The Portland daily press., 1895-05-18

sweet. If large bucketful of charcoal
is placed in damp cellar where milk
and other food is kept there will be no
danger of its becoming tainted.
House Decorations.
Denim and duck makes servicea ble
door bangiugs. They come 1u colors, the
denim being now woven in red and
black, changeable and in brown. A
band of the denim turned wrong side
out and catstitched OIL with cream white
linen launders we'll. A conventional
pattern may be painted on in bold,
free hand, such as large sunfowers, pond
lilies, or exaggerated tine petalled flowers.
In fact, pond lilies, with their large
decorative leaves, are extremely useful
forms in all kinds of snowy ornaments
Instead of the double-faced canton fan
mel, which is SO generally used under the
linen cloth for protection and comfort,
the shops are showing an undercloth
made of white muslin, with a thin inter
lining of white wadding, and quilted.
The edges are simply bound with tape
or ibbon, and come in severa. sizes.
This leaves no lint upon the table, as
canton flannel is apt to do when warm
dish is placed upon it.
The laundering of the many doilies,
bureau scarfs and small draperies now
so plentiful in the modern house is quits
an item.
Plain white toilet clothes should be
washed in hot suds, and if badly soiled
and yellowed, should be boiled tor two
minutes. Then the clothes should be
rinsed thoroughly in clean, cold water,
and finally dipped IN slightly blued
water.
A rubbing board should not be used
in this work, but tho soiled spots may
be rubbed hard in the hands. Muslin
aud scrim must be handled gently and
rubbed. even by the hands. Scrim and
muslin should be stiffened by dipping
them into thin, boiled starch. They
should be thoroughly dried, then damp
ened, and rolled up tightly for an hour
before ironing. When scrim or muslin
is ironed, be careful to pull out the edges
straight, and, having the fatiron clean,
press out the ruffies or lace edges first.
Linen and denim whether EN- broidered
in white or colors, do not need any
starch. They should be ironed when
damp, and then will be sufficiently stiff
Wash them in lukewarm suds, rinse
carefully. and hang them where they
will dry quickly, but not where the sun
will pour down on them. Do not use
hot water, especially when colored silks
laundering as much ms possible. Iron
em bl oidered cloths OH the wrong side
till perfectly dry.
Ribbons used to ornament various
pieces of fancy work often need washing
Wash them in the same way as mbroid-
cred cloths, and protect them from the
iron with clean brown aper or cloth.
Be sure to iron them before they are
wholly dry. Scarlet washes best among
the colors tor ribbons, and the satin
finished ribbons will appear after laun-
dering almost as fresh as new, but moire
ribbons lose their unique finish. IN. E.
Cake Receipts.
The following rules have accumulated
for as reliable:
Dutch cake.-Put three cups of -four
into bowl, make hole in the center,
put in four tablespoonfuIs of butter,
three eggs beaten until light, one yeast
cake dissolved in two tablespoonfuls of
water, gill of milk, mix gradually into
the -four and when all is well mixed add
a half cup of sugar, beat again and add
one cup of Toured raisins, turn this into
creased pan, set in warm place for
about two hours until very light, and
bake in a moderate oven for three-quar-
ters of an hour.
Caramel cake. Beat one cup of butter
to cream. add gradually, beating all
the time, two cups of granulated sugar,
then add one cup of milk, one and half
cups of -four and two-thirds of cup of
corn starch. Last of all add two teas.
spoonfuls of baking powder, mix well
end turn into long baking pan. Bake
in a moderately quick oven for about 40
minutes. When done turn it to cool and
make a caramel mixture for the top.
Take half pound of brown sugar. one
quarter OF pound of chocolate, half a
cup of milk, teaspoonful of bntter, stir
and cook slowly until it hardens when
dropped into cold water. Take from the
fire, add two teaspoonfuls Of vanilla,
spread it over the top OF the cake and set
before the oven door to harden.
Chocolate cake. dissolve two squares
of chocolate in five tablespoonfuls of
boiling water; beat half cup of butter
to a cream, add gradually to it one and
a half cups of sugar, then add the yolks
Of four eggs; beat until very light, then
add half cup of milk, then the melted
chocolate and last, two cups of sifted
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