Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-08-25

WIN Dand OF yellow plush or wit
fringe il fringe is used it should be c
dark blue with yellow threads.
A remedy which is recommended b,
good authority as excellent for the com
plants OF children at this season of til
year is made by boiling for six hours
teacupful Of wheat -four tied closely in
cloth. At the end of that time take it on
Of the water, and let it dry and cool
When you wish to use it, CRATE two table
spoonfuls Of it, mix with little col,
milk, then stir into one pint Of boiling
milk. Sweeten to the taste with powder
ed sugar.
White kid shoes can be cleaned by dip
ping perfectly clean white flannel clotl
In little ammonia and then rubbing tn,
cloth over cake of white soap after
doing this rub the kid gently and dill
gently, and the soiled places will be whit,
again. As the flannel becomes soiled
change for a clean one
For room which has prevailing ton,
Of gray, a mantle lambrequin of blue
velveteen is handsome this may be
frightened with pink flowers, put on witt
silk embroidery, or with delicate scrol
worked in yellow silk, or in the favorito
chenille embroidery, which is very snowy
Velveteen of good quality does not cost
80 much as plush or velvet, and for a use
like this. is perfectly satisfactory. Car
dinal velveteen is also handsome and in
good taste in room like the one men
toned.
| Nothing takes from the good looks of q
room more than a dusty and discolored
chandelier, and there is no need OF hav.
ing one in this condition when few cents
and little time can remedy the matter
Ii bronze powder is mixed with copal
varnish it can be applied to the chandelier
and will make it look like new again.
About the proportion in which they
should be mixed, ask the druggist where
you purchase them
| miscellaneous Recipes.
II vegetables that are to be picked art
put into cold salt and water, aud are
gradually brought to the boiling point, il
is not necessary to let them lie the Gus
tomary three days in cold salt and water
| The right proportion to use is one quar-.
ter of a pound of salt to one quart Of
| water. 1t is sometimes great conve
nience to be able to do up the pickles in
one day.
Peach fritters, served with cream and
sugar, are an excellent Substitute for pas
try at dinner. Make batter rs for ordi.
nary fritters of sweet milk, flour, and
baking powder-aud il You choose to add
one egg to each pint Of milk it will i'm
prove the dish. Peel and quarter as
many peaches as You wish to put the
more the better, as the peaches shrink ii
| NnnkInn Dr,n nv annAnfrlI IL in h,t lorl
fry till brown, and serve warm.
A delicate cake is made by beating tv,
eggs very light beat the whites and yolk.
separately, and If the yolks are at al
lunpy. strain them. Beat three cups o.
powdered sugar and one cup of butter tt
q cream /; add one cupof sweet milk, foul
cups of sifted -four in which you have
mixed one teaspoonful and half of bak
ing-powder and the juice and the gratet
peel of one lemon. Put the whites o
the eggs in last. Bake in Il moderat,
oven i'll one large, round loaf or in tw,
long, narrow tins.
Small new potatoes are often wasted b.,
a careless cook, who isusually i'll hurry
and who does not know how to use then
to good advantage. Here is M excellen
way to prepare them: Remove the skins
using vely sharp knife, 30 as to take Of
as little rs possible of the potato. Hav
hot lard in the kettle i'll which you fr
cakes Wash the potatoes, wipe then
dry, then drop them into tho hot lard
They will require from twenty to twenty
five minutes to cook, and should be of
delicate brown. Turn them often.
A delicious pudding is made by takin
eight or nine good-sized and tart apples
peel them and cut ont the cores, leavin
the apples whole. Fill the space thu
made with sugar and little grated nut
meg or cinnamon. Put them i'll an earth
en baking dish, so large that the apple
will cover the bottom only. Then max
a rich custard, allowing four or five egg
to one quart OF milk sweeten to you
taste. Pour this over the apples. an
bnke until they are tender try then
with broom splint Serve with cake o
with sweet biscuit
Rice blanc-mnnge, which is alike re
freshing to the well man or the sick, an
which is very nourishing, is made Of on
quart of sweet milk, II possible with
little cream also, and two-thirds Of Gu
of ground rice. Heat the milk to tn
boiling point before putting ..the rice in
wash the rice first and drain off the water
After it is put in the hot milk it must b
stirred every moment, ,as there Is grea
danger Of its burning. If possible, coo
it in farina kettle. Boil it for half a
hour, or until it is so thick that you ar
sure it will harden in the mould. Flavo
with vanilla, lemon, or rose water Serv
, with raspberry jelly, or with cream an
sugar.
A delicious citron pudding is made {
l one cup and half of sugar, IA small hal
cup of butter, four eggs. and rs muc
citron US your taste demands the citro
should be cut in very thin slices, or
may be chopped. Make puff paste, an
r line the bottom and sides of deep pi,
plate or Of shallow pudding-dish fl
with the mixture. and bake. The white
of the eggs can be reserved for merii
que, if you please.
Baked eggs are sometimes relished
those who find fried ones greasy and in
1igestible. Butter deep earthen pie
lplate, then put in the eggs, taking car
, not to break the yolks of any; put littl
lump of butter on each egg, and littl
pepper and salt. too If the oven is hot
E the eggs will be cooked sufficiently i
l four minutes. As soon as the whites al
: firmly set they are done.
Egg balls to be served in soup make
: welcome addition to plain beef or mu
ton soup boil four eggs hard, say fc
r ten minutes, then put them i'll cold watel
y when cold, cut the yolk soft with the yol
: Of one raw egg one teaspoonful of tioni
b add pepper aud salt aud some bits {
h nnralev Make in the shane of balla M
: drop them in the soup let them boil {,
@ about two minutes, The whites can
used to garnish a platter of cold meat 4.
o supper, or may be chopped tine or
b added to the soup,
The Commissioner Of Internal Revenue I
q ports for the fiscal year ending April 80, 1888