The Barre daily times. (Barre, Vt.) 1897-1959, 1913-03-17

from fresh materials or from any lett
overs, as the economy OF the maker,
and the condition OF the pantry may de.
termine. As we have had no fish TO pro
duce the left overs in our menu
for some days It is supposable
that we will select some fine white fish,
boil IL and when perfectly cold cut into
neat slices. On each slice lay sardine
and arrange the fish upon and among
crisp lettuce leaves Prepare mayon-
naise dressing and into half pint Of
II stir three sardines rubbed smooth
with the back of fork. Garnish with
parsley.
Cheese pudding-Hea pint of milk
in a double boiler with tiny pinch OF
baking soda. As soon as il is warm put
in one cupful of bread crumbs and let
them soak for ten TO fifteen minutes.
Beat two eggs light, add these and
tablespoonful of butter to the bread
and milk, and then stir in cupful Of
grated cheese. Season to taste with salt
and red pepper, and turn into pud.
ding dish. Bake in quick oven, COW
cred, for fifteen minutes, uncover and
brown. 1t must be eaten as soon as it
is done, as it falls very quickly.
Washington Tartlets-For convent
ence we will have these ready for Sat-
urday's celebration, if wanted for the
occasion in menu for either lunch or
dinner.
To make these tartlets use one large
cupful of seeded, chopped raisins or cam
died cherries, the juice and grated rind
of one lemon. Mix together well, and
put some of the mixture on rounds OF
pie crust from six to seven inches in
diameter fold together from three sides
so that the shape will resemble George
Washington hat. Press the edges firm
ly together to hold the mixture in well,
put into baking pan, brush over with
a little sweetened milk and bake q
nice brown.
Quick Sour Milk Doughnuts-Mix to-
gether pint of sour milk, cupful of
graduated sugar and one well-bcaten
egg. Stir until the sugar is dissolved,
then add half a cupful of softenei-
not melted-butter or butterine and
enough sifted -four to make dough
which can be rolled easily. Stir in
one and a half level tablespoonfuls of
soda dissolved IN little warm water.
Roll, cut and Try in usual manner. Some
ihc " duN u llttlc piNSy tltntI Niitid-
mon or nutmegs, or dash of both.
Date Custard Pie-One- pound of
dates, two cupfuls of milk, two eggs,
salt and little nutmeg. Wash and stone
tne dates and cook with milk twenty
minutes in double boiler. Rub through
,ieve. then add slightly beaten eggs, salt
md nutmeg. Bake with one crust.
Cocoanut Pie--Heat pint of milk
md when it boils stir in a cupful OF CO.
oanut and cook ten minutes in double
roller. Remove from the fire and add
our tablespoonful Of sugar, the beat.
N yolks Of two eggs and two table.
poonfuls of fine cracker crumbs. Pour
his in pie plate lined with crust
nd over the top put teaspoonful of
utter cut into small pieces Bake un.
il done. Whip the whites of eggs to
tiff froth and add two tablespoonful
t sugar. Spread over the pie and re-
urn to oven to brown.
Angel Cake--The following makes
mall but very nice angel cake Beat
he whites of four eggs stiff, add one
alf teaspoonful cream tartar. beat in
e-half cupful of sugar, stir in lightly
ne-h half cupful of bread -four, in which
as been sifted one-quarter teaspoonfnl
( salt. Flavor with almond Spin
lie little sugar on the top and bake
moderate oven twenty minutes
o not grease the tin. When done turn
YER and it will fall out itself.
Dorothy Dexter.