The Barre daily times. (Barre, Vt.) 1897-1959, 1913-07-14
Topics of the
Home and
Household.

To remove ink spots soak with per-
oxide.
A pinch of soda on hot stove drives
away disagreeable odors.
To remove egg stains from silver,
rub the silver with wet rag dipped in
salt water.
! Before broiling slice Of ham rub
have delicious flavor.
If pinch of cream OF tartar is added
to any sugar and water candy in the
cooking, there is less likelihood of gran
ulation.
Stains on fannels may be removed by
applying yolks OF eggs and glycerine in
equal quantities. Leave it for half an
hour and then wash out.
/ Sugar is the best preservative known
for cut flowers. A small amount added
to the fresh water every day will sur
prise You with its results.
When sweeping carpets sprinkle over
them corn meal dampened with kero-
sene; it will freshen and brighten the
carpet and viii also prevent great
deal of dust from arising.
When washing ecru lace curtains, first
boil a new pair of cheap tan stockings.
! Remove the stockings from the boiler
lbefore putting in the curtains. Rinse
in clear water.
If you want to color rags yellow for
a rug do it when peach leaves may be
used. Steep peach leaves and alum
in water and dip white cotton rags into
it and they will be the bright yellow so
prized by the early day weayers.
To clean the lace yoke annd sleeves
of waists sprinkle the lace freely with
powdered borax, then roll it up and
faeten with pins. Let it remain for
at least II hours, then shake out and
brush with clean, soft brush
When washing the kitchen floor try
placing the pail in chair instead of on
the floor. Ii saves many a backache by
not having to bend over and the chair is
easily moved along as YOU work.
Garlic juice used to be considered the
best cement for fine china in bygone
days, says the Chicago Inter Ocean. To
extract the juice from the garlics they
were crushed in a mortar and then press
ed in a piece OF muslin, the juice being
then collected and painted on to the
broken edges with a brush or a feather.
Recipes of Various Kinds.
Timbales from canned peas Pea
timbales can be made as follows says |
The Woman's Home Companion. Turn |
one can of peas into a strainer and pour |
over one quart of cold water, Let stand /
Is minutes, reserve one-third cupful, /
and force the remainder through a sieve; /
there should be one cupful of pea pulp. |
To the puly add two tablespoonfuls Of
melted butter and two eggs, slightly /
beaten. When the mixture is blended, I
season with two-thirds teaspoonful salt,
one eighth teaspoonful Of pepper, a few
grains of cayenne. and few drops of
onion juice. Turn into small butterei
round with boiling watern in No pulp
a sheet of buttered paper, and bake until
firm. Remove to hot serving dish, and
garnish tops with reserved peas, heated
and seasoned with butter, salt, and pen
per. Pour around one cupful of white
souee and serve very hot.
Vegetarian potato soup-Fil pot half
full OF water, pare enough potatoes to
make it not too thick, CRATE good sized
carrots. slice of sweet turnip put in
~ many onions as pot will hold nicely
sliced, have the soup rich and PUPPY,
add pepper, salt, G cloves, pinch of mixed
spice, boil until potatoes are done. Very
nutritious.
Delicious strawberry mousse - Hull,
wash and drain one quart strawberries,
.dd l coffee cup of graduated sugar and
mash thoroughly. Use y pint thick
,ream and Y as much old milk beaten
stiff, and add to the sweetened berries.
Put into a mould with tight cover and
,ack in an ice cream bucket or any pail
n . parts crushed ice to part rock
ALT for hours, when ii will be ready
o serve.
Date cake--Two cupfuls of sugar, two
birds cupfm of butter; cream them
With the hand; three eggs, one cupfm of
milk, two teaspoonfuls OF baking pow
Ter, a little nutmeg and salt, two cup
uls of flour or more if needed, and one
md one half pounds of dates. This
makes two loaves.
Chocolate pudding-To one quart of
'oiling milk add a pint of grated bread,
'eat well, then stir in one small cup Of
ugar, three well beaten eggs, and two '
quares OF unsweetened chocolate melt
d, add a scant half teaspoonful of salt, ,
ne teaspoonful of vanilla and little {
round cinnamon, mix all together !
thoroughly; pour into small oistard :
ups and bake, set in pan of hot T,
fater for 35 minutes. Allow them to l
DOL. then place on ice until ready to
erve; when ready to serve turn out
n individual dessert plates and garnsh Y
18th unsweetened whipped cream. t
Fruit salad--Cut fruit in small pieces +
3 oranges, 3 apples, bananas, few f
mite grapes 3 or chopped walnuts. :
Dressing Half cup vinegar, half cup :,
OF water, tablespoons sugar. 1 tea !
poon mustard, 1 egg, little butter, =
inch of salt. | tablespoonful of flour. D
Ieat vinegar and hot water in double b
oiler. beat eggs, mix -four, sugar. salt E
nd mustard together, then add vinegar q
nd water. then butter. Cook slightly, b
,,,rdIo ,rbop fbinlyans. | &,