Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1881-04-15
THE HOUSEHOLD.


A clam shell is more convenient for scrap
! ing kettles and frying-pans than any knife.
It does the work in less time.
When washing fine laces, do not use starch
at all in the last water in which they are
rinsed put a little fine white sugar, thoroughly
dissolved, and the result will be pleasing.
A teaspoonful or more Of powdered bora1,
thrown into the bath-tub while bathing will
communicate velyety softness to the water,
and at the same time inyigorats and rest the
bather. Persons troubled with nervousness
or wakefulness at night will find this kind of
bath a great benefit
After the lamp chimneys are washed and the
lamps filled and put on the shelf, take pieces
of newspaper and roll in the form Of chin
ney, and slip over the chimney and lamp. 1t
will protect it from dust and flies, and when
the lamps are lighted one will be rewarded by
seeing them as clear and bright as when first
put in order.
To make a spice-bag, take half an ounce
each Of cloves, allspice, cinnamon and anise
seeds, bruised mot powdered) in a mortar
put these between two layers of coarse fan
mel about six inches square, and quilt them
in soak this for few minutes in hot spirits
(brandy or whiskey) and water, equal parts
1t is to be applied while warm, renewing it
when it gets cool. Used in the darrhoea of
infants and children, it has not only the eff
fects of poultice, but also the sedative and
antiseptic effects Of the spices.
Estele Pudding.- eggs, two and one
half tablespoonfuls Of sugar, two tablespoon
fuls of butter, three-fourths of cupful Of
sweet milk, one cupful Of raisins, one table
spoonful of baking powder, and -four to make
the consistency Of cake; steam IS inmates.
Eat with a liquid sauce.
Potato Cakes for Bredktdst.-S from
dinner q soup-plate of mashed potato add to
it half a saltspoonful Of pepper, the same Of
nutmeg, a little salt, and the yolk of an egg.
Form into small cakes, put in buttered bak-
ing pan, brush the top with the white of an
egg, and brown in quick oven.
Baked Apples nth Syrup. Materials, half
a dozen apples, half pound Of moist sugar.
a little cinnamon, cloves or nutmeg. Put the
apples washed, pared and cored) into a deep
pie-dsh half filled with water, and add the
above ingredients. Let all stand in O hot
oven until the apples are soft and brown and
the syrup thick. When cold place them in a
glass dish, pouring the syrup over them.
Cold Turkey tciA White Sauce. Take one
half pound of cold turkey, two tablespoon
fuls Of butter, one tablespoonful Of -four, one
half pint of milk, one gill of cream, white
pepper, salt, and pinch of grated nutmeg.
The turkey must first be boned, the skin hav-
cut into small, even pieces. Melt the butter
in saucepan, mix well with it the flour, and
add by degrees the milk, stirring all until it
boils. When boiling put in the cream. pep
per, salt and nutmeg, also the pieces of turkey,
taking great care not to break up the meat in
the process Let it all simmer together until
the turkey is heated through. Serve very hot
on a small platter, with bits of toast or fried
bread.
Making Coffee triH C0H Wdter-An ex-
change says that the full aroma of coffee can
be extracted without any application of fire
by the following process, and that indeed cold
water gives the best results: Take five ounces
of best Mocha or old government Java; roast
and grind = a coarse powder; pour the grounds
into glass bottle or decanter pour on suf-
ficient quantity of cold water to cover the
coffee stop the bottle or decanter close; set
in a warm place for 80 hours now filter the
infusion by passing it through some fine lawn
or blotting-paper placed on glass funnel, or
by straining through muslin. The expert
ment, it is asserted, will delight as well as
surprise all ladies of intelligence and taste"