The Barre daily times. (Barre, Vt.) 1897-1959, 1911-11-13

hAoHuH W very IlCn preserve, suell as
strawberry peach marmalade and spread
the mixture between each bits Of pastry.
Egg Lemonade-Juice and grated rind
of three lemons, one and a half cups of
sugar, one cup of water, two fresh eggs.
Put in fruit jar and shake until very
| foamy; add water enough to ill the
jar, pour in glasses two thirds full Of
cracked ice.
Harlequin Sandwich Spread bit Of
brown bread with butter and French
mustard, and bit of white bread cut
to ft the former with bread and cheese
creamed together. Finish as above.
Picked Peaches Dip the peaches in
boiling water then wipe dry; boil to-
gether five minutes six cloves, one piece
| stick cinnamon, four cups brown sugar
and one pint of vinegarj cook the
peaches in syrup until soft, cooking at
one time enough for one year; pack the
fruit into the Jar, overflow the jar with
liquid and seal.
Planked Fish-Take the skin and bone
from a three pound scrod or any other
white fish, making two fillets; brown
in button on one side, remove to plank
brown side down and garnish with
mashed potatoes, squeezed from pastry
bag or paper cone, all around the out
side; cook about ffteen minutes, or I'M
til the fish is dry and flakes apart aud
potato is Drowned.
Cheese Ball Take cream cheese,
moisten with little milk, very little
chopped parsley; mix thoroughly; shape
as You would butter balls with spat-
ters; serve on lettuce, shredded, forming
nest, with French dressing.
Baked Apples With Dates Pare and
core the apples, I'll in the center Of the
apples with dates which have been wiped,
stoned and cut in small pieces; bake
until the apples are soft.
Appetizer Rounds OF buttered toast
heaped with mixture of picked shrimps.
seasoned with the Juice of an orange,
tablespoon of butter, a little nutmeg,
salt and cayenne pepper; make the mix,
ture very hot; put in oven until heated
through; serve hot.
Walnut Wafers-A delicious wafer to
serve with ten or chocolate Is quickly
and easily made. Take quarter of a
pound of brown sugar and stir in half
a pound of broken walnuts, two level
tablespoonfuls Of -four, quarter Of tea.
spoonful Of baking powder and two well
beaten eggs Drop BY the spoonful on
buttered pans. Bake in a quick oven.
Baked Halibut Get as much halibut
as you require and cut in thick slices,
thicker than you would have to fry.
Sprinkle small baking pan with pep
per and salt, lay In the fish and sprin.
kle it with pepper and salt. Now pour
in milk to come to top of the fish,
Bake in good oven about half an hour,
then remove fish to hot platter, add
more milk if necessary for a gravy and
thicken with flour. Another way TO cook
halibut is to make about one and one.
half cups Of butter gravy. Have it
rather thick. as the juice from the fish
thins it considerably. Put a pound of
sliced halibut in pudding dish cover it
with gravy, cover the dish and bake
half an hour.
Nut Mullins Mix and sift one and a
half cups Of bread -four with three
fourth teaspoon salt, one tablespoon sug-
ar and three teaspoons baking powder
Beat we'll, add half cup of broken wal
nuts, then stir in three tablespoons of
melted butter. Fill buttered muffin pans
two-thirds full and bake in hot oven
from 10 to 20 minutes.
Smothered Fish-Put six or seven
slices Of fat salt pork in frying pan
and fry slowly. When the pork is brown
take It out and put in the fat five or six
sliced onions until they are about
third done. Then skim out the onions
and lay pieces of raw fresh fish on the
bottom of the pan. Over this spread
some of the onion, adding dash of
salt and pepper. Cover the onions with
sliced raw potatoes and sprnkling
of salt, then put on another layer OF
fish which should be covered with more
onions and more potatoes. The top lay
er should be potatoes also seasoned.
Cover closely and cook slowly where il
win not burn, until all the Ingredients
are thoroughly done, which will take an
hour or more. Cold cooked fish and cold
boiled potatoes may be used in place
of the raw material but the pork and
onions must be prepared just as il all
ingredients were raw.
Velvet Cakes-To one beaten egg add
a tablespoon of soft butter, a cupful
of milk, half teaspoonful of salt and
two cupfuls OF flour in which has been
sifted teaspoonful of cream of tartar.
Then stir in half teaspoon of soda
dissolved in hot water. Beat up un-
til smooth and bake at once on well
creased hot griddle, says the Portland
Express and Advertiser
Dorothy Dexter.
s.,