The Portland daily press., 1892-10-24
THE HOME.
SOME ARrIsrIc sAoHETs.

| The following suggestions give pref
| ty and novel idea for the decoration of
sachets of any shape or size, in dimen-
sions according to the purpose for which
they are intended, writes Maude Hay
wood in her department., art for Art
| Workers. in the October Ladies Home
| Journal They are treated to represent
framed pictures. A piece of stiff paper
or thin cardboard is cut out of the requi-
| site measurements determined upon for
the size of the sachet in hand. In the
center of this an opening is cut, which
NAV be round, oval, or irregularly and
fancifully shaped. The border OF frame
so left is covered with silk or satin of
any rich or delicate tone selected, and the
tuner edge treated with cord either to
match, or of a gold color, OF any pre-
| ferred finish may be adopted. piece
of boiling cloth, which has to be after
ward lined with white, is inserted in the
frame to form back ground for the pic
ture, which may have for subject flow
ers, figures, OF any pretty or appropriate
group. A spray OF wreath OF flowers
may be suitably painted upon the
| ''frame." The sachet is made up and
lined in the ordinary manner and may be
finished with lace, cord, or ribbon, pay
ing particular attention to obtain good
harmony of the contrasted or relative
tones of color employed.
BUTTERMILK AS A COSMETIC.
There is nothing that equals fresh but
termilk for removing tan, freckles, sun
burn or moth spots. 1t has the great ad.
vantage that it does not injure the skin,
butrenders it soft, like a little child's'
4 Take a soft cloth or sponge and battle
the face. neck and arms thoroughly with
buttermilk before retiring for the night;
then wipe off the drops lightly. In the
morning wash it thoroughly and wipe
dry with crash towel. Two or three
such baths will take off all the tan and
freckles. It will keep the hands soft
and smooth The acid of the buttermilk
answers far better purpose than any
powder or paste that is in drug store
it is simple remedy but effectual.
RAISED CAKE.
From bread dough when ready for it's
last moulding, take three cups of dough
add to this one and one-half cups Of sug-
ar, two-thirds of cup of butter, two eggs
well beaten, one cup of raisins seeded and
chopped, one teaspoonful of cinnamon
and half teaspoonful of soda. Put the
ingredients together in an earthern bowl
and mix with the hand, beating and
working thoroughly, then put in well
buttered cake pan and let 1t stand IN
warm place to rise-two hours will be
required for this process. 1t will not
rise light as bread does bnt will become
dotted with bubbles of air upon its sur
face. Bake slowly from one hour to one
hour and half This cake will keep
moist and fresh for week or more. 1t
steamed and served hot it will make
nice pudding; it should then be served
with a suitable sauce.
MILK DIET.
The use of milk and eggs as a diet or
an aid in building up patient is often
trial to the nurse. Many patients will
take milk slightly warm, or even hot
and digest it readily, when cold milk
causes distress. 1t is an excellent plan
to rinse the mouth with cold, cool or hot
water, as preferred, before and after
drinking milk The taste left in the
mouth Of many persons after drink OF
milk, especially small quantity, often
causes the patient to dislike it. The Sc
cret of success in giving milk and eggs
to those who would rather not take them
is to prepare them in different ways.
For aidelicate stomach the white of an
egg well beaten, added to hot or cold
milk sweetened to taste, will often prove
tempting. when. even the sight of the
yolk with milk is unpleasant. After a
time little of the yolk may be used, the
white Of the egg being added last and
not stirred into the milk, but left at the
top of the glass for ornament. With
careful preparation and a little ingenuity
the mixture can be varied. A cham
payne glass is of convenient size for a
small quantity, and it is better to offer a
person wineglassful than cup or glass
full when only part will be taken. A
sick person likes to empty dish; it is
better to repeat small quantity than to
take more to the patient than he can use.
/ A soft-boiled custard will prove pleas
ant change from raw eggs and milk.
This may be made tempting with white
1 of egg.
ON COOKING VEGETABLES.
The blanching of vegetables is a pro-
cess which American houskeepers do
not generally understand. There are a
great many vegetables which have rank
flavor, and this may be removed by
blanching. To blanch is to parboil in
water. A delicate vegetable like green
peas or sweet corn does not need blanch-
ing. but coarse vegetable, like cabbage
or onion, is very much improved by the
process. Cabbage should always be
blanched To do this, pare off the outer
leaves and cut the cabbage into four
equal pieces. Put them in an abundance
Of boiling water and let them cook about
ten minutes. Then drop them into cold
water, and when they are cold complete
the cooking. Spinach is always blanch
ed by our best cooks.
Ali boiled green's are bette rfor this
process of blanching. BRUSSELS sprouts
and caulifower should be blanched in
about the same time and manner as cab
bage. String. beans and Lima beans
should be cooked in boiling water sailed
for at least half an hour, cooled in cold
water, and then cooked till done. Tur-