Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-09-11
Hints for the Household.


To CLEAN TINwARE.-The best thing
for cleaning tinware is common soda.
Dampen a cloth and dip in soda and rub
the ware briskly, after which wipe dry,
and it will look equal to new.
To PREVENT Tn RUsTNG. Rub fresh
lard over every part of the dish, and
then put it in a hot oven and heat it
thoroughly. Thus treated any tinware
may be used in water constantly, and
remain bright and free from rust in
definitely.
To DESTROY BEDBUGs. two
ounces of quicksilver and the whites of
two eggs, and so on in this ratio for
larger or smaller quantity. Beat the
quicksilver and the whites together until
they unite and become froth. With
feather then apply the compound thus
formed to the cresices and holes in your
bedsteads. This done once or twice in
year will prove effectual.
DESTROYING ANTs.-They may be de-
stroyed by pouring ammoniacal gas
water in their runs and nests; and also
in meadows by the following simple
method: Cut off the hillocks with a
sharp spade, leaving a little mold to
form basin, then pour in strong am
moniacal liquor; this will be found the
easiest and best method of getting rid
of these troublesome little pests.
RASPBERRY JAM.-The fruit being
passed through cane or copper sieve,
and reduced by boiling about quarter
of an hour, add the sugar pounded
small; to every pound of the original
weight add three-quarters of pound of
good loaf sugar, continue boiling and
stirring it till it will set on a plate; the
sharper it boils the better the quality
and color. In known quantities these
jams could be boiled to time, but not
otherwise.
To PRESERVE FRUITS WHOLE IN
SYRUP.-To preserve any of the plums,
damsons, apricots, peaches, nectarines,
etc, they must not be too ripe; prick
them, place them in earthen pans in
slow oven for an hour, or scald them
slightly, but not to boil or break them,
but merely to make them tender; make
a syrup of sugar, and pour over them
hot; in day or two draw the syrup off,
put some more sugar to it, and make it
up to its original substance; do this so
long as the juices from the fruit make
it thin; and it must be left thick. Keep
them in dry and cool situation.
To DRY PLUMs. Gather the plums
when not too ripe. Prick each one with
a darning needle in several places. Take
half pound of sugar to each pound of
fruit. Melt the sugar with little water;
skim it thoroughly; then add the plums
and boil the sugar for half an hour.
Lift out the plums and boil the sugar
for twenty minutes longer, or until it
candies, which you can tell by taking a
small quantity in a spoon and letting
it drop until it threads out in strings:
turn it over the plums and put them to
dry i'll cool oven, stirring them up
every few minutes. When candied put
into boxes.
To DRESS ToMAToEs-To Stew
Slice the tomatoes into q we'll timed
saucepan, seasoning them with pepper
and salt; place bits of butter over the
top. Put on the lid close, and stew
gently for about twenty minutes. After
this stir them frequently, letting them
stew until well done. A spoonful or
two of vinegar will be considered an
improvement by great many. Excel
lent with roast beef or mutton. Or-put
in only sufficient tomatoes to cover the
bottom of the saucepan, and gravy or
broth to nearly cover them, and let them
stew very gently until well done; then
strain off the gravy, thicken it with but
ter mixed with -four, put the tomatoes
on dish, and pour the gravy over.
TO BAKE.-Slice them into a baking
dish; season, put butter over in bits, and
strew bread crumbs on the top. Bake
them for about three-quarters of an hour
in moderate oven.