Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-05-14

onion in the pan, add hot water 70
nearly cover TIE in a bit Of rnusli,
bunch OF thyme leaf. half a. bav loaf
four peppercorns and two cloves ana
put into the pan. Cover the pan tight.
~ and cook in a moderate oven two
hours. hastng often. When ready 70
serve put the liver on the platter. skim
the fat from the gravy, put on To boi1
again, thlcken with flour, and wher
cooled strain it over the liver and serve
with crisp bacon.
MAR ]. LINCOLN.
STRAWBERRY SHORTCAKE.
1t is gastronomic disappointment n
ask for a strawberry shortcake and re-.
ceire a cheap sweet cake in its place
This happens most frequently in
restaurant for the home cook Is not ant
to make this substitution. The best short
cake Is made with cream. the next "a
shortened with butter and that made
with lard Is the least desirable. II mix
ed with sweet, thick cream use baking
powder; II the cream Is sour use one
half level teaspoon Of soda to each Gun
Of sour cream.
Make the dough with one cup Of sweet
cream, two cups of -four. one half tea
spoon of salt and four level teaspoons Of
baking powder. Turn out on to board
and roll out into two parts to fit round
pie plates. When baked tear each cake
apart after partially cooling, spread with
butter and then with sweetened mashed
berries; cover the top with whipped
cream and garnish with whole berries.
If four thin cakes are made do not split
them. pitcher Of unwhipped cream 4,
excellent served with shortcake, but tf
cream is scarce 1t goes further II whip-
ped.
Berries should be well ripened for
shortcake For a variety bake indvid.
nal shortcakes cutting them out with
a biscuit cutter, spread a little butter
I between and bake In pairs
ALICE z. WHITAKER.
POTTED CHICKEN.
Put enough cold cooked chicken through
the food chopper to measure two cups
The meat can he chopped in bowl but
| takes more time Add one-half cup OF
finely ground cold boiled ham and pound
both kinds of meat until a paste Is
formed. Add one-quarter cup of butter
a few grains of paprika. two Gratings Of
nutmeg and one level teaspoon Of salt,
then pack soldly in small earthen Jars
or cups and set in pan Of hot water
Set in a moderate oven for an hour
Cover each jar with melted butter,
tie paper over n there Is no cover to
the jar, and keep in a cool dry place.
Note: While the above is delicious, STILL
for those who need economic suggestions
land that means more than 90 per cent
of the entire population I will suggest
that melted para fin Is as good or better
than melted butter TO use for sealing the
Jar. Also chicken fat or ham fat may
he used, partly at least. in place Of but
ter in the preparation. Too much ham
fat would make too strong favor so a
portion OF the ham can be omitted 1.
ham fat Is used in place Of the butter
as an ingredient. L. NJ
LAME STEW.
Whether We had for lamb on Sunday
the fore or hind quarter. We will have
some portions reserved for making the
stew. and to these we Will add any
bones. We will reserve all leftover
cooked meat for the lamb m!nce to make
a good dish for to-morrow's breakfast.
BY this combination there should be the
most perfect economy secured and not
scrap need be wasted Having given
several recipes for stew it Is here only
intended to emphasize the economy Of
the program and indicate a manner Of
reducing the meat bill by little PLAN
ming, while also serving fairly varied
use Of one kind of meat to avoid too
great monotony With a fairly hearty
and acid dessert this stew will give VI
a very good dinner.