Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-01-09
HOUSEHOLD HINTS.
USE FOR Or BROOM.

When a broom is beyond use for sweep
ing purposes it will .- found excellent
for scrubbing the kitchen floor. Go over
the floor with the broom and hot suds
then mop with clear water Never use
a good broom for tai purpose.
A WASTE oF COAL.
More coal is burnt than necessary by
not closing the dau crs when the fire
is not being used.
In the same way ras is wasted or any
kind OF fuel.
TO CLEAN GRANITE WARE.
When mixtures have been burned on,
half fill tho ntensi 9th cold water and
add little washing soda or soap powder
Heat slowly to TIE boiling point. then
empty and wash usual
MAPLE SYRUP.
Maple syrup which has fermented and
become sour can be freshcned by heating
to the boiling POINT and adding a little
soda. Stir thor lehiy. then skim
TO ClI0p PARSLEY.
Remove the caves and. If wet. dry
! thoroughly in towel Gather it up be-
| tween the thumb and fingers and hold
| securely Then Guy fine with a sharp
| vegetable knife
LEFTOVER DISH. RIzzOLETTI.
One-half cui rec. one quayt cold va
ter one and oHo-half cups boiling stock
or water one half level teaspoon salt.
-FOUR level tablespoons butter. one slice
| onion. four Lowell tablespoons -four. ona-
fourth cup milk, 'ne-half cup cold cook
ed chopped Chi n. salt and cayenne.
PICK over and wash the rice Cover
with cold wat'r and heat to the boiling
point. Drain md rinse with cold water;
| then add the stock and salt and cook in
double boiler uutl tender. When done,
cool. Melt the butter and cook the onion
in 1t for I'VE minutes without browning
Remove the onion. add the -four and salt
and when blended add the milk gradu-
ally, stirring until tnick and smooth. Cook
for three minutes Add one-third of the
sauce to tho Chicken and season 10 taste
with salt AMI cayonne. Add cup of the
r. TO IL" romAlning sauce and mix
thoroughly. Spread the mixtures on
plates to cool. Shape the rice mixture
into balls. Make a good-sized cavity IN
the center of each and fill with the
chicken mixture. Cover with the rice
mixture. Roll IN fine crumbs. then in egg
beaten with a tablespoon Of cold water
and again In cr mhs. Fry in deep hot fat
and drain on brown :aper Garnish with
parsley.
ITALIAN SALAD.
One and e-hAlf cups cold boiled DO
'ato cubes ono-hdlf cup cubes OF boiled
beets' tire" Fhorkins cut fine. three an
choVles' SKIN ana bones removed and cut
fine, French dressing. one head lettuce.
MIX the ingredients lightly with a sill
yer forK and marinatc with French
dressing Arrange on bed OF crisp let
tuce and serve
FILLING FOR CRANBERRY PIE.
ohe level tahlospoon cornstarch. one
cup sugar ono-iourth level teaspoon salt,
ohe-halr cup boiling water, one-fourth
cup moiaS~"s. ono tablespoon melted but
Ter TWO cups r'anberIies chopped.
MIX the cornStarch. sugar and salt ana
ada the boiling water. stir until It boils
ana COOK for Ave minutes Remove from
the f,re Add the moasses. butter and
'rahperrl"s and mix well. This will make
one pie.
COTTAGE PUDDING.
'he-thlrd cup butter. one cup sugar,
one egg on"-half cup milk, one AMI
three-fourths cups four. three level tea
spoons baking powder, one-fourth level
teaspoon salt
cream the butter, add gradually the
SUGAR theh the egg we'll beaten. slit to-
sethef the noun. baking powder and salt.
ana add alternately with the milk, Beat
well; turn into "A buttered shallow pan
ana bake twenty I'VE minutes in mod
crate oven. Serve with
GRAPE JUICE SAUCE.
'he cup sugar two level tablespoons
corhs'arch two cups hot grape JUICE one
leVe' 'anl"spoon butter one Tablespoon
lemon Juice
MIX the sugar and cornsthrch ana adi
the not grape Juice. Stir until the mix
lure Dolls then cook for eight mlnutes'
Aoo 'ne butter and lemon juice ana serve
ADEIJNE WAGG SMITH