The Portland daily press., 1893-08-21
THE HOME.

LIGHT AND APPETIZING DISHES.
Goldfish Balls.-Pick up one heaping
cup of Goldfish quite fine; add to this two
cups of raw potato sliced. Cover all
with cold water and boil until the po-
tato is cooked; take it from the fire and
drain off all the water and add pepper
salt to suit the taste. Mash it well with
potato masher and when cool enough
to handle make it up into balls.
Steamed Rice One quart of milk, two
thirds cup of rice and little salt. Put
into cups, set into steamer over boiling
water and cook until the rice is almost
like jelly. When cold turn out of the
cups and serve with cream and sugar.
Soft Gingerbread Two cups of flour,
one cup of molasses, one-third cup of
butter, one egg, one half teaspoonful
of soda and one of ginger. Beat well.
Z Salad Dressing Beat together four
eggs, one small cup of vinegar, speck
of cayenne, two teaspoonfulls of made
mustard, one teaspoonful of salt, three of
sugar and piece of butter the size of an
egg. Heat the vinegar, then stir in all
the other ingredients and cook it until
it thickens, then set it aside to cool and
e1Slu d cup Ol oWC0U CI0Stlll
Baked Buckwheat Cakes. = A contri bu-
tor to the New York Observer says ::
People generally think buckwheat is
only to be used Sin cold weather as a
breakfast dish in the form of griddle
cake. Now just try baking it for once,
and know you will be surprised I
will give you my recipe: Put in your
and two thirds, cupful of buckwheat
flour; add one very heaping teaspoonful
of baking powder, mix well; then add
one-half cupful of light brown sugar,
one beaten egg, and three tablespoonfuls
of melted butter or lard, mix all well
together, and lastly add sweet milk to
make batter that will pour and spread
slowly, not as thin as for griddle cakes
Experience will teach YOU'D. Bake in a
rather hot oven in deep tins, allowing
plenty of room for cake to rise. To be
eaten hot with butter. I use The same
receipt for corn cake, and it is the best
[ ever tried, using the fine Indian meal
in place of buckwheat
Meringue Apple Pie.-When the first
making pie is recommended: Stew and
sweeten the apples after pairing and
slicing them. Mash smooth and season
with nutmeg, or if you like stew some
lemon peel with the apple and remove
when cold. Fill the crust and bake until
done. Spread over the apple thick
meringue made by whipping to a froth
sweetening with a tablespoonful of
powdered sugar for each egg. Flavor
this with rose water or vanilla; beat
until it will stand alone and cover the
pie three-quarters of an inch thick. Set
back in the oven until the meringue is
well "set." Should it color too darkly
sift powdered sugar over it when cold.
Serve cold.
Caramel Cake.-Beat to a cream two
cups of sugar and half-cup of butter;
add cupful of sweet milk and three
cups of -four, into which has been sifted
two teaspoonfuls of baking powder, and
last Of all the whites of six eggs Bake
in three deep layer cake pans. Loosen
and spread on plate after baking each
cake. Make q. filing of two pounds
of confectioner' sugar, dissolved in sweet
cream until it is just thick enough to
spread. Put this mixture on the tops
Of two cakes and let dry for few min
utes. Then over the top of the cream
filling spread thickly melted chocolate.
Put your cakes together; the warm
chocolate will make them stick. Ice the
top of one with boiling icing made by
cooking together until it hairsn one
cupful of sugar and half-cupful of boil
ing water. Pour this boiling mixture on
the beaten white of one egg-New Eng
land Farmer.
NOT A DRESS PARADE.
The women are not making the World
Fair dress parade, and you may feel
sure that you are in good form if you
are gowned simply and plainly, says the
Philadelphia Record. That blessed
fashion of this year, the flannel or cloth
Elton suit could not be more suitable for
a trip to the Fair if it had been especial
ly designed for a Columbian exposition
costume. The dark wooleu skirt stands
the wear and tear splendidly and always
looks neat and in good taste, while the
air be coolish, and is light to carry on
the arm in the hot spells. The swomen
are regular shirt-waisted brigade out
here, but you can't do better than by
providing a plentiful stock of cool ging-
ham shirt waists or one of dark India
silk to wear with your Elton suit.
A sailor hat and veil, a pair of COM
brella and pair of rubber shoes will
complete the outside toilet.
WILL IT WASH?
The more delicate in shade dye is the
more difficulty it is to fix it in the cotton
fibre; but even the crudest colors will
fade if goods are improperly treated in
the laundry. Any Of the goods that
are sold as fast colors, whether domestic
or foreign manufacture, are practically
fast, but when subjected to the powerful
chemicals of which many of the washing
soaps are composed, or when hung out
for hours on a clothes line and exposed
to the bleaching influences of sun and
air, the colors mustnecessarily fade Ito
q greater or less extent
There is no doubt that any of the finer
qualities of domestic cottons, either
printed or woven, are practically fast If
they are washed in the old fashioned
manner with soap and water, and if due
anro is 11sed in the nrncess