Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1886-01-22
Household Recipes and Hints.

The flavor and crispness of celery ar,
increased by soaking the stems in ice
water for short time before the stalks
are placed on the table.
A cheap paint for floor can be made
with five pounds of French ochre and
quarter of pound of glue, dissolved in
two quarts of boiling hot water; then
apply enough boiled linseed oil to make
the paint flow easily from the brush
Any man can paint kitchen floor, and
save the women work by so doing.
Prof Wagner publishes analyses in
support of his conclusion that steamed
potatoes are far more nutritious than
boiled ones. In the process of boiling,
the vegetables give up considerable por-
tons of nutritious Salts while they also
take up more water than when steamed,
and become proportionately weaker
Time to roast. The time required for
roasting turkey ten pounds weight,
stuffed, is three hours; over ten pounds,
four hours; under ten pounds, not less
than two hours. A chicken will roast
in half hour or less, goose takes one
and three-fourths hours, or more, accord
ing to size, young duck nearly an hour.
To make apple jelly, cut the apples in
small pieces without pairing and stew till
SOFT using more water than. for apple
sauce. Strain through hair sieve, then
through jelly bag twice. To pint of
juice put three-fourths of a pound of
sugar-one pound to a pint makes it too
sweet-and boil until the right thickness
is obtained. The addition of lemons
makes it much nicer.
The following is the composition of
securing ball which is useful for many
purposes: Dissolve some good white soap
in alcohol, and mix with it the yolks of
four or five eggs; add gradually little
spirits of turpentine and sufficient fullers
earth to make the mixture into balls. To
remove stain on clothing wet the spot
with soft water, rub it with ball of the
above composition, then rub the cloth
and wash out.
Pipe-clay, otherwise called Delaware
clay, and water mixed together into
paste, and spread over dingy boards will
make them quite white if left to dry and
stand for q little time. Another way is
to take five parts of Potter's clay to one
part each to pcarlash and soft soap, mix
as paste with boiling water, lay it on
the boards quite hot, leave it to dry over
night, and then scour it off with soap
and sand in the morning.
A young goose not more than four
months old is nice cooked in this way
After dressing and sin9eing it carefully
sprinkle pepper and salt and little sage
in the inside; put a lump of butter in
also to moisten it; then put it into a pan
and then into the oven; haste it fire.
quently with water in which you have
put some butter and pepper and salt and
little bacon fat. Serve with a nice
brown gravy and with gooseberry Jam or
apple-butter. Cover the platter with
thin slices of buttered toast moistened
with the drippings in the pan; then lay
the goose upon it.
| Roasted cheese is excellent for the
cheese course in a dinner, and is also a
good dish for either luncheon or supper
1t is made of half dozen slices of bread,
quarter of a pound of cheese, two
tablespoonfuls of butter, the yolks of two
eggs, one teaspoonful of dry mustard,
one-ffth of a teaspoonful of cayenne, and
half a teaspoonful of salt. Break the
cheese into bits. Put it into the mortar
with the other ingredients Save the
breaD, and pound all to a smooth paste.
Toast the bread, and after spreading it
with the mixture, lay it in pan and put
into hot oven for four minutes Serve
| at once