The Portland daily press., 1893-07-24
THE HOME.
sANDwTcHMAKING

Slices OF DreaQ aDOub oHe-eiSI1h VI OH
inch thick, then, with sharp knife, cut
off all the crust, leaving trim, stralght
edges; butter each slice and cut across
the centre, or with two more sharp cuts
shape each piece into the form OF I'LL
angle, making the three sides as nearly
even as possible, and fold carefully to-
gether. Once having learned the right
quality of bread to use, how to cut even
ly, butter smoothly and fold exactly, the
sandwich may be varied indefinitely.
Slice ham or lounge to almost paper
thinness, and lay between buttered
bread. Roast beef, ham and chicken
should be chopped fine and seasoned be-
fore spreading, and delicious variety is
made by using thin slices or Hamburg
loaf.
In making cheese sandwiches or sand
witches of smoked fish or sardines, use if
possible bread made from some form of
the entire wheat fine brown flour. This
will cut smoothly without crumbs.
Spread with sauce Tartar and then With
the cheese or fish.
To make egg. sandwiches, boil fresh
eggs five minutes, plunge them into cold
water and leave until cold; this will pre-
vent any discoloration of the yolks,
which sometimes darken if left to cool
otherwise. To chop the eggs, use
knife and plate, season with salt. pepper
and little mustard and spread on the
buttered bread.
For nasturtium or lettuce sandwiches
the flowers or vegetable should be very
fresh and crisp. Spread the bread with
mayonnaise dressing instead of butter,
and add finely torn lettuce leaves or
stem of nasturtium, with leaves and flow
er, Just before serving. The premium
sandwich is made as follows: Break
fresh egg in bowl and beat thoroughly,
add II cupfuls of sweet milk, salt
spoonful of salt and a tablespoonful OF
melted butter; beat well, and add lightly
Il cupfuls of sifted flour mixed with
II teaspoonfuls of baking powder; bake
in roll shaped gem pans. When cool, cut
lengthwise with sharp knife, which
will not crumble the crust. Spread thin
ly with butter, and cover with finely
chopped roast mutton slightly sailed.
The mutton must not be overdone but
trifle rare. As they are cut, lay the tw 0
parts of each muffin next each other, so
that they may fit when put together
Good Housekeeping.
LINEN.
Linen fabrics for summer costu mes
have come into such, favor that ''the
stylish linen COLOR is an expression used
in the shops to denote other materials
with fax-colored grounds in light gray
and tan shades. Among the unbleached
natural tint linens probably the most
popular choice is smooth duck woven in
tiny basket squares like hop-sacking.
Next this is a twilled linen OF drilling
of excellent body in ecru tints, sold for
IS cents yard, and thought worthy of
trimmings of black moire or satin. The
glazed linen or holland, when of very
line quality, makes excellent suits with
long coat and skirt to be worn with a
stiff linen shirt front, OF a soft shirt waist
of silk or cheviot. At very exclusive
houses importations of soft-finished linen
crash come not only IN ecru shades, but
in much darker hues, as tan-color, chest
nut brown, and modore. The so-called
Fart linens made in Donegal, and used
formerly for fancy work, are. now sold at
81 yard for dresses, not only in the
stylish natural tints, but also in red,
butchers blue, green, and mustard color.
The fancy is to trim these bright linens
with duck bands, revers, collar, etc.,
while black is used in the same way on
the manufactured linen. Nesting of
heavier linen than that used for whole
suits comes in basket weaving in tea
green, ecru, or red with dashes, dots,
lines, or tiny square blocks of dark
brown or black. The Galatea twilled cot
tons so long monopolized by children for
sailor suits are now made up for ladies
yachting and seaside morning suits in
all the pretty bright stripes of pink, blue,
OF bright red with white, and also in
darker blue and brown. Dark blue dem
i'm, with hair-line stripes, is called into
requisition as revers and wide borders on
holland OF duck suits in ecru and brown
shades, and in the clear white as we'll.
Irish linen dresses, SO long popular with
the Princess of Wales and her daughters,
are made with shirt waist, Elarge sleeves,
and sailor collar, the skirt slightly gored,
and the whole piped with butchers blue
linen.-Harper's Bazaar.
BLACK LACES.
The finest black known to the manu-
facturers is black Chantilly. 1t is usual
ly not quite as expensive as the white
Duchesse lace. In three inch width, it
costs from $3.50 to So or 81 yard.
Within recent wears black Chantilly has