Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-05-15
HOME TOPICS.
of Interest to the Ladies'.


according to the size of the scraps and
pieces one has gathered. Cover these
with one thickness of wadding, and in the
centre haste two-inch square of black
velvet, though this need not necessarily
be black, as very pretty ones are made
with the centre piece in other colors. Be
fore applying the outer pieces it is well to
say that one side of the block is prettiest
in two dark colors one of which is black,
and the other brown or approaching to it,
The other two sides are in gray, contrast
ing colors. The strips are all cut an inch
wide, except the outer one, which should
be seam wider than the others, to sup
ply the extra width from seam in join
ing the blocks. Begin by cutting the
first strip two inches in length, and sew it
on one side of the velvet centre. Basic
back so as to leave the appearance of a
fold instead of being drawn back tightly
The strip on the cocond side of the centre
will be the width of strip longer than
the first, as it not only CT OSSes the velvet,
but this first strip also. Proceed in this
way until all the strips are on and the
block completed. 1t is not a very easy
matter to keep the strips straight, as, in
running them on, II slight divergence in
the first line will make a very crooked
block in the end. There is II variety in the
modes of joining those blocks, some putting
the four light sides together to form one
large block others Join them 50 that every
other light side in strip alternates with
the one next to it, and makes the light
and dark rows run diagonnlly across the
bed. To our taste they are prettier with
the light and dark sides all having the
same position in each row. When the
blocks are all made, before stitching them
together spread them carefully, as if IN
quilt and change and rearrange the
blocks to avoid uniformity and to secure
the most pleasing combination of the
whole. 1t will need no more wadding,
but it is well to have thin interlining.
Coffee Rolls.
Take one quart of bread dough and mix
with it one-half cupful of sugar, one
quarter of a cupful of butter, two cupfuls
of dried currants; make into small rolls
dip into melted butter, place in tins, let
rise and bake.
Spiced Mackercl.
Take twelve fresh mackere and cut
them into slices; one cupful of SALT Il cup
tut of sugar, one tablespoonful of whole
cloves, one tablespoonful of ground
cloves, and a tablespoonful of black pep
per. Put "A layer of fish and then Il layer
of the mixture in an earthen pot, and cover
them with vinegar. Bake four hours in a
moderately heated oven.
Cocoanut Pudding.
Two eggs, one pint of sweet milk, one
cupful OF cocoanut and one cupful of
sugar. Bake it and pour it into glass
dish, and pile on u frOsting made of the
whites of two eggs, two tablespoonfuls of
sugar, and flavor with vanilla. Place it in
the oven moment to brown. TO be eaten
cold
Stuffed Ham.
Select nice ham and boil, when done
let it get cold before you skin and trim it,
Prepare stutling of bread crumbs, but
ter, pepper, parsley, thyme and celery.
with u large knife about an inch apart,
and put in the stuifing as you draw out
the knife. Rub smooth paste of flour
and water together and spread thickly
over the top, put the ham i'll the oven and
let it brown we'll but slowly. To be eaten
cold.
Baked Sausages.
After priclling the sausages, put them
| into a basin and cover with boiling water.
| Boil for ten minutes then remove from
| the hot water and put into cold water for
two minutes. Roll in beaten egg and then
in fine dry, bread crumbs, and, laying
them in shallow pan, bake in a hot oven
of crumbs will answer for pound of saul
sages Serve on a hot dish with garnish
Of triangles of crisp toast. Baked sausages
are more delicate than fried ones. If the
meat be not in cases, omit the boiling, and
proceed with the breading and baking.
Croquets.
Boil chicken until tender then take
out the bones and chop fine ; take some OF
the liquor it was boiled in, Il piece of but
ter, size of an egg, some flour, black pep
per and little onions then add the chick
en- and put away until cold make in
cakes, dip in egg with bread crumbs, and
fry brown.
Corn Mullins
Mix together thoroughly in sieve, ant
rub through it, one pint of corn mea
white or Yellow, one pint of flour, one
third of Il cupful of sugar, three teaspoon
> fuls of baking powder and one teaspoon
ful of salt. After beating two eggs unit
they are very light, and adding a gener
Gus pint of milk to them pour this mix
ture upon the dry one. Beat both togeth
er quickly and thoroughly and pour tn,
composition into buttered muffin pans
Bake i'll a rather quick oven for invent,
{ minutes. With the quantities prescribed
, two dozen mullins can be made.
| Apple Pudding.
| A delicious pudding made of grated ap
e pies is especially enjoyed if the apples ar
. tart and of good flavor. Crate the apple
D after peeling them, weigh them after graf
p ing and put with them an equal quantit
=; of white sugar. To about ten ounces O
apples ana sugar allow four well Deate
G eggs, the rind of one lemon and the juic
: of two. Line IA shallow pudding dish wit
5 rich paste, put in the apples, etc, AM
bake for half an hour in hot oven.
Escaloped Potatoes.
"a Cut a quart of cold boiled potatoes int
- very thin slices and season well with sa
u and pepper. Next butter an escalop disi
If Put two tablespoonfuls of butter INTO
, frying pan, and when the butter has b.
. come hot, and before it has become brown
= ed add tablespoonful of -four. Stir
i until white froth has formed, aud the
q draw the frying-pan to cooler part {
r. stove, and add, very gradually, Il pir
70 of cold milk. After about third of tn
- quantity has been thus used move IL
n, frying-pan to the hottest part of the rana
A. and stir the mixture constantly until
"a bubbles then add the remainder of IL
w milk and let it all boil up. Season wit
IA little pepper and third of teaspoon
te ful of salt. Spread layer of this sauce c
ia the bottom OF the eScalOp dish, then
,,' layer of potato, and finish with one
al sauce. Cover with fine dry bread cruml
n. and cook in the oven for twenty minute
- pba mot ut1aS ruu ha sliced and SpnSoDf