The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-04-03
Household Recipes and Hints.

A pair OF thin, white stockings, worn
inside fine colored ones, will preserve
them from soil and make them last much
longer, the inner pair acting as lining
for the others.
A nice cake for dessert is made of
three tablespoonful of flour, three table
spoonfuls of sugar, the yolks OF four eggs
and two tablespoonful of milk; mix
smoothly and add the whites of the four
eggs beaten to a stiff froth and the juice
of half small lemon. Bake in buttered
pan in hot oven.
Potatoes that are to be baked should
be thoroughly washed and dried, then
placed in a moderately warm oven either
in baking tin or on the CRATE. If the
oven is at the right temperature, pota-
toes will bake in from forty to fifty min
utes. If they cannot be served as soon
as done, gently break the skin and they
can be kept in tolerable condition for
short time.
Old frames can be ebonized in the fol-
lowing manner: Scrape the old gilt off
the frames, rub them with piece of
sand paper, and then paint them well
over with black varnish, or, if that is
not to be had, with Brunswick black.
This comes in bottles, and can be bought
at saddler's or painters store. If one
coat is not enough wait till it is quite
dry and then add another. This can be
tried on odds and ends of furniture and
found elfectual.
This is a delicate substitute for maca-
roni and may be eaten even by people
with sensitive stomachs: Soak slices of
bread in milk until they will absorb no
more. Butter baking dish and place
a layer of the soaked bread with a dust
of salt; then thin layer of grated
cheese then other layers of bread and
of cheese until the dish is filled. The
top layer must be cheese. Bake in
moderate oven for half an hour and serve
hot. Care must be taken that the bread
is perfectly soaked.
Here is Mrs Beecher's plan for cooking
a fat old hen to make it sweeter and
more tender than young chicken: She
stcams it an hour, then rubs with salt
and pepper inside and out, stuffs for
baking and steams three hours longer
or until tender. Finish by browning
nicely in the oven. The slow steaming
can be managed well enough in any big
kettle by crossing support Of spoons in
the bottom, where will be found the
liquid base of capital gravy, with the
minced giblets and the drip added.
Good housekcepers are frequently an
noyed by oil marks on papcred walls
against which careless or thoughtless
persons have laid their heads. These
unsightly spots may be removed by max
ing paste of cold water and pipeclay or
fulcr's EARTH and laying it on the sur
face without rubbing it on, else the pat
tern of the paper will then likely be in
jured Leave the paste on all night. In
the morning it can be brushed off and
the spot will have disappeared, but a
renewal of the operation may be neces
sary if the oil mark is old.
Economy counts in the course of a
year, and the care of the kitchen uten-
sis, the wash tubs, etc, is by no means
! lost or useless; it is wise also to look
after the fruit cans; when the fruit is
taken out they should be washed in
warm, hot suds, and should then have
little soda or ammonia put into them
and be filed with water, and allowed to
stand for an hour or two, then they
should be rinsed in clear water, and the
rubbers and tops all be taken equally
good care of, so that when they are
needed next autumn no loss may occur.