The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1883-11-30
Recipes and Household Hints.

Pretty lambrequins for bedroom win
dows are made of muslin with the edge
trimmed with antique lace, or wide
torchon is very pretty
A delicious dish for supper or for
dessert is made by pairing some tart APP
piles, cut them in halves, take out the
core, and fill the space with little but
ter and sugar; bake them on pie plates;
serve hot.
A good way to use the yolks of eggs
when you have them left after making
cake with the whites, is to keep them in
cool place; in the morning beat them
well, and dip slices of bread in them and
fry brown. Stale bread may be used for
this
A slightly damp cloth rubbed over a
dusty carpet brightens it wonderfully
and gathers all the dust. This is an cx-
cellent way to cleanse the floor of an in
valid's room where noise and dust are
Objectionable.
If lady has book-rack or a table
she wishes to varnish, first put on a coat
of linseed oil and then apply the shellac.
The oil sinks INTO the pores of the wood
and shows the grain. Pine, however,
VIII not absorb 1t.
Often from the slices of mutton chop
good deal of fat is cut off and is thrown
away; this should never be done Put
it in frying pan and 'try it OUT pour
off the clear fat, and put it i'll tin cup
or basin, and you have nice little cake
of mutton talow that can be used for
most of the bruises and hurts of the
children. There is nothing more healing
for chapped lips and hands.
a delicious prime pudding is made by
stewing pound of prunes till they are
soft, remove the stones, add sugar to
your taste, and the whites of three eggs
beaten to stiff froth Make a puff
paste for the bottom of the pudding dish.
After beating the eggs and pruncs to-
gether till they are thoroughly mixed,
spread them on the crust. Bake for
half an hour, or until you are sure the
crust is done.
A good dish for supper is made by
chopping cold roast meat of any kind.
and seasoning it well with pepper and
salt. Then put a layer of cold mashed
potato in the bottom of a pudding dish {;
then layer of the chopped meat, with
little Jumps of butter over it; cover with
another layer of potato, sprinkle pepper
and salt, and put Jumps Of butter over
this. Bake for half an hour in hot
oven. The top should be brown, and
have a nice crust over it,
A reader asks for information as to the
cooking of winter squash so that it will
come to the table fairly dry 1--WE find
1t difficult she says, to get rid of the
water which reduces it to Stops" There
is but one way 10 bring squash to table
in perfection, and that is the way of
certain old lady who was famous in her
day for her natural art in cooking. She
cut up peeled and boiled the squash in
sailed water. When donc-this must be
tested with fork-she first put the pieces
in colander mashing and squeezing
with spoon to get out all the water that
might be extracted that way. Then she
put the squash into Il clean CLOTH of tex
ture coarse enough 10 keep in the vegeta-
bic and let out the water. She twisted
up the cloth, so manipulating it with
hands and spoon that she got the squash
dry enough to suit her. Then she re-
stored the squash to the fire in II porce-
lain-lined sauce pan and dressed it with
/ pepper, salt and liberal quantity of the
best butter. Thus prepared squash
tastes and looks deliciously, and it is only
4 in this fashion that it can be made to do
so. OF course it takes good deal of the
vegetable to make a reasonable dishful,
for the water, which usually, under the
hands of the average cook, makes more
than half of the dish, is almost completely
extracted. 1t is amusing to see cooks
taking half dozen slices of squash to
make a dish for tableful of people
! Nen Y0rk Ilibnne