The Barre daily times. (Barre, Vt.) 1897-1959, 1916-12-19

moments. Then scrub back and forth
with lunches of paper or brush. wipe
out with paper and all rust viii have
come oil and the sink viii be black and
smooth. The lard alone or kerosene
alone does not work. IL is the eombina'
ton that does the trick.
Keep a bit of lard rubbed into the
iron and Il well never rust. Scalding wa
ter takes of the lard, SO IL needs to be
rubbed at least once week.
Favorite Recipes.
Sandwich Ham-Boil ham bone until
the meat is tender adding a little vine
gar and a few cloves to the water. When
cold. remove the gristle and chop the
meat fine. Mix with one-half cupiul oil
vinegar, two teaspoonfuls OF butter
melted and hot. one teaspoonful OF mus,
tard mixed with little water, one Level
teaspooniul of sugar, season with salt
and pepper, and when this dressing Is
boiling hot add two well.beaten eggs,
beating them in with an egg beater.
When cold, add enough cream to thin the
ham to a good consistency for spreading.
Wheat Muflins-Two eggs, one pint OF
milk. one teaspoonful OF salt, two large
teaspoonfuls OF baking powder, three and
three-fourths cupfuls of flour This
quantity will make 30 mullins. Bake in
well CREASED gem cake pans, In not
oven for % or 20 minutes.
Rock Cakes-One- half cupful OF but
ter. creamed. one and one-half cupiuls oil
graduated sugar, three eggs, two and
one half cupfuls of flour, one teaspoonfui
of soda in one tablespoonful of hot wa
ter. one teaspoonful of allspice, one tea
spoonful of cinnamon, one pound OF Eng
lish walnut meats, one and one'halt
pounds of dates. Roll thin and cut in
small squares, and bake for about 10 or
Is minutes. These are like fruit cake
that is, they can be kept for quite a
while.
Baked Apples -One quart of peeled and
sliced good cooking apples, three-fonrths
cupful of graduated sugar, butter the
size of walnut; sprinkle OF cinnamon
Place all in casserole, if you have one,
or, if not. in small enameled pan and
cover with water. Put in the oven and
bake. Add more water if needed, but
when done the Juice should be thick and
the apples rich red. Serve with cream
while hot or they are delicious when cold
il served with whipped cream.
Club Sandwch--Toast three slices OF
bread, butter each slice, place lettuce
leaf on each slice and spread with may
onnaise dressing. On the first slice place
some nicely fried bacon. Then put on a
slice of toast, buttered and lettuce side
ali Mi
fried chicken Then put on the third
slice, buttered side down, over the fried
chicken. This makes a delicious sand
wich, and one that will be enjoyed by
everybody.
Doughnuts-Three cupfuls of -four, one
and one half teaspoonfuls OF baking pow
der. two-thirds cupful of milk, one-third
teaspoonful of salt, and one-half cuptul
OF sugar. one tablespoonful OF lard, two
eggs, a little nutmeg. Mix together and
roll out and cut, and fry quickly in hot
lard
Cheap Fruit Cake-One cupful of cider,
one half eupful of lard, one cupful Of
brown sugar, one-half teaspoonful OF
ginger, one-half cupful of chopped rails
ms, one half cupful of chopped eurrants,
two cupfuls of flour, one teaspoontul OF
saleratus, one teasY6onful of cinnamon,
one half teaspoonful OF cloves, one-half
teaspoonful of allspice, one teaspoonful
of lemon extract Mix sugar, lard and
cider together, add saleratus and spices.
Mix thoroughly, stir in -four, extract,
raisins and currants and mix again. Bake
in loaf in moderate oven and set away
six days before using.
Dorothy Dexter