The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-09-26
THE HON e.


Goldfish is picked up and bones and skin
removed, then it is packed in old fruit cans
with paper neatly pasted on the top when
the original covers of the cans are missing
Raisins are steamed and thrown into a
large pan, then covered with boiling water
This kills all insect eggs in case they may
exist. After five minutes the water is cooled
so the hands can bear it, the fruit is washed,
drained on sleeves, and dried quickly either
in a fruit drier or hot oven. 1t is then
packed in fruit cans while hot
Tea and ground coffee are packed in tin
cans OF the kind used for maple syrup. A
funnel will be required to fill them, but ex-
cept for that the small hole is an advantage.
Spices are put in baking powder boxes and
strip OF paper is pasted around them to
carefully labelled to prevent mistakes. When
macBerel or other fish in brine is bought.
care must be taken to keep the brine over
the fish. An earthen plate laid over the fish,
Kept In place by clean stone. answers the
purpose nicely.
The sack Of dairy salt is hung to
rafter In the garrett; a moderate supply being
kept In the cellar In butter jar. Unused
butter packages are also kept in the garrett.
where they remain dry and sweet until want
ed for use.
never buy citron, as l like that which /
prepare my self quite as well. take out
what need from can of citron preserve,
drain 1t carefully for several hours, then cut
II INTO tnln slices; and use as though it were
dried. Possibly this rule for preserving cit
ron may be OF use. Cut the melon in thin
slices, peel and remove the seeds and boil In
clear water till nearly tender. Make a syrup.
using one pound of graduated sugar for one
pound OF melon. boil and skim. Slice five or
SIX lemons for each ten pounds of the
preserve. and remove all seeds. Drain the
melon carefully and put 1t with the lemon
into the hot syrup and boil until clear. Then
can In self-sealing cans. / sometimes add a
lew ralslns to a part of the preserve 1t is
improved in flavor to most tastes, but the
appearance is rather injured by their
presence.-Woman's World.
ARE WOMEN CARELESS OF MONEY.
No woman, at least In America, has any
such talent as a man has for spending
money. She spends for what she believes
to be beauty-for raiment, books, jewels,
decoration, furniture, pictures, marbles
rarely for what does her serious harm. He
spends most for his vices, for the things that
hurt him greatly. He is apt to gamble, to
speculate, to bring evil to others from his
love OF pleasure or of gain. He will get rid
Of more money in month than she would
In years. She would. however, ignorant of
II, be appalled, by the sums he dissipates.
sAo 40 NOhoeibhIlObdill COuSbTVdLlV6s Dig
statements of any sort are likely to alarm
her. Unless desperate or frenzied, she in
varla6ly stops short of extremes. She
trembles and turns pale where he, in the
hush OF eg0tism, moves undisturbed
Nearly all the talk of woman's carlessness
OF money is really idle. The opinion cannot
be sustained. It's mainly the echo of mis-
apprehension. Where she is even partially
enlightened on the subject, she is prone to
very cautious in its issue. Her Temperament
q IN Of
ness.-Junius Henri Browne.
CONVENIENT PLAN.
1t is sometimes very convenient TO have a
cement for India-rubber, by means Of which
worn spot in the overshoes, or any rubber
article may be repaired without expense or
trouble. TO make small quantity of such a
cement, sufficient to keep for emergency,
purchase five cents worth of red rubber
from some dealer in dentists supplies. Cut
it into bits, put it into bottle and cover it
with chloroform. In about ten minutes it
will be dissolved. 1t should be applied with
a brush like a muscilage brush. Do not
leave the bottle uncorked for an instant,
except while removing the brush, and ap-
ply the cement as rapidly as possible, or it
WIN harden. Where there is large hole, a
piece OF what is known as rubber DAM"
w,n,ch may also Re purchased from a dealer
~ , Ienusts supplies, may be useful, Cut out
a. DiSo1 VI tnls OIL suitable SIZE fasten it over
t the nole with few stitches: land brush over
w sno auoDer with the cement. Care should
t e taxen not TO inhale any chloroform, nor
to it. 0Ao oniluIen eau get
HOW TO BOIL AN EGG.
isn't strange" said short. foreipn.,ook-
ing man the other day to some comnaniono
while lunching together at one the Cnioono
restaurants, shat not one cook in fiftv NO,
housekeeper either, knows how to hoi, o.
egg? And yet most people think thew r,on,
this simple matter. They will tell Won Mno W
drop it into boiling water and let it Tema;O "
there three minutes, and to be sure the
water is boiling. Here is where the mistake
is made. An egg so prepared is indigestible
and hardly fit for well person, let alone one
who is sick, to eat. The moment it is
plunged into boiling water the white hardens
and toughens. To boil an egg properly put
it In vessel, cover with cold water, place
over the fire, and the second the water begins
to boil your egg is done. The white is as
delicate as a jelly and as easily digested
and nutritious, as it should be- Try It,
The information is worthy of consideration,
since the speaker has occupied the place OF
chef at several Of the largest hotels In the
county.