Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1879-02-10
Gaaies' Column.
RECEIPTS.


water in the morning. Pour boiling
water then over the wheat and boil it
about half an hour, adding salt and but
ter. Eat with cream.
To FREsHEN OLD BLACK SILK-Boil
one ounce crushed soap bark in one
quart of water till reduced to one pint.
Strain it; sponge the material with the
liquid, and while wet iron on the wrong
side. Good for black woolens also.
TO TAKE QUIN1NE WITHOUT TASTING
IT.-Put little of the mucilage from
slippery elm in teaspoon. Drop the
qunine on it and put some mucilage on
top. This will make the quinine slip
down the throat without leaving any
taste.
INDIAN CREDIBLE GLADSTONE quart
of sour milk, one large teaspoonful of
butter (melted after measuring) two
eggs, two teaspoonfuls of soda, half a
teaspoonful of salt. make a thin batter
with two-thirds Indian meal and one
third wheat -four.
SALvE FOR CUTS AND BURNs.-Take
three carrots and CRATE them, place in a
vessel and cover with fresh lard boil
thoroughly, strain, and add sufficient
beeswax to make paste. This is a
valuable ointment for cuts and burns
and wounds of any kind.
RANCID BUTTER.-Butter is composed
of fat and little albumen. When the
temperature is raised the albumen acts
as ferment. and decomposes the fat,
converting it into an acid. This is sol.
uble in water. No matter how rancid
your butter, 1t may be made perfectly
fresh and sweet by washing.
APPLE JELLY.-Take half peck Of
pippin apples, wash them clean, slice
them from the core, put them in pre-
serving kettle with quart of water
Boil till entirely soft, then stralr
through flannel bag. To each pin
of juice add one pound of white sugal
and the juice of three lemons. Boil til
jellied. Do not stir while boiling.
SPONGE MoLAssEs CAKE.-In tw
cupfuls of molasses sift two teaspoonful
of soda, dessertspoonful of ginger
tablespoonful cinnamon, half table
spoonful of cloves and the juice of hal
lemon. Stir to cream, then ado
four we'll beaten eggs. one cupful o
melted butter, one cupful of sour milk
in which is dissolved one small teaspoon
full of soda. Mix all together and adj
-four to make it the consistency of poun
cake.
KEEPING BUTTER FREsH.-The bes
way to keep butter is to exclude the al
from it and keep it in a cool, swee
place but the first is the most impol
tant. If the butter is in pail, tub, {
jar, cover it one or two inches with tn
strongest brine made from the be-
Onondaga butter salt. Remember,
will not do to simply cover it with salt
the air will pass through the salt, br
not through the brine. If the packae
has tight-ftting cover, so much tt
: better. The best butter, exposed to tt
air, will not keep perfect twenty-fol
hours. Butter for the family should
kept constantly under brine.
THE WARDRoBE.-The world genera
: ly has made the discovery that cost
s ness in dress does not constitute ricl
e ness or gaudiness of materials, ell
n gance. The fashions of antiquity be-
e no comparison, in either richness of a
IS pearance or elegance, with those of O.
own day-and yet stufs of the most e
9 travagant materials, such as cloth
% silver and gold, ornamented with pl
/. cious stones, were employed in the
st The use of such costly fabric unquestlc
,. ably constituted great show and ma
s. nifcence, but it was only magnl6cen
10 in the vulgar application of the VOL
What in our day is admired more tn
of all this show, are the taste and gre
N displayed, not only in the materials
f. costume. but in its shape and
= Where the occasion demands it, we c
- have all the richness of the antiC
- fashions, together with the harmony
~ combination which forms the great cha
e in modern female attire. In the m
ter of wardrobe adornments, young f,
married ladies ought always to app
what they really are, and not effect ,
- manhood prematurely. Simplicity
!. SO becoming to their years-and Il
have one attraction which no art
heighten, and that is, the fresh bio
y of youth. 1t is labor in vain to 2
refined gold, or add perfume to
" violet. Flounced dresses, thereto
GU should be absolutely banished from
ia toilette of young ladies, except for
nc dresses, and even then the double 81
is preferable. Nothing can be m
3D. charming than the following: frocl
VIC white silk, blue silk, and pink silk. "
a double skirt, having plain hem;
w. body PLAIN pointed, and ornamented v
an braves of roses, forming bouquet
I'd the waist, and on each shoulder; in