The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-10-06
The HOUSEHOLD.
Household Hints,
TAKING cUsTARD FOR PUDDINeT.

nllk ID Drought 10 the ecalulng point
and then stirred into the beaten eggs
and sugar, and placed at once into the
oven for baking it will require only
half the time usually allowed for cook
ing. The range oven is not always in
the proper condition for baking when
most needed, and causes much annoy
ance. A custard pudding may be
steamed, and is oftentimes nicer than
baked, being more delicate. A cup
custard will be steamed sufficiently in
fifteen minutes. Philadelphia Record.
FOR THE SEASONS CLEANING.
To clean picture frames take as much
soft soap as will cover a quarter, put it
into bottle with teacupful of water
and shake we'll Add a wineglassful
Of spirits of ammonia. Paint the frame
with the mixture, using q soft brush.
After few minutes rinse off with an
other brush dipped in clear, cold water.
Dry in the sun and rub with channels
leather.
To remove mildew take soap and
rub it on the spots, then scrape chalk
fine and rub it on the mildew; lay the
linen on the grass and wet it as it be-
comes dry. Continue to apply the
chalk and soap until the spots are re-
moved.
To clean mother of pearl apply a
paste of whiting and wash off with cold
water.
To clean looking glasses sponge frat
with little spirits of wine. Then dust
the glass with powdered tluing done
up it bit Of cheese cloth; rub off with
a soft cloth and wipe with an cid silk
handkerchief. Treated in this way
there will be no cloudy appearance to
the glass.
To clean ivory make paste of sal
volatile, prepared chalk and machine
oil. Apply to the ivory; when dry add
second coat and allow to remain over
night. Rub off and polish with dry
cloth.
TO MAKE OYSTERS DELICIOUS.
The famous chefs of Philadelphia
leading hotels have all made study of
the oysters possibilities and have pre-
succulent bivalve, Seven of them will
vie with each other this winter in max
ing their new dishes popular. The
following receipts have been prepared
by them for use in this great work:
Vol-au-Vent d'Huitres la Walton.
Prepare large vol-au-vent, made of
puff paste. Poach two dozen prime
oysters and some oyster crabs in a
liquid, drain we'll and then put in
saucepan with some cooked heads of
fresh mushrooms and some quenelles
made of Holsters. In another pan pre-
pare rich white sauce in which the
oysters were parboiled, thicken it with
egg yolks, finishing the same with a
pinch of cayenne pepper and small pats
of the best butter. Strain the same
over the oysters, oyster crabs, mush-
rooms and lobster quenelles, and fill
with this preparation the vo!-au-vent
above mentioned. Serve on napkin
decorated with parsley and trussed
crawf fish.
Stewed Oysters la Colonnade.-
Take dozen prime, freshly opened
salt oysters, drain and then stew them
in butter, adding minced celery and
half dozen buttons of FIRE sh mushroom,
previously cleaned and washed; add
reduced cream. Season with salt and
paprika TO taste. Cook for five minutes
and serve in hot tureen.
Oysters a la Philadelphia. two
ounces of butter into pan and let it
cook until brown, then add twenty oys-
tiers we'll drained and wiped. Fry these
till golden color, then pour over them
quarter of pint of oyster liquor. Sea-
son with salt and pepper, then serve on
toast in deep dish.
Oysters en- Brachette.-Take nine
medium-sized salt water oysters, par
boil them in their own gravy, then re-
move the eye. In the meantime cut an
, equal number of very thin slices of salt
pork and fry them for about minute.
Then place the oysters on silver
, skiver interlaid with the pork; then
dip them in melted butter and then roll
in bread crumbs. Broil until nicely
Drowned, season to taste and serve i'm
mediately, having first sprinkled with
parsley.
Oysters a la Poulette.- three or
: four dcze medium sized saltwater
oysters in saucepan in their own
. Juice and let them come to boil
A Strain the oysters off and skim the
Juice and add to it half-pound of but
ter; add thickening until you have a
!, gravy trhe thicker than cream. Then
: strain it over the oysters through fine
: sieve and little lemon juice. Season
r with salt, cayenne pepper and mace
!, and serve Immediately.
u Scalloped Oysters la Creole. -Take
two dozen large saltwater oysters. Put
them in pan in their own juice and
= place on the fire until they boil, then
e drain. Take five ounces of the best
y table butter, one large tablespoon
I of -four; mix and let it simmer for a
!. half minute without getting brown.
Then take half of the oyster juice and
add an equal portion of cream, and let
f cook 10 thick sauce; mix it with the
&c oysters and flour and butter. Season
g with sat, little cayenne pepper, q
d soul con of nutmeg and little Wor-
n cestershire sauce. Wash and clean
thoroughly dozen large, deep oyster
&c SHIT lis, then put about six oysters in O
shell; sprinkle with parmesan cheese
j. bread crumbs and little fresh butter
l. Bake for ten minutes in brisk oven
I and serve Immediately.
d Currie of Oysters.-One dc zen large
d aal.-wntar hustara StaW in q chaHn q