The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-10-17

Never brush silks or satins across the
width as doing so causes them to fray
out and spoils them for remaking.
To restore rubber rings for fruit jars,
to two parts of water put one part am
monia; let the hardened rings lie in this
mixture from five minutes to half an
hour, as may be needed to restore their
elasticity.
A good way to arrange fruit in dish
for an ornamental piece, is to set glass
tumbler in the center of the dish, around
and over it put thick layer of moss !;
then not nearly SO much fruit will be re-
CURED, and it can be arranged very
handsomely.
Liquid glue may be made by dissolv-
ing glue in strong hot vinegar, and add
ing one-fourth as much alcohol and a
little alum. This will keep any length
of time when placed in closely stopped
bottle and will mend horn, wood and
mother-of-pearl.
To restore the beauty of defaced velvet
invert hot flat-iron and place on it a
cotton cloth folded several times and
wet Lay on this the velvet, wrong side
next the cloth, and raise the pile gently
with a soft brush. Two persons can do
this more conveniently than one.
Tomatoes cut into thick slices and
baked in dripping pan make most
agreeable garnish. Sprinkle pepper and
salt and fine bread crumbs over each
slice, and in the spaces between the
slices put little Jumps of butter. Bake
till tender, and serve hot on the platter
with meat.
To make red-cabbage salad choose q
small firm head; take off the outer leaves
and cut the rest into very thin slices; if
you can shave it fine it will be all the
nicer; mix with it two teaspoonfuls of
salt three teaspoonsful of salad oil, one
of clarified butter, little cayenne pep
per, little curry powder if you please.
This salad is nice for two or three DAYS
after it is prepared if it is kept where it
is COOL if you prefer sweet salad add
sugar.
A delicate dish for desert is made by
pairing six ripe, tart apples, cut them in
halves put half pound of sugar into a
sauce pan, with half pint of water,
add the juice of one lemon and let this
boil until it is thick, then lay in the APP
Piles. When they have simmered until
they are tender, take them out, drain
them on a sieve and let the syrup boil a
few minutes longer When the apples
and syrup are both cool, put the apples
carefully into glass dish and pour the
syrup over them.
A delicious and also ornamental dish
for dessert or for tea is made by peeling
and quartering about dozen medium
sized pears; stew them with Just as lit
tie water as will suffice to keep them
from burning; when very tender take
them out with perforated skinner and
put them on a platter. Take one pint
of the water in which they were cooked
and add to it one pound of sugar; add
the juice of two lemons and the grated
rind of one; then put the pears into this
for ten minutes; take them out and put
them into the dish in which they are to
be nodded. An ounce of gelatine
should be soaking in little cold water
while you are attending to the pears.
Stir it into the hot syrup after you have
removed the pears; see that it is entirely
dissolved, then let it come to a boil
spread muslin cloth over the mold and
pour the syrup through 1t. When this
is cold you will have a delicious Jelly.
If for dessert, serve with whipped cream.