The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-07-02

discover the number of kitchen tradi-
tlons / have proved false. Only this
morning, on opening the ice box, found
the steak for dinner lying directly on
the ice, unprotected by plate or paper.
In common with my cook, I've always
thought this perfectly permissible; but
know now that the moisture of the
melting ice draws out the juices of the
steak, particularly the albumen, taking
from it just that much nutrition"
Mrs. Christine Terhune Herrick says:
1.-The question of taking care of provis-
ions is of concern TO the city housekeep-
er only SO far as the brief interval Of
time between their arrival from the
butcher or grocer to the moment of
their cooking or serving, usually the
same day, often within an hour or two.
She needs, of course, less instruction
THAN her country sister, and, it may be
added, different, too.
Now, my mother land almost every
body knows that Mrs. Herrick's mother is
the much esteemed Marion Harland) in
her country home, where she spends SIX
months of the year, keeps meat fresh,
between the semi-weekly calls of the
country marketman, in swinging wire
SoGS idASIIlS III a UTduSAu VI dtI III u6I
cellar.
Meat should not be left moment on
the kitchen table; it is too often left
longer than that by maids busy at some
thing else. ! do not have the paper
taken off, which paper is made for The
purpose, and supposedly free from i'm
purltles; for it is a notion of mine that
tearing 1t from the moist meat starts the
juices again. The package is put on a
plate and SET on the ire
Chops that are cut off spoil very
easily; and in moist or very warm
weather it is well to smear them with
salad oil very thoroughly to keep them,
even from night until morning. Other
meat in large pieces, joints and the like,
IS safest treated to rubbing of vinegar,
If it is to be kept over night. If, with
all ones care, meat in exceptionally
muggy, sultry weather gives out a slight
smell, and shows discoloration, it may
be perfectly sweetened by washing it in
water to which is added teaspoonful of
borax, first cutting away all discolored
portions Let me add caution that such
meat should never be accepted from a
shop, because one cannot be sure how
severe the faint is; but, if perfectly sweet
meat changes under a brief and careful
keeping, it is permissible to attempt
this restoration.
Care of Mems Clothes.
A writer in the Ohio Farmer gives
good advice upon how to make we'll
worn suit of clothes presentable. If the
suit begins to look shabby with the
trousers 4 bowed" at the knees, it needs
the following treatment.
First take the vest. After brushing it
lay it on the ironing board remove
grease spots with benzine; sponge in
clear water, smooth nicely, cover with
piece of thin, clean cloth and press thor
oughly with a hot iron. If the wrink-
les are well set" wet the cloth and press
until dry. Press down the collar.
Sponge and press the coat in the same
way. Avoid making folds in the sleeves
of the coat, and do not let the hot iron
touch the goods
Now for the trousers: Fold them
smoothly on the board so the leg seams
come together, and there will be fold
in the middle of the front of the legs.
That fold is one of fashions fads. After
leg, sponge the inside of the remaining
one, and press according to directions for
coat and vest To remove the bowed"
look from the knee, it is well to hold
the bottom of the trousers firmly in the
hand while pressing. After turning
down and treating the other leg, press
in turn the outer sides in the same way,
then lay the waist of the pants back,
downward, and sponge and press the
fronts until all wrinkles are removed.
This treatment, if properly administered
will make pair of well worn trousers
look q ute as good as new.