The Bennington daily banner. [volume] (Bennington, Vt.) 1877-1877, 1877-08-10
RcceIpts for Tho Table.


For Starching Linen--Use one teaspoonful
of pOwdeTed bOraX to one quart of boiling
starch. Il will improve the stiffness and
gloss.
Currant and Raspberry lce-One quart OF
red currants, one pint of rasgberTies; squeeze
ont the Juice aud strain well add one pint
and a half of sugar, mix well, then one pint
of water; freeze the same as ice cream.
To Cleanse Jewelry-Use hot water and q
clean brush rub very little soap on the
brush then dip il into powdered bOraX and
scour well; rinse in hot water, and rub dry
with a clean towel, or chamois Is better; sill
yer bangles are frightened quickly 10 the
same way.
A Remedy for WhOoping COuRh-Two-
thirds castor oil. One-third syrup OF iDecao
Dose: Halt teuspOOnful from two to SIX
hours apart, according to the severity of the
cough. Shake the mixture well before us
ing. Ii is almost infalhble.
To Prepare an InvigOrating Bath--A tea
spoonful Ut more or powdered boraX thrown
into the bath tub while bathing viii COM
municate velvety sOftness to the water,
and at the same time invig0rate and rest the
bather. Persons troubled with nervousness
or wakeful nights will find this kind of
bath great benefit.
| Orange Ice-The juice of six oranges and
grated peel OF three; the juice Of two lem;
Ons; squeeze out every drop OF juice, and
let the grated peel steep in the juice one
hour; strain we'll through o fine cotton
cloth; mix int one pint Of sugar; then one
pint of waters freeze as you would ice
cream. L -.
eggs; occasionally sprinkle in some powder
ed sugar until lone pound has been used up !;
| whip it until it can stand alone then beat
in One-half or twO-thItds of grated OF pared
cOeOanut; mold the mixture with your hands
into cone shapes; set them upon buttered
l r,v. ..arh AZ 20 Ia
one another; place them in baking pan ;
bake in a very moderate oven.
How to Detect AdulteTation in Vinegar
Procure ten cents worth of the chloride Of
Barium and add to a wineglassful of vine
gar twenty drops. If the vinegar is free
from sulphuric acid II will cause no change
in its appearance, but if not, it will become
milky in color, and IL allowed to stand, will
preeipite a sediment resembling lime. Two
thirds of the vinegar sold is thus adulterat-
ed, aud its effects are very injurious. No
one should neglectths simple test.
Blackberry Wine-TO ten quarts OF black
berry Juice put one quart of water. three
mounds of A sugar, One-eighth of au ounce of
tincture of ammonia; let them boil MP, then
strain, and when cold put in one quart of
pure French spirits; mix thoroughly toteth-
er. Let it remain in cool place; it will be
ready for use in few days. Do not bottle
it until after year or so; keep cool oil that
time. otherwise it NAV fOment and spoil, but
after a year or two that danger is past
COcOanut Cake-0ne half eupful of hutter
and three eggs beaten to cream two cups
full powdered sugar, one cupfull milk, two
cupfuls sifted flour, two teaspoOnfnls cream
tartar one of soda bake in shallow pans
and keep cool have ready One-balf of n
grated and pared cOcOanut, mix it with the
we'll beaten whites of three eggs, and one
cupfnl of whit, sugar; lay the pix
tIire between the layers of cake take the
other half of the eocOaDut, pare and CRATE it,
mix il with four Tablespoonful powdered su.
gar, and sprinkle 1t thickly over the top OF
the cake. 4
Extra Cottage Pudding--O One cupful gran
ulated sugar, and one teaspoonful of batter
beaten well together; the YOlks of twOeRgs
one-half teaspoOnful soda dissolved Il one
cupfuI of sweet milk, little salt, theh the
beaten whites of two eggs, and three cups full
sifted -four, or enough to make midtlinl
stiff batter; bake in q well buttered mold
Serve hot with fruit sauoe made in thisVay
Take ONE quart or more of any kind Of fruit
Tor berries If peaches are selected, they
must be very ripe (; pare them, remove the
stones, then mash them well with potato
FOUNDER. To every quart VI fruit add one
TABLESPOONFUL melted butter, and one cur
ful of powdered butter; stir well together
set il on the fire for few moments until il
becomes warm, pour it I'M glass dish, and
use gravy ladle when serving 1T with the
Cucumber Pickles-Make pickle in Q
clean tub that will bear a small potato
wash the c1cumbers and put them in; cOyel
with cabbage leaves and place something
heavy on the top to keep them under brin {
let them lie as long as you wish. 10 make Q
few at time, take them out and let them re-
main in cold water over night; then put
half water and half vinegar with small
piece of alum in the kettle with the pickles
land set them on the back of the range. BE
al nj IN of Inrn Them
every fifteen minutes, 80 they will get well
done through. You can tell beakin5 bIA
one in half, and If IL is green 1t is done. Take
them out, put in stone jar; throw away the
vinegar; put in fresh yinegari cloves and
allsplce, few of each; let them boil up, and
throw over the pickles in the jar, and then
cover They will be ready for use 10 afew
days. Can be kept year If desired,
Italian lce-Cream-TO one quart OF fresh
cream add two cups Of powdered sugar, the
juice and grated peel of two lemons beat the
c smSne T Sd3 two fab 81 81 of 6shd
and freeze it in patent freezer by turning
swiftly; open the freezer twlce during thu
operation to scrape the frozen cream ron
the sides and stir the contents smooth ust
rock salt have the ice broken up line; put
the freezer in the tub first; pack around il
first salt, then have layer OF ice; use al
most as much salt as ice, and have the tor
LAYER Of ice, this should cover over thep u
of the freezerj be careful 10 removing the
coyerof the freezer not to let the salt or brine
run in always wipe carefully before NOV
ing, ii the cream is to be nodded into fancy
shapes IL must be almost all frozen first
then pack II in tight molds, and repack it in
ice and salt let it remain two or three
hours; as tho ice melts run off the water
shove down the ice, and fill up with more
ice and salt To remove the fancy shapes
from the mould, first plunge them quickly
into boiling water, TO prevent them from
sticking,