Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1880-09-10
HOUSEHOLD MATTERS,

cotton.
The way to cleanse brushes and combs
is to wash them in quart of soft water,
in which has been stirred three or four
tablespoonfuls of liquid ammonia.
For crullers, use a piece of butter the
size of an egg, one cup of sugar, one nut
meg, three eggs. Make stiff with flour,
and cut in fanciful shapes. Fry in boil
ing lard. .----..
To dry autumn leaves, take sheets of
wadding, split and lay the leaves be-
tween; after laying the wadding in book
or papers, put under press; the cotton
absorbs the moisture, and they retain
their colors as brightly as when first
! gaJnereu.
A remedy for bunions is pulverized
saltpeter and sweet oil; obtain at the
druggists five or six cents worth of salt
peter, put into q bottle with sufficient
olive oil to nearly dissolve it; shake up
well and rub the infamed joints night
and morning, and more frequently, if
painful.
The best way to keep brass cages al
ways clean and bright is to wash them
in cold, clear water and wipe them dly.
Never use hot water or soap on them.
To remove oil spots from mating, coun-
terpanes, ETC., wet the spot with alcohol,
rub the wet spot with hard soap, then
wash with cold water.
Plants to be preserved ought, if pos
sible, to be gathered in dry weather;
but, if the weather be wet, they ought
to be laid out for some time on the table
till partially dried, and when the roots
are taken up along with the stems, they
ought to be washed and then exposed to
the air for the same purpose.
Lemon pie; For good sized pie take
one large lemon; CRATE the rind, and add
the juice to one and one-quarter cups of
brown sugar. Beat the yelks of four
eggs with pinch of salt add to the
above, which requires only one crust.
When baked, beat the whites of four
eggs to stiff froth with little white
sugar; spread and dry in the oven.
In preparing milk for the use of in
fants it is best to let it stand for two or
three hours because the more nutritious
parts of the fluid rise toward the top, the
cream accumulating there. The upper
portion should be used, as more nutri-
ment is contained in a given quantity
than if the whole were taken indiscrim-
inately.
To stew prunes properly, wash the
: prunes in warm water and rub them
well between the hands. Put them in a
kettle, that you can cover tight, with
two quarts of water to one of prunes
stew them gently two hours. These will
not keep more than two days in warm
weather, but cooked in this way they dc
not require any sugar, and are very
nice.
According to German authority, the
removal of grease spots from marble
though always difficult, may be most
rapidly accomplished by covering then
with a thin dough formed of benzole OIL
petroleum naphtha and whitening, tc
; the depth of three -fourths of an inch
and then laying a wet cloth on top
The operation must be repeated severa
times before the spots will be removed
permanently.
To cure mosquito stings nothing i:
better than twenty per cent. solution
" i'll either oil or water, of pure carboliC
. acid. This is to be rubbed well on tn,
painful spot. To bathe ones tinglins
: hands and smarting limbs with this so
> luton gives cooling, grateful sensation
u that is hard to describe. Carbolic soal
Il will do almost as well, or an ointmen
. compounded of carbol, camphor, anC
cosmoline.
- Cheese cakes: In making cheese, whel
the curd is we'll drained, before saltin!
it take two or three breakfast cups o
{ curd, and beat it through a colander o
/ fine sieve. Add to it a slice of butte
\ beaten smooth, two eggs well beaten,
u dust of salt, a little nutmeg, three table
. spoonfuls of cream, some finely cut can
y died lemon-peel, small tea-cup of cur
. rants, white moist sugar to taste; bea
" all up well, and line some patty-pan
Is with puff paste put in the cheese-cake
. but do not quite fill the tins.
= Lemon pickle: Wipe six lemons, Gu
- each into eight pieces; put on them
:. pound of salt, six large cloves of garlic
:, two ounces of horseradish, sliced thin
! likewise of cloves, mace, nutmeg an
cayenne, quarter of an ounce each an
= two ounces of -four of mustard to thes
put two quarts of vinegar. Boil quar-
ter of an hour in well-tinned saucepan
oEswhich is better, do it in a strong jal
e, in kettle of boiling water, or set th
n jar on the hearth till done. Set the ia
le by and stir it daily for six weeks; kee
ID the jar close covered. Put it into sma
NJ bottles.
Il, The delicacy known as frozen puddin
es is thus made: Place in mold slices {
il light cake, and between them any kin
il of preserves; when the mold is nearl
ed full, cover with cold soft custard. Dii
is solve spoonful of gelatine in the cu'
d. tard when you make it. Cover the mol
n and pack in box of salt and ice, as yo
ly would ice cream. Let this stand in til