The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-04-05
THE HON &.

and, observing that they never attacked the
wool and hair on living animals. he inferred
| that the natural odor Of the wool, or Of the
oily matter In 1t, was distasteful to them.
BE therefore rubbed various garments with
the wool of fresh pelts, and also wet other
garments with the water in which wool has
been washed, and found that they we're
never attacked by moths. He also expert
mented with tobacco smoke and the odors Of
| spirits Of turpentine, and found that both Of
these were destructive to the moth, but 1t
was necessary to close the rooms very tight
| ly, and keep the fumes very dense in them
| for twenty-fOur hours, 10 obtain satisfactory
results Mr.. G. II. Fernald. Of the Hatch
Experiment Station of the Massachusetts
Agricultural College, has always found that
any material subject to the attacks Of moths
may be preserved from them II packed
away with sprigs Of cedar between the
folds.
The odor of cedar Is so disagreeable to
them that they will not deposit their eggs
where this odor is at all strong. Chests OF
cedar, or closets finished In the same wood,
will protect clothing from moths as long as
the odor is strong but this Is lost with age,
and then they are no protection. IL must be
remembered that the 0d0r Of cedar. camphor,
etc., only prevents the moth IRON laying her
~
before the garments are packed away with
cedar. etc the odor will not prevent the
Matching Of the eggs nor the destructive
work Of the larve afterwards. Clothing
may also be protected from moths by pack
ing it in bags made of either stout paper or
cotton cloth, If made perfectly tight, but this
must be done before the moths appear on the
wing In the spring.-Science.
COOKING FISH.
To broil fish the fire should be clear. but
not furious, and the gridlron bars should be
rubbed with suet or little salad OIL Moth
ing is so nice for frying fish as this same
said oil, in deep kettle. supply as gener
GUS as the hot lard used both for frying
doughnuts and fritters. II should be heated
smoking hot, and with a little care in pour
ing off clear FROM crumbs and sediment, may
be used over and over again. For frying.
whole fish may be rolled In -four, In cracker
dust or Indian NEAL slices Of fish are best
dipped in thin batter one egg beaten till II
froths, just -four enough to make the batter
adhere TO the fish when dipped into 1t. Salt
and pepper to taste, and dust Of mace II the
flavor Is liked.
Baked fish may be stuffed with plain dress
ing, the fish spread open and covered with
the dressing put on as top layer. Put allt-
tie water In the pan, butter, pepper and salt.
Basic while baking Time, about fifteen
minutes to the pound.
Scalloped fish or remnants warmed over In
various ways are almost more appetlzlng
than at their first appearance. Any cold fish
may be scall0ped. Divide II into flakes, roll
them over In the melted butter, thickened
cream, and flavor to taste with salt, white or
cayenne pepper, minced herbs, piuch OF
mace,or grated lemon Zest Pack the fish on
bed of fine bread crumbs, either In a deep
pie plate or the regular scalloped dishes,
cover with more breadcrumbs, lay bits Of but
ter Snrfaep hakn brown
Mashed potato may vary the breadcrumbs,
and tomato sauce be used for seasoning.
In New England. at least, cod and haddock
cod has white stripes, the haddOck black;
| the cod Is best for boiling or ch0wder, the
| paddock for baking, broiling or frying. The
head and shoulders OF the cod are considered
the choice for eating, but the prudent buyer
chooses a cut from the middle OF the eody.
where the fish is large. To boil cod, see that
the fish Is scrupulously clean put IL into the
kettle with cold well-salted water, or warm,
but not boiling water. Skin carefully, and
sized fish. Drain, send t0the table on a hot
napkin, serve with melted butter, oyster or
Hollandaise sauce.-Good Housekeeping
MACARoNI.
This should be broken into pieces about
three inches long and washed quickly In cold
water. Put it Immediately into boiling wa
ter. Be sure there Is a liberal quantity Of
water boiling rapidly. There Is no rule for
the time as new macaroni and that which Is
very old may vary twenty minutes In the
in the time required. The sauce pan must
be uncovered because rice or macaroni II
boiled with the cover on are liable to become
pasty. Allow the steam to pass of and
keep the water boiling rapidly. In a mo-
ment after the macaroni Is put in the water
stir from the bottom Of the pan with spoon.
then do not stir again. When 1t has been
boiling for fifteen minutes add the salt.
There should be three quarts OF water and
one tablespoonful Of salt for half pound Of
macaroni. Drain off the water and turn the
macaroni into a vegetable dish. Pour about
one and half cups Of sauce over 1t.
No sauce Is better than a tomato sauce for
this purpose, which is made as follows:
One quart Of canned tomatoes, two table
spo0nfuls OF butter, two OF flour. eight cloves
and small slice Of onion.
Cook the tomato, onion and cloves 10 min
utes. Heat the butter in a small frying-pan,
add the flour, stir till brown and smooth
then add to the tomatoes. Cook two mia
utes. Season with one teaspoonful Of salt
and one-third teaspoonful Of pepper, and rub
through a strainer to keep the seeds back. A
good sauce for meat, fish or macar0ni, In fact,
II Is one OF the most useful Of all sauces.
Miss Parloa.
WHERE THE MONEY GOES.
The policy Of not getting anything until 1t
can be paid for is a safeguard against ex-
travagance, and systematized account Of all
expenditures will give that perfect knowl-
edge of the actual cost of living without
which, on a small income, plans cannot DO
laid to the best advantage 1t will also
| serve to keep expenditures within the
| bounds of prudence, and show wherein re-
| trenchment, If necessary, can be best effect
ed. There should be but one purse, and,
as is too often the case, the man should not
throw the whole domestic burden upon the
woman and grumble because, with little
money at her command, she finds It neces-
sary TO expend 1t all. Husband and wife
should plan together. With complete
| statement of expenditures always at hand
| with those by the husband put down as well
| those by the wife and for the family there
would never be occasion for the question:
what did you do with the money gave
| you yesterday? and, in the large majority
| Of cases, it would not be the weman's fault
| II something was not saved for "a rainy
| day."-Detroit Free Press.
ABOUT PHOTOGRAPHS.
Here are some hints to be observed when
| you have a photograph taken: Promptness
is of the greatest Importance to enable the
artist to do justice to his patrons. Make
your appointment, and select style and size
| Of picture before the time for sitting. Gen.
L hOmOA ohOuiu hoNCt VII VI Wot lilo NAM ofu
ladies should always have the hair loose and
| dry, and arranged to suit style OF face. The
hair upon the forehead makes broad face
look broader: so arrange IL high for broad
| face and low for a long face.
Always feel we'll and pleasant, and take
plenty Of time for sittings, and you are sure
to get good picture. All colors pertaining
to blue, purple, lavender, plum, magenta
and pink photograph very light Claret,
garnet, green, light bismarck, and stone
color all take still darker, and are excellent
colors to photograph. Wine color, Meter
mich green, orange, golden brown dark bis
marck and snuff brown take very dark.
SILKS and satins take lighter than wooden
goods, or goods without lustre.
PEOPLE FRET TOO MUCH ABOUT TRIPLES.
Women find a sea Of trouble in their
housekeeping. Some one says they often
put as much worry and anxiety into a loaf of
bread, pie, cake, into the weekly washing
and ironing, as should suffice for much
weightier matters. Suppose these things 20
wrong to-day; the to-morrows are coming in
which to try again, and the thing Is not
worth elouding your own spirit and those
around you, iniuring yourself ana them ply
sically-for the mind affects the body-and
Tor such tritle. When thing Is beyond
| repair, waste no useless regrets over IL and