The Barre daily times. (Barre, Vt.) 1897-1959, 1922-05-29
Topics Of the
Home and
Household.

/ To set delicate colors in embrolfl'
cred handkerchiefs, soak them before
washing for 10 minutes in q pail q
water into which a dessert spoonful
Of turpentine has been stirred.
/ 10 clean gold chain, put IT in q
4 pulverized chalk and little grated
CASTLE soap. Cork the bottle and
shake. Rince in clear cold water Wipe
on towel and the polish will be sur
prising.
A good dressing for fruit salad Is
called honey cream and surely
sounds good: Place in small saucepan
one half cup honey and one half cup
water. Dissolve two tablespoons OF
cornstarch, bring to boil and cook
for three minutes. Then add the juice
Of one lemon and one-half orange, AMI
one half cup Of whipped cream.
After Dinner Minis Made at Home.
After dinner party they always
serve candy. a person who mas
slowed away every course and all the
hor d ocuvrcs takes one look at a
| plateful Of chevy creams. or caramels
or fudge and passes No one blames
him, but the hostess feels hurt. she
should have stuck to what was prop
er, says the Rutland Herald. Mint
candy is the logical after dinner dish,
and here is tasy recipe:
Inxo .....xxsnx MO c,tpfy4lS n
ulated sugar, add three -fourths cupfll
boiling water, pinch cream OF tartar
and one teaspoonful vinegar Mix IL.
gradients over fire. Bring to boil and
fcook without stirring until mixture
win become brittle when tested IN
cold water. Pour on to creased plat
ter, and leave undisturbed until coil
enough to handle easily. Lift candy
carefully and pull out as long as pos
sible, keeping the grain all one way.
Add few drops Of oil Of peppermint
during pulling. Cut candy with but
tered scissors into small pieces. 10
keep indefinitely roll in plenty pow
dered sugar and place in air-tight Jars.
The Art of Salad Making.
Someone is always beginning to
learn how to make the simplest sal
ads. There are always people who
need to have their eyes opened about
their practices or the practice Of those
who prepare salads for consumption.
Salad lettuce must be dry. Shake
ii dry in salad basket ii you nave
one. or put ii in the middle Of large
square Of cheese cloth, gather up the
corners and shake it dry. When there
is large quantity Of the wet lettuce
two people are really needed Tor TINS
work
Put the greens in a large salad
cloth, one person twist the cloth one
way and the other the other way, then
swing il back and forth to shake out
water. When there are but small
quantities and time is short, IL MAJ
be best to dry each piece with cloth,
after it has been washed and drained.
Some people take more pains to nave
an immaculate salad towel in their
kitchen than towels for glassware, I'll
yer and other dishes.
In starting to get dinner the salai
materials are often the first thing tnat
should be attended to--not always, but
often, says The Springfield Republican.
When the lettuce or its equivalent has
been well washed, ii viii crisp in the
drainer, and in an hour may be suili
dry through evaporation alone,
if turned over few times.
Whether we take small bowl and
mix French dressing in it, or take a
large one high and deep and capa
eious if for more than two-and MI
ii with the greens preparatory -
dressing them, we need for perfect ie-
suits to rub the bottom Of these bowls
with the cut end OF Glove or garlic.
The garlic flavor il drowned in the
oil. and the oil is so given finish That
can be given il in few other ways, and
those expensive ones
The process is then TO rub the bowl
with garlic. put in /, the dried salad
greA, sprinkle over little salt,
measure out the all by tablespoon
fuls. sprinkle this over the greens and
toss them with salad fork and spoon
until the surface has been painted with
oil. Then put in the measuring spoon
the paprika that is to be used, add
and be sure that every grain
OF paprika is wet, then sprinkle the
vinegar in which il has been wet. OF
semi dissolved. over the salad, and
again toss the, whole With spoon and
fork--wooden fork and spoon-and !
serve at once.
In using small potatoes in such a
salad do not put them in until the |
salad has been dressed, and then put
them in whole and toss. They may be |
rut As served, and little of The i
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