Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-04-27

small doses OF salt will check hemOrrh
age of the lungs or stomach.
Tainted salt meat is the result of salt
ing carcasses while in frozen condition
Nails may be driven into hard wood il
the points are first dipped into lard oi
tallow.
A teaspoonful of charcoal taken in half
glass OF water is often eifectual in cur
ing sick headache.
Liver should be placed in hot water
before cooking after being shced thin,
and then broiled or fried.
1t is well to brush the under crust of
pies with the white of an egg before fill.
ing with fruit, to prevent sogginess.
Do not neglect to put on pair OF
gloves before beginning to sweep, if you
wish to keep the hands soft and smooth.
A small heated bar OF iron applied to
the head of rustcd screw will render its
withdrawal as easy as one just inserted.
Rubber cushions on the feet of chairs
make their moving comparatively noise
less on wooden, stone or tiled floors.
1t is said that a handful of hay in n
bucket of water placed in n room recent
ly painted is effectual in removing the
disagreeable odor of the paint.
A mixture of three parts linseed oil and
one of spirits of turpentine is excellent
for restoring marred furniture. Apply
with woolen cloth, and polish with n
clean piece of WOODEN when dry.
1t is stated that half cup of vinegar
in the water will make an old fowl cook
nearly ms quickly as II young one, and
does not injurc the flavor The vessel in
which it is cooked SHOULD be of material
that vinegar will not affect.
miscellaneous Recipes.
A delicious cream cake to be eaten
while fresh is made of half pound of
Hour, three ounces of butter, one tea
spoonful of baking powder, two heaping
tablespoonfuls of sugar, or small tea
cupful, pinch Of salt, n teaspoonful of
grated lemon-pcel, n cupful of cream that
IL not entirely sweet, and one egg. Beat
the butter to cream, and mix the flour
with 1t, then add the other ingredients
mix thoroughly, and bake in IL moderate
oven. This is especially nice with fresh
fruit.
~ hOt Dt hiiONH " ull tHt
boiled frosting will go much further in
covering cake than that which is not
cooked, and consequently is much less
expensive. A little practice in making it
will insure success every time. The only
fear Of failure comes from the danger OF
cooking the sugar too long. Let it boil
until it chairs" or 'threads' from the
spoon then take it OFF from the stove
and stir briskly in the well-broken whites
OF eggs. The quantity must be deter
mined by your needs.
A sweet-potato pudding made after the
following rule is recommended to the
lover of variety: To two cups of mashed
sweet potato the potato must first be
boiled) add cup of sugar, small cup
of butter, three eggs, fourth of tea
spoonful of soda, dissolved in little hot
water, teaspounful of lemon extract,
and half teaspoonful OF grated nutmeg
Beat the eggs until they are very light,
rub the butter and sugar to cream, and
mix nll with the potato cover deep
plate or shallow pudding dish with a rich
and thick crust; then put in the mixture,
and bake slowly for three-quarters of au
hour
Rye drops fried are nice for breakfast.
One cup of sour milk or buttermilk,
three tablespoonfuls of sugar if butter
milk is not used, put one tablespoonful of
melted butter in with the sour milk, one
well-beaten egg, one teaspoonful of soda
NOT heaping spoonful eithor-and one
of cinnamon. Make stiff batter by the
addition of rye -four. This is to be drop
ped by large spoonfuls into boiling lard.
II the spoon is first dipped in the hot fat,
the batter will not 'string' from the
spoon, but will drop all at once, and
make the cakes the wished for shape.
They should be served while warm.
Boiled tongue, if Drowned in the oven,
and served with dressing made of bread
crumbs, butter and sage, makes a good
foundation for plain dinner. Basic the
tongue while in the oven literally with
butter and water, and let this help to
make brown gravy to be poured over
the tongue. Serve the dressing on the