The Barre daily times. (Barre, Vt.) 1897-1959, 1916-01-04

II is much used by the Cubans in lla-
yana, but is a strange dish to northern
ers. Make very thick syrup OF two
cups of sugar and half cup of water,
add TO il three tablespoons of vinegar,
cloves, allspice and cinnamon TO taste.
While the syrup is hot pour il over a
half dozen ripe bananas that have been
sliced crosswise. Let the pickle stand
several hours before serving.
Ham Nluflins--These mullins are a
Mexican dainty and are unusual enough
to be interesting. They are quite easily
made. Beat one-quarter of a cup of
butter to a cream; add gradually three
quarters of cup OF cold boiled ham
chopped very fine, well beaten egg one
cupfnl of graham and flour and one cup
full OF white flour sifted, with two heap
ing teaspoons of baking powder and a
cup of sweet milk. Have the muffin tins
hot and we'll buttered, and bake the
mullins for 25 minutes.
Artichoke Pie--The artichoke pie is
made with an under crust. Boil two
pounds of Jerusalem artichokes until
tender, drain and mash them well, add
ing two dessertspoons of butter, half q
cup VI Mnlpptu tltdbit ptPptit Soibs oHh
dash OF sugar. Slice one Spanish on
ion, fry lightly in butter and put lay
err of the slices at the bottom of the
crust lined pie plate. Cover these with
the mashed artichokes and cover the top
with sliced potatoes that have been mar
mated for Is minutes in melted butter
or olive oil. Dust with little pepper
and salt, and bake. The pecrust and
potatoes will be done at the same time.
Chicken Chop Suey-This American
lied Chinese dish which New Workers
have formally adopted is not as compli
Gated or difficult to make as it would |
seem when one IS eating it. IL is quite
within the possibilities of the home cook. !
Take the meat of plump chicken, and
fry, after seasoning it well in hot lard; |
add cup of finely chopped ham, half |
cup of finely minced celery, half cup
of green beans, half cup of bamboo
sprouts, and half cup of thinly sliced
of rich stock, and quarter of a cup
Of Chinese sauce. Cover closely and cook
until the chicken is tender. Thicker the
sauce with flour beaten smooth in two
of cream, and add a table
spoon Of finely chopped parsley. Serve
hot with boiled rice.
Norwegian Fish Pudding-This pud
ling is seldom served outside of Norwe-
gian surroundings, where it is a great
'avorite; but as it is easily made and
very good, it is worth while to add its
'ecipe to the home cookbook. Take two
pounds of cold boiled Goldfish, free it from
III skin and bones, and fake it. Add TO
t a Spanish onion chopped very fine, a
lint of bread crumbs, gill of melted
,utter, two tablespoons of chutney syr-
Up, one cup of cream, and half cup of
milk. Put all into buttered pudding
lish and steam for an hour and half.
Jnmold on hot dish and have ready a
ich drawn butter sauce, not too thick,
n which a hard boiled egg has been
iced. Turn the sauce over the pudding
nd serve at once.
Japanese Salad-This dainty salad is
erved at an exclusive Japanese club of
Jew York and adds another unusual
alad to the already long list. Chop I
wo tart apples and add to them one cup /
/ chopped celery. Dust all with pepper t
nd salt, add six sliced trutiles and a t
title finely chopped red pepper. Fold /
il in heavy mayonnaise and serve in /
.ttuee leaves garnished with slices of G
reserved kumquats. t
Polish Chops-It is seldom that we d
leet with recipes from Poland, but like il
Il other nations the Poles have their o