The Portland daily press., 1897-10-02
THE HOME.
Premium Cakes.

The following rules were found append
ed to the loaves which were selected by
the judges as the best in the collection of
cakes at the fair at Worcester:
Angel Cake.-The whites of nine 1aroe
or ten small fresh eggs, one and one
fourth CUP of granulated sugar, measured
after sitting, one cup of -four, measured
after sitting four or five times, one-half
teaspoonIul OF cream tartar, pinch salt
aooea TO the eggs before beating. Beat
the whites OF the eggs about half enough
tnen add the cream tartar and beat until
very stiff. Stir in the sugar, then the
hour very lightly and flavor to taste.
Put the cake in an angel cake pan and
set In moderate oven at once; bake 35
minutes
Chocolate Cake.-One half cup of but
ter Dreamed with one cup of sugar, two
eggs, one-half cup Of sweet milk, two
cups of flour, and two teaspoonfu1s of
baking powder. Crate one-fourth cake
of chocolate, add one-half cup OF milk,
the yoik of one egg, one cup of sugar
and one teaspoonful of vanilla; boil and
add to the first mixture. After the cake
is baked cover with boiled icing.
Coooanut Cake.-One cup of sugar.
| scant half cup of butter, creamed togeth
er. Mix the yollzs of three eggs with sug-
ar and butter, putting a little in at a
time. Beat the whites of two eggs, add
one cup of coooanut soaked in milk, and
put into this large quarter teaspoonful
of soda. Add last one cup of flour in
which is stirred one-half teaspoonful of
cream tartar, and sift three times. Mix
all together.
Chocolate Cake.-One cup of sugar,
one-half cup of butter one-half cup of
milk, one square of chocolate, one and
one-half cup of -four, one teaspoonful of
cream tartar, one-half teaspoonful Of soda
and two eggs. Cream the butter and
add the sugar gradually; melt the choco-
late and add It to the sugar and butter
Then add the milk and mix the baking
powder with the flour and add a little at
a time. When thoroughly beaten add
the eggs and place in the oven as soon as
possible. Bake 80 minutes.
Cocoanut Snow Cake.--Three-fourt
cup of butter, two cups of sugar, one.half
cup of milk, two and a half cups Of flour,
one-half teaspoonful of soda, one and one
half teaspoonfuls of cream tartar, whites
of eight eggs, one teaspoonful of almond
extract. Frost with tho white of one
egg beaten to stiff froth and add ten
tablespoonfuls of powdered sugar; and
extract. Put it on the hot cake and set
in the oven to