Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-12-12
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
Someone has said that no housckcep-
or should confine herself to home duties
for a period longer than three DAYS.
without resorting to some kind Of relax
alton or diversion outside her home This
remark has meaning. Put It into prac-
tice, and tho result would he loss frlc-
tion in tho management Of the household.
stronger nerves and higher spirits on the
part Of mistress or housckccper."
SCALDS AND BURNS
An application Of baking soda will re
licyc the pain from scald or burn. Wet
the surface with cold water and cover
thctly with soda
TO FRESHEN OLD CARPETS
Before sweeping sprinkle with picccs
Of newspapers wrrlnG out Of water
Sweep thoroughly. then wipe with a cloth
wrung out of warm water in which is
small amount of ammonia.
MILK BOTTLES
Milk bottles or tumblers which have
contained milk should always be rinsed
in cold water before they are washed.
ACIDULATED WATER.
Many recipes call for acdulatod water
This Is water to which either lemon juice
or vinegar has been added. Allow ono
Tablespoonful of acid to one quart Of
water.
LEMON JI-ICE
Lemon juice is very beneficial to the
system and SHOULD nc used In place Of
vinegar. in foods requiring an acid.
TO FRESHEN BEEF OR PORK.
When beef and pork are too salt. soak
for several hours in one part milk and
two parts water.
SPONGE CAKE.
A freshly made sponge cake split and
filled with boiled custard and frosted
with a boiled icing is very delicious.
MEAT BALLS
(Chahng Dish)
One-half pound bottom of round. few
drops onion juice, salt and pepper TO
taste, one level tablespoon butter.
Chop tho meat fine and add the onion
juice salt and pepper Shape into small
balls Butter the blazer and when hot
add the meat balls and stir them about
for three minutes. Season with butter
and more salt z necessary.
RUSSIAN SANDWICHES.
Spread saltines with cream cheese and
cover with finely chopped olives, which
have been moistened with mayonna!sc
dressing. Cover with a Saline, pressing
together slightly
BUCKWHEAT BREAD.
One cup -four one cup buckwheat, ono
third cup sugar, one-half level teaspoon
salt four level teaspoons baking pow
der, ore-fourth cup melted butter, one
and one-half cups sweet milk,
slit together the -four, buckwheat sug-
ar, salt and baking powder; add the
milk and then the butter. Mix thorough
" and turn into n creased bread pan.
Bake in moderate oven for nearly an
hour.
SPICE CAKES.
One-hals cup butter. onc-half cup
brown sugar one-half cup molasses, two
eggs, one cup sour milk two cups -four.
one level teaspoon each soda, ginger and
cinnamon. one-half level teaspoon salt,
chopped nut meats.
Cream the butter and add the sugar
and molasses, then the eggs well beaten.
Add the sour milk ate nately with the
hour soda, spice and salt all sifted to-
gcther. Fill individual tins two-thrds
fun. Sprinkle with the nut meats and
bake in moderate oven. These are de-
licious with hot chocolate.
WALNUT WATERS.
Two eggs one cup brown sugar, one
fourth level teaspoon salt. three level
tablespoons flour, one-half levc. teaspoon
baking powder one cup English walnut
meats, broken In pieces
Beat the eggs until light; add the sug-
ar: then the salt. flour and baking pow
der slfted together. Mix well and add
the nut meats. Drop from a spoon on
to buttcred pans and bake in a quick
oven.
PEACH CHARLOTTE.
one and one-half level tablespoons
granulated gclatinc, one-third cup cold
meats, one-third cup boiling water. juice
cup canned peaches forced through
sieve, with three eggs.
Soak the gelatuo in the cold water for
90 minutes. Dissolve with the boiling
water and add the lemon juice and sug-
ar Strain and add the peach pulp. Set
in cold place and when 1t begins to
thlckon add the egg whites beaten st!T
and beat thoroughly. Turn into mould
wet with cold water. Chill and serve
with cream,
FRUIT TRlFLE.
Cut the pulp from sections Of oranges.
avoiding the membrane cut the pieces
in two. Add an equal number of bananas
sliced. Mix lightly, sprinkle with sugar
and set in a cold place for an hour Ar
range lady fingers, log cabin style. hlling
the center with the fruit, hcapng II on
TOP. Surround with a layer of fruit and
cover the top with whipped cream.
ADALINE WAGG SMITH