Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1911-08-16
HOUSEHOLD
Brunettes.


ly in center of kettle only until hard
enough for caramels. Try in cold wa
| ter the usual way, when done add
chocolate the same as you do in cake
frosting. Have ready some marsh
! mallows that have been thoroughly
busted. With fork dip them in the
hot caramel and place on buttered tin.
When cool wrap in waxed paper. The
| Blondes are not cooked quite so hard
and are favored with vanilla instead
of the chocolate. One point to re-
member is that stirring caramel near
edge of kettle turns it to fudge and
adding cream all at once will curdle it.
Contributed by Mrs. L. E. Spafford,
Chautauqua, N. Y.
Cleaning Cooking Utensils.
Concerning the cleanliness of cool,-
ing utensils. the following appears in
a recent number of 1.-The Designer.
cit is just as easy to keep cooking
utensils clean as it is china and quite
as necessary. In the first place l
never allow my pots and pans to be-
come really dirty. Of course, one
cannot cook in any dish and not have
it require washing; but I never allow
an accumulation of dirt to gather
either outside or in. If anything
sticks, l use an ordinary coarse sink
brush, one / always keep for this
purpose, and turning in hot water,
am able to take off any deposit more
expeditiously and more thor gu ghly
than could with a dozen metal rings
or dish cloths.
This is a secret which few cooks
or housemaids know. But first of all.
| am particular not to permit what
has been cooked to "set" or harden
in the dish. When I have boiled a
custard, made cornstarch blanc
mango, or, in fact, cooked any starchy
food, If it is turned out of the utensll
boiling hot, | at once pour in boiling
hot water, take it to the sink, and a
few whisks of my little broom will
make it ready for the dish pan. But
even SO, am careful to leave clear
water standing in it until it can be
washed thoroughly.
eff | should use cold water, or let
it stand after the food has been re-
moved and then pour in hot water it
would cause the deposit to adhere
more closely to the dish, and I would
find considerable scraping and soaking
necessary. On the other hand, if the
food is left standing in the utensil
until it is cold or partly so, then
before using my invaluable little aid
the Scent sink brush.
Hot. Weather Suggestions.
Now that the hot days have come
we ought to train for them. We ought
to eat sparingly. We ought to cut
out thick and greasy foods. We ought
to go slow on the coffee, tea and vari
Gus other hot fluid propositions We
ought to walk slowly in the heat of
the day, and on the shady side of the
street. We ought to use car wher
going any considerable distance if we
are not accustomed all the year rounc
to pedestrianism. If we're no longes
on the sunny side of 80 we had better
leave baseball playing and other
athletic sports to trained hands or
days when the temperature in the sur
is in the 100 class. We ought to weal
as light clothing and as loose clothing
as we can we'll obtain. We ought te
avoid rushing and excitement to as
great a degree as possible. We
ought to get out in the open in the
evening and cool off and enjoy the
best part of the day. These are
thiags we ought to do. But. living in
the United States we shall probably
break nearly every one of these rules
every day. At the restaurants people
will hastily hurl down hot roast beef
and hot coffee at noon and go back
sweltering to work in a sweltering
room all afternoon. They will dash
along the streets in the sun and wear
just about the same clothing-that is,
i'll the case of men-that they do ir
winter. They will live in December
style in all essential respects in May
june July and August. And wha
wonder is there that there are heaI
prostrations, and sudden deaths, anC
discomfort that is almost intolerable
among a large percentage of human
beings?-Brockton Enterprise.
Caring for Pianos.
This is about the time of year wher
we are nearly driven crazy with work
said tired-looking piano tuner to &