The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1886-09-16
HOUSEHOLD AFFAIRS
Recipes and Hints.


Carpets should be thoroughly beaten
right side, after which spots may be re-
moved by the use of gall or ammonia
and water.
Spots in vanished furniture are often
removed by rubbing them with essence
of peppermint or spirits of camphor, and
afterward using furniture polish or cold
linseed oil.
Recipe for rice griddle cakes: To one
and half cups of hot boiled rice add
three eggs and flour and milk enough to
make batter, adding little salt. Fry
q delicate brown.
Cedar chests are best to keep flannels,
for cloth moths are never found in them.
Red cedar chips are good to keep in
drawers, wardrobes, closets, trunks, etc.,
to keep out moths.
Milk often turns sour by an acid devel-
oped In the liquid. To prevent it, add
to the milk small portion of bicarbonate
of soda, This is not at all injurious to the
health, but rather aids digestion. Many
of the diaries on the Continent adopt this
method.
The cleanes. and most polished floors
have no water used on them at all They
are simply rubbed off every morning
with large flannel cloth, which is
| stepped in kerosene oil once in two or
! three weeks. Shake clean of dust, and
with rubbing brush or stubby broom
go rapidly up and down the planks (not
across. In few rubbings the floor as
sumes polished appearance that is not
easily defaced by dirt or footprints.
Soup of green corn pulp is excellent.
Put in saucepan half pint of finely
cut cabbage, one gill of celery also cut
| fine, two potatoes, one small onion and
two small carrots, all sliced, with two
quarts of water, and simmer for an hour.
Then add one pint of peeled tomatoes
cut in slices, and boil half an hour longer.
At the end of this time add half q pint
of green corn pulp and let all boil up at
once; SEASON. to taste and serve. If de-
sired, the soup may be strained.
A delicate salad is made of tomatoes,
not too large, peeled and covered with a
mayonnaise sauce. A member of the
British parliament, renowned for his SUI
perb dinners, declared that no daintier
dish could be prepared and seemed quite
astonished when told him that in our
! richly endowed country it was Sd fire.
qlently served as to be ranked among the
every day dishes. He had supposed it
to be dish only for especial occasions,
as it was so richly esteemed in London
In making this salad, however, let the
sauce be thick.
Sorrel may be prepared in this way as
vegetable. The large leaves are freed
from the stalks and are Thoroughly washed
in several waters. When ready set them
on the fire in the saucepan filled with cold
water; as soon as they reach boiling
point turn them into colander and poul
cold water over them Drain we'll and
press the leaves hard with spoon. Melt
some butter and mix with it little -four
adding milk or cream, seasoning with
salt and nutmeg and then add the sorre
and simmer until done. The sauce mus
not be watery. Cover the dish in which
the sorrel is served with strips of bread
fried in butter.
An omelette of green corn is relishec
for breakfast or luncheon. Take well
filled ears of sweet corn and with liner
cloth remove all the silk between thu
rows of kernels. Cut the kernels dowl
the centre, being careful not to loosel
them from the cob, and then take on
the pulp by pressing downward with
knife. To three tablespoonluls of tn
green corn pulp add the well-beater
} yolks of three eggs and little salt
Beat the whites of the eggs to a still
froth and mix with the corn and thu
, yolks and pour into hot frying pan witt
= q little butter; cover Immediately ant
set it where it will cook but not burn
When set, fold over the omelette ant
serve on hot dish Immediately.