The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-08-06
THE HOME.
Domestic Receipts.


Blueberry Tea Cake.-Use three cups
OF blueberries, two tablespoonfuls of
butter, one cup of sugar, one cup of milk,
three cups of -four, two teaspoonfuls of
baking powder. Cream the butter and
sugar together, then add the milk, -four
and baking powder. Stir in the berries
dredged in flour, and bake in tin
Split the cake, butter it and serve it
while hot.
Blackberry Roly-Poly. One quart of
black berries, two cups of -four, two
tablespoonfuls of butter, two heaping
teaspoonfuls of baking powder and one
half teaspoonful of salt. Make a crust
and roll it out about quarter of an
inch thick. Make the sheet about
three times as long as it is wide. Spread
on the fruit and sprinkle it with sugar;
roll up the dough like a music roll,
pinch the ends together and sew up in
cloth that has first been wrung out in
hot water and noured on the inside.
Drop into pot of boiling water and
boil hard for an hour and a half. Take
from the bag and serve with hard sauce.
Foamy Pudding Sauce-Beat the
whites OF two eggs until light, but not
stiff, add cup of powdered sugar and
teaspoonful of vanilla. Now turn over
this, stirring constantly, a cup of boil
ing milk.
Hard Sauce-Stir cup of powdered
sugar and a quarter cup of butter to a
cream. Flavor with lemon. vanilla or
nutmeg and set away in a cool place I'M
til ready to serve.
Berry Pudding-Make baking powder
biscuit dough. Roll out thin and cut
into rounds with quart bowl: put two
or three tablespoonfuls of berries on one
half of round and fold over and pinch
the edges securely together, wetting them
each of butter and sugar together in
half cup OF hot water and pour over
the little buildings as they are placed
in baking tin. Sift powdered sugar
over the top and bake Is minutes.
Serve hot.
Raspberry Pudding. Cream a table,
spoonful of butter into cup of sugar
and stir in the. beaten yolks of two eggs.
Then add cup and a half of milk, the
whitesEof two eggs beaten until stiff and
enough -four for rather thick batter
into which a teapsoonfuI of baking DOW
der has been stirred. Then add pint of
fresh raspberries stirring them in well.
Serve with liquid sauce.
An Invalid's Food.
1t hardly need be insisted that what
ever food is given should be the best of
its kind; the milk the sweetest, the eggs
the freshest, and the meat the choicest
that can be procured. 1t is equally
neces sary that it should be served in
the most enticing manner. The china,
the plate and the linen need be scrupu-
lousy clean and free from stain, and
whatever is intended to be served hot
should be very hot, and whatever cold,
very cold; there must be no lukewarm-
ness about the meal. Nothing preiu-
dices an invalid so much against his
food as the odor from the cooking of it,
He should Know nothing about it until
it is put before him, hot, tempting and
at just the right moment, when his ap-
petite is at the best. 1t is well to secure
ajadicious variety: even beef tea may
be varied in the different ways of max
ing it so as to avoid the monotony of
flavor. Often the desire to have the Sick
one eat leads to placing before him
superabundance. Bring him only as
much as he can eat at once. If the
quntity is greater it discourages him
when he is trying to do his best, and
destroys what little appetite he had
Worthington's Magazine.
Washing Silk W aists.
Wash silk waists do not always wash
well because of ignorance of the proper
way of laundering them. Add a tea
spoonful of borax to some Iukewarm
water and enough nice white soap to
make a weak suds. Rub through the
hands carefully, and instead of wringing,
draw the silk. through the. tightly clasped
hand. If all the dirt has not been taken
out. wash again, then rinse in several
waters to which have been added a
pinch of borax or a half dozen drops of
ammonia. DO not let the silk become
quite dry before ironing, then use a
moderately hot iron as very hot one
will seorch the silk.