Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-01-30
HOUsEHOLD TOPICS.

HOUSEHOLD TOPICS.
Keeping Eggs A poultry fancier writes as
follows to the Farmers Review The COM
mon mode of keeping eggs amongst farmers
is either to pack them in straw, sawdust,
chat, oats or bran, none of which ways will
keep the eggs fresh any length of time, as
they will perspire. You must find some meth.
cd that will entirely close the pores of the
egg, and keep them closed. My plan was
simple and not at all expensive / melted to-
gether tallow and mutton fat, then took wing
feathers of the fowl, and creased every egg,
being careful to replace them in the same po-
sition as at first, and kept them in dry and
dark place. By this method you can at any
time sell TO the grocer or private family fresh
eggs as they do not lose their flavor or
weight
Steamed Corn Bread I expected some
friends to tea a short time since, and know
ing them to be fond of corn bread, l steam
ed loaf in the forenoon, that might not be
obliged to keep the house heated after din
ner, and when the fire was lighted for tea
warmed it over; it was as nice as when first
cooked. | made it after the following recipe
p cupfuls buttermilk, l cupful cream, large
cupful sugar, l egg, teaspoonful soda, and
the whole stirred stiff with two-thirds fine
turned into buttcred mould and steamed
three hours. 1t was apparently relished very
much, judging by the wheat bread being al
most untouched. When making it exclusive
ly for the home circle follow the directions
given me by an old cook three cupfuls
buttermilk, one-half cupful molasses, one tea
spoonful of soda, stirred quite stiff with equal
parts Of corn meal and wheat canaille, or
middlings. This is very nice, but am not
always so sure it will be good as l am when l
follow the first recipe.
An Old Fashioned Boiled Dinner. For
the genuine boiled dinner, such as satisfied
the sturdy men who made and preserved US
a nation" you want first good piece of
corned beef, -not the lean, brown, bony
slabs that are commonly set apart for that
purpose and eventually go into the hash
bowl; but thick, tender cut with liberal
streaks of fat and lean. We confess to pref
erence for the home picked meat if you
can't have that, and haven't faith in your
butcher, select piece fresh and have it put
in his barrel to corn. Then take Savoy cab
bages-about one more than you think you
will want some white French turnips-to be
boiled with the beef, cabbage and potatoes,
and served hot, in slices. Select potatoes
that will boil dry and tender without falling
to pieces. Beets boiled separately, and serv-
Gu Ill uOl NlueBuf anu Duller, complete the
list. The condiments are not slight matter
nothing is, about good dinner. To some
people any colored fluid that is trihe sour is
vinegar but the instructed taste knows bet
ter, and Graves the genuine article on its boil
ed dinner. The mustard should be mixed
fresh, for those who like it an ancient pot
of mustard is as bad as salt that has lost its
SAVIOR. There should be no dessert after q
boiled dinner, unless it be fresh fruit Moth
ing is more incongruous or unnecessary than
pastry and sweetmeats after such a repast.
Golden Rule.
Speakingof Toast, comparatively few know
what really good toast is hasty SINCE of
one or both sides does not make toast nor
do thin slices of bread dried through Cut
slices of uniform thickness plump half-inch
or more; move around over brisk fire, to
have all parts toasted alike; keep only so
near the Goals that the pieces will be heated
through when both sides are well Drowned.
If the slightest point is blackened or charred,
scrape it off or it will spoil the favor of the
whole. If covered with an earthen bowl it
will keep both warm and moist. A clean tow
ell or napkin will answer if it is to go at once
to the table. But, nobody can make good
toast out of poor bread. Stale bread may be
used for milk toast sour bread may be i'm
proved by toasting it through heavy bread
makes poor toast. Sweet, light bread, only
day old, or less, makes the best toast.
Am. Agriculturist
Cutting Oranges and AppIes.-To cut the
orange, make two parallel cuts through the
skin only, leaving a continuous band about
an inch wide around the body of the orange.
Remove the rest of the peel. Cut through
the band once, just over one of the natural
divisions, and gently force the whole open,
and ont leaving aaph gapfiOD detached
the others, but still fast to the band of peel
Here is good though not a new way to cut
an apple 80 that it will look whole and I'M
marked while in the dish, but, when pared
will fall to pieces Take fine needle and a
thin strong thread; insert the needle at the
stem of the apple in such way that the
point will come out again away from the stem
and short distance from the first insertion ;
pull the needle and thread through very care
fully, so as not to break the skin or enlarge
the holes, leaving few inches of thread
hanging at the stem. Then put the needle
back into the second hole, thrust it in the
same direction as before, bringing ont the
point still farther from the stem, and again
pull the thread through. Go on in this way
straight around the apple, and when the
thread comes out at the stem, pull it by both
ends very carefully until it has cut entirely
through and comes out of the apple II par
ed now, the fruit would fall in halves but
by working the thread round under the skin
rs before, at right angles to the first cut, and
again pulling the thread quite through at the
stem, the apple will fall into quarters. After
little practice the cutting can be done so
skillfulIy that only a very keen eye will bo
able to find out how it was accomplished
st. Nicholas.
To Stoeep and Dust a Room Property is an
art, and like all fine arts has q right method
Well done, it renoyates the entire room, and
the occupant takes possession feeling that
AL things have become new" 1t is not mere
ly performance to be done by the hands,
but work into which taste and judgment,
in other words, brains, must enter. Are these
closets opening into the room 10 be swept
Arrange the shelves, drawers, or clothing
preparatory to sweeping day, then let this be
the first to be swept. Cover the bed with
soiled sheets, as also all heavy articles that
cannot be removed; first, however, having
carefully busted and brushed them. Remove
all the furniture that can easily be set in the
hall or adjoining room, having first busted
it then taking a step-ladder, begin to sweep
or brush, or wipe the cornice and picture
cords and pictures. Draw the shades to the
top of the window, or if there are inside
blinds, dust them carefully. Open the win
dows. All the dust left in the room now is
in the carpet or air and the current Of the
windows will soon settle it. Now begin to
sweep, not toward door or corner, but from
the outer edges of the room toward the CEN
tire, where the dust will be taken up with Il
small brush and dust pan. Go over the room
once more-this time with a dampened
broom that removes the last bit Of dust, and
gives the carpet new, bright appearance.
Replace the articles Of furniture as soon as