The Portland daily press., 1890-07-04

simmer them for at least two hours, when
the water in which they are cooked should
be nearly or entirely absorbed. A little hot
cream sauce may now be added, and the
beans may be boiled up once.
As rule most vegetables are overdone,
bnt there is something obstinate in the It's
sues Of all the bean family and long cooking
is required to make them tender. Lima, or
any other fresh shelled beans, require an
hour to cook tender; bur corn cut from the
cob is better for only fifteen minutes cooking,
and will be ready for the table if 1t Is steam
ed on the cob twenty-five minutes. Potatoes
average time for boiling them mealy, though
some potatoes will cook in less time. All
stale vegetables require more cooking then
fresh ones.-New York Tribune.
THINGS WORTH KNOWING.
Remember in this housekeeping time that
ammonia in water cleanses glass and paint
much better than SOAP
Put little soda in a sink drain once or
twice week. 1t will form soap combined
with the grease and wash it away.
Cream should be of the proper consistency,
if it is to be we'll whipped. 1t should be thin
enough to pour off a spoon. If it is to be
favored and sweetened, see that 1t Is done
before whipping. Skim off as it froths, and
keep cold until ready to serve.
All shades of yellow, fr0mcream to orange,
are suitable for the walls Of sn ill-lighted
room. Red is the warmeSt, richest color,
but some shades Of red absorb the light in
stead of rejecting it.
If piece of dyed cloth is damped and
rubbed on clean white paper, the absence OF
any stain shows that the dye Is fast" color
Another. test is to lay the clotn between two
sheets Of paper and iron it. There should
be no mark in this case either. Again, If
the cloth is covered with n perforated sheet
of thick paper and exposed for some hours
to direct sunlight the color of the exposed
parts should not fade.
Many people, while covering the chest
with flannel, fail to remember that cold at
tacks the lungs at the back as well as the
front. Be sure to protect the back as well
as the chest.
Put camphor on cold sores when they first
come and that may heal them or prevent
them from developing.
- SayS 0llYe Thorne Miller, in The Chris
tien Union: Never put 5fNhlrd IN %lnds..s
1 rarely 60 into the street in the summer, or
even on mild day in winter, that do not
see unfortunate canarieS hung in the win
dow. Even if the sun is not broiling the
brains under the little yellow cap, draught
is blowing all the time over the delicate body.
People have been told a thousand times that
they must not put bird in draught, yet
how few remember that there is always
draught in an open window!
People who suffer from chapped hands
should be careful to dry them thoroughly
after they are washed. This prevents chap
ping If the hands are already chapped,
however, there is nothing better than cam
phor ice. This preparation contains no gly-
cerine, a component part Of many other ONT
ments used for this purpose, and cOnse-
quently of no use to the large number of per-
sons to whose skin glycerine is irritating.
In preparing the summer wardrobe, says
writer in the Philadelphia Press, the eX-
pense attending that mammoth undertaking
Is subject for serious consideration with
five women out of six You must have one
black all-wOOl dress sure. This is indispen-
trip. Look through your stock in hand, and
if among your discarded gowns you come
across black cashmere don't declare that it
has seen its best days and toss it away, but
borax has been sprinkled. Rinse in blueing
water-very blue-and iron on the wrong
side while damp. If carefully done you will
find that you have in your possession mate
rial for gown that will, in appearance,
equal new.
PRETTY PoRTIEREs.
Some pretty and simple portieres are de.
scribed in recent issue of Good Housekeep-
ing
They are to be made of denim, either en-
broided in outline or painted. The writer
says: One of the must effective curtains
ever saw was one of blue denim hung in a
bedroom to curtain off large closet. A large
branch of oranges, thrown caTelessly across
it, with one limb of the branch extending
downward, was q very striking and unique
decoration. The dull blue of the denim made
an effective background upon which the gold
en- balls were painted, and the material was
heavy enough to be pleasant substance
upon which to paint Window and mantel
lambrequins were also made OF denim, and
decorated in the same manner, and the young
girl whose skillfull fingers had evolved all
this beauty from such simble materials, as
sured me it had taken very little artistic
knowledge TO do the painting. and that al
most any one who had any ideas concerning
the use of brush could succeed equally well.
The design has been purchased-a perfora-
ted paper pattern-and stamped, and little
ingenuity in diversifying the pattern by
stamping different parts Of it had given the
effect Of several original designs.
Brown denim is quite as useful as the blue,
and can be very successfully used as portie-
res. Ii the light side is used for the ground,
band of the dark side can be put on with
heavy couched line of silk or wool, to give
it finish. If you are.skillful in handling
brush, you can be your own designer, and
have an exceedingly pretty curtain. Taking
real autumn leaves, touched with the fall fires.
for your models, you can scatter them over
the portiere as carelessly and irregularly as
possible, and paint them in the natural
colors, or they may be cut out of velvet, plush
or satin, and fastened on with heavy out
line stitch. Among the leaves, work lines in
gold thread four or five inches long, in groups
of three and five, about an inch apart. A oand
of rich cheStnut-brown Pill sh Is not out OF
place upon this palmer materials, or tne PAM
of darker denim may have design worked
upon it, either in outline or partial emoT0ld-
cry, with good effect. TheIdouDle-iaceu Can
ton flannel in a shade that would contrast
well with the denim could also De USED Ior
bands
now TO COOK ONIONS.
To bake them, spread clean paper in a
baking nan. Law in the onions without peel
ing. and bake from bali an hour 70 an nour
or more, according Ito the size. be sure they
are done before taking them up; then serve
them with the skins on. Let each person
NJ sto the table season the onion with little
calf and a bit of butter. and they will think
an onion never tasted as sweet cooked in
anv other way. This is a very old-fash-
Toned method, but deserves to be kept in
mind.
Many people find the onions to be the
most indigestible when boiled, but it is per-
haps the most common way of cooking them.
They should be boiled in sailed water until
tender, drained and seasoned with pepper
and butter The water should be poured off
when they are about half done aud fresh
boiling water added this takes away some
of the strong taste.
EScalloped or baked onions are prepared
BY boiling them as described above; drain
and put them into deep pie plate or shall
low pudding dish. Make white sauce as
follows: Melt tablespoonful of butter in a
saucepan and add one tablespoonful OF flour
stir together until well mixed and bubbling.
Have ready one cup of hot milk, pour little
| on to the butter and flour and stir until
| smooth then add the remainder of the milk
gradually. Pour this sauce over the onions
| Sprinkle on a layer of cracker crumbs, add a
| few bits of butter, set in the oven until the
crumbs are brown. The white sauce may
/ cleo ba nourpd nvpr piain hoilpd onions Or
| the onions may be chopped after. boiling and
| then the white, OF as it is sometimes called
cream, sauce poured over them.-N. e. Far
mer,