The Barre daily times. (Barre, Vt.) 1897-1959, 1921-06-11
Topics of the
Home and
Household.

A pinch of salt is the best thing to
remove the taste of bitter medicine
from the mouth.
To prevent hard, thick skin from
forming on baked potatoes, pour boil
| ing water over them first bsfore plac
ing in oven.
Starch rots lace curtains and Should
not be used. Use gum arabic instead
| Dissolve one ounce of gum arabic in
one-half pint of boiling water, strain
and bottle, Keeping it well corked.
When using, add dessertspoonful to
pint Of cold waters
Making Pie Crust.
The tenderness or shortness OF pastry
depends to a great extent upon the
amount of -four in proportion to the
shortening, as a general rule, one
fourth to one third as much shortening
as flour. just enough water should be
used to cause the paste to stick to-
gether, says the Boston Herald, for the
less amount of water, the more brittle
the crust will be. The paste should be
put together quickly and handled as
little as possible, for great deal of
handling results in a. tough crust.
All ingredients should be as cold as
possible, for if the shortening is warm
and soft it will stick to the board.
A thin fruit juice has a tendency to
soak into the crust, Rubbing the crust
with the white of an egg helps to pre-
vent this.
If an upper crust is used, it must Be
split in several places to allow the
steam to escape.
To make crust, try this recipe One
,and one-half cups flour, onethird to
one half cup shortening, one-balf tea
spoon Salt, cold water.
Sift -four and salt together, cut in
the fat by means of two knives until
all is reduced to a fine powder. Add the
cold water slowly aud just enough to
make the dough stick together. Put out |
on a Toured board and roll thinly into |
circular shape to fit the plate, allowing
il to come little over the edge as it |
shrinks when baked. Trim edges.
If two crusts are used, moisten the |
edge OF lower crust before placing up |
per crust and then press edges together
to prevent juice from escaping.
Saves Time and Money.
Few foods equal canned salmon in
of preparation. II comes to
the housewife in pound or hslfpound
cans. II can be kept indefinitely when
and is quickly prepared in an
The fact that il has been so
cooked in canning removes
any necessity for additional cooking
before serving except for the purpose
" warming or cooking the other ingre
dents WHICH may be added in special
dishes Compared with the preparation
If fresh meats or fish. considerable
saving in time, fuel and energy is eff
'ected The body building elements of
,ink or chum salmon are especially i'm
,ortant for growing boys and girls.
For children over six, ii the cheapest
md most nutritious animal food that
an be had" states DIR. Harvey W.
Yilev. These varieties being the least {
lily have a special value as summer {
GODS and for people who wish to avoid :
at producing elements.
Pressed Pink Salmon.
Two eggs, two level tablespoonsful
Melted butter, two eupsful fine bread
rumbs, one can pink salmon put
through sieve, one fourth level tea
poonful salt, pinch of cayenne pepper
r two pinches of paprika. Mix all to.
ether, turn into mold, cover and steam
ne hour When cold, cut in thin slices.
erve with or without tartar sauce.
his is excellent filing for sandwiches.
Pink Salmon on Toast.
Three large tablespoons butter, melt