Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1884-11-14
Recipes and Household Hints.

Whole cloves are now used to eXter-
inmate the merciless and industrious
moth. 1t is said they are more effectual
as destroying agent than either tobacco.
camphor or cedar shavings.
Leather chair seats may be revived by
rubbing them with we'll beaten white of
eggs. Leather binding of books may
also be cleansed by this method. White
Roman bindings should be washed with
a soft flannel saturated in soapsuds.
Pretty doilies for the cake basket are
made by embroidering pretty little fig
ures in the corners of plain white nap
kins; fringe the edges, if they are not
already fringed; overcast where you stop
raveling, and if you can do so make q
border of drawn work.
Cherry stain for fine wood is thus pre-
pared: Boil until dissolved four ounces
of annatto in three quarts of water in
copper kettle; put in piece of potash
of the size of walnut; keep the whole
on the fire half an hour longer, and then
the stain is ready for use.
Where stubble is left long, and has not
been beat down by pasturing, it affords
very considerable protection to young
clover. 1t prevents the snow from being
blown off by winter winds and is thus
worth probably more to the farmer than
an equal amount of straw in his stacks
or barnyard.
More and better feed for chickens can
be grown by planting sunfowers than
corn on equally rich soil. The sunfower
seeds should not be given as an exclusive
diet, but once day in alienation with
other feed. The fowls that soonest learn
to like them will be marked by their
bright combs, and will begin laying fast.
No grain gives better returns for the
number of pounds than oats as feed for
young pigs. Oats are now in most
places cheaper by the pound than corn.
Oats will also fatten pork, but not so
rapidly as corn, nor will they make so
large proportion of laid and fat meat.
Their chief advantage is in furnishing
more bulk in the feed
Brown apple sauce, to serve on the
platter with pork chops, is made by
taking little soup stock, or if you have
some roast beef gravy it is still nicer;
into this put the apples which are peeled
and cored and sliced, let them cook I'M
til tender in this, season with salt and a
little red pepper. When the apples are
done beat them until light and soft.
Eggs in paste are somewhat novelty.
The egg should be boiled, but not quite
hard, cool them in cold water, then shell
very carefully, not breaking the whites;
roll puff paste round them, brush them
over well with the well-beaten yolk of an
egg, and shake some very finely grated
bread crumbs over them. Heat some
butter in a frying pan, and when quite
hot put in the eggs, fry them until of a
light brown color, and send brown sauce
to table with them.
This receipt for ginger cake comes
from IN English cook noted for the ex-
cclIence of her work: Put one pound of
butter into one pound of flour; add half
pound of finely powdered sugar, the
rind of lemon grated two tables oon-
fuls of ground ginger, and one grated
nutmeg. Mix them together; then heat
one gill of sweet milk, or warm it rather,
stir into it half a teaspoonful of blcar-
Donate of soda. Roll out cut in square
cakes, and bake in moderate oven.
A nice breakfast for one who is not
equal to hearty fare is made of toast and
eggs prepared in this way: Put lump
of butter in a saucepan, and then drop
three eggs into it, stir briskly and CON
stantly, 50 that the eggs will be smooth
and not lumpy. Have two thin slices of
buttered toast ready, and when the eggs
are done lay them on one piece of the
toast and lay the other lightly over it;
do not crowd it down and make the egg
run over the edge of the toast.