Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-02-24

Apple Dumplinss with Foamy Sauce
Nuts--Coffee
SUPPER
Welsh Rarebit
Cream Cheese and Nut Salad
Apple Sauce Cake-Stewed Aprlcots
Cocoa.
The usual 1Rnten abstinence from
flesh. combined with the widespread
movement to curtail the meat bill and
bring the beef barons to repentance, !.
giving greater impetus to the evolu-
ton OF appetizing and nourishinS vese-
table dishes than ever before. Recognize
ing the fact that az nation we are meat
eaters, end that a sudden cutting down
fron Il meat 10 .neailess diet. Is apt
to give one an odd fe=lirg OF not having
had ANYTHING to eat unless food values
are maintained and protein in some
other form than flesh is provided. few
suggestions for good meat substitutes
may not come amiss. Now what for in
| stance can be a better menu for a meat
less dinner than this recently presented
In a Pittsburg hotel!
MEATLESs MENU.
Cream OF Spinach Soup
Broiled White Fish with
Maitre d'hotel Butter
Fried Jack Salmon with Tomato Sauce
California Asparagus on Toast
| with Holandaise Sauce
oyster Pattles
Stuffed Green Peppers.
Baked Macaroni au Ronaine
Spaghetti Italian. Boston Baked Beans
| Mashed. Boiled and Drowned Potatoes
| Carrots and Peas, Fried Hominy
Pineapple Pudding, Vanilla
| Ice Cream, Pie
Surely no one could rise UP hungry
| from such a variety to choose from.
CREAM OF SPINACH SOCP.
| Wash thoroughly two quarts Of spin
ach and cook In very little boiling salt
ed water until soft enough to rub
| through a colander. Heat to the scald-
ing point. quart of sweet milk and
thicken with tablespoonful of -four
rubbed smooth with a Tablespoonful OF
butter. Add the sfted spinach, sea sor
to taste with salt. pepper and. II liked, a
grating Of nutmeg and send to the table
with spoonful Of cream on each plate
Serve W in croutons.
BROILED WHITE FISH.
Clean and wash with cloth Dipped +,
salt water. Wipe dry. Split down tn,
back. remove head, wipe over with div.
oil and dust with salt ana pepper ant
place in double wire broiler wei
grea sed. Broil the flesh side first as TIN
skin scorches easily. Novo the broie
from time to time so that all parts Of tn,
ask
and simply crisp the skin side TIL
broiling will take about 10 minutes for .
medium sized fish. Open the broiler an,
slide off carefully on to a heated platter
leaving the flesh side of the fish upper
most Spread with Maltre d hotel butter
garnish with sliced lemon covered will
finely minced parsley and serve pipinl
hot.
BAKED WHITE OR BLUE FISH.
A good dressing for baked fish consist
OF a pint of bread crumbs mixed with
quarter pound minced fat salt pork. or
half cup butter or drippngs and season
ed with salt. pepper, minced parsley
, little grated lemon and hnt Of thym
, and sweet marloram. STUFF the hsh an,
sew up. Lay wafer thin slices OF sal
Ito equivalent In dripping place the n
on II, lay mere waters of the pork o
, drtppings OH top put into the pan a II,
, ole boiling water seasoned with tomat
Juice and bake to rich brown, bastin
. frequently. Bass, weak fish, lake trou
and haddock may be baked IN the sam
, way. When the fish Is done take UP O
a hot platter ard garnsh with waite
cress and sliced lemon. Serve with
rich gravy made by ado,i tablespoon
full Of -four to the drlpptuGS in the pay
When blended. add cupful or more q
hot water with tomato sauce to fave
and cook TO Il smooth sauce.
SALMON CROQUETTES.
Prepare two cupfuls salmon freed fro,
skin and bone, minced fine. and seusone
with level tcaspoonfu salt. d goo
busting Of paprika or white pepper
" teaSpoonful minced parsley and ties
:, spoonful lemon Juice. Make whit
sauce by melting two tabiespoonruls hu
=, ter IN saucepan, adding four tabl,
:, spOOnfulx Hour or two heaping tabl,
spoonfnls cornstarch ana stirring ar
cooking until we'll blended Then add tu
cups hot milk and stir until smooth ar
l. pepper to taste. add the fish. stir un,
II | heated then turn out On platter l., coo
When cold and firm shape into croquetts
rolled in ine bread crumbs then in ef
, and again IN crumbs and fry in deep, h,
l. fat Serve very hot with earnsh
!, parsley and thin slices OF lemon. or wit
, tomato sauce
v. SALT FISH WITH PARSNIPS
y Soak tho FISH in cold water over nigf,
In the morning drain and boil in plenty
" water Drain and place unbroken IN Il
ceter OF hot platter. Place around
boiled parsnips cut IN halves and COW
A. with dressing made as follows: Mix
L. wine glass OF good vinegar with cupr
B. or water When boiling stir u. miAtu
Ia OF two 'ahlospoonfuls of butter, sirr'
T.. smooth with two tables oonluls of hor
" ana salt ana pepper to season. Wh'
,h thicken'd, stir in three hard boiled eg
chopped hne and serve with picked c
cun'bers and baked potatoes
n. FRbsIi HERRING WITH SAUCE tn
II, TARE.
L. Fresh h"uiuss ar- delicious broil
IN "h"l'' l"ah ANA wipe dry, cash ,hrou
lie !" me I"nr AZ intervals and rub "
S""' "hI"l aud Olive oil: wrap in huit