The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1889-08-16
THE HOME.
NUTRITIOUS FOOD,

NUTRITIOUS FOOD.
Cheese is the most nourishing of any arti-
Gle of food. 1t contains all the properties
necessary to the support of the body. one
pound of cheese Is worth three pounds OF
beefsteak. Next in order of nutrition come
peas, then beans. Two and half POUNDS Oh
potatoes are equal in carbon TO one pound Oh
bread, and 81 pounds of potatoes are equal In
nutrition to one pound of bread. The
reason that so many people in Ireland live
and thrive so well upon potatoes is because
they eat so much buttermilk with them.
The buttermilk contains what the potato
lacks in nutrition.
Here is a dish that contains everything
necessary for the support Of the body. Take
one-quarter OF pound macaroni; do not
wash it, as 1t removes the starch; put it into
boiling water, add one tablespoon of salt;
keep boiling rapidly until DONE When soft
take 1t OFF the fire and pour cold water
through 1t; put 1t into buttered dish, cut
into pieces about six inches long, then pour
g sauce over it. which is made as follows;
uhe cup and half Of boiling milk, one
tablespoon OF butter, a heaping tablespoon
OF Hour, one-half teaspoon of salt and a salt
spoonful OF paper, stir the butter and -four
together until they bubble; stir 10 the salt
and pepper, then add the milk gradually,
after which pour over the macaronl.
|
kle over the top; over the cheese sprinkle
one cup of cracker crumbs, into the cracker
crumbs put a saltspoon of pepper. Bake
until the crumbs are brown in a quick oven.
Mrs. Green, New York School.
WORK ON HUcKABAcK.
Perhaps all readers of these articles do not
know that huckaback toweling is made by
the yard in plain white without bordering,
and that it is most effective ground for
simple but elegant needle-work. A beauti-
full bureau cover or buffet scarf is made of a
suitable length of fine white huckaback
| treated as follows: Fringe each end quar-
ter of a yard in depth. Above this draw a
| row of full-faced conventional daisies con-
nected with an undulating stem, and out
line the pattern 10 regular outline stitch,
with rose-c0lored linen floss. Then, with
long needfuls of the floss, proceed to darn
the huckaback from the fringe up to a few
inches above the outline pattern, going up on
one line and down on the next, with an I'M
broken thread, leaving the ends long enough
to tie in with the white fringe. The mater
ial is easily darned with blunt-pointed
needle that will readily pick up the cross
threads without piercing the goods. When
all is done, the flowers, which have only
been outlined, stand up. on the pink back,
ground in heavy relief. Pin-cushion and
| sofa cushion covers are made in the same
| style of decoration The latter are finished
with heavy white cotton cord instead of
| fringe.
A stand cover of white linen. embroidered
| in white or colored linen floss, commends
itself to housekeepers who like things that
will wash. One of the prettiest new styles
has border all around of life-sized grape
stitches. Anyone with clever pencil could
make her own design from nature, or one
less gifted could use real leaf for a guidf
and draw the pencil around it, After the
design.s ready, buttonhole each leaf ali
around. This leaves good edge. which is
needed. as the leaves take the place of hem
! or fringe or other finish. The veins of the
leaves are done in outline stitch and the
| shading in honeycomb stitch.-[Hom Maker
A REFRESHING DRINK.
Raspberry vinegar is luxury that may
be INDUCED in by families living in the
country who have an abundance Of fruit
| Put four quarts of berries in stone jar with
one quart of the best cider vinegar, and
| mash to paste with wooden pestle. Set
| in the sun twelve hours, and then place all
night in a cool place. Strain off the juice
fresh berries. The second day strain, and
| to each quart of the juice allow one pint of
| water and five pounds of granulated sugar.
Heat over a slow fire urtil the sugar is dis
solved. Bring to boil slowly, skimming
| off the scum As soon as it reaches the
boiling point, strain and bottle while warm
sealing the corks with wax. This syrup or
| cordial, although too expensive for ordinary
use, is a delightful drink for summer eve
ming gatherings. Put two tablespoonful in
glass OF ice water, and embellish with any
fruit In season.
THE NAP AT gooNTIME.
In long days the man who tolls either with
head or hand through the daylight needs a
noon rest even more than noon meal Woe
| to him especially who tries to tax his mind
| while his stomach is burdened. Tired house.
wives are often broken down prematurely,
where ten or fifteen minutes sweet sleep
| would leave them refreshed and ready for
effective work during the afternoon. 1t is a
wise plan to allow fall hour for incoming.
4 and that for the most people In this country
is far better taken in sleep than in any other
| way
CONSUMPTION OF RICE
| Rice is, no doubt, the most extensively
| used article of food the world over.
| Hundreds of millions of people chiefly
subsist on it, and its consumption is con-
| stantly increasing. 1t is the principal diet
| of at least one-third of the human race,
| forming the chief food of the native popu-
lations of India, China, Japan, Madagascar,
many parts Of Africa, and in fact Of almost
all Eastern nations. The Burmese and
Siamese are the greatest consumers of it. A
Malay laborer gets through ffty-six pounds
monthly; Burmese or Siamese forty-six
pounds In the same period. The Eastern
nations also chiefly obtain their beverages
from rice, which is the principal grain dis
titled in siam, Japan and China. Saki, or
rice beer, is produced in Japan to the extent
Of 1500O0000 gallons annually. Although
| rice is such a universal article of food, it is
not so nourishing as wheat or some other
| grains. More than nine-tenths of its sub
| stance consists of starch and water: con-
| Spnupptly IL forms fat that panSalQ