Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-05-25

| '".y "ic SoNu ou tIe groundwork with
gold or silver thread, which produces a
very good result.
Household Hints.
Never let tea boil.
For rough hands, use lemon Juice.
Tepid milk and water clean oilcloth
without soap.
A hot shovel held over furniture re-
moves white spots.
Pop corn is good lunch for Sunday
nights with milk for drink.
A red tab!e-cloth that is too shabby for
Its original use can be used as crIlmb-
cloth If 1t is stiiiiy starched and the edges
carefully pulled straight and even. Pin
II to the carpet instead of tacking it, as
1t Will then be no trouble to take up again.
1t will keep clean a long time aud save
the carpet as ctfectually as new one
Pale blue stockings, which have lost
tllelr color, can have 1t restored if they
are dipped into hot water in which com
mon blueing has been poured and some
Jumps of alum dissolved. White stock
lngs treated i'll the same way will retain
the blue color, and be seryiceable for
long time.
After the dust has been thoroughly
beaten out of carpets and they are tackled
down again they can be frightened very
much by scattering corn meal mixed with
coarse salt over them, and then sweeping
1t all off, Mix the salt and meal in equal
proportions.
An excellent authority in medicine rec
ommends little common sugar as n rem
edy for dry, hacking cough, and gives
scientific reasons for it. If troubled at
night or on first waking in the morning,
have little cup on n stand close by the
bed, and take half a teaspoonful this
will be of benefit when cough syrups
fail.
The top of fine elastic Bnlbriggan
stockings can be utilized when the lower
part is entirely worn out The first knit
wrappers for the baby can be made of
them, after the pretty knit shirts of soft
wool, tied with pink or blue ribbons, are
laid aside. These are mostly the Qifts of
mamma's loving friends and real life
may be said to begin for the baby when
he commences to wear cast-off clothing.
The tops of two stockings will form the
body OF the wrapper, and there will be
enough left for the little sleeves Make
very fine seams, no that they will lie
down flat and not rub the tender flesh.
MiscciIsneous Recipes.
Excellent pies are made of prunelles.
Stew them slowly until perfectly soft.
Ihey are an imported dried fruit, very
tart and pleasant Mt this season.
Waters to be used with Jelly il place of
tarts are made Of pie-crist. They should
be made with very cold water, and rolled
as thin as possible. Cut them in squares.
THIS will be II change from pudding or
pie Make crust for strawberry short
cake bake quickly, open it and put be-
tween the two layers halves or quarters
OF canned peaches, sprinkle powdered
sugar over, and serve while hot with
cream.
Capital jumbles can be easily made.
and are sure to be thoroughly apprecia.
ted by the children of the family. Put
quarter Of n pound of butter into one
half pound of flour add one-half pound
of moist sugar one half-ounce Of ginger
and the grated rind and juice of n lemon.
MIX with molasses to paste thin enough
to spread on tins. Bake in a moderate
oven, and when done enough cut into
strips whilst on the tin, and roll each
strip round the fingers. Always keep the
lumbles IN a lin or they will lose their
crispness.
Beef la mode, if well made, is very
nourishing as well as nice. Three pounds
OF beef free from gristle should be select
Ell anu put INTO porcelain~lined sauce
pan with mixture already prepared of
oil
ana little cayenne, and pint of good
gravy. Some cooks add slices of fat ba-
con, but far better way is to lard the
meat before cooking it. Cover the sauce
close and let it cook very slowly for three
hours. Chopped vegetables can be add.
ed II liked, or can be cooked separately
and served rs garnish.
The secret of success in making good
pie crust is to mix the lard thoroughly
with the flour before drop of water is
put with it take both hands and mix
until you could almost make crust of it
and roll out without water. A little lard
goes great way if properly rubbed with
the Hour, tablespoonful to cup of -four
being liberal allowance.
French prunes make delicious pies.
Soak them in very little cold water all
night; in the morning pinch the stones
out OF them, stew them slowly. When
they are tender take them out Of the wa
ter with long-handled strainer Then
strain the water through piece of flan-
mel, add sugar and make sy rup to pour
over the prunes. Bake with an upper
and under crust.
Cabbage is scarcely appreciated in this
country, where it appears mainly a. an