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BHATTLEB0110, VT., FRIDAY, OCTOBER 25, 1001.
il!1MIIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIllllllllllllB. Good Cookery. ('OI'VliKllIT; 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ii i it i : uiiijiiuill''''' 'iuiiiiiiin.il una r.i' By Mr' ! r.r 1 1 r. .i!i:S. ; ,u a Sadler. ., M.y every one but inn! ilny nftor .a 1 iilwuy make it . -Liiny kimls nil os the following you arc lu-w mill sure to ' Vnil frionils. A jar r; , ;ihso you viT.v little a ilosirnblt' change "n-iu'U given things are r.ir tl" lit t" l'"' ": ' i 1 l!ii"k 1 fuse )'"" '. iwi'1." . t if srii. : ," 1,1... . Catsup. ;',yts ot lmrberrios, v,s iu a little water .nil a culauiler; four ;. s, (iiie-linlf pound of iniiue and four small , ..-ether in a quart of eiiieil. Mix these in- harberrieg and add lf 1 . l..,l" ., .. mml AOIW I10' ' , ,.. ,..i ..llsniee. one iuki:, salmon. Clean the rinse it mid wipe It dry; rub it well uiilside uml m wilh a mixture of pepper ami unit, and lil! it With n stutlini; made with slices of bread buttered freely, 11 ml moistened with hut milk or water; mid sage or thvine In the seiisoiiiiiB. if liked. Tie a iln-,.,,,1 around the fish so as to keep the stnlllng In, but remove it before taking to the table. Lay miillin rints In a dripping pan; put biw of butler over the lish, dredge Hour over anil put it oa the rings; torn a pint of hot water in the ,,,,,, . ,,.,, ,,; mutt, one pour, it a large nsn, in n muck oven. When the Pari if 1 , I... r lellis 13'-", . ..!., i. ill i ' Olio l:l'- j fish is taken up, having cut a lemon in very thin slices, put them in a pirn aud let them fry n little, then dredge iu a tenspooul'iil of Hour; nihl a small bit of ;fCYl' am! tln,!1 V "L,t with t rr.n .1. kali' .ct iiie.- ; If ti)i t' jtencolJ. I".: Cat info I"',' '' Oil'i ate a i unto ' -ained , iir. ' :);! It tVi. rt-n hot. ; Tl tiro in .1 it few r' '. ' aroi: At f0 t.l.'li " ' Kiel; Wf '' ml the 'fit.!'- ae until ilJ pat into pper. two ounces or an ounce of ground .mill each of cayenne, j.-r and a grated nut nil together for a inin , aild more vinegf. :ind seal. : Catsup. . u ie dozen red bell i' large onions. lut -. kettle with three nf good sharp vine : .; two hours and then i sieve. lieturn the !i, kettle, add two ta-.-..! suar, one ounce ! ginger, mace, aud ; f cinnamon and a ; the mixture slowly and bottle aud seal - , . ..w, , K nuiiiii mi ot butter, stir it about and let it brown without burning for a little while, then add half a t nnfnl nf l,;i;,,,, stir it Hinooth, take the slices of lemou Into the gravy boat, strain the gravy over. Serve with boiled potatoes. HAM HUMS STK.VK WITH TOMATO ; .SAFCK. ! Two pounds of Hamburg steak, ground tine not chopped; one small oniou, one-(uarter teaspoouful ot black pepper, with a dash of red pepper; one half teaspoouful of salt, oue-iiuarter of ' a teaspoouful of celery seed, one-fifth tcaspoonl'ul of mace, one sprig of pars- , ley, chopped line; after the seasoning is thoroughly mixed with the meat roll into an oblong shape, place in a pan with a small quantity of water; when it is nearly cooked have ready a can of hot tomatoes, seasuued with butter, suit, sugar mid pepper; put this around the roast and finish cooking. He careful aud do not cook too much. When ready ior tne tame garmsii witn This will serve six people. parsley. FROM WITHOUT TO 'RATION. 1 T T p . i! if Sauce. . ,f sliced green toma .!, la vers of salt ami ,..-cr ' night. In the tomatoes and chop i he . hopped vegetables !.. it'..- with two quarts :;,,!! of brown sugar, '. ea.-h of mustard aud t::l.eSpOOnful Of ClOVfl ;;. ;:iee. Cook the mix ..atoes aro very soft, 1'. A pffl'f " Kits i ai tea la:'-'' met i tl -t with liv. dives of gi the a:a ,!.! li:i-' .ll l.il:' pint of via' --i: .n :i of : count of iv the mixta in minutes. v. r Sauce, that is very nice with s follows: Take four poppers and remove . Put them into a ket sliced onions, three i. mo tablespoonful of a-itity of chopped horse oac pint of vinegar. el the vegetables can :!i a coarse wire sieve. ':' mixture add half a Season with one table pepper and the aaiue and allspice. Again over the fire and boil .-tie and seal while hot. Levy Catsup. a anchovies, wash them a into pieces. Tut them a i epan with six large e s of tomatoes nnd two eiinpped line; add two sharp vinegar and sea e tal'lcspoonfuls each of i.-av, and black pepper- -;m infill of mace, the ,i cloves, and two table ilverized ginger. Put the a. !; of the fire nnd cook ini.xture is a little thick. a sieve, and when the untie and seal it. At: Ttke one (! B'i scrape tie he a large uioas, t'll ip: till PITO'I'S. qarts of pi., loi with tin-. alt, brown s corns, one v.'.' same amount ipounfuls of p pin over the slowly until tl. Strain thru'i-' catsup is co;. I Chili Sauce, simt.lo Chhi sauce is made as fol lows: l'eel f.vi) ilozen large, ripe tonia- aai! ehoe them with, four peppers in.l four (me ns. Put them into a por- tfhin line ! k.