The Portland daily press., 1894-10-01
THE HOME.
The Daily Menu.


tant one to every housekeeper. Miss
Frances Willard is said to have recovered
her strength and vigor from the English
custom. adopted by her during her re-
cent visit, Of taking five meals day.
1t must be understood, however, that
two of these five meals at least two were
but slight reflections sandwiched be-
tween more serious affairs. Five o'clock
tea. when limited to a single refreshing
cup accompanied by thin bread and but
ter, and perhaps salted wafer or bit of
sponge cake, takes off the edge of hun
ger, but does not interfere with the full
enjoyment of dinner two hours later.
Supper before bed time, if consisting of
very light repast, often induces sleep.
and gives tired nerves the repose they
need. We Americans, women especially,
are apt to eat less than we should, and
physicians frequently suggest that food
taken at short intervals and in small
quantities will do much toward toning
and building up physical system which
has run down.
But whether we follow Miss Wizards
example or not, we vino are charged with
catering for our families know that it is
no trifle to order tnree meals day seven
days week three hundred and sixty-fve
days year. Many of us break down at
this point, wearying of the monotony of
our task, and so far as we are concerned
& row so Indifferent to our own tables
that any meals taste beJter to us than
those which come from our kitchens.
always eat more when away from
home than when there" said farmers
wife, not long ago addressing a city
boarder. @By the time have thought
what to have and seen it. cooked, my
interest in the thing is gone
j This was very natural. But even when
woman does not cook with her own
hands or personally supervise every part
of the process of dinner getting, she
must, if she keeps house, arrange the
details, select the viands, and make up
the daily bill of fare.
Her great danger is that she may fall
into a trodden rut, and, as too many do,
fancy it of no special Importance wheth-
er or not her meals are varied. Thus
woman of little Imagination and small
capacity will permit Sundays roast to
appear and reappear on the table in the
form of cold meat, growing scrappier
sentation. After the second entrance
upon the scene of any dish, fish, flesh
or fowl, a skillful cook should proceed
to metamorphose it SO that it shall
bears little resemblance to it's original
form. Transformations of dishes are
often SO appetizing as to be preferred by
the epicure to the first estate of the edi-
BILE; but it goes without saying that
brains and pains are needed to produce
satisfactory results. Intelligence tells
in housekeeping and catering as much,
as in any ether department of work
known to mankind or womankind.-
Harper's Bazaar.
Fruit Stains.
In struggling with fruit or ink stain
on white or light fabrics, do not wash
the article before applying remedies. To
do so sets the stain almost indelibly, and
then it has to pass through all stages
until time and the laundry leave but
pale yellow reminder, which consumma-
tion does not follow usually until the
fabric is rhreadbare. Fer berry stains
have some one hold the cloth SO that it
sags little, and pour absolutely boiling
water through the spot; rub well. If this
fails, light bit of sulphur and hold
under the wet spot-a lighted match
will answer. The sulphurous gas usually
does the work, the stain gradually dis
appearing. But there are some that, like
Lady Macbeth's damned spot" will not
out"-peach stains for example Then
you must have recourse to salts of
lemon. which is good, but apt to leave a
hole in lieu Of the stain. By extreme
i'll it's use, however, it will
not do such dire damage. Take sunny
day for the task: frst moisten the spot
and then rub on very little of the salts
OF lemon; lay the linen III the sun for
s~o or three minutes, and then wash
thoroughly with soap and warm water
Success nearly always follows. .-Ameri-
can Cultivator
Maxims for Preserving Time
Never use poor fruit; get the best.
Second quality materials never yield first
quality prods,ts
All canned fruit should be kept in
cool, dark place.
Pickles should always be kept in glass
or in hard stoneware; never put them in
tin.
Watch sweet pickle for few days
after 1t is made, and if it shows signs of
Fermentation give it scalding.
Never, under any circumstances, use
shrivelled or withered and stale fruit for
any kind OF picking or preserving.
1t is very Important in all pickeling to
use only cider vinegar; the manufactured
kinds often coltain very harmful acids.
Jellies may bt easily covered by pour
ing melted parine upon them when
quite cold. This hardens at once ard is
air tight A papr should be put over to |
keep off the dust
pickles should L kept well covered
with vinegar, an not be used for a
month after MAXIM
Dip the jelly bag'n boiling water and
wiring it out as dr1as possible before
use; this saves lots of fruit juice from
soaklng into the clot. u |
In ali picking and deserving use only
granite ware or'porctain lined kettles. |
All metals are liable be dangerously |
attacked by the ACIDS.
Better buy one's ownIpices and mix
them; those sold as "wbIa mixed spicesp |
are not reliable, as the "aixingn is often |
very imperfectly done.
boiling fruit may be poured into a
glass vesse. without eaugr OF break as |