The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-03-23
Clements and Paste.

cement Tor GlasS ana EarthenWare-
Dilute white Of egg with its bulk OF
water. Mix to thin paste with pow.
dered quicklime. Must be used i'm.
mediately; will not keep.
Knife Handle Cement-Resin, four
parts; beeswax, one part; plaster of
Paris or brick dust, one part. Have all
finely powdered and mix well. Fill
handle, heat the end of the blade, and
press it in.
Cement for Fastening Tops on Oil
Lamps-Three parts resin, one part
caustic soda, five parts water. Mix
with half its weight of plaster of Paris
1t sets in about forty-fve minutes; is
of great adhesive power.
Strong Cement for Mending Broken
Crockery-Mix together equal parts OF
glycerine and litharge to consistency OF
soft putty. If articles are allowed to
stand until cement is thoroughly har.
dened they will resist acids and bot
water.
To Fasten Paper to Tin.-Break
clear glue in small pieces, soak over
night in clear water. Squeeze and
drain, put in wide-mouthed bottle,
add sufficient glacial acetic acid to
cover, and stand bottle in warm water
until melted.
Cement for Glazed Surfaces-Two
ounces OF granulated gum arabic dis
solved in half pint of water; dissolve
one-half ounce starch in cold water;
add with one-half ounce of graduated
sugar to the gum solution, and boil all
until clear. A little oil of cloves may
be added to keep it.
Securing Paste. One part oxalic
acid, fifteen parts peroxide of iron,
twenty parts powdered rotten stone,
sixty parts palm oil, four parts petro-
latum. Pulverize the acid, add iron
and rotten stone, sift well, gradually
incorporate the oil and petroleum..
Perfume with oil of lavender
York Times.
Baroness Pudding. - Cream two
ounces of butter with six of sugar; add
half pound of stale bread crumbs, six
ounces of suet, shredded and chopped
fine, and eight ounces of seeded raisins
Mix with pint of milk and boil four
hours in mold or cloth.
Apple Plum Pudding.-One cup
sugar, one.hall cup butter, two eggs,
five large apples chopped, one cup
milk, one cup flour, one teaspoon bak-
ing powder, one-half teaspoon salt, one
cup raisins. Bake slowly one hour.
Serve with whipped cream.
Cream Fritters.-Beat the yolks OF
three eggs with gill of cream or good
new milk, add pinch of salt, one
ounce of sugar, half lemon rind grated,
and three crumbled maccaroons. Whip
the white of one egg to a stiff froth,
and stir it lightly into the ingredients
fry like pancakes, drain, sift sugar over
and serve hot, with jam sauce.
PAINS Perdus-Cut thin slices of
sweet homemade bread into pieces two
inches wide and five inches long.
Spread with thick sweet cream and
peach and apricot jam; roll up and
fasten with tiny skewers If the pieces
will not stay rolled; dip in beaten egg
and fry delicate brown in deep hot
fat. Serve with hot melted jelly pour
ed around them.
Cranberry Glace-Boil one quart of
| CIaupoItioeI Ouc piut VI WhIcI anu Ouc
cupful of sugar until the berries are
perfectly soft; strain them through a
sieve and add three ounces of gelatine
which has soaked in cold Iater enough
to cover for thirty minutes; allow them
to come to boil and pour into molds.
Set in icebox to stiffen, and serve with
whipped cream.
Chops la Maintenon-Melt over
the fire one tablespoonful each of butter
and flour, add one-half teaspoonful of
salt, half that amount or pepper, tea
spoonful of chopped parsley, four table
spoonfuls Of finely chopped canned
mushrooms and one-third cupful OF
stock; stir and cook for two minutes,
and set aside. French six rib chops
cut an inch thick; make two-inch cut
in the side of each, running the knife
down to the bone to form pocket
Put portion Of the mixture in each
chop, press the edges together and broil
over clear fire.