The Portland daily press., 1893-03-08

cloth. All scratches must be fairly
rubbed out in the process.
To polish brass stair rods rub them
with a soft cloth that has been dipped in
water and then in finely sifted coal,
ashes. After they have been well rubbed
in this way, polish with dry flannel or
wooden rag until they shine brightly and
every particle of the ashes has dis
appeared.
A BREAD PUDDING, ETC.
Use the crumb of the loaf only for this
delicate dessert and reserve the crusts
for a dark or spiced pudding Put one
quart of milk on to heat and rub pint
of bread into crumbs; put the bread into
the hot milk and let it get heated and
cooked enough to be well mixed. Add
one-half cup of sugar, the grated rind
and Juice of lemon and eggs according
to their cost. One egg would do, but
three are much better. In using three
beat the yolks of two and one whole one
and add to the bread mixture, reserving
the other whites for a frosting or sauce.
Bake the pudding in moderate oven
until firm like custard; try it by cut
ting knife down through the center; if
it comes out clean the custard or
pudding is done.
Beat the whites and a half cup of
sugar together aud frost the pudding,
or serve as a sauce. Do not let the
pudding brown when baking as it will
used a tablespoonful of butter should be
added to make up the loss of fat
For simple way of cooking apples
that costs no more than ordinary apple
sauce pare and core the apples. Then
have in a sauce pan cup of water and
half cup of sugar cooking together; put
the apples into this syrup two or three
at time taking care not to break them !;
as fast as they are cooked through
remove with spoon to a shallow dish.
At the same time have the parings of
the apples cooking in little water and
as the syrup boils away add from this
LIQUID. The color of the parings is a
great addition. Be sure to have the
syrup boiling when the apples is put in.
After all the apples are done put a
piece of red apple jelly in the top OF
each apple and pour the syrup around.
The apples may be served with boiled
custard.
For making fish balls Miss Barrows
uses the rule requiring one cup of raw
Goldfish to a pint OF potato cut IN
small pieces. Put the fish and potato
into a pan together and cover with
boiling water; cook about twenty-five
minutes OF until the potato is soft, then
drain, mash and beat until very light,
addinga teaspoonftP of butter and a
little pepper. When cooled little add
an egg if you have it. To fry the
mixture shape it into small balls with
spoon and fry in deep hot fat; to make
into hash cook it in a hot spider in
which bit of butter has been melted
and then fold ovor and turn out like an
omelet.-Miss Barrows.
HOW TO CLEAN DRESSES.
Get five cents worth of soap bark from
the druggists about a teaspoonfuD.
For one dress take half of it and steep
n about one quart of boiling water for
about half an hour or more, then strain
through a cloth.
For silk dress, while the liquor is
warm, take piece of white flannel and
dip into it at intervals, and rub the silk.
or satin, with it till it seems cleansed
When done, pull the material straight,
and hang. it to dry. Do not iron either
the silk or satin. If the dress is very
much soiled, use clean liquor to, rinse
it: but do not use clear water for silk,
or it will not stiffen up well.
For wooden dress dip the part to be
cleansed, or the whole of it, if needed,
into the liquor. This can be rinsed in
the same after washing, or in clean water.
If very dirty put the dress to soak in
tub in the liquor with more water added
before cleaning or washing. The wool
len goods should be pressed until it is
quite dry.
Water in which potatoes have been
boiled will cleanse delicate-colored
woollen or worsted goods. The dress
should be wet all over. Use no soap.
Rince in clear warm water. Press while
still damp. This will not injure the
most delicate colors.-Boston Cultivator.