Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-12-12
HOME TOPICS.


made in tins way also.
Covers for square or round tables that
are in use in the common sittng-roOm are
made Of heavy furniture covering, and
are simply finished about the edge with
fringe dust shakes out of them, and they
wear long and well.
A pretty fashion orginatingin Germany
is to attach the handle of the china tea
pot to the pot hya tiny ribbon tied ina
dainty bow. And by the way, would not
Il revival of tn" old-time china tea pot he
move in the right directions Tea is Ger
tainly more delicate in flavor if made in
an earthen pot, and then transferred from
that to a china one, than it ever can he if
made in metal pot.
odd and antique chests or tables are
placed in hall alcovcs and are ornamenteG
with statues. The card-basket stands in
the corner on Il fancy mat.
The newest sofa cushions, are made
three-quartcrs Of II yard square and are
filled with fine feathers instead of down
Plush forms one side, and fine felt CLOTH
the other
/ Pretty Swiss curtains are placed outside
of heavy WOODEN ones, especially in bed
rooms. This gives light effect to the
room, and cheaper wOollen material may
be used for the heavy curtains.
\ small dining-room was tastcfully dec
Grated above the wainscotting by row,
extending ali around of japanese paper.
pictures all of the same size. They were
pasted on smoothly and had the effect Of
tiles.
English women have discovered that Il
rather small mirror may be made almost
n slt nm nm
i'll the dressng-rUom, and that an old easel
painted brown or black is IA good substi-
tute for one of solid walnut.
Seasonable Recipes.
A nice dish for breakfast is made in this
way Take some slices of cold beef or
lamb, season them with pepper and salt.
brOl them take some raw potatoes and
after taking OFF the skin pare them or
slice them As you would pare an apple
dip these thin parings into batter made
Of flour and milk, then fry them "A deli
cate brown in good liberal allowance Of
very hot lard. This is served on a plat
ter, the meat put on first, and the potatoes
laid over it,
A dish OF rare delicacy and excellence to
serve with cake is made by putting IA thick
layer Of canned raspberries into a deep
fruit dish. then on the top put one pint Of
whipped cream with the whites of three
eggs and a teaspOonful of powdered sugar
mixed with it, the eggs to be beaten to a
very stiff froth. II you choose, this me
ringue may be favored with raspberry
flavor or with vanilla The dish may be
prepared with fresh fruit in its season
The canned berries should be drained
t somewhat, or the juice will endanger the
beauty of the dish. The juice need not be
wasted as has been pointed out in this
1 column, many times.
Another pretty dish is made by grating
large cOcoanut into glass dish, cover
this with layer of fruit. and then with
> whipped cream. BE careful to reject all
of the brown skin that covers the cOcoanut
a under the shell it cannot be eaten, and
= it spells the looks of the dish
+ Excellent apple jelly is made of six
pounds of apples, three pints of wattI,
. and to every quart of juice allow two
. pounds OF sugar, and the juice of half u
u lemon, unless you have the juiceof some
tart fruit, as CurrantS or some cherries. IL
you have this add enough of it to give
l. HAY or and slight color to the water. Cut
II the apples into slices after peelng AMI
E coring them. Put them into II jar or porce
| lain kettle, pour the water over them am
set the jar into the oven cover the jan
=, and let it remain in the oven until the ap
e plies are perfectly soft, then remove anj
=. strain the juice through Il coarse flame
"a bag Then put the juice and sugar to-
L gether then let them boil gently for half
an hour remove the Skum as il rises test
k the juice occasionally to see how thick il
< is getting when 1t begins to be really
e like jelly ut all it is safe to take it from
< the fire, for it will harden great deal al
e ter it is put away in small glasses or
e bowls
Whipped-cream pie.iS delicacy that to
"A be appreciated needs but to be eaten,
r. Make a crust of moderate richness, line II
q deep tin with it bake quickly in Il hot
oven when done spread it with a layer of
Jelly or jam first Il thin layer, then whip
u one teacupful of sweet cream until it is a.
u light as possible sweeten with powdered
r. sugar. and flavor with vanilla spread
u over the Jelly or jam set the cream where
Is it will get very cold before whipping
,s Spced beef tongue is good dish for
~ supper Make a mixture of half II pint of
u, sugar, Il piece of saltpetre the size of Il
W pea, and il tablespoonful of ground cloves
,. rub this into the tongue, Then make It
~ brine of two quarts of water and three
III quarters of pound of salt, put the tongue
into Il jar and pour the brine over il. See
III that the tongue is entirely covered, and l.
III kept we'll under. Let ii lie in this pickle
IS for two weeks : then take it out, rinse II
III in several clear waters. Make thin paste
rs of flour and water, wrap the tongue III
this, and put into dripping pan To bake.
a 1t must bake slowly, and it Shonld Ice
Is basted frequently with lard and water. or
al with half drippingS and water. W hen
done remove the paste and the skin let il
lis become cold then cut into slices, and not
TO too thin slices, either.
as \ good filling for Il plain layer cake,
he which is to be eaten while fresh, is made
IS by grating one large tart apple, one lemon
grated, and the Juice squeezed ont, one
X egg, and one cup of sugar let this boil
ST for five minutes, stir it constantly.
NJ Here are directions for making Il ckea
it which is especially adapted for II child
at party: Beat the yOlks of eight eggs, add
m one pint of sugar, putting il in little al
time put in the grated rind of one lem
nm ON with the sugar beat the whites of the
n eggs very light and add them alternatel!
ed with the flour, of which yOu will need
he three gills When about half of the tloul
of is stirred in, put the juice Of the lemon il
Ie also In order that you may be certain
that the dough is of the proper consisten
cy, bake little of II in patty pan. II il
lie is all right bake it in loug tins. The
-, bread tins are suitable for this The bat
TN ter in the bottom of the tins should not ht
more than one-third of an inch deep, for il
Il l. i L. L.