The Portland daily press., 1897-10-30
THE HON E.

'We had few opportunities to see the
interior of private houses, as our field Of
observation WAS necessarily confined al
most exclusively to hotels. We lodged
or ate at ninety different places and in
hotels of every grade. In many of these
places the home element was more appar-
ent than in hotels generally, the hostess
herself attending us and appearing to
have personal interest in our comfort.
when we came down to our breakfast
we were gratifiod by the abundant supply
of fresh fruit. Large dishes of apricots.
figs, cherries, dates and nuts were on the
table, from which we could help ourselves
as we liked. Rolls, eggs and coffee COM
pleted the repast We had become quite
accustomed to bitter coffee on the steam
er, but here it was made still more un.
palatable by the use of goats milk. The
table was ornamented profusely. Our
first lunch at railroad station en- route
to Granada was very appetizing. Sour
wine and oranges were on the table,
omelet, fresh fish, and at last, rolls and
cheese. There was ample time, ample
room and the service prompt and ap-
pointment clean. Our long drive from
Granada to Alhambra was taken in the
evening, and here we were served with
sort of warmed over table d'hote dinner.
LAS we went below in the morning we
found on the narrow sidewalk in front of
the hotel entrance, a flock of goats being
MIXED as customers wanted it.
10, Lo RI G,.ct
course for luncheon, and the fresh sar-
dimes fried in crumbs linger in my
memory yet. Then game was served. fol-
lowed by cherries. l noticed the foreign
ers ate their oranges in rather peculiar
way. They held the orange on the plate,
the peeling was sliced OFF, and then the
pulp was cut off in mouthfuls, using the
knife and fork Fruit knives, and in fact
all the knives, were usually sharp.
Steel knives we're used for everything ex-
cept fish. A small, narrow bladed knife,
which l had never seen, was always
served at breakfast or with the bread and
h''+ter plate, and it was well the knive
were sharp, for tine rolls were very hard.
Jntr4ry 10 the advice Of the guide
i uks and friends we drank the water
Everywhere without the lime, and felt no
euects from its use.
terested in the attractive appearance OF
many of the cake shops, and bought some
of those cakes which we most commonly
hear of to bring home with me. The
Sc = is sometimes made with plain milk
and -four and shortening, and sometimes
W the addition OF fruit. All those l
npled were certainly nice. The Eng
II macaroon is very rough and uneven.
C1erries are used very freely there in all
Nrts of cookery, and nearly all the fruit
Q e is light instead of dark like ours.
TIL frosting is usually an almond maca-
TO N caste.
''We found the German way of serving
cumbers was very different from what
Ne are used to in America. We Amerl-
cans think that a cucumber must be
fresh and crisp, while they usually serve
them when they are what we call soft
and wilted. They were sometimes served
~ long narrow pieces, done by cutting
3 g cucumber in slices, after peeling
lem, and then pairing around the slices,
having the pairing in as long pieces as
possible. This is good way OF serving
cucumber which is little old. Then
they are put into cold water and quite
freely sailed. Let them stand two Or
three hours, till they become soft. Then
take them out of the water and squeeze
the in the hand or dry them with a
cloth. Then serve them in an ordinary
glass dish with French dressing, or If
you do not care for OIL dress them with
pepper, salt and vinegar, using little
parsley to garnish.
'sWe saw many fanciful arrangements
of salads. In little hotel in o Swiss val
ley we found dish that reminded us SO
much of home that l said, now that is
just the thing Tor some of my demonstra-
tions.' The main part of this dish is
corned beef and potatoes, and some vege-
tables that you may possibly have left
10, hnfl INN nx
Wash the corned beef, put it in boiling
water, and let it simmer until tender,
then let it cool in the water. Remove to
bread pan, put another bread pan over
it with weight, and press into shape for
god slices. The slices are put in the
m ddle of the platter, one overlapping the
OF Ter In the center of this pile put the
pot ITO balls. Garnish with few carrots,
which have been scraped and cooked and
cut in slices. For the green color use
pickles, cut in halves, split down in the
middle and spread out with u fan like
effect. Garnish also with few slices of
boiled egg. The potatoes are mixed with
a mayonnaise dressing, using little
more mustard than usual. Beets could be
used instead of carrots if preferred.
HOUSEHOLD HINTS.
The most stubborn cases of neuralgia
will yield to q hot water treatment.
Wherever the pain is located there hot
water bag should be applied. The suffer
ing part should be wrapped in flannel
and the patient put to bed and covered
with blankets and induced to drink at
least three cups of water as hot as the
palate can stand. This treatment may
seem severe, but 1t is sure to bring relief.
A delicious salad dressing for those who
do not like the taste of oil is: One beaten
egg and one teaspoonful each of sugar,
salt and mustard rubbed smooth. Add
eight teaspoonfuls OF vinegar and cook in
a double boiler to thick custard After
taking from the fire thin to the proper
consistency with cream.
Here is remedy for burns, particu.
larly valuable for those who have
charge of children: The burned part is tc
be bathed with common essence of pep
permint Relief Is almost immediate, but
the bathing should be continued till the
pain is over.
A mustard plaster made according to
the following direction will not blister