Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-10-06
HON T. TOPICS.

| II youi llhl-lIOub uTe rough VI bOlleu,
put some salt on fiat surface and rub
the face of the iron over it several times.
The best way to clean common tin
ware is to take damp cloth and dip it in
common soda, and rub the ware briskly,
after which wipe it perfectly dry.
| To clean chamois skin wash it in cold
water, with plenty of soap, and rinse
thoroughly in clean, cold water. Cham
ois-skin gloves cleaned in this way are as
good as new.
To raise the nap OF velvet, cover hot
tiatiron with wet cloth and place the
velvet tightly over it. The vapor rising
will raise the nap of the velvet with the
aid of light whisk broom.
To renew black cashmere take half
pint of ammonia and enough tepid water
to dip the cashmere in. Then hang the
goods on the line to drip ; dry partially
without wringing out, and iron dry on
the wrong side, and it will look like
new.
To make good paste for scrap-b books,
dissolve three tablespoonfuls of starch in
pint of boiling water in which you
have already dissolved bit of alum. Re
move from the fire just as it comes to
boil. Paste made in this way will keep
sweet for several weeks.
An excellent way to wash black cam
brio and calico dresses is first to prepare
water for it thus To four quarts of cold
water allow pint of wheat bran boil it
for half an hour, then strain it and wash
the dress in it ; do not use soap unless
there are grease spots, and then only on
those. Blue the starch deeply, and iron
on the wrong side.
A convenience for almost every woman,
but particularly for the one who hires her
washing done by the dozen, is the nova
BILE skirt bottom. How many times it
happens that the upper part Is not soiled
at all when the ruille or hem is too dusty
to be worn, and this, perhaps after once
wearing. The movable part is to be but
toned to the upper at the knee, or trte
below, and it is allowable to have three of
these to one upper. Use small buttons,
and AS close together as is necessary to
keep the skirt in place. Always take the
precaution to examine each button before
putting the garment on.
To keep knives and forks in good con-
dition, wipe them as soon us possible after
they are used, Have Jug of hot water
TO put them INTO ms soon as washed, and
wipe them dry with a soft flannel When
not in use dust them occasionally with
finely powdered quicklime, wipe off in an
hour or two, and wrap them in a flannel
cloth.
To clean steel forks iil a small keg with
fine sand or brica-dust, press it down
well, and let it be always kept moist.
Rut the prongs OF the fork in this once
or twice, and all the stains will disappear.
Brush the dust from them as soon AZ
they are taken out OF the sand, and polish
between the prongs with slender stick
covered with leather.
Morning is the best time to wash the
hair, and there is but one application that
is safe and beneficial under all crcum-
stances, and this is cold water. No soap
| should be used with it, as it makes the
hair liy and stiff and destroys the natural
oil. Pure water washes off the dandruff
| without removing the oil, and leaves the
scalp cool and clean, and so promotes the
growth Of the hair.
Now is the time to put the winter bed
ding in ORDER the mattresses should all
be summed and thoroughly aired if soil
ed, rip the ticking oif-this is not ut all
difficult to do have it washed, and it
should be starched Il little; while it is
undergoing this operation the hair, or
WOOL or cotton which composes the fill
ing can be aired by placngit it carefully on
II large sheet and laying it where the sun
| light can shine on it if it has been used
for several years, it will cost but little,
and will well repay the expense, to have
| it picked and sorted over before being
upholstered. Blankets ought to be
thoroughly cleansed. If, to make them
less burdensome and difficult to handle,
you cut the long double ones in two,
overcast the ends with worsted or yarn Of
scarlet or blue TO match the stripes i'll the
blanket. Do this with button-hole stitch
it takes few minutes only to do this, and
it is neater than hem, and is really a
pretty addition to the blanket. Very
pretty comforters for children's beds are
made Of the thin cotton cheese cloth :;
tack them and bind them with bright
colors. If for Use in the crib, an edge of
worsted crocheted around it makes it look
attractive. Crochet two or three rows III
shell.stitch, with scallop to finish it. 1t
Is m excellent plan to put strip of white
cotton cloth at ench end of IL common
comforter. 1t can be removed and wash
ed with much more ease than to wash the
comforter itself, and with much handling,
even with perfectly clean hands, it is
likely to become soiled. The ends of
white spreads are improved by being
worked with white cotton i'll buttonhole
stitch. This is particularly the case
where the spread has been i'll use good
while and the hem is Worn and the edge
frayed. All you need to do is to trim oil
the threads so they will not ravel and
buttonhole the edge,
| miscellaneous Recipes.
A side dish, which will be new to many
cooks. is made by slicing very thin some
onions and green tomatoes, in about equal
proportions, and frying them together
Just MS you fry onions alone. Salt them
we'll, and if there is any danger of their
being greasy, drain before serving.
One way to give variety to the break
fast is to cook some thin slices of salt
pork thus Put them i'll cold water, and
set them ON the stove, and let them come
to boil then drain Oft all the water and
fry them for about four minutes, or until
they ARE nearly free from grease then
dip them in a batter made of egg and
flour, and fry them till light brown and
crisp.
Baked or roasted onions should be
washed, but not peeled. First boil them
for an hour in water which is we'll salted.
When they are tender drain off the water,
let them stand for n few minutes and
drain, then remove the skins, put them in
a dripping pan, put little lump of but
ter and some pepper and salt ON each
one ; let them remain in the oven till they
are nicely Drowned. Serve while very
hot
Potatoes warmed i'll this way are excel
lent for supper with cold meat: Put a
lump of butter i'll II frying-pan, with half
a cup of sweet cream, salt and pepper
enough to season the potatoes, and II
| little parsley chopped fine. Take cold