The Portland daily press., 1891-07-31
THE HON z.

hdIu-OOlieu eggs, TWO spoons OF 6sh, q cup OF
rice, pieces Of buttered bread. or small scraps
Of meat. these are all thrown away because
the cook does not know how to use them up.
Food may be as good in its second state as
at nrst, III lt Is carefully used.
Take cold oatmeal. add one egg, a spoon of
cream, and flour to stir stiff. Fry in little
nat balls In hot buttered skillet. Use cold
rice In the same way. Always serve such
cakes very warm they fall If left to COOL
Nearly every family like cornmeal mush,
either In milk or fried crisp in drippings. Ii
tbereis cupful left and is just to fe thrown
away, wait moment. Beat 1t up soft in a
quart Of milk and a cup of molasses, one of
raislns, add two eggs, with spices to suit
taste: Bake two hours. 1t Is delicious
pudding with sugar and cream.
Take the cup of rice left from breakfast,
add cup of cream, one-half cup Of sugar,
the yolks Of two eggs. Cook for moment,
and place in glass dish. Use the two
| 1t. Now you have a dish for tea with but lit
| tie trouble.
When there are eggs left you can have po-
toto salad. Slice platter Of cold boiled po--
tatoes. Mix chopped onion through and
add salt and pepper. Slice the eggs and
place en- top and pour over all a cup Of good
vinegar. Serve in one hour. This makes
good supper dish on warm summer even
II there is cooked fish left place a layer of
mashed potatoes in deep pie tin, flake the
fish and lay upon 1t, season with salt, butter
and pepper, and cover with a layer Of pota-
TO. Spread with butter, pour over a
small cup of milk and bake until heated
through.
Ii there are tender, lean scraps of beef,
pork or boiled ham left over, make paste Of
two cups OF milk. one large spoon of butter
pinch of salt and -four.
TO MAKE SAGE CHEESE.
According to her letter in the Dairyman,
a correspond makes sage cheese In the fol-
lowing manner:
The way was taught was to take what
fresh leaves could lay in three pint basin,
wash and pound or bruise them in motar
with very little water. Then take fresh
corn or green corn leaves, some take pig
weed; as there is no taste to either the corn
or the pigweed, either one Is good; pound
and serve the same as you do the sage. Then
put into piece of cheese cloth and press all
the green out, letting II lie awhile in warm
milk an and pressing again to get the strength
rennet Is put In. But you must have two
curds. one set with this mixture and one
without. then you put the curds In the hoop;
mix so they will be mottled.
The quantity OF sage needed for forty
pound cheese would be quart of green
leaves. The sage does not color enough
Is the reason for using corn leaves or pig
weed all the sage needed Is enough to flavor.
/ would say that the cheese maker could set
his milk with the rennet. then take half Of
u Tor the plain curd, set 1t separate, keeping
1t and making 1t separate until he puts It in
the hoop together. Tansy, peppermint,
spearmint or pennyr0yal cheese is excellent
when old.
DRIED AND DRYING FLOWERS.
The Germans have long been noted for
drying many kinds of summer flowers. and
during winter months using them either
alone or among the immortelle flowers in
making up winter bouquets. There is no
peculiar secret in the business except to Sc
lect such flowers as dry well and preserve
their color, such as dahlias, roses, holly
hooks, carnation, zinnias, stocks, geraniums,
etc.
AS rule, double flowers are the most sat-
isfactory for drying, as the singles, except
by another process, are very apt to drop
their petals or curl up In the process OF dry
ing. For ordinary drying the only thing to
full open. and spread in some dry but nearly
| dark room. Ii the sun gets to them they
will fade out. Such plants as can be picked
| with stems may be tied In very small
and hung them up This gives
stemmed flowers are wired in the using.
ANY flowers almost and the finest ferns
can be beautifully dried by the sand process,
WHICH COUolSbS VI UuFylug bub uOW6TS III u
bath of quite dry white sand. Take deep
dishes, or such OF sufficient depth to hold
the sand and flowers. and an inch of sand to
cover. A broad dish will hold quite a num-
ber. First sprinkle an inch Of sand, then
lay over layer of flowers not quite touch
ing, stems downwards. 1t is best to hold
them snug in place, in the meantime Sitting
the sand all among and over them. Set the
dish In dry, warm place, but where they
can dry gradually. Some flowers require
on lu a week nthprS more tn dry. This Ia
best known by little experience. When
dry. pour the sand out; afterwards they may
be kept in boxes until wanted for use. Some
arrange In groups by themselves; others
mount on cards.
Immortelles and everlasting flowers and
many kinds of grasses dry perfectly, and
are made much by Winter bouquet makers
Quite number Of our wild grasses, that can
excellent for the purpose. Pick them with
stems and all, tie into small hands or
punches, and hang In any dark place to dry
off. Once dry they can be placed In boxes
until wanted for use. The same rule holds
the chief feature being to pick them when
fully exposed, out before the seeds begin to
harden. or they will, when exposed to the
dry, hot rooms In winter, fall to pieces and
become annoying-Prairie Farmer.
TRUE HOSPITALITY.
In preparing for guests who are to spend
few days or weeks in the country with you,
do not put away everything that is common
place or little old-fashioned. On the con-
trary bring out the old-fashioned easy chairs
with their high backs and broad arm rests
Leave the little foot-rests here and there,
what If they are covered with bits of oil cloth
and cross stitched with home-spun yarn, COL
ored perhaps by your own hand, instead Of
being upholstered In plush and the softest
wool, let them remain and do not apologize
either and call them "such old things" Do
not rush and hurry to make two little old
fashioned pillows into one or four into two,
for fear your guest will expect to find large.
square pillows, the same as you know adorn
her own richly furnished guest-chamber in
her elegant city home. Bear in mind that
the novelty OF country life Is half gone, when
the cool, airy rooms are stuffed up with up
windows are forbidden the free draught of
fresh air. right from the hay-felds and sweet
scented woods.
Avoid showing to your guest in any way
that you are put out" by her presence. She
from day to day, than If you try to initiate
her own manner Of living when In her own
home. II she express a wish to dip her
berry stained fingers in your everyday wash
basin, at your Kitchen sink, and to wipe
them on your good, coarse, crash roller, why,
let her do so. She will enjoy her visit all the
more, and nothing will sooner give one q real
at home feeling, than simply to let one do as
one feels to, on every and all occasions. Do
not rob the guest chamber of the crash
towels and bath-mat. simply because your
guest has an elegant bathroom finished In
walnut or oak, Do not rob your own house
OF all the comforts you are capable Of afford
Ing your friends, just because the texture. or
the style is not equal to hers, who is glad to
visit you and would be most happy to enjoy
such as you have, and in her own lady-like
heart asks not, neither desires any better.
SOFT MoLAssEs GINGERBREAD.
made one sheet of gingerbread for lunch
con, for which used one cupful of molas-
ses, two of flour, half cupful Of sugar, the
same quantity of sour cream, one teaspoon
full each Of ginger, cinnamon and soda, half
a teaspo0nful Of salt. two teaspoonfuls of
cold water and one egg. The egg was beaten
very light and the sugar was then beaten
with 1t for three minutes; next the molas-
ses, spice and salt were added and well
beaten. The soda, after being dissolved in
the cold water, was stirred into the sour
cream, and all this mixture was combined
with the other ingredients. The flour was
added, the mixture beaten vigorously for
half minute, and then baked In well-but-
tered pan and in rather hot oven for
twentyfve-minutes. This quantity was
enough for luncheon for two days'-Maria
Parloa, in Good Housekeeping.