Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-08-13
THE SEASON OF STAINS.


THE SEASON OF STAINS.
ny Alice Il. whitaker.
one who speaks from unpleasant ex-
perience says that the most obstinate
stain on white goods is that made by
the worm which becomes the elm leaf
BEETLE The minute green worms fall
on the clothing unnoticed and are
crushed. leaving stain light green at
first, but later 1t turns dark brown
After trying cream of tartar paste
kerosene, naptha soap and the boiling
water treatment which removes fresh
fruit stains. there was nothing to do
but to submit to the damage or give
the spots bath in javelle water which
will remove all sorts OF fruit stains that
have become set with soap and water
Now that the peach season Is here It
is wise to watch the table linen. A
peach stain is the only kind that I
know which will not vanish If taken
when fresh and treated to boiling water
poured on it. Stretch the cloth over n
bowl and hold the kettle high enough
so that the boiling water will strike with
some force. This will take ont nearly
have not been dipped In soap and water
with the exception of peach stains, for
which use javclle water
Never serve raw peaches, especially If
there are children al the table. without
taking some precautions about the linen.
Plain white paper napkins are a great
help through berry and peach time. If
colored cloth is stained with peach rub
on spirits of ca mphor.
Small children often spoil white
clothes with grass stains, but these will
disa ppear by rubbing in alcohol. When
| ink stains are fresh dip them IN mill,
and change the milk as often as it be-
| comes discolored. But II the ink Is al
lowed to dry before an effort Is made
to take It out then rub in kerosene and
let in stand in the oil until no TRACE is
left. Rub once in a while and leave a
day or two before washing in soap and
water Scorch marks must lie In the
hot sun for days to fade and II the
fibre of the cotton or linen are no,
broken the color will finally bleach
Whatever the cause of the stain treat
the dscoloration promptly and do not
put It off until washing day, for fresh
stains come out much easier than those
which have settled into the nbres ant
dried.
CRUMPETS.
Heat one cup of milk and add q
level teaspoon OF salt, When lukewarrr
add half yeast cake dissolved IL
one-haf cup of lukewarm water Min
In enough flour to make a stiff batter
cover and let rise until light. Add one
quarter cup OF melted butter Greas,
| large muffin rings and set them on
creased grddlc, When these are heated
fiji half an inch deep with batter. Sc
In moderate oven so that the bate
will rise slowly and when the tops ar,
full of bubbles and begin to dry, turn
tho rings and contents. When baked
lightly on both sides. tear nearly apart
butter well and set In the oven to crisp
PEACH BAVARIAN CREAM
Cook q dozen medium sized peaches II
a little water until soft and pres
through n stralner. Soak two level ia
blespoons Of gelatine in one cup Of col,
water for half an hour. then set tn
dish in another Of boilin- water and sti
until dissolved. Add to the peaches an,
the mixture begins to thicken. Add on
pint Of cream measured before beatin,
) and then beaten light Stir in Jus
enough 10 mix. Turn INFO mods and Sc
aside to become firm. Serve with whippe
cream.
STUFFED TOMATOES.
Select large ripe tomatoes and cut
, slice from the top Of each. Scoop GU
the pulp and chop 1t with an cqua
amount OF bread crumbs. half a sma
onion to four tomatoes. and a slice c
cold boiled salt pork. Season with PEP
per and fill about one-qunrtcr Of an inc
thick Put back the pieces cut from tn
top and set close together In a buttere
baking pan. Cover and bake half q
hour, then uncover and brown.
, POACuED GREEN ONIONS.
q Cut off the tops, wash and cook A.
4 teen minutes IN boiling sailed waite
. Drain, pour on one cup of milk and Il
= boil UP, add two level tablespoons
G butter creamed with the same of fou
o and a tablespoon of minced parsle.
Il Simmer Ave minutes. season with sa
: and pepper and pour onto rounds
- buttored toast.
- FISHrlRMANS FRIED POTATOES
Fry three or four slices OF salt pc,
: until crisp and take them out. Fill II
frying pan with sliced raw potatoe
dust with little salt, cover and coo
slowly until done. They will be part
fried and partly steamed. If onion
! liked add it either minced or in tn
slices. The fat will season the potato
well.
BREAD CRUMB OMELET.
y Beat two eggs very light, add o
cup Of milk, pepper and salt to seaso
three sprigs OF parsley minced fine, o
slice of onion minced fine, two cups
fine bIeacrumbs and one-quarter cup
n butter softened. Beat all we'll togeth'
n pour into buttered dish and bake
slow oven until Drowned lightly. Tu
on to a hot plate or serve In the sa,
dish.
"Generally debilitated for yea
Had sick headaches, lacked ambiti'
was worn-out and all run down. b,
dock Blood Bitters made me W