Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-07-20
{ HOME TOPICS.
Hints for the Housewife.

baked, Will apples or otner fresh or can
ned fruit, is nice dish for GONZALES
cent.
To givesconsistency to pic-plant pie,
allow to one cofIee-cupful Of pulp one
heaping tablespoonful of cornstNrch
then mix with this the yolks of three
eggs, and use the whites for meringuc.
A pretty way TO brighten willow chair
is to tic two bows to the back Of the chair,
blue one at the top and apink or cream
colored one below it, at about the centre
of the back, or have both of them OF
scarlet ribbon; tie them 80 that loops
and ends are about the same length.
If straw hat has been wet and the
stiffness has departed, rub n little white
of egg mixed with cold water over ii put
it Oh with flannel cloth.
Spiced plums are delicious. To eight
pounds of plums allow four of sugar, one
small cup of vinegar Cook until they
are thick as jelly.
A dish which may tempt failing APP
petite or be relishcd by couvalesccnt is
this: Take two or three sardiuos from
the box, drain all the oil from them, and
broil them then lay them on slices OF
watered toast.
If you have occasion to use cloths wet
in hot wafer about an invalid, do not try
to wiring them out of the water. The best
way to prepare them is to steam them
they can be handled then with compare
tive ease.
Bananas sliced and served with ice
cream are very delicate and dainty. They
should be sliced and have little powder
cd sugar scattered over them for about an
hour before serving Set them in the
refrigerator for that length Of time.
A good way to warm over cold boiled
potatoes is to first chop them, not too fine
heat some butter in frying pan, and put
the potatoes in. Just a few minutes be-
fore taking them from the fire stir in some
wcll-beaten eggs. Serve hot.
A pretty ornament for bracket OF shelf
i'll the dining-room is made by gliding, or
purchasing already gilded, little easel
which will hold n panel Of plush about
ten inches high and five or seven wide.
To this is to be fastened small pitcher
Of china or some fancy ware it is fasten-
ed by having ribbon put through the
handle and then having this tied to the
easel itself. A little white china pitcher
with spray of flowers hand painted is
very effective.
A pretty way to vary orange jelly is,
after making the Jelly in the usual way, TO
fill the mould half full with the jelly and
lay slices of orange in and cover with the
rest of the jelly. Pineapple jelly is also
very nice with grated pineapple put in in
this way.
A very nice way 10 maze Il corn starch
pudding is to put half a peach in the
bottom of n cup and then pour the coru-
starch blanc mango over it. When ready
to serve turn from the cup into saucer.
Slices or quarters of oranges may be
used in place of the peach. a thin Gus
tard for sauce is recommended to go with
the pudding.
seasonable suggestions.
1t is great mistake to eat rs heartily
of meat in hot weather as in the cooler
portions of the year 1t will be found
very beneficial to vary the diet us mu ch
as possible, substituting fish, eggs, fari-
naceous food and vegetables in place Of
heavy roasts.
A particularly nice way to prepare fresh
mackerel at this season 10 by picking it..
Cut the fish open and take out the back
bone lay the mackerel in IL deep dish,
and place half dozen cloves, some all
spice aud a bay leaf with it, fill the dish
up with vinegar and bake for half an
hour in brisk oven. Let it stand until
cold and it will be found excellent.
Capital pinafoies for the summer are
made out of small checked ginghams or
canbrics, cut i'll one length, the width OF
the material slightly Gored serving for a
front, and half IL width for the backs,
shaped on the shoulders and provided
with full sleeves buttoning at the wrist
it serves as an efficient protection for the
dress, or can be worn uulinS play hours
without any dress at all.
Veal salad is almost as good us that far.
famed chicken salad ii it is carefully
made. 1t makes some difference what
part of veal is selected; n lean piece with.
ont sinew should be obtained and boiled
until thoroughly tender; then chopped
ycry fine and dressed i'll the same way ae
chicken salad, that is to say. according to
individual taste. Those who have moi
already done so should try the addition OF
few French capers or chopped ghorkin,
with the mnyonnaise dressing.
The best drink for children in summer
', weather is unquestionably lemonade fal
4 |
, means m unlikely fact that the habit o.
4 drinking ice water ia one of the causes %
malaria. Everybody knows that ice il
, free from impurities as long as It remnln
Y frozen, but very few people consider
a what is equally true. that when it melt
the impurities III the water are release,
: again, and in drinking it great risks al
a run in this way. 1t is much more whole
4 some to keep the water cold by standing
I the pitcher i'll ice than to drink ice waite
. in the usual way.
. There is n great difference in the wa.
!, in which people make even such simpl
a thing as lemonade. There is right AM
u n wrong to that as to other things. Til
/ lemons should be squeezed and the luic
o strained through coarse muslin and poui
e ed upon n good quantity Of siited sugai
10 then stirred and the water added slowly
a If made with boiling water and Above
4 to stand till cold, ana then receive the nc
/, dition of ice, it will be very much strong
r err and better than when prepared wit
cold water. Not only IL pleasant drink,
& is essentially beneficial and purifying t
10 the blood.
Where the early peas were planted so
~ some beet seed SO as to have young bee
20 late in the season and beet green's for sa
~ 81 nd. Tender beet greens boiled and the
" y cooled may be served with regular sal'
* dressing. With cold meat, either lam
1r or tongue, this salad is excellent, and
RS satisfactory us spinach to most people,
c' miscellaneous Recipes.
as Haddock is very much nicer baked thi
of boiled Here is recipe for stuffed ha
dock which is well worth consideratio
&c Wash and thoroughly clean four or ii
K, pound haddock, and make II stufling
D. grated bread. butter, chopped parsle
on moistened with well-beaten egg, and
Ter it is liked little anchovy sauce L
10 the inside of the haddock with the stu
ing and tie the fish well up. Put it in