Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-03-27
Household Hints and Recipe..

If you put soda in the water with
which you are to wash windows, you
will find that finger marks, putty stains,
etc., will be much more easily removed
than if clear water alone is used.
To make hasty-cup pudding, beat four
spoonfuls of -four with pint of milk
and four eggs to good batter, nutmeg
and sugar to taste; butter teacups, fill
them three parts full, and send them to
the oven. Will bake in quarter of an
hour.
Celery may be kept for week or lon.
ger by rolling it in brown paper and then
pinning it up in towel, keeping it in
as dark and cool place as possible. Be-
fore using let it remain in pan of cool
water for an hour, and it will be quite
crisp and cold.
A lunch or tea cake made by this re-
cipe is very good. One cup of sugar, a
piece of butter the size of an egg, two
cups of milk, two eggs, one quart of
flour, two teaspoonfuls of baking pow.
der and one teaspoonful of salt. Bake
in good oven, and eat hot. This cake
must be broken, not cut.
Light and delicate dumplings are made
by this recipe: Half pound of beef
suet, chopped extremely fine, ten ounces
fine bread crumbs, one large tablespoon
full of flour, the grated rinds of two
small lemons, four ounces of powdered
sugar and four eggs beaten very light.
Mix thoroughly and add the juice of two
lemons. Divide this mixture into four
parts, tie in well-foured cloths and boz
one hour in slightly sailed water.
To make meat pie, slice roast meat in
thin slices, and put in a saucepan with
littls water, and the gravy left over Add
a little butter, pepper and salt, and cook
slowly till tender. Slice in few raw
potatoes cover and cook till soft. Line
deep dish with nice crust, as for a
chicken pie, pour in your meat and po-
tatoes, bake just long enough to cook
the pastry, and serve. Leave an open
ing in the top for the steam to escape.
Hominy fritters help make variety for
the breakfast table. Boil the hominy
the day before, then take two teacupfuls
of it and stir small cupful of sweet
milk and little salt with it, and one
egg, four tablespoonful of flour, with
half tablespoonful of baking powder
Have your frying pan ready with the fat
hot in it; drop this batter in by spoon
fuls, and fry a delicate brown. The
flavor is better if half butter and half
lard is used, rather than all lard.
In connection with ironing, hint on
the use of irons may not be out of place.
When done using let the irons be at once
removed from the stove, and as soon as
cool put on a shelf, or in a closet away
from steam if possible, as they become
rusty if exposed Starch is so apt to
stick to them it is well to always wash
them before putting them on to heat for
the weeks ironing. Many soiled spot
on garments may thus be saved. Wash
ing is better than rubbing with salt as
many do after ironing starched clothes.
Take an ordinary cracker barrel and
either paper it or cover with cretonne
by gathering the top and bottom or lying
it in side pleats. The lid may be made
by joining the pieces of the barrel head, OF
by cutting new lid. This should also
be covered and have finish of knife
pleating around its edge, two or three
inches wide. For knob use part of a
large spool, cut crosswise, and fastened
on with large screw; or a small knob
handle in wood can be bought for mere
trihe at hardware stores. This makes q
handy depository for the soiled clothes,
and will be useful in any family.