Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1884-10-31
ruousehold Hints and Recipes.

Oatmael waters are relished by babies
and older children, too. Take pint of
oatmeal and pint of water, with almost
teaspoonful Of salt. Mix, and spread
on buttered pans, Make it just as thin as
it is possible, and yet have the bottom of
the pan covered. Bake slowly.
Plates should always be sent to the
table warm for dinner. The best method
is to dip them in boiling hot water and
let them remain for few moments. Dry
quickly, pile and set on the table. Tea
cups should always be dipped in hot
hot water before pouring in the tea.
Rice cake is made of one pound of
ground rice, one pound of sugar, half a
pound of butter and eight eggs; salt and
tlavoring to suit taste. Beat the eggs,
rub the butter and sugar together till like
cream, then add the eggs, and, last of
all, stir the rice flour in little at time.
Bake in sponge cake tins.
To polish wood floors of black walnut
and ash: Moisten a soft flannel cloth
with kerosene oil, rub the wood with it
and then with very soft, clean and dry
flannel. If this work is trusted wholly
to maid it will very likely not be a sue
cess, for too much oil will be used, and
that is far worse than to use no oil at all
A good recipe for tomato soup is as
follows: To one pint of canned toma-
toes or four large ones cut up fine, add
one quart of boiling water, and let them
boil till done; then add nearly teaspoon
full of soda when it foams up add one
pint of sweet milk, pepper and butter or
one cup of sweet cream instead of butter,
a few crackers rolled fine, and serve.
Never throw away cold potatoes.
There are many nice ways of preparing
them. Here is one which bears the
somewhat high sounding title of pota-
toes an maitre d'hotel Cut cold boiled
potatoes into quarter inch slices, and put
into saucepan with four or five table
spoonfuls of milk, two of butter, some
pepper and salt and chopped parsley.
Heat quickly, stirring all the time until
ready to boil, when you may stir in the
juice of half lemon. Serve very hot.
1t is the lemon that gives it its name
without that it would be sim ply ''stewed
/ potato" 1t is not to be treated with dis
dain under its less pretentious title.
To whiten flannel, made yellow by age,
dissolve one and half pounds of white
soap in fifty pounds of soft water, and
also two thirds of an ounce of spirits Of
ammonia. Immerse the flannel stir wei
around for short time, and wash in pure
water. When black or navy blue linens
are washed, soap should not be used
Take instead two potatoes grated into
tepid soft water(after having them washed
and peeled), into which tcaspoonfdl OF
ammonia has been put. Wash the liner
with this, and rinse them in cold blut
water They will need no starch, and
should be dried and ironed on the wrong
side. An infusion of hay will keep thu
natural color in buff linens, and an in
fusion of bran will do the same for brown
linens and prints.
To free canarles and other cage bird:
from the insects that infest them, thu
following method is recommended by
one who has successfully practiced it fol
years; every night just at dusk the cage
or aviary is covered over with white
cloth. During the night the parasite.
will crawl off from the birds on to the
cloth, where they may be seen running
about when the cloth is removed at day
break. The insects may be killed BY
putting the cloth into boiling wa or. A
repetition of the process will soon clea
away the pests without injuring thu
birds. Insect powders will no doub
kill parasites, but the birds as well.