Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-09-01
TIE HOUSEHOLD.


Apple FTitters -These make a cheap and
healthful dessert. Make thin batter as for
griddle- cakes-that is batter made of flour
and sweet milk and baking powder. or -four
sour milk and soda then stir in finely chop
ped apple, the quantity depending on your
taste. Fry as you would griddle- cakes, and
serve with melted white sugar. Ifyou prefer,
you can bake them in patty-pans instead of
frying them.
Beef Pie.-Cold roast beef, one onion, one
tomato, pepper and salt, one dozen boiled po-
tatoes. Cut the beef in thin slices and put
layer in the bottom of your dish. Shake in
little flour, pepper and salt, cut up and add
a tomato Cf in season. or onion finely chop
ed, then another layer of beef and seasoning,
till your dish is full if you have any gravy,
put it in; mash the potatoes, adding little
butter and salt, and spread over the pie an
inch thick bake 20 minutes or little more.
Iherpensice DeSsert.-An inexpensive and
good dessert is made of one quart of sweet
milk, two-thirds of cup of uncooked rice,
and little salt. Put this in tea or coffee
cups, set them in steamer over a kettle of
boiling water, and let cook till the rice is al
most like jelly. When cold, turn from the
cups and serve with sweetened cream or pud-
ding sauce.
A Good, quick Pudding. Mix cup of SUI
gar with large tablespoonful of butter, add
two eggs, beat well sift in a full teaspoonful
of baking powder, add half a cup OF sweet
milk, and -four enough to make a thick bat
ter. Bake in quick oven, and serve with
butter or cream sauce.
Cleansing Dishes. Baking plates and pud-
ding dishes that have been used long time
need thorough cleansing occasionally. To
do this, boil them for an hour in water into
which you have put spoonful of wood ashes
to quart of water. If any grease has been
absorbed through cracks in the glazing, it will
be removed, and piecrust baked on a plate
thus cleaned will be sweet and wholesome.
iSuccOtash. Wash a pint of shelled Lima
beans, cover with hot water and let stand five
minutes, pour of, place over fire in hot water
and boil 10 minutes add corn cut from six
good-sized ears, boil half an hour, add salt,
pepper, and two tablespoonfuls of butter. Be
careful III cutting of the corn not TO cut too
| deep; better not cut deep enough and then
scrape. After corn is added, watch carefully
to keep from scorching.
Spiced TTfpe.-This can be prepared at
home, and be ready for use in few days.
| Cut fresh tripe in pieces four or five inches
| square and put layer of it in q stone jar
sprinkle a few cloves, allspice and black pep
per over it, then another layer of tripe and
| spice, and so on until the jar is full Cover
closely and set in cool cellar, or, if possible,
| IN refrigerator. Inls ID relshed Tor tea.
| When served cold, with potato salad (alsd
| cold) biscuit, butter and chocolate, it makes
a refreshing meal
| Shaker Broom Bread Mix two quarts of
Indian meal, one quart of rye flour, and one
| pint of canaille Coarse -FOUR To one pint
of this mixture add water to scald thoroughly !;
| when cool, add a teaspoonful of stock yeast
and let it stand to rise. To the remainder of
the meal, add three quarts of sweet milk,
sealding hot, mix thoroughly with pudding
stick, and when only lukewarm add the yeast
ed portion. Put in the oven Immediately,
and bake with steady heat for seven or eight
hours.
Cheap and GOOd.-Pare, wash and thinly
slice potatoes enough to fill an earthen nappy
of the right size for the family. Add pepper
and salt. Cover over with thin slices of fat
pork. Fill up with milk and bake two hours.
When you serve black raspberries or hue
kleberries, after putting sugar over them al
low one tablespoonful of water to each saucer
of fruit. Do this even if you serve milk and
cream with them also They are so much less
juicy than other small fruit that they need it,
For Cleaning FuTniture. An experienced
cabinet maker says that the best preparation
for cleaning picture frames and restoring fur
niture, especially that somewhat marred and
scratched, is a mixture of three parts of lin
seed oil and one part spirits of turpentine. II
not only covers the dishgured surface, but re.
stores wood to its original color, leaving lus-
tire upon the surface. Apply with a wooden
cloth, and when dry rub with wooden.