The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-09-11

To CLEAN BLACK CASHMERE. Wash
in hot suds with little borax in the
water, rinse in bluing water-very blue
and iron while damp. (Another way:
Brush the ar ice to be cleaned, and then
wash in clear, cold water aud handful
of common washing soda dissolved; use
no soap or water. Iron on the wrong
side while damp.
To PRESERVE EGGs.-It is necessary
to SO etfectually close the pores Of the
shell as 20 preclude the possibility of all
reaching the interior. To do this, the
eggs should be. as soon as possible after
they are taken from the nest, either COW
cred with fresh melted mutton suet, or
brushed carefully with thick solu-
ton of gum arabic. After being treated
by either method they should be kept in
a cool place.
BUCKEYE CAKE, NAYER CAKE. One
and one-hal( cupfuls of sugar, one half
cupful of butter, three eggs, two cup
falls of flour, one-half cupful of milk,
half teaspoonful Of soda, one teaspoon
ful.of cream of tartar. Filling for the
above: Two ounces of butter, one-quar-
ter of apound OF sugar, two eggs, tyolk
and whites bea en- separately, one lemon,
beat all together without boiling and
spread between the layers.
OLD FASHIONED MEAD Boil together
four and a half pounds of sugar, one p mt
of molasses, four ounces of tartarlc acid,
and two quarts of boiling water. When
cold. add one lnce of essence of sassafras;
then bottle, cork tightly, and put in
cold place. To prepare for use Take
one third of glass of mead nearly fill
the glass with water; stir in a quarter Of
a teaspoonful OF carbonate of soda, and
drink while it eiiervesces.
EGGS A LA DIABLE.- boil six
eggs; when cold, remove the shells. cut
them in two, remove the yolks and rub
them to smooth paste; add salt, cay
enne and English mustard to taste. Mince
a pound of boiled ham very fine and mix
1t with the paste; shape the mixture in a
neat form on Il platter Cream an ounce
of butter IN saucepan; add a table.
spoonful of -four half pint of hot
water and a pinch of cayenne; chop the
whites very inc, add and pour over the
prepared yolks.
To REMOVE INK SPOTs From Muslin.
Place the muslin where the sun will
shine brightly on it; sprinkle the ink
spot th.ckly with common table salt,
then keep the salt very wet with lemon
juice. If the ink spots have been on a
long time it may be necessary to keep
the muslin in the sun all day, wetting the
salt quite often with the lemon Juice
Cyanide OF potassium is strongly recon-
mcnicd for the removal of ''indelibe"
ink stains, but is exceedingly dangerous
stuff to handle or keep in the house, as
it s ve"y active and deadly poison 1t
may always be deemed an open question
whether the thing to be cleaned is worth
the risk of employing such means.
TO CLEAN CARPETS. To take grease
out of carpets, if ingram, spread buck.
wheat batter on il. viii scrape off when
dry and the ease is absorbed. To
cleanse brussels carpet, first have il
well shaken, then tack it down in the
room where it is to remain; sweep it as
thorough y rs possiblc take pail of II OF
water, put in two tablespoonfuls of pull,
verified bOraX; wash the carpet all over
the surface, using a flannel cloth. Fol-
grease spots or very dirty places. use a
scrubbing brush freely, and very little
solp taking care to rinse the soap OIL
well after scrubbing; change the water
quite often; rub the carpet we'll with q
dry cloth after washing, and open doors
nd windows so as to dry the carpet a,
uickly as possible. e. Cook.