-ttU', add four tablespoon- tolsof suit, '! same quantity of brown at. oia; pint nf vinegar, and one ta-si'C-i.nf'; . .n h of cinnamon and all- lit.;! hnvly from one to two lours. APPLE POT FIE. 0ad "..'-:. ,alf cups of sifted flour, m; t. a tiful of salt, two heap- !-:;;- of linking powder, and sir. - nf a eunful of water; stir 111 t'.;' !h, r, i .n ii on to a board, roll mylk-Miv ee l have quite thick; make mail lle In the centre for the steam nne I in- ihix crust over a deep dish in wl.l h 'aptiles have been sliced, ihhh h ,s i.,.n added a cupful of itar, luilf a eai.ful of water anil a tea- iP'ioaful i f i-limamon. also a pinch of t; cover ilo-ely and cook, not too t. mi in!, nf ti. stove for half an tour. l' ,t a the oven to brown. To eaten with 'jutter. ITALIAN STH.V. Strain a can of tomatoes. Put the juice on to boil in a porcelain kettle. Add salt, a sprinkling of pepper, two tnblespoonfuls of grated Parmesan cheese, three drops of onion extract, one-half teuspocmful of celery extract. Thicken with two-thirds tablespoonful of corn starch, rubbed up in cold milk. Cook one-third of a package of maca roni in equal parts of milk nnd water. Add one tablespoonful of butter; salt and pepper. Chop line two eupfuls of any cold meat. Heat in a pan, with soup stock to moisten, or some of its own gravy. Serve by pouring into n deep dish, first the thickened tomato, then the macaroni, then the meat last. PUMPKIN' PKKSKUVE. Tare off the rind, seed, cut into blocks one by two inches; put into preserving kettle with enough water to almost cover and boil until the blocks can be easily pierced with n fork. To each pound of the cooked pumpkin drained dry through a colander take one-half of a lemon sliced thin nnd seeded, one half teacupful of water, nnd one pound Of granulated sugar, lloil lemon, water and sugar until the syrup will hair when dropped from a spoon; then add pump kin and boil again from tifteen to twenty minutes. This preserve will : keep until eaten without canning. ; Squashes may be treated in the same ' manner. rTrT?vav nnTATf)F9. 1 Take twelve large potatoes, peel and alice thin, let stand in cold water one half hour and drain. Butter an earthen pudding dish, then put In a layer of potatoes. Cut some good rich cheese over them, then put in another layer ot potatoes, then cheese and so on until the dish is filled, putting cheese on top. Pepper and salt each layer and sprinkle amnll pieces of butter over the top, using about one large tablespoonful. Lastly i pour over all one quart of new milk and i bake until the potatoes are done, osn- ally about two ami uuo-uu.i APPLE GRIDDLES. Two eggs, whites and yolks beaten separately; add to the beaten yolks ?wo-thirds of a pint of sour milk and one-third of a pint of sweet milk and a X of salt: stir in flour enough so that when put on a griddle the batter wiU spread without the assistance of the stir in the beaten whites of two eggs, and lastly, stir in one pint of good cook fn " apples, chopped line. Cook on a pTddiS a iittle longer than you would ordinary griddle cakes. DUCK A LA MEIJSELET. dean the bird well. Take the heart end liver and chop them up with three ana Yel ".. t hif teaspoonful of the lnsidi. ot i u. napkin and fPei Stly P nnge into boiling water t18 hoi rap " for forty minutes, lerv. on. hot dish with lemon points. LIGHT ! LIGHT! LIGHT! The Coming of Twentieth Century Has Brought a New Light. THE KERN THE KEllX INCANDESCENT GAS LIGHT BURNER eclipses all yet produced : it gives a very beautiful light, and more for the same money than any other. It is very simpie, le-num ..u chimney ; mantles do not blacken, and last a long time. The ordinary size is 40 candle power, consuming only 1 cubic loot of gas per hour. No. i is 80 candle power, consuming 2 cubic feet per hour. No. 3 is 120 candle power, consuming 3 cubic feet per hour. Prices no higher than any first-class burner. We arc the only agents in Biattleboro We sell also the OLD aud Well-established WELSBACI1, Mantles, Chimneys, Shades, nnd furnish anything in -the line of Gas aud Electric Fittings. GAS STOVES. We have sold some 200, all on trial none returned yet. Ladies like them, they are economical, clean, the best cookers, no ashes, no filth of any kind. It is almost time to think about them. Special price for Gas for Stoves. Call and see us at No. 6 CROSBY BLOCK. BRATTLEBORO GflS LIGHT CO. Be Guided by Experience by taking the advice of others who have profited by dealing with us. If you are seeking the best place in Brattleboro to buy the choicest cuts of beef, mutton, lamb, veal, etc., and the finest poultry, come to us. We satisfy our customers all the time and will fill your orders accu rately and promptly. W. F- RICHARDSON & CO. Call at the Grange Block for all kinds of Steam and Plumbing Goods. Also cam a nrst class line of STOVES and RANGES at lowest prices. P. FLEMING'S, CRANCE BLOCK. - - 6LL.OT .TREET Kuuu repair. Auijuue VI I . i r j vuuiu.uuur ocDloy. 1 1 Ffttftl Hace Vr In L.outlna. dtbi on t of place was soon doini tinguisb the rlauiPi. ing pointed into t