The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-03-08
THE HON {.


pans.
Measure the flour and don't depend on
| guessing the quantity.
Measure -four a little rounding after it has
been sifted, but measure sugar level.
After measuring the flour sift the cream of
| tartar and soda into it.
Cream butter by beating it until it is
| light.
Never use poor butter in cake; If you can
not afford good butter, do not make cake.
Use the finest granulated sugar; coarse
sugar makes sticky, heavy cake.
Separate eggs carefully, beat the whites to
a stiff froth, then beat the yolks.
Measure cream Of tartar rounding and soda
level.
In mixing, mix the butter and sugar, then
add yolks of eggs am milk, after that the
flour with the soda and cream of tartar, and
last of the whites of the eggs beating them
in with few strokes. A perforated wooden
spoon is the best utensil for this purpose.
A thin cake requires hot oven. A fruit
cake must bake slowly long time. A cake
one and one-half inches thick should bake
three-Quarters of an hour.
Fruit should be dried and Toured before
putting it into cake.
Pound or fruit cake mellows with age.
If the oven is too hot the cake is apt to rise
too fast and burst in the middle.
If cake springs away from the pan 1t is
done.
AltbT LUO cdk6 Is Ldhtu HUH bu6 oven leb
it stand three minutes to steam, it, will then
come out without breaking.
For plain fr0sting beat confectioner's SUI
gar into the white OF an egg. Do not use
powdered sugar.
TAKE CARE WHAT YOU EAT.
1t is true, emphatically, that many men
(and women 'dig their graves with their
teeth" Enough heed is not paid to proper
selection of food, and the following sugges-
tions made in the New York Ledger on this
subject are worth considering:
All ldyspeptics SHOULD avoid ANYTHING
which they mot >6thers) cannot digest
There are 50 many causes for and forms of
dyspepSia that IL is impossible to prescribe
one and the same diet for ALL Nothing is
more dsagreeable or useless than to be eau
toned against eating this or that, because
your neighbor. "So-and-so," cannot eat such
things.
IL we would all study the nature and di-
gestion of food, and remember that air and
exercise are as essential as food in promoting
good health, we could easily decide upon the
diet best suited to our individual needs. The
diabetic should abstain from sugar and any
thing which is converted into sugar in diges-
ton, such as all starchy foods, sweet ONE
lets, -enstaIds, jellies, sweet sauces, starchy
nuts, wines and liquors.
The corpulent should abstain from fat as
well as sugar and starch. A diet of whole
wheat. milk, vegetables, fruits and lean meat
will produce only normal amount OF fat
ness, while an excess Of acids, sweets, spices
and shortening keeps the system in an un-
healthy condition. Those who can digest
fine flour, pastry, sugar and fats become
loaded with fat, out are neither strong nor
vigorous.
Thin people with weak digestion should
avoid such food; for thin people are often
kept thin by the same food which makes
others fat. Ii they cannot digest the starch,
butter and fine flour, the system is kept In
feverish, dyspeptic state; they become ner-
yous and go into consumption, for no other
reason than that the life is burned out by
diet which only feeds the fire and does not
renew the tissues.
sATINEs, GINGHAMs AND CHALLIEs.
Suggestive of spring are the new satines
which are now seen in such profusion. Cash
mere ombre is new Saline which initiates
the ever popular Henrietta in quality and
wear. These goods are woven in France and
the printing done in England, we are told;
they are much heavier than the satines of
former seasons, and will launder and keep
their color and lustre. Among the varieties
in these goods are pale blues, with plalds
formed of small golden brown shaded vines.
Gray with white figures are artistic in de-
sign and soft in cOlOring, and can only be
distinguished from Henriettas by the touch
Black cashmere ombre has figures of white
and heliotrope in variety OF delicate. pat
terms All the new shades are to be found
in the fine quality of satines, Eiffel red. sage
green, brown, gray and blue. Persian effects
are shown in stripes and figures Bright
brocades, suggestive OF Dolly Warden and
resembling the brocaded satins, are among
the novelties.
The Scotch ginghams are shown in finer
qualities and handsomer patterns than ever
before. Many are AZ inches wide, with
border. JacQuards are embossed ginghams,
which are thus named by the inventor OF the
peculiar wear. Large plaids and stripes
in all the new colors are striking and nand-
some.
Challies will be in high favor, and come in
all shades and figures, and are especially
desirable for the cool summer days; they
adapt themselves we'll to the present style OF
draping and for the pretty, quaint gowns in
favor now.
SALAD DRESSING.
For French dressing, mix well one salt
spoonful of salt, one-half saltspoonful Of
pepper, three table spoonfuls of oil, one la
blespoonful Of vinegar.
To make mayonnaise.dressing Is a longer
process. Mix one teaspoonful of mustard,
one-halI teaspoonful of salt, one-fourth salt.
spoonful of cayenne together, and yolks OF
| two raw eggs and oil drop by drop; then,
with lemon or vinegar, add more oil until you
have used one pint. Make 1t in bowl, stir
| ring with wooden spoon. In warm room
| it is safer to set the bowl IN a pan of ice.
| Pour the oil in very slowly to prevent curd-
| ling. If you find the sauce curdliDg through
having put little too much oil in at time,
| put in little lemon juice or vinegar and stir
| quickly; if it should curdle very much, the
| only thing to do is to take fresh yolk and
| drop the curdled mixture on it drop by drop.
/ stirring very thoroughly. After the dressing
has been thinned out once the oil can be put
in more rapidly. The dressing, when done,
| should be thick enough to stand when
| dropped from a spOon.-Boston Cooking
School,
THE ETIQUETTE OF CARDS.
| In cards themselves custom allows COM
paratively little latitude, the slight change
in size, shape and thickness being too insig-
nifcant to need frequent consideration, says
writer on this topic in Good Housekeeping
The pasteboard should be Of good quality
and only moderate thickness. and of a pure
white or delicate cream tint no color is ad.
missible, and gilt edge is the height of vul.
garlty. The most elegant card is, of course,
| engraved; written ones come next, while
| those which are printed must be classed with
the gilt'edge. Even where the question OF
expense is to he considered, an engraved
| plate is better than printing, for, allowing
the greater original cost, the cards will al
ways be uniform in quality and the plate
will last as long as needed. OF late years
these plates are to be had at very sinai
price and the striking off of the cards cost;
but little. If written card be used, and oul
own handwriting be not equal to the require
ments, have them done in bold but natura
style, eschewing the work of the imitator o.
copper-plate, as well as the 10urishes of thu
writing master
TO COVER AN UMBRELLA.
Measure the size of the umbrella to fine
the width of the silk required, a 26-incl
umbrella requiring goods that width, "a
inch goods that width. and so on. Measure
the circumference of the parasol and ALLOW
few inches over half the length Of matelia
the circumference measures. Now remov
the cover. 1t is well at first to take off onl,
one gore. Use this for a pattern and.cut tn
required number from it. Hem them ant