The Barre daily times. (Barre, Vt.) 1897-1959, 1917-03-05
Topics of the
Home and
Household.

Finely sat potato parings and ammon
are fine to clean the inside OF waite
pitchers, which have become alseolored
Hardened paint brushes are such
nuisance that we were glad to lear
of tho following method Of softenin,
themi Soak them for twenty.four hour
in raw linsecd oil, then rinse them GU
In hot turpentine, repeating the process
until the brushes are clean, or wasl
them in hot soda and water and sof,
soap. This 10 good thing to know al
house. cleaning time.--Woman's World.
Few housewives know what cheap and
delicious pies may be made from grape
| juice sweetened and thickened with corn
starch, says The Mothers Magazine.
-
Use of Saleratus.
When cooking meats and vegeta bles
a little saleratus will hasten their cook.
ing and make them tender.
A little saleratus added to beans be.
fore they are put in oven to bake makes
them more digestible
To sweeten meats. wash in saleratu.
before they are cooked.
To remove fruit or tea stains, use
saleratus moistened with sweet milk.
To make clothes look white, add a
liberal quantity OF saleratus to water
in which clothes are soaked, and the
clothes will not require SO much rub
bling
To keep babv's bottle sweet, rinse
with water in which saleratus has been
dissolved.
To keep kitchen sinks clean and sweet,
use saleratus freely.
A small quantity of saleratus added to
the bath is very refreshing.
Cocoanut Dishes in Great Variety.
1t is best to use the fresh cocoanut. if
possible, in making any prepared dish
The cocoanuts bought far from their
place of growth are not as rich as when
taken ripe from the tree, opened and
eaten with spoon; when they are soft
and milky. The meat becomes firm and
absorbs a great deal of the milk during
transportation, and some arrive with but
a few drops of milk left in the center;
however, this does not injure them and
if one is fond of the flavor a great many
good things may be made from them,
SAYS the Christian Science Monitor.
Cocoanut Soup-Take six ounces of
freshly grated coeoanut. add to it two
quarts and pint of rich white stock,
and simmer for one hour season with
salt. cayenne pepper and little mace,
strain, return to the kettle and thick
en- with six ounces of rice -four made
very smooth by adding little soup to
il; stir the flavor slowly into the soup
so that it does not become lumpy; add
a cup of hot sweet cream and serve.
Coeoanut Souffle-Put one pint of rich
milk into a double boiler and when it is
hot stir in three quarters of a cup of
corn meal and q quarter of cup of
-four; cook until smooth and thick, stir
ring constantly. When the meal is well
done take from the fire and add a quar-
ter of cup of sugar and heaping salt
spoon of salt. Separate four eggs and
beat the yolks until very light, add them
with one cup of grated eocoanut to the
stirring all well. Last of all
fold in the stiifiy beaten egg whites and
turn all into a well buttered pudding
fish. Put into pan of hot water and
,ake with an oiled paper over the top
or 80 minutes in moderate oven. Re I
move the oiled paper and let the soutfle I
,rown lightly for two or three minutes, /
hen take it from the oven, when it is i
eady to serve.
Cocoanut Pie--Line a deep pie plate
With good pie crust; over half OF graf
d cocoanut pour one pint of milk heated
o boiling point, add two tablespoons of
utter, half cup of sugar, four well
'eaten eggs and after pouring into the
lie crust add little busting of nutmeg
yer the top. Bake the same length of
ime and test the same as is done with
ustard pie.
Coeoanut Cake.-For the layers of this
axe cream together one cup of sugar
nd one-third of cup of butter; add
ne and half cups of sweet milk, one
nd half cups of -four, two level tea
poems of baking powder and the whites
three eggs beaten to a froth and fold
ip with as little stirring as possible.
or the filling of the cake use the graf {
d rind and juice of one lemon, yolk of
ne egg, one cup of powdered sugar, one
alf of a grated coeoanut, and a little |
lilk. Cook gently until the mixture is {
liekened; let it cool slightly before lay &
,cr tiDpn fhe cale For tho frnstiug heat |