as they doubtless Will he az
: this season, simmer gently for twenty
minutes or half an hour cooking vii
them a little piece OF red pepper poi
5 about an inch square, and an onion boil
a ed tender first and added with the watel
d in which 1t was cooked. Vary from KIM
= TO time by adding a good sized sWe"
a Green pepper cut In pieces n half cur
y grated bread crumbs. or q tablespoonful
cheese added Just before takin-
t from the tire. A tablespoonful oi
= sweet butter Is also added iust befor'
Il taking from he fire one or TWO egg.
r lightly beaten stirred in at the last, makes
tie dish so much IN" more nOur'sNing.
q CREAM OF IRRITABLE SOUP.
y Have ready two n. ping tablespoon
- fuis diced onions, carrots. urnrs, celery
70 and potatoes. Cook slowly IN three table
- soopnfuls OF good drippings or butter To-
= fifteen minutes. taking care not to lc
" them brown. Put in the double boiie
over the fire five pints of milk to whici
= has been added a bay leaf, a sprig o
y parsley and small blade II mace. Whc,
- II comes to scald, thicken with tire
tablespoonfuls OF flour stirred smoou
with a little OF the milk saved from TN
n original measure. Stir until thickene d
ID then season with salt and pepper. addin
I'd the cooked vegetables Cook twenty-fiN
a minutes longer In the double boiler. the
l. just before serving stir in tho heate
10 yolks OF one. Two or three eggs. Scry
T. with cruutOns