The Barre daily times. (Barre, Vt.) 1897-1959, 1913-09-06
Topics of the
Home and
Household.


When ivory knife handles have turned
yellow, rubbing them with turpentine
will restore their color
To get rid of flies, use carbolic acid,
heating shovel and pouring on it 20
drops Of the poison. The vapor will kill
the flies.
To dampen fine clothes to iron, says
the San Francisco Call wiring a coarse
towel out of warm water, wrap articles
to be ironed in this and roll tight; let
lie over night, and they are ready to
iron; they will be damp alike; no wet
spots and no dry ones, but will iron
beautifully.
To remove paint or grease spots, wash
the grease or paint with pure alcohol,
the alcohol viii evaporate, also the spot.
If this does not remove it, make a paste
with white soap and alcohol; rub on the
spot, then rinse in alcohol. The color
viii not be injured in the most delicate
fabrics.
In large family where there are
many handkerchiefs in the weekly wash,
much labor may be saved by putting
them into an old pail in cold water with
a little ammonia and pearline and boil
ing them. Unless very dirty, they will
need no rubbing, and are not at all dis
agreeable to handle, even after all the
family has had bad colds.
Care of Cut Flowers.
Flowers cut several hours before real
ly needed and placed Immediately IN
water keep better than those freshly
cut The reason for this is that the
fragile stems, when well filled with
water, do not droop as quickly as those
that have only their own juices to draw
upon. Gather flowers in the early morn
ing If wanted at night, and the night
before if they are wanted to be at their
best the following noon. A little salt
in the water helps to keep them. Never
place them on ice, as in that case they
wither Immediately ON exposure to the
air.
When garden flowers are shipped by
mail, they should be picked very carly
in the morning, while the dew is still
upon them Then place them in water
in cool dark cellar until night The
flowers will then have drawn up great
deal of moisture to serve them on their
Journey, and only a little damp fern,
moss or grass needs to be put around
their stems to insure their freshness
upon their arrival.
Ways of Serving Muskmelons.
When muskmelons are at their best,
the person who is fond of their taste
likes Just plain muskmelon at least once
day. However, there are some musk
melon dishes that are delicious and that
make the serving two or three times a
day possible Nothing but experience
teaches when cantaloupe is at its best
stage-when it is ripe for chilling and
cutting. Some sorts have hard skins
and some have moderately soft skins
when they are ripe. Some are green and
some are yellow. But don't eat musk
melon unless it is at its best; few
fruits differ so greatly between best and
worst Let melons complete the ripen-
/ ing process in the sun after they are
taken from the vines. Then chill them
thoroughly before cutting them. Hall a
melon can be kept safely for several
hours after il is cut ii it is thoroughly
wrapped in waxed paper and put on
the ice.
With Ice Cream.
Muskmelons filled with various sorts
of ice cream are increasingly used for
dessert. Peach ice cream is perhaps the
most delicious to combine with melons.
Rich vanilla ice cream is also good and
so is nut ice cream. This should be
made with a foundation of rich vanilla
ice cream, generously favored with fine
| ly minced peeans. For preparing melons
with ice cream, have the melons as near
Inv ice cold as possible. They always
seem strangely warm in comparison with
the cream. Then halye them, remove
the membrane and seeds, and put few
pieces of Ne in each half Remove the
ice just before you put in the cream.
AIuskmelon jelly is delicate dessert.
To make it, halye ripe melons Remove
the membrane and seeds and pare off
/ the hard skin. Then cook the pulp ten
der with a very little sugar. When it IS
tender, rub it through sieve and add
gelatine-half boxful of gelatine to a
quart of pulp and juice and sugar. Let
it cool, and then, before it has complete
ly hardened, add to it an equal amount
of whipped cream, sweetened very slight
| w. Mould and harden Serve with
cream or without any sauce.
To Make a Frappe.
Muskmelon .frappe is frozen melon
dessert we'll worth trying. Select small,
perfect melons for this, and remove the
tops. Take out the seeds and mem
branes and scoop out the pulp. Gut it
in small pieces and drain it. Drain the
membrane and seeds, too, and save all
the Juice Add it to sweetened whipped
cream and freeze In the meantime put
the pulp and shells on the ice. When
the cream is ready to serve. put it IN
alternate layers with the chilled bits OF
melon pulp in the shells. Replace the
tops or else heap an extra spoonful OF
the frozen cream in the shell and serve
Immediately.
Spiced Cantaloupes.
+ Spiced cantaloupes are an appetizing
pickle to serve with cold meat. To make
them, skin and slice well-havored mel
ons. Mix eupful of vinegar and two
pounds of sugar and boil them. Mix