The Portland daily press., 1895-04-06

This was my opinion until l had an
opportunity to watch the dlsn washing
and rougher part of the worh III one of
the work rooms of the Boston cooking
school during the time when the lecture
was going on and half dozen different
things were under way in the oven, and
in kettles on the cooking table. The
room is small but everything is arranged
with the view to keeping clean.
The dish pan is of granite, ana SO are
all the utensils used about the stove.
With wire dish cloth and mineral soap
these need never become unslghtly.
There is a tin long handled sink scraper
and wire dish drainer. The shelves
of the cupboards, and the broad table
shelf below, are covered with white table
oilcloth. By this means the shelVes may
be kept sweet and clean without labori-
Gus securing and scru bbing. There is no
closed cupboard under the sink, but
broad shelf covered with the White oil
cloth holds the various granite kettles
and sauce pans.
AS one is invariably more careful when
she has on a white apron than dark
print, so the girl who stood at the sink
was much more dainty in her work
than is ordinarily the case. Mrs. Whita-,
ker in N E. Farmer.
Cooking Rhubarb.
Ii one knows of anything that will
save drudgery it seems a lack OF kind.
feeling not to pass OH the information.
1t makes me really sad to think of the
hours wasted in past years in removing
the outer covering of rhubarb. l al
ways disliked it; the stalks did not yield
gracefully to the knife, and tiny strips
each stalk. If one wele left you had the
feeling an unpleasant string like poorly
prepared string beans would be the con-
sequence. l was an unbeiieyer when told
that rhubarb did not require peeling.
To try was to convince. Not only was
the rhubarb richer to the taste, but
more tempting to the eye. | learned
many years ago to pour boiling water
over the rhubarb when prepared for cook
ing, let it stand few minutes, then
Jour off and add what is required for the
boiling; it removes superauous acid,
makes more delicate preserve and saves
sugar. Have I been grateful for that
lesson. Now | fairly revel in the few
moments it take to prepare the "plant,"
and the delicious sauce it makes after
few moments of cooking.
Thus writes correspondent of the
Springfield Republican, and many house
keepers W i'll agree with the writer. But
to some tastes more appetizing way to
prepare rhubarb is not to remove the skin
in any way. Wash the stalks and cut in
small pieces into the pies. 1t makes the
pies more juicy, of richer, fresher flavor,
and has no "salvey" taste, as scalding
often gives.
Cleaning Delicate Laces.
Delicate white laces may be cleansed
with calcined magnesia after receipt of
Madame Modjska's. Spread the lace on
a sheet of writing paper. sprinkle it on
both sides with magensia, place second
piece Oh paper over III, put away uetWeen
the leaves of hook tor three days, then
shake off the powder, when the lace will
be found perfectly clean. Laces are
given a creamy hue sby putting strained
coffee or powdered saffron in the rinsing
water until the right cream or ecru tinge
is pro- ocured. White silk laces are soaked
in milk over night, then soused in warm
soap suds, rinsed and frally pulled out
and carefully pinned down while damp.
Laces must be soused, gently squeezed
and applied between the hands until dry
OF nearly SO. They may be whitened by
letting them stand covered with soapsuds
in the sun, repeating the operation sew
eral times. Ladies' Home Journal.