Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-04-20

|e preparing porridge, graves, ETC., the salt
should not bo added until the dish is pre-
,t pared.
j. When boiling cabbage pnt slice of
d salt pork IN the water and an agreeable
l. flavor, with no Objectionable grease or
y Fat, will be given to the cabbage
!. Kerosene will make your teakettle as
= bright as new. Saturate n wooden rag and
: rub with it. 1t will also remove stains
: from the clean vanished furniture.
LII little vinegar or some cider il mix.
ed with stove polish it will not take much
II rubbing to make the stove bright, and
Q dust.
. Ihe addition OF little mace to veal
p soup will give an agreeable flavor to it.
20 not pat in enough to make it dig
. thct ilayor, but put it in with the lcrb5
and pepper nnd salt
t Pies made of canned vhortlcberrios
should have an undercru3t only then
over the top put strips of puff paste. Foo
much crust with tho berries IN Ike, nm nj
most tastelcss pic.
An excellent cement for monlinr china
is formed by stirring into thick s,lr.
, ton of gum arabic sufficient plaster Of
paris to make n thick paste. Apply with
brush to the fractured edges and press
them together. In three days the article
will be ready for use.
The approved manner Of eating An exr
is the English fashion. Set the egg up
! right in the cup, make nn orifce in one
end and eat out of the shell. Havoriny To
the taste. Eggs discolor silver 80 much.
. ho
spoons Ii of silver the spoon should be
iaid IN cold water as soon as used
Boiled hams are much nicer if allowed
70 stand IN the water in which they are
| boiled until cold the outside does not
then turn black and dry up a. it does
when taken from the water to cool, con-
seauently there is less waste in preparing
them for the table. But always remem.
ber to remove tho lid OF the kettle SO that
the steam may escape.
III the carpet in your sitting-room i.
becoming thin, and you think it will last
but short time longer, bny the new car.
pet now, if possible, and let the old ono
res. through the summer. Have it thor.
oughly cleaned, aired, and summed, aud
then lay it away. A carpet treated in
this way will sometimes bear the wear Of
several winters, whereas, if kept down
the whole year, it will not last more than
one.
miscellaneous Recipes.
An agreeable dish for dessert. is mad,
in this way : Line deep pie-plate with
rich crust, put layer Of red raspberry
Jam on this, and cover with mixture
made by beating three eggs, one cup of
powdered sugar, q tablespoonful of but
ter flavor with very little almond e1-
tract ; put this smoothly over the jam
bake till the crust is done serve with
cream.
To make so-called oyster pic fiji
shallow pudding dish with oysters, cream,
pepper, salt, and butter. Let them stand
on the top of the stove until boiling
then cover the top OF the dish with u rich
crust about half an inch thick bako un-
til the crust is Drowned delicately. Serve
hot. This il delicious side-dish, to be
eaten with any kind Of fowl or game.
10 make au appctizing beef stew, take
| out tue bone and bind the pieces OF beef
tightly, putting lemon, pared and cut
| IN two, and some herbs in before binding.
Place 1t IN as small q stev-pan or kettle
| as will allow OF its being covered with
water. Let it cook slowly and gently
do not add any water unless absolutely
necessary. Slice large onion and fry It
brown, and add to the water also any
sliced vegetables you choose or cook
the vegetables i'll kettle by themselves
and serve on the platter with the beef. If
you do not add any water you will have
very rich gravy, and II portion oi it may
he reserved for soup stock.
1t is sometimes hard to ,lrcid. what to
have for the luncheon, which in many
homes takes the place of the midday Jiu-
ner. Ii u family is fond of oysters one
need never bo wholly at loss. Here is
one way to serve them : Get them in the
shell wash the shells perfectly clean.
on bed OF GOALS have your table spread,
and on it have some thin slices of bread.
some crisp crackers, butter, pepper, and
salt celery, if in season if not, pickles
of some kind. Have the milk and water
hot, ready to stir the chocolate in. 50 tAat
1t may 50 to the table delicately and fresh
ly made with the oysters. When the oys-
tiers are done the shells will open have
ready some butter made soft by standing
on the hearth of the stove, but do not
melt 1t; put little lump on each oyster,
and 1t Will melt there. The upper shell
should be removed, Of course, but serve
the oyster on the lower one Chocolate
Is recommended III place OF tea OF coffee,
as the children may be allowed to drink
that.
Steamed corn bread is particularly
wholesome when made with buttermilk
Ii this cannot be procured, use lobbered
milk. 10 two cups Of Indian meal allow
one cup OF white Hour, two tablespoon
fuls OF white sugar, two and II half cups
OF milk, one teaspoonful Of soda, one of
salt, one tablespoonful and half Of melt
ell butter steam for two hours i'll n we'll
buttered tin. and dry of in the oven.
delicate omelctte is made thus Beat
the yolks Of four eggs, and while beating
NIX with them teaspoonful Of flour,
two tablespoonfuls Of pulvcrized sugar, a
pinch of salt, and any Havoring cxtrac.
that you choose this, OF course, can he
decided with reference to the other dishes
which make up the dinner. Beat the
whites of the four eggs to n froth and
mix with the other. Bake this on but.
tered dish a deep plate will answer it
will rise very light and brown nicely ina
very few minutes. Send to the table hot.
Ii you please you may sift powered sugar
over 1t before sending it to the table.
A delicious and inexpensive raisin cake
Is made OF two eggs, one cup and half
of sugar, two-thirds of cup of butter.
one cup OF sweet milk, two cups and
half OF flour, three teaspoonfuls of bak-
ing powder or two teaspoonfuls of cream
)t tartar, and one of soda one cup of
raisins, cloves, and cinnamon to suit your
taste, one cup OF stoned and chopped
'aisins. 1t is the experience Of most
'ooks that cake made with cream of tar.
ar and soda will keep moist longer than
hat made with baking powder, but the