The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-12-06

starchy foods should be served with son e.
thing lat. Plain boiled rice should be cooked
rapidly, uncovered, and il the water becomes
cloudy 1t Is sign that the starch grains are
becoming broken and the rice is done; drain
and pour water through Ii. 1t will absorb
twice its measurements in liquid and this
allowance must Do made to cock it dry. Stir
rice with fork carefully in order not to
break the grains. 1t may be served with
Deeisteak, roast beef, pork, mutton and
poultry.
CORN FRITTERs.-If green corn is used
score the kernals with sharp knife and
serape out the pulp; If canned corn is used
chop 1t fine. Take three-qUarters cup of
cord, or little more If liked, about one and
0ne-quarter cups Of flour in which scant
teaspOOnful Of baking powder has been sift-
ed, two eggs, y0lks aud whites beaten sepa-
rately, one half teaspo0nful Of salt. One-half
SAT- spoonful OF pepper, one cup of milk.
SuiDelent Hour should be used to make a
drop batter, fry in deep hot fat
In cooking vegetables OF all kinds use
plenty Of water and If the color is to be pre-
served Keep the Kettle uncovered. Add to
cabbage eaulltower pinch Of soda.
Fresh vegetables cook more quickly than
stale, Tor instance, green corn fresh from the
garden VIII cook In ten minutes, that which
mas stood in the market will take thirty
minutes in cooking to become eatable
, IL vegetables are to be kept WHOLE cook
them IN sailed, hard water; unsalted, soft
water Will reduce them TO pulp; therefore
tender. fresh vegetable should be put into
sailed water.
WASHING CHAMoIs VESTS, GLOVES, ETC.
Chamois leather garments are difficult to
wash, especially If the article is OF elaborate
make or pattern. Ordinary window and
plate feathers must of course, undergo the
usual cleansing process. and are easy to man.
age, as they do not suffer from getting out of
shape. The great point with them is to pre-
vent their hardening as they dry, and a lit
tie friction during the drying will do away
with that altogether. For other things, such
as vests, gloves, etc. very CAREFUL treat
ment answers better than any one particular
recipe. For Instance, make hot lather of
mild soap, or use simply little ammonia In
the water, and when it Is lukewarm wash
the leather in 1t quickly, rinse it in luxe
warm water, squeeze 1t gently Zoe sure not
to wiring as you would other maierials), pin
1t on clean towel spread on a horse, then
dry IN front Of the fire, rubbing the article
gently with the hand every few minutes to
prevent it stiffening. As much as possible
rub the thing into shape, not out of shape.
Some leather is inclined to shrink, some to
stretch, but once dry nothing can be done to
get 1t into shape again.
CULINARY COUNSEL.
For frying meat 1t is often better to use
fat of its kind, such as beef fat for beef, etc.
but for some other purposes it is not only
more economical, but more eDriching to the
substance fried, to use a mixture Of fats.
In frying dOughnuts, for instance, or frItTers,
for which usually the best Of lard is taken.
If a mixture Of all kinds of nicely kept fats
is used, even including that Of mutton, the
cakes will be found much richer, and more
savoIy than when fried in pure lard. Some
kinds of fish can also be flied with mixed
fats, and the result be good.
On frying oysters at one time, a dearth Of
lard being discovered, the amateur cook coz
cluded, rather than lose the feast, to try
some mixed fat she had on hand, which con-
sisted Of odd quantities of beef, mutton, ham
fat and lard. To the surprise of the par
takers, the oysters proved to be unusually
good. On the second occasion pure lard was
used, as heretofore, with the expectation of
an Improvement in flavor; but. much to the
surprise of the cook, the oysters seemed to
lack a certain richness they had before, and
a peculiar, attractive flavor. 1t was also
found that the mixed fats were best when
some time had elapsed before using them.
Mutton fat, not generally used for frying.
cannot be detected, except by experts, If
half lard or other fat Is mixed with it.
One excellent h0usekeeper said she saved
all her mutton fat for frying doughnuts; but
mixed it with other fats without regard to
quantities. Her plan was to have stone jar
las earthenw are abSorbS fat for each kind Of
lat. Over these were tied thin muslin strain
eTs. AS the fat accumulated, each kind was
poured into its own receptacle. One large
jar was kept for mixed fats. Small quaint
ties, and the mutton fat, were emptied into
that, this being the stock kept on hand for
doughnuts: and excellent doughnuts they
were.
A good deal of fat, such as sausage and
ham fat, are wasted in gravies. Both sausage
and ham are much better served with what
are called water gravies, which ar made as
follows After the meat is taken from the
pan, all the fat is poured off except minute
quantity. Boiling water Is then poured into
he pan, sufficient in quantity TO little more
than cover the bottom Of the meat-dish.
The water should be made to flow back and
fol- ward over the pan to wash off the juices
drawn from the meat, which dry on the pan
during the cooking process. Ii 1t will not
dissolve 1t should be scraped with spoon or
knife till 1t mixes well, then give it one boil
up, ana pour 1t over the meat, already placed
in the dish for the table.
Ii much fat is left after frying meat, or
from doughnuts, ETC., 1t may be cleared up
by boiling 1t In water, and stIaining water
aud lat together into vessel to cool, when
duck fat should be rendered slowly, strained,
and put by to use for batter cakes, or other
cakes in which butter or lard is used. In
batter, or ginger cakes, chicken and turkey
fat are especially Dice.
Goose fat Is excellent fer medicine, being
very beneficial for rubbing over bruises. or
sprains, or limbs sore from fatigue. 1t Is
good, IL warmed, for bathing the
chest and throat to remove the soreness
produced by colds.-Good Housekeeping.
SOME HOME REMEDIES.
While not advisable to often give internal
medicines without competent medical ad-
vice, there are many simple external reme-
dies for relieving pain and preventing severe
illness, especially from sudden cold, which
every mother should know how to prepare
and apply, and keep them on hand. In at
lacks of pleurisy or lung inflammation, poul-
tees are always useful. Keep cheese cloth
Or other thin fabric on hand for this. Make
The cloth large enough to spread the poultice
on half. and turn the other half over 1t. For
always liable to happen, provide
In advance old linen handkeIchiefs, soft lin
en- towels and table cloths, part of them
picked into lint and kept free from dust.
Cotton batting Used in dressing burns and
sores Is better If cut in desired sizes and
heated minute on clean stove to lust
brown 1t. New bleached muslin saturated
With sweet oil, put over poultice, retains
the heat and keeps out air. A poultiee of
corn meal mush, as hot as it can be borne,
and changed before it becomes cold often re-
ieveS severe pain in the side or breast arts
ing from hard cold in the lungs. Make it
large enough to oyerspread the lung, or both
# both are affected. A bandage TO hold it on
may go around the body, fastened with
safety pins, Ground mustard, mixed with
double its bulk of flour, may be kept
dry In tin box ready to wet up for pou'-
tees.
Flax seed, both whole and ground, is very
useful for many ailments. Get pure meal OF
the druggist; that sold at ordinary stores Is
usually mixed with cotton seed meal. To
prepare poultice, stir the meal in a vessel
with boiling water, just thick enough not to
quantity will make large poultice. l find it
Of the lungs, swelled throat, and Is good for
q boil or fel0n. For the latter add few
drops Of Venice turpentine or common
spirits of turpentine. An excellent gargle
for sore throat Is teaspOOnful Of flax seed
In teacup, filed up with boiling water and
kept warm few minutes, then pour of the
mucilaginous water, add two drops of car
hollc acid, putting the whole in bottle with
half teaspOOnful chl0rate of potash. Shake
well gargle often. This liquid without eth
or potash or carbOlic acid, but slightly
Sweeted with sugar and the juice of a lemon
added, is good for sore throat or cough as
Il alays the tickling, which is the CAUSE Of
and hastens the healing.
For burns, an almost infallble remedy is
dax seed oil with lime water, in equal parts,
shaken until yellow and creamy. 1t may be
applied TO any sore, however raw and tender
and Is as soothing as cream