Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1880-08-20
HOUSEHOLD RECIPES.

1lAh AtAAAAhNANlAANAn aAANaA1 ~ "e-'-@~-
with borax in tepid water, with little
or no soap. Iron them before dry.
To paste labels on tins pass a sponge
saturated with muriatic acid over the
tin, then use gum tragacanth paste.
For currant ice: To one pint of currant
juice add one pound of sugar and one
pint of water; when partly frozen add
the whites of three eggs whisked to a
stiff froth.
One-two-three-four cake: One cup of
butter; two cups of sugar; three cups of
flour; four eggs; half a cup of milk;
the grated rind of one lemon; pinch of
SALT one teaspoonful of baking powder.
GFor tapioca pudding: Use an even
tablespoonful of tapioca, soaked for two
hours in nearly a cup of new milk; stir
into this the yolk of fresh egg, little
sugar, a grain of salt, and bake it in
cup for Is minutes. jelly may be eaten
with it.
For a hot weather drink: Take four
tablespoonfuls of Scotch oatmeal, put in
to small jug and fill up with clear,
cool water; shake well and allow it to
settle. This makes a most refreshing
drink in hot weather and quenches thirst
more than any other liquid.
Ground mustard, mixed with little
water, is an excellent agent for cleansing
the hands after handling odorous sub
stances, such as cod-liver oil, musk,
valerianic acid and its salts. Scale pans
and vessels may also be readily freed
from odor by the same method.
Picked peaches: Nine pounds of
peaches, three pounds of sugar, and
three quarts of good cider vinegar.
Peel the peaches and stick two cloves in
each peach, then put them with the
sugar and vinegar in a porcelain lined
kettle. Cook from five to ten minutes.
For pineapple jelly chop up two
canfuls of fresh pineapple, and pour on
it two quarts of boiling water. Add
four tea-cupfuls of white sugar, and the
juice of two lemons; add shilling box
of gelatine to every three quarts of water.
Strain through a flannel bag, and put
into jelly molds.
Do not cover the floor of a dining
room all over with carpet and nail ii
close into the corners and recesses. II
harbors dirt, which can never be thor
oughly swept out, and renders the pro-
cess of taking up the carpets needlessly
troublesome and expensive. A margin
of eighteen inches or two feet will moi
contract the apparent size of your room
very materially, and you can then have
a square or oblong carpet with border
Peach chips: Twelvepourds ofpeach.
es, six pounds of sugar. Cut the peaches
in slices. Make a syrup, and simmer
them over the fire until they look clear
then take out, and lay on dishes to dry
Set the dishes in the sun, and when they
are half dried sift graduated white sugar
over them, and turn them. Do this fire.
quently until they are dry enough to bC
packed away in jars, in alternate layers
of powdered sugar A hot sun will dry
chips sufficiently in two or three days.
To preserve cling-stone peaches taxi
the finest white peaches, pare then
nicely, and put them in bowl. Hav,
their weight of pounded sugar, ant
sprinkle it over them as they are put in
Let them stand two or three hours
Put them in the preserving kettle, add
little water, and let the peaches remain
until thoroughly scalded. Take then
out with ladle, draining off the syrup
Should there not be enough to cover TIL
peaches, add little water Boil ant
skim the syrup, return the fruit to TIL
kettle, and do them gently until they az
clear.
To make court plaster: Soak isinglas
in little warm water for seventy-fou
: hours, then evaporate nearly all til
water by gentle heat, dissolve theresidu
in a little proof spirits OF wine, and strait
the whole through piece of open linen
The strained mass should be stiff .jell
! when cool. Now stretch piece of sill
l on wooden frame, and fix it tight wit
tacks. Melt the jelly, and apply it t
! the silk thinly and evenly with badge
hair brush. A second coating must b
g applied when the first has dried. Whe
= both are dry, apply over the whole tw
or three coatings of balsam of Pert
: Plaster thus made is said to be very phi
, able, and never breaks.
e The best coffee is the cheapest. Bur
9 it at home, in small quantities, takin
care in using close rooster, never to fl
it more than half. Turn the roastel
: slowly at first, more rapidly as the pre-
cess advances, keeping up a lively fir
e Burn it until of light chestnut colo
: Keep it in close canisters or bottles
9 Grind it as wanted. Boil it in vesst
only half full, to prevent boiling over, i
proportion of one and a half ounces to
Il pint of water. Put in few hartshor
p shavings or isinglass, if you will; but
8 the coffee is taken off the fire while boi
ing, and set on again, alternately, unit
nothing remains on the top but cles
bubble, and then some poured out
clear the pipe ard poured back again,
will be as fine as if cleared artificial.
Long boiling does not make cofft
stronger, but destroys its color an
makes it turbid. In making coffee Il