Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-04-15
Farm, GARDEN AND HOUSEHOLD.
namesfic Hints.

To CLEAN OILoLoTHs,- to pint
of water enough flour to make it about
as thick as paste. Rub this over your
oilcloth, then rinse off with warm wa
ter. 1t does not take out the color, but
brightens the oilcloth.
To Cook HoMINY.-Take three cup
fuls of water to one cupful of hOminy, |
boil slowly for three quarters of an
hour; the longer it boils the better it is;
then add half teacupful of sweet milk
to one cupful of hominy, then boil ten |
minutes more; stir it frequently while |
boiling.
FISH FRIrTERs. salt Goldfish,
soak it over night. In the morning
throw the water off the fish, put on
fresh and set it on the range until it
comes to boil. Do not let it boil, as
that will harden it. Then pick it up
very fine, season with pepper, mace, and
perhaps little salt. Make batter of
pint of milk and three eggs, stir in the
fish and fry in small cakes. Any kind
of cold fish makes nice fritters.
GRAVY FOR HAsHEs. the bones
and cuttings from any crooked joint,
break them and put them into a stew
pan ; add little pepper, salt and twelve
whole allspice, half head of celery and
bunch of sweet herbs, and simmer it
for about two hours with sufficient wa
ter to cover it. Gut small onion into
slices, fry it in piece of butter, and
boil it with the gravy for fifteen or
twenty minutes. Strain it into another
stewpan, with two tablespoonfuls of
walnut ketchup and a piece of butter
rolled in -four; boil it up and it will be
ready for your meat.
SWEDISH JEL1Y.-Cover knuckle of
veal with water, add small onion and q
carrot, and let it boil until the meat is
ready to fall off the bone. Take the
meat and hash it fine and return it to
the liquor after it is strained, and give
it another boil, until it jellies. Add
salt. pepper, the juice and rind of a
lemon cut fine, then pour into o form.
Put it into a cold place. It makes a
nice dish for lunch or tea. If the
knuckle of veal is large use three quarts
of water, if small two quarts, and let it
boil slowly three or four hours, or until
it is reduced to about half the quantity
of water put in.
TURBoT A LA CREME. Boil either
bass or cod with plenty of salt; flake it,
removing all skin and bones; boil o
quart of milk or cream in milk boiler;
while boiling, put in bunch of parsley,
one onion, a little celery; stir in three
tablespoonfuls of -four, mixed perfectly
smooth with little cold milk. When
boiled, take out the vegetables, add a
quarter of pound of butter to the
cream; butter deep dish; put in layer
of fish, then layer of sauce; continue
this until the dish is full, making the
final layer of the sauce; cover the top
with fine bread crumbs, and trihe of
grated cheese, if liked; bake half an
hour.
Butter Making.
DR.. Ross, Toms River, N. j., says
| that all winter long his butter has been
80 tired that it would not come at the
proper time. P. Newland, of st. Law
renee county. N. Y, writes have had
the same trouble in churning. But
: two years ago last fall, determined tc
give the cream warming. [ put my
cream into brass kettle of hot water
. before churning, and warmed it up tc
t seventy eight deg, stirring it while
warming. I then churned it about
! fifteen minutes, when it changed from
: cream to butter. AS soon as the change
: took place | put in ice or snow or colo
: water, cooling it down to about sixty
+ deg, churning until it gathered, and
Il had splendid butter. I color the cream
n with carrot juice.
1 To this Mrs. Ell. W. O., of Oxford
!. Conn.,, says Allow me to say to DIR
Ross that, if he wants to make goo(
b sweet butter and have it come quick, h,
must scald the milk. He can discove
Q when it is scalded sufficiently by thu
Q change in the odor arising from thu
milk. 1t is better to strain before scald
4 ing, as it clogs the strainer after. M,
! method is to place the pail in kettle o
d water, as there is no danger of burning
J.. and it requires less Watching. Managed
a a in this way he will find his batter nearl,
y y as sweet as grass butter, and it will COM
o In few moments.
" Cleansing the Scalp.
~ POWutItu ULTRA, dl1t
!, q tablespoonful of spirits of hartshorn
d dissolved in quart of soft water, ant
b applied to the head with soft sponge
Il and then rubbed dry with towel, is al
=, n excellent wash for cleansing the scalp
O Once week is often enough to use it
: If there is any vitality left in the hal
foilicles or roots, the following is said t.
3 be o very excellent wash for restoring
r. the hair: Scald black tea, two ounces
with gallon of boiling water; thel
n strain, and add three ounces of glycerine
d half an ounce of tincture of cantharides
q q and one quart of bay RIM. This may b
}, perfumed to suit the taste, and shoul'
n be we'll rubbed into the roots of tn
s. hair, after q warm glow has been pre-
I; duced upon the scalp by the brush
Il The following is very good pomatum
d One pound of castor oil, and fou
5, ounces CT white wax, are melted tc
M gether, and stir in while cooling two an
- a half drachms of oil of bergamot, half
y, ~ drachm of oil of lavender, and ten c
ID twelve drops of essence royale.
AZ Grape Rot.
10 have lost all confidence in the stat,
Of ments of our scientific men, says
to farmer correspondent. 1 have see
80 grapes grow where our scientific me
", IT. say they can't be grown. 1 do not di
aT approve of scientific investigation, bU
On I do disapprove of stating as facts wh'
he are merely suggestions. 1 have grape
growing this year where you could nj
III ad pick handful of rotten grapes. l b
p nt lieve can take any vine and make
ty produce rotten grapes, or I can make