The Barre daily times. (Barre, Vt.) 1897-1959, 1921-10-29
Topics Of the
Home and
Household.

Ill i lOltONllOlN1
| Oily bottles may be cleaned with |
little ammonia
Save all your cold cream jars fol
children's lunch baskets. Filled Will
some preserves, they often take the
place Of pie or cake.
| Don't make floor scrubbing burden
| There are very good scrubbrushes on
handles which can be bought for less
| than dollar. With a scrub brush on
a long handle and mop, for drying
floor scrubbing is made considerably
easier.
White Sauces
No. lone cup milk, one table,
spoon -four, one tablespoon butter,
one half teaspoon salt, few grains Of
pepper.
No. 2--One cup milk, two table
spoons flour, two tablespoons butter,
one half teaspoon salt, few grains Of
pepper.
No. 3--One cup milk, three to four
tablespoons -four, three to four ta-
blespoons butter, cne-half teaspoon Of
salt, few grains Of pepper. Follow
method used in cream sauce recipe
Use No. | as basis for cream
soups, cream toast, thin sauce for fish,
eggs, etc.
Use No. for scalloped or creamed
meat, fish, oysters, etc, allowing APP
proximately one cup chopped cooked
meat or fish or dozen oysters to one
cup sauce. Use also for meat or fish
sauces, varying flayorings as desired.
Use No. . for croquettes, souifles,
etc, where sitter sauce is needed.
Attractive Salmon Dishes Quickly Pre-
pared.
II Is the rare housekeeper indeed
who has never been caught mapping
by unexpected company. Everyone
who has hospitable instinct is often
less cordial in her invitation because
she realizes the limitation of her
emergency shelf. Keep a can Of sal
mon there if you would always be
fixed" for guests. There are many
ways in which to serve salmon attrac
lively. The bureau Of fisheries has is
sued the following recipes:
Salmon Patties--Line individual
patty pans with q. rich paste; put al
ternate layers of salmon forcemeat
and mashed potatoes into them until
the pans are filled, having the mashed
potatoes on top: bake one-half hour
and serve hot. Prepare the forcemeat
for the above as follows: Take one
can Of salmon, one cupful Of fine bread
crumbs. the beaten yolks Of two eggs, |
one tablespoon Of butter, one teaspoon
OF salt. one tablespoon of chopped |
parsley, one tablespoon Of grated on.
ion. and one cupful of milk; cook to-
gether for five minutes, stirring care.
fully.
Baked Salmon in Pepper Cases-One
Fan of salmon. eight green peppers,
butter. etc Remove skin
and bones from one can of salmon.
season with salt and pepper and onion
Juice. Mix with an equal quantity OF
,racker crumbs moistened with butter,
,r leftover stufiing can be used in /
.tead. The mixture should be quite
moist; If not. add little milk. Cut
engthwise eight sweet green peppers,
'emose seeds, parboil five minutes and
III with fish. Put in baking pan, sur
'ound pan with hot water, and cook
Until cases are soft, but not broken.
Baked Dreamed Salmon with Spag
letti-0ne can of salmon. one half
,ound of spaghetti broker fine. butter
ize Of egg, one pint of milk, two eggs.
SoiI spaghetti in sailed water until
cnder, drain in colander, and pour
old water through il. grease baking
ish and put layer OF spaghetti. lay
r of salmon, bits Of butter and pep
er: continue until all Is used. Beat
ggs. add milk, and pour over and bake
5 minutes Serve with or without
rhite sauce.
Barbecue Of Salmon Marinaie one
an of salmon in one tablespoon OF :
ure olive oil. one tablespoon of minced
Mon, one teaspoonful of cider vine
ar. one teaspoon of salt, one table
Doon Of Worcestershire sauce. Into
he upper part Of the chatting dish put
ne fourth teacnpful Of tomato eatsup.
ne tablespoonful Of butter, few cap
:. and one fourth cupful OF hot wa
r.; stir until hot and add the mari
lted salmon; stir well; add one half
in Of peas drained and washed
,ver and let stand over the hot
alter pan until quite hot. Serve hot
ON the chatting dish. accompanied. by
ndwiches of thinly sliced brown
cad.
Salmon Ia Newburg Dissolve one
'ssert spoonful OF corn starch in one
Mt Of cold milk; add one tablespoon
4 OF butter one beaten egg. and cook :.