The Lamoille news. (Hyde Park, Vt.) 1877-1881, 1877-12-19
Farm, GARDEN AND HOUSEHOLD.


Recipes.
SODA BIsOUu.-0ne quart sifted -four,
two even teaspOonfuls cream-tarlar,
well mixed with the flour, piece of but
ter thesize of an egg-rub well together
one teaspoOnful soda in one pint of milk
A little salt. Bake in a quick oven.
PRUNE OR PLUM PtDDING. a
batter as follows: Three eggs, one pint
of milk, and make a rather thick batter
with flour; wash some prunes or plums
In water, and stir them in; tie it in a
cloth, and boil tvo hours. Eat with
milk dip, or butter and sugar sauce.
GERMAN MUSTARD. To half a pound
Of ground mustard add three ounces of
sugar, and moisten with boiling vinegar;
stir for half an hour with a wooden
spoon, and set it aside, well-covered, for
an hour. Finally, add as much vinegar
MS may be necessary to thin il. Keep it
well-covered in glass jar. The mustard
as sold in New York has some aromatic
addition.
To Fry OYSTERS. Take fifty large
fresh oysters, and dry them well, have
six fresh eggs well beaten together with
plenty of pepper and salt, have two
pounds of good butter crackers pounded
and well sifted; then dip one oyster at
time in the eggs, and roll them in the
crackers, and lay them so they will dry,
and if You do not have crumbs enough
on, you can roll over again. Fry in
good butter and fresh lard, half-and-
half; quick fire; light brown.
How TO Cook A BEEFsrEAK.-A beef
steak is always best broiled; but the fol-
lowing method is recommended by
lady writer, when broiling is not con-
venient: The frying pan being wiped
dry, place it upon the stove and let it
become hot. In the meantime mangle
the steak-if it chance to be sirloin so
much the better-pepper and salt it,
then lay it on the hot dry pan, which in
stantly cover as tight as possible.
When the raw flesh touches the heated
pan, of course it seethes and adheres to
it, but in few seconds it becomes
loosened and juicy. Every half minute
turn the steak; but be careful to keep it
as much as possible under cover. When
nearly done lay small piece of butter
upon it, and if you want much gravy
add a tablespoonful of strong coffee.
The same method may be applied to
mutton chops, only they require more
cooking to prevent them from being
rare. An excellent gravy may be made
by adding little cream, thickened by
pinch of -four, into which, when off the
fire and partly cool, stir the yolk of IN
egg well beaten.
Household Hints.
Ink stains in cotton or linen can be
removed by washing in salt and water.
This should be done before the fabric is
washed with soap.
SILVER PoLIsH.--One ounce ammonia,
four ounces Paris white dissolve the
Paris white in one pint of water; boil
it when cool, add the ammonia.
sHwAsHINd.-Use plenty of borax
i'll the first water, also in the rinse water
use soap on only very greasy pots and
pans; borax will cleanse the dishes, purify
the skin, and at the same time m ike the
hands soft and white.
TO FREsHEN BLACK LACE. Lay it on
a clean table, sponge it all over with a
weak solution of borax-about an even
teaspoonful or less to a pint of warm
water. Use piece of old black
silk, or black kid glove is better, to
sponge with. While damp cover with
a piece of black silk or cloth, and iron.
To SETTLE COFFEE 10 settle coffee
without eggs, put the ground coffee
two tablespoonfuls or more, according
to the size of the family-to soak over
night in teacup of water. In the
morning add more water and put it on
to boil, boiling fifteen OIL. twenty min
utes then fill in what water is necessary
and put the coffee-pot on the stove. In
fifteen minutes it will pour off clear as
amber.
To CLEAN WHITE FURs. Lay them
on table, and rub well with bran made
moist with warm water; rub until quite
dry and afterward with dry bran. The
wet bran should be put on with flannel,
then dry with book muslin. Light furs,
in addition to the above, should be well
rubbed with magnesia, or piece of
book muslin, after the bran process,
norninst the unu Of the f11r