The Barre daily times. (Barre, Vt.) 1897-1959, 1914-05-16
Topics Of the
Home and
Household.

1
on the steel parts. Rub well with a
wooden cloth.
To remove iodine stains from clothing
or bed linen, soak the article "A hours in
cold water.
When storing cutlery, wipe the blades
lightly with little vaseline. Before
using wash in soda and clean in the
usual way.
BY immersing an ink stained handker-
chief or any article in milk Immediately
after it has been stained and allowing it
to soak, the ink. will Immediately dis
appear.
When it is necessary to beat uphols-
tered furniture and ii cannot be taken
outdoors, good way is to cover it with
a damp cloth and beat; the dust clings
to the cloth.
Certain provisions are much cheaper
bought in bulk and storedsuch as sug-
ar, soaps, raisins, rice, tapioca, dried
peas and beans. These should all be
kept in serew-top glass jars.
While turnips are young and fresh,
wash and boil without peeling, and the
thick rind will be as tender as any 9TH
er part of the vegetable, while the fla
vor will be improved. When done they
may be skinned just like beets or scald-
ed tomatoes.
For tomato and cream cheese salad
cut tomato into eight parts and ar
range to form a flower shape. Fill the
center with chopped celery and cream
cheese and garnish with celery leaves,
mayonnaise dressing to be poured over
at the last moment. Serve this salad
very cold.
When laundering lingerie waists, wash
as usual, but do not starch, writes a
contributor to the Los Angeles Express.
When dry dip in borax water, using
one tablespoonful of borax to one quart
of warm water Wiring out and fold in
a towel for few hours, then iron dry.
The waists will not get mussed nearly
so soon as when starched. They are
also much easier to iron.
Salmon Economical Food.
Food experts maintain that the place
of fish in the diet is the same as that
of meat Canned salmon is one of the
most economical varieties. Canned sal
mon will also prove friend in need to
the country housewife when the meat
supply is running low or is lacking in
variety. The following recipes, says the
Country Gentleman, may prove an in
spiration to some who have never
thought of canned salmon as lending it,
self to much variation.
Scalloped Salmon with Potatoes.-Put
4 layer of salmon in buttered pan,
then layer of cold, thinly-sliced pota
toes, sprinkle with salt and pepper and
and continue until the
dish is full. the crumbs being ON top. !
Pour over it a eupful of cream and bake
three-q quarters of an hour Dreamed sal
mon is made by taking the fish and
adding white sauce. Cook three min
ltes and serve hot.
Scalloped Salmon with Peas. Either |
green or canned peas may be used. If |
he latter. one can drained from the |
liquor is required one can of salmon,
rom which the skin and bones and |
liquor have been removed, one cupful !,
# bread or cracker crumbs and two cup
uls of thin white sauce seasoned with
alt and pepper Butter pudding pan,
prinkle with crumbs, put in a layer of
almon broken in small pieces, then a
aver Of peas and cover with white sauce,
hen crumbs; repeat until all are used,
he crumbs forming the top. Bake until
he crumbs are brown and serve hot in
he baking dish.
Salmon Groquettes Mix the meat
rom one can of salmon drained and
nineed, half cupful of fine bread
salt, pepper, little nutmeg,
he juice of half lemon and table,
poonful OF butter. If too dry moisten
nth little of the salmon liquor. Form
nto rolls and -four them well. Set them
nto cold place for an hour and then
nv in hot fat.
Salmon Cups.--Chop finely the meat
rom a can of salmon and add to it half
cupful of soft bread-crumbs, two Ia
lespoonfuls of melted butter, one of .
mon juice, two beaten eggs, salt, pep
err and half cupful of rich milk. Mix