The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-08-04

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Put two tablespoonfuls of cream into
a bowl, sweeten with powdered sugar,
flavor with a teaspoonful of clear strong
coffee, beat light with q cream whisk
for one minute. Then put it into O
half-pint oyster pail, fit on the cover
carefully, and set the small pail into
quart one, filling the space between
them with shredded ice and fine salt.
Three minutes turning in this freezing
mixture will give a saucer of smooth
coffee ice cream.
A HARD SAUCE.
Hard sauces are preferred by most
persons to liquid ones. One that is
very good is made by rubbing to q
cream two cups of brown sugar and
one cup of butter, adding three table,
spoonfuls of milk, one by one, at the
last, and beating the whole at least
one hour. A teaspoonful of vanilla
should be stirred in just before serving.
Another sauce is made from one cup of
graduated sugar and nearly one-half
cup OF milk, boiled together to a thick
syrup, and then stirred till cool, when
1t may be favored; or two cups brown
sugar, one and one-half cups of milk,
and butter the size of a walnut may be
boiled to the consistency of honey and
then strained.
BARLEY PUDDING.
Soak half box OF gelatine for two
hours in enough cold water to cover it.
Turn over it cup of boiling milk, and
stir until the gelatine is dissolved.
Heat one pint of milk to boiling point,
and stir into it three tablespoonfuls of
/ sugar and the well-beaten yolks of four
eggs. Do not allow the mixture to boil
after the yolks are added, but take from
the fire and stir frequently until partly
cool; then add the dissolved gelatine.
Flavor with a teaspoonful of vanilla,
lemon or orange, and finally add the
whites of the eggs beaten light. Line
lightly-buttered pudding mold with
fitted half-inch slices of rich, black fruit
cake. Fill the lined mold with the
custard, and set it in a cool place for q
number of hours or over night. When
serving, turn the mold of pudding out
upon a dish, and heap round it whipped
cream that has been suitably favored
and sweeten ed.-The Housewife.
POTATO AND TOMATO SALAD.
Boil in their jackets four medium
sized potatoes. While they are boiling
make French dressing and slice into
it one good-sized onion; as soon as the
potatoes are done, drain, salt and dry
them. Remove the skins and cut the
potatoes while hot into the dressing {;
toss them carefully until every piece is
well covered. Put the mixture on a
cold dish and stand aside until serving
hour Then garnish the dish thickly
with parsley; sprinkle over the dish a
tablespoonful Of finely-chopped parsley
or celery tops; small picked beet
may be chopped fine and placed d.
agonally across the dish. Sardines or
picked herring may also be used as
garnish and to give variety, and one
may also stir into the dressing a tea
spoonful of Anchovy paste.
Scald, peel and cool small sound,
well.shaped tomatoes. Dish them
neatly on lettuce: leaves, and put over
each a teaspoonful of mayonnaise
dressing. Keep in cool place until it
is time to serve.-Mrs. S. T. Rorer, in
Ladies' Home Journal.
HINTS FOR THE HOUSEHOLD.
Many dropping flowers will freshen
wonderfully if the tips of the stems are
trimmed off and the ends are then held
in hot water for few moments.
When making corned beef hash
moisten it with a little beef stock, if
you have it, in place of water. A pinch
OF sugar added with the salt and pepper
helps to bring out the flavor.
Marshmallow stuffed dates make a
delicious after-dinner sweet. Remove
the pits from the dates, fill the space
with marshmallow and roll the dates in
powdered sugar. One marshmallow
will stuff four dates.
When one is hurried in mailing q let.
ter, and the only available postage
stamp is found to be without sufficient
glue, moisten the stamp, rub it on the
gummed flap of an envelope, and quick.
ly press it in place upon the letter.
In ornamenting summer cottages a
bare corner may be made very effective
at triding cost. Secure an empty
nail keg from hardstore, cover it with
ebony paint and gid the hoops. Partly
I'LL the key with sand to give it weight
and fasten a piece of board over the
top little larger than the key. Place
it in the vacant corner and cover the
wooden top with fringe-trimmed
square of pretty silk or cretonne.
Stand an unused ginger jar or cheap
effective vase upon this pedestal and
I'LL it with grasses, dried ferns and cat
tails.
To stiffen sheer handkerchief, laces,
wash silks, or any other thin fabric, it
is best to use gum arabic starch. To
make it, put into bottle one ounce of
gum arabic and pour over it one cup
OF cold water; stand the bottle in dish
OF cold water and place it over the fire
until the gum is dissolved; then strain
1t through fine sieve or piece of cheese
cloth into another bottle. When it is
cold put in half gill of alcohol, and it
will keep and be ready for use when
needed. When dainty laces are to be
stiffened, half teaspoonful of the
starch, mixed with small cupful of
water, will give the lace ample stiffness,
adding larger amount of the starch as
1t is needed for different fabrica