The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1889-11-30
person almost invincible and wholly irresls
INFORMATION PARTY.

INFORMATION ram l.
The newest game takes the form OF an IN
formation party, and is begun by passing 10
each gentleman a card and to the ladies
small pieces of paper which Snall DC nun
bered. Those who discover the same num-
Der of their card and paper are partners Ior
the game.
Each couple must think of a question,
sensible or ridiculous. historical or In re-
gard to the weather, to be written on the
card, after which the cards are TO De gathered
together, and the leader reads eacn III turn,
giving few moments Tor the partners 10
Consider the subject and write the answer,
which should be read aloud in turn. This is
where the fun of the game begins, as many
of the answers are exceedingly queer.
Those having a correct answer mark their
card 10, Q wrong answer 0, and If the answer
is anywhere near right 1t is counted D. When
all are added prizes may be distributed, as in
progressive games, for the best and poorest
record.
The instructive part of the game is the dis
cussion which follows the question. The
height of Bunker Hill monument is what
everybody living near it ought to know, and
yet at an information party held few
evenings ago only one person in company
of twenty was sure of the exact number of
feet Boston Traveller.
ONIONS.
One of the healthiest vegetables, if not the
healthiest one, grown is the onion, yet,
strange to say, but few people use it as lib
orally as they should. Boiled onions used
frequently in family of children will ward
off many of the diseases to which the little
ones are subject. The principal objection to
the promiscOus use of this vegetable is that
the odor exhaled after eating:s so offensive
A cup of strong coffee taken Immediately
after eating is claimed to beaexcelent in
counteracting this effect. Although for a
day or so after eating onions the breath may
have disagreeable odor. yet after this time
it will be much sweeter than before.
For Group onions poultices are used with
success, providing the child is kept out of
drafts, and sudden chill avoided. The
poultces are made by warming the onions
in goose oil until soft. then putting them on
the child'S feet and chest as hot as they can
be borne. Unless in very obstinate cases,
when taken in time, the Group readily yields
to the onions This, although an old fash
Toned remedy, is good one, as any mother
who has brought up family of children can
attest.
Onions are excellent blood purifiers, and
for Graduating boils or any of the blood
humors are very efficacious. They are good
for the complexion, and friend who has a
wonderfully clear, fine complexion attrib-
utes 1t to the liberal use of Oniens as food
People suffering from nervous troubles are
much benefited by using these vegetables
frequently, either cooked or raw. When
troubled with bard cough, if a raw onion
is eaten, the phlegm will loosen almost i'm
medlately. and can be removed with very
little effort. A raw onion is made much
more pataable, If. when eating, little salt
or pepper is used as a seasoning. Those
troubled with wakefulness may insure a
good nights sleep often, if just before re-
firing they eat raw onion.
There are few aches to which children are
subject as hard to bear and as painful as
earache. One of the best remedies we know
is to take out the heart of an onion "a red
onion is the best If it can he had, although
lacking this kind any other can be used
and roast it. When soft, so it can be handle d
without mushing, put it into the affected ear
deeper than ordinarily, toe pain will cease in
| a very short time and will not return.
A cough syrup in which onions form an
| important part is made by taking one cup of
vinegar, one cup. of molasses and one-half
| cup OF cut up onions. Put on the stove and
| simmer about half an hour, or until the
| onions are soft Then remove and strain.
| Take teaspoOnful of this frequently. when
| troubled with cough, and unless very deep
seated, the cough will not last long.
PAN-DowDY.
Pare and slice apples sufficient to fill a
deep dish; make paste the same as for pie
crust lit should be half an inch thick and
put over the top, and bake. When done, re-
move the crust, and spice and sweeten the
apple to taste; cut the crust in small pieces
ana stir into the apple while hot. When
cold, stir in cream and serve. This is an
| excellent old-fashi0ned dish.
SQUASH PIE.
One cup of squash, one pint of milk scald-
ed, Gne tablespoonful of corn starch or flour
two eggs, butter the size of walnut, sugar
and spice to taste.
P0P-OVERS,
Stir together one cup of sweet milk, one
egg, one cup of flour, butter the size of a
walnut, a little cream tartar and sa!eratus.
DUMPLINGs FOR SOUP.
One pint of -four, one-half pint of sweet
milk, one teapoonful of cream tartar, one.
half teaspoonful of saleratus. Cook five
minutes.