Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1893-02-13
LADIES' COLUMN.
HOUSEHOLD HINTS.

Scotch snuff put in holes where
crickets come out will destroy them.
A bit of soap rubbed on the hinges
of door will prevent their creaking.
If your fatirons are rough rub them
in fine salt, which will make them
smooth.
A polished floor can be kept look
ing nice by wiping it over with cloth
saturated with milk.
When stung by bee Or wasp, make
a paste of common earth and water;
put on the place at once and cover
with cloth.
Rub your lamp chimneys, after
washing, with fine salt, and you will
be surprised at the new brilliance Of
your lights.
To clean straw mating, boil three
quarts of bran in one gallon of water,
and wash the mating with the water,
drying it well.
For marks made by scratching
matches across white paint, rub with
half sour orange or lemon, then
wash with whiting and rub we'll and
dry thoroughly.
Be sure the water is at boiling point
before putting into it the vegetables
to be cooked. If it is cold or luke
warm, the freshness and flavor will
soak out into the water.
To raise the pile of plush or velvet,
dampen on the wrong side with clean,
cold water; then hold tight across the
face of hot iatiron and rub up the
crushed spot with clean stiff brush.
1t is claimed that few drops of eau
de cologne, ether and chloroform, in
equal parts, poured on handker-
chief previously wetted with cold wa
ter, and placed on the seat of neu
ralgic pain, gives instantaneous re-
lief. 1t is also very efficacious for
nervous headache.
Persons whose plants mysteriously
sicken and die are warned by DR.. j.
w. L. Thudicum, in communication
to the London Society of Arts, that
only pure water must be used in wa
tering them. Impure water breeds
sort of fungus at the roots, which soon
destroys them.
To polish plate glass and remove
slight scratches, rub the surface gent
ly, first with clean pad of fine cotton
wool, and afterward with a similar
pad covered over with cotton velvet
which has been charged with fine
rouge. The surface will, under this
treatment, acquire a polish of great
brilliancy, quite free from scratches.
Crackers may be used in various
ways, and they equal, if not exceed,
stale bread for piecing out made over
dishes:
If they become stale, few minutes
in hot oven will freshen them and if
buttered and eaten warm are quite
paIatable.
A delicious pudding can be made
from them. Butter a two quart basin.
Cover the bottom of the basin with
slices of tart apple sprinkled with SUI
gar. To this add layer of broken
crackers with pieces of butter. Al
ternate the layers Of apple and crack
ers until the basin is filed. Bake
twenty FIVE minutes Or until the apple
is thoroughly cooked. Serve warm
with pudding sauce favored with
lemon.
Children are fond Of tarts made by
splitting fresh milk crackers and fill
ing with liberal supply of jelly. Such
tarts are nice for picnic lunches.
Eggs boiled in the shell two minutes
or put in cold water and brought to a
boil, then eaten with crumbed soda
crackers, are excellent for breakfast.
SteWed tomato is q favorite dish,
and the fresh acid taste is especially
either fresh Or canned tomatoes boil
until tender, add salt, pepper, a little
butter and sugar enough to sweeten.
Thicker with broken cracker.
A simple and delicate dessert is
made by pouring boiling water on
oyster crackers until thoroughly soft.
Sprinkle with sugar and grated nut
meg. Serve warm with cream or milk,
When q few scraps of meat are left
from dinner and something hot is
needed for supper, cover the meat
scraps with cold water and boil ten
minutes. Add little butter, salt,
pepper and thicken with cracker.
Fill basin with alternate layers Of
oysters sprinkled with salt, and crack
ers sprinkled with pieces of butter
Over this pour the liquor from the
oysters, and sbake twenty five min
utes.
Cracker crumbs are excellent for
frying oysters. The oysters, after be-