Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-10-18


washing. and Keep a strainer over the
waste pipe. In the daily cleaning the best |
plan Is to let hot water with or without
soap run slowly through the pipes from
Eve to ten minutes. Running slowly
there is more chance for 1t to cut away |
the clogs of dirt and grease.
TO make the flushing most effective in |
Sc of Il decided stoppage, I've may be |
used with hot water, but 1t must not be
too strong. Quarter of pound can In
two gallons of boiling water is good
proportin When we'll dissolved pour
slowly into the drains. using a funnel to
avoid injuring the metal mouth. Let
this stand in the pipes as long as can be,
then flush thoroughly. 1t is II good thing
for the housewife to remember, that
small leak or crack in the drain pipe may
he stopped with soap or putty, frequent
ly avoiding much Inconvenience until the
plumber comes to mend the defect
A QUICK BREAKFAST DISH.
we all know about French toast, where
slices of bread are moistened in beaten
egg and milk then Drowned in butter,
but here is a little different American
way of preparing toast for breakfast
that is nourishing and exceedingly tasty.
For half dozen slices of bread, put
three eggs In "a shallow bowl and beat
Have ready in frying pan, a generous
lump of butter or n couple of teble
spoonfuls good di.ppings. When hot cut
the slices of bread In halves, dip as many
as will fit into the pan in beaten egg
until both sides are covered and brown
| in the hot pan. As fast as colorcd a
crispy deep gold, pile evenly on n hot
plate and servo with maple or any fruit
|SyI7up preferred. Ten minutes sufiiccs to
cook enough for n family. great de-
sdcratum when an early brea kfast is
necessary. The eggs and bread cooked
together in this way saves extra cook
ing dishes.
CHESTNUTS AS a VEGETABLE.
Here is a dish taken from our French
timely. Peel off the outside skin of chest
nuts, then steep in boiling water until
the inner skins can be neadly removed.
Throw as fast as peeled into a bowl of
cold water. Put two ounces of butter in
a saucepan, with two tabcspoonfus
flour. Stir until blended. then pour in one
cup or more of clear broth, stirring until
smooth. Salt TO taste, add chestnuts and
simmer gently until soft Serve with
roasted meats or poultry, especially tur-
key.
ROASTED CHESTNUTS.
Split the skin on one side of large
lchestnuts and put in a pan with a per-
| foratod bottom Stand over "a moderate
fire. shaking often until tender. Wrap in
Il cloth for ten minutes, to steam, then
serve with salt and butter.
CHEsTNUTs SALAD.
Make 4 slit with penknfe in the
outer skin of three dozen large chest
nuts. Put into a saucepan of hot wa
ter and boil twenty minutes Drain and
plunge into cold water until the skins
loosen Peel. cut into quarters and dust
with salt and pepper. Peel four large
sour apples. core and cut into pieces of
similar size to nuts. cut some OF the
dark meat of cold roasted turkey or
duck into pieces of the same size, and
ARRANGE on lettuce leaves in the salad
bowl or in individual plates. Sprinkle
lover them two tablespoonfuls chopped
mixed pickles and dress with a French
dressing OF oil and vinegar and serve.
GRAPE JUICE.
While grapes are aat their cheapest it
pays to put up plenty of grape juice
for home consumption. There is no
beverage more refreshing or wholesome
in illness than the unfermented juice
of the grape, while in hot weather fl, is
: one of the most cooling of drinks Put
up at home, a pint bottle costs scarce
four cents. while the lowest price at any
OF the drug or department stores is
twenty-three cents, To prepare the
grape juice, cut the lunches Of grapes
a little. trimming off supcrnuous stems
: and taking out the unsound berries.
Put in a granite ware or porcelain lined
kettle covering with water for two or
, three inches. The proportion of water
Is about three quarts To eighteen pounds
= of fruit. Cook until the grapes burst
and the juice oxudes. crushing OCCASION
ally with a wooden spoon. Put a col
lander over large jar and cover with
. a square of cheesecloth. Turn fruit and
juice into this. drain, measure and re-
turn TO clean preserving kettle Let
> lit come to :, boil and skim. Now add
/ sugar to taste CT half cup to each quar-,
+ is a good proportion), stir until dis
! solved then cook five minutes. skim
ming carefully Have ready cans OF
/ bottles steriized and heated in pans
of boilingw alter. Fill with the hoc
juice, then seal. If bottles are employed
be sure the corks are sterlized as vel
e as the bottles themselves. The mos
e convenient bottles to use are 1.-THE self
a sealing pop or bee bottles. Keep in
4 cool. dark place. If preferred, The
z grapes may be cooked without water
: then diluted when ready to drink.
CIDER APPLE JELLY.
= With cider fresh and sweet from tn,
n |press, try making apple jelly. Wasl
@ and wipe fine favored, rather tart apples
d quarter and put into preserving kcttl,
n with cider to nearly cover Cook gentl,
: until the apples are soft, then strain, ant
a measure the juice. There should b.
q about half as much cider as fruit. ALLOW
! for each pint of juice n pint OF sugar
II heating the latter In the open while tn
n juice is cooking for twenty minutes
n Turn the sugar in with the puice, sti
"a until dissolved, remove the spoon ans
: |cook five minutes longer. Pour into no
n sterlized glasses and set on thickfolde
~ newspapers or n boarad out of a draugh
" When cold cover with parafiine brandt
g ed paper or circles of paper dipped i
" white of egg.
J. EMMA PADDOCK TELFORD.