Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-09-06

was lighted in this way. There were
candles In sconces, candles in ca ndelabra.
candles in sticks. candles in jars. Here,
however. Is a hint. In place of the or
binary wax candle that burns out almost
"fore dinner is ended. the candles used
were what is known as wake or mass
candles. These are made to burn for
hours without suttering, or the necessity
of snufing.
THESE SHABBY SUMMER HATS.
For those of us who are not quite ready
to lay aside our summer hats. yet recog-
nize their generally dllapidated appear
ance. these hints given Of a teacher Of
millinery to her class In the Young Wo-
mems christian Association may provo
timely. To freshen the crown Of n straw
hat. put a wet cloth on a nat iron. turn
upside down and set in a pail or grape
basket. anything that will hold /. re-
versed. Put the hat on this. with top Of
crown on the damp cloth. then with a
whisk broom, run it around inside TO
bring it back into shape. This must be
done quickly, as it gets into shape easily.
and too much steaming will make II
worse instead Of better. Turn .he ont
side of the crown on the iron. revolving il
= '1'N - NAo > IL IHh
whisk. Next take the brim and shape il.
turning it up at one side. bending and
manipulating with the whisk on one side
and then the other. II you wish to ciran
a white hat. do it with borax. lemon and
a nail brush. ~scrubbing well. This should
he done before you put It in.o shane. 4
good shoe polish will freshen Il black hat
after shaping.
To restore velvet. steam over an ron
with a damp cloth. II crushed badly.
brush against the nap, but use n velvet
brush. Velvet, If badly soiled will wash
In any good soap and water. Afterwards
steaming up. To freshen ribbon or six,
put on on implanted board table. or on
a marble, saturate It with water and
whisk out with a broom. II badly soiled.
wash. To wash net or lace, wind on n
bottle or tin baking can, from which the
paper label has been removed. then
steam over a teakettle spout. White laces
may be washed in borax water, first
winding on a bottle covered with white
flannel. To freshen artificial flowers.
hold wrong side up over the .eakettls
and shake in the steam as it passes out
of the spout. Leaves may be nut on an
iron covered with a damp cloth, then
whisked: but this IS a very delicate op-
Grafton and needs Quic'ness.
TO CURL FEATHERS.
Take n convenient number Of fues
three-quarters Of ar inch possibly on the
feather). draw them lightly over a knife
until you get to the end. then give a de-
cided curl. 1t is.a mistaken idea to take
only one flue at a time.
TO CUT NET OR CHIFFON IN
STRIPS.
If you want to cut net or chiffon in
strips or get lines for stirring. take a
large sheet of manila paper, and. using
a ruler, draw lines as far apart as you
desire to have the strips of lace or muslin
In width. Lay the fabric on that, bast-
ing or pinning, then cut in strips or use
colored cotton to mark lines for stirring.
TO sTRAIGHTEN THE RIM OF A
HAT.
If you are going to freshen a straw
hat, and the rim Is bent or out of or
der. take it off while the hat Is being
freshened. then ~straighten the wire by
drawing over the sole of your shoe or
over the edge of a table. Return to the
hat.
APPLE GINGER-A DELICIOUS PRE-
SERVE TO SERVE WITH
ICE CREAM.
Newtown Pippins are best for this,
but any tart, tender apple will answer.
Peel, core and slice into a pan of cold
water which has a pinch of salt added
to prevent discoloration. Dip the knife
blade also frequently In the water FOR
the same reason, When all are peeled,
strain off the water and weigh the
apples. To every eight pounds of APP
pies allow four ounces whole ginger.
four pounds sugar and a coffee cup cold
water. Let all lie together forty-elght
hours. stirring three times then put
into a preserving kettle. add four pounds
more sugar and cook until transparent,
which should be in half or three-quar-
ters of an hour. Pears may be trea ted
In the same way, but require less water
and whole cloves to flavor, as pears have
rather an insipid taste.
ROCKS.
Rocks are popular cakes not generally
known. To make them. beat to a cream
one cup white sugar, one cup brown
and one cup butter. Add three eggs
beaten light. one teaspoonful each cloves
and cinnamon, one teaspoonful soda dis
solved in two tablespoonfuls water, two
and n half cups -four measured before
sitting. one pound dates or raisins seed
ed and chopped. a pound and a half
walnuts, the meats broken. not chopped.
Drop this batter In small Jumps on but
tered baking pans and bake in moderate
ly hot even. e. ,
EMMA PADDOCK TELFQRh
49, ~