Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1886-12-06
Gaaies' GQlanl1s.
HOUSEHOLD HINTS.

DlScOtOfeQ Tea ana cOHee pots may |
be cleaned by filling them with water
IN which two or three tablespoon
fuls of wood ashes have been placed |
and letting it boil up, then wash
thoroughly with hot soap-suds, and
rinse.
One may utilize old mating
which is no longer fresh enough to
look well by putting it under carpets.
1t can be cleaned perfectly by wash
ing it on both sides with hot water
hang it on a line outdoors to dry.
The stains on linen can be easily
removed. but the quick process will
be very apt to destroy the fabric. A.
slower, but better way is to rub the
stain on both sides with yellow soap.
Mix starch and cold water to thick
paste and rub it well into the linen
on both sides of the stain. Spread
the linen on the grass, if possible in
the sun and wind till the stain disap-
pears. If not entirely removed in
two or three days, rub off the paste
and renew the process. Lemon juice
added to the paste is good.
Notwithstanding great care pianos
and especially upright will become
smeared and lack luster. Do not at
tempt to use any varnishes- or furni-
ture polishes, but take lukewarm wa
ter, make soap-suds, and wash thor
oughly small space at time either
with a sponge or soft rag quickly rub
blng dry with larger rag. A piece
of old table cloth is the best for this
purpose.
For cleaning hair brushes, add
a few drops of ammonia to a
dipper of water and you will find this
to do better than anything else.
You can turn pine or wildwood
shelves, tables, and the like, to a fine
walnut stain by applying with brush
the following preparation Thin sized
shellac, two quarts dryiburnt lumber,
one-half pound dry burnt sienna one
half pound; lampblack, one-eighth
pound. Shake well until mixed. This
is to be followed by coat of shellac
varnish. Such a stain and finish
give some very common homemade
things quite store-like appearance.
| OLD-FAsHIoNEp APPLE SAUCE
Fill deep pudding dish with chopp-
ed apples; put in two cups of sugar
and one cup of water. Bake slowly
two or three hours. They will be a
"deep red brown" and very nice.
APPLE BUTTER.-Cook slowly until
very soft, sweet apples in boiled cider
and sift through colander. Flavor
with cinnamon or ginger root. Pack
in a stone jar while warm. Cut in sill
ces when cold.
| CHOCOLATE PIE.-One egg, one and
one-half cups of sugar, one-fourth of
a cup of butter, one cup of milk.
three cups of -four, three teaspoonfuls
of baking powder. Bake in tins used
for jelly cake.
FILLING.-Grate one square oil
chocolate, and mix it with cup of su
gar, then pour slowly into this a cuI
of boiling milk and add the yolks O
two eggs we'll beaten; simmer tel
minutes. 1t is better to delay ueins
until cold.
FRUIT PUDDNG.-One cup of sou
milk, one cup of brown sugar, half
| cup of molasses, one cup of sue
7 chopped fine, one cup of raisins, tw
D cups of -four, one teaspoonful of soda
D a little salt, cloves, cinnamon an
I nutmeg to suit taste. Steam tire
r hours.
STEAMED RICE.-To one teacupfl
{ of rice add one quart of milk, place
e steamer and steam three hours
s. when nearly done stir in piece {
Il butter as large as the yolk of an eg
II and tablespoonful of salt.
:, DELICATE CAKE.-Two cups of 81
gar, one cup of butter, two and on
. half cups of flour, one cup of milk, Il
: whites OF five eggs, and almond
vanilla favoring, pinch of salt al
two teaspoonfuls of baking powde
UsHaD CTO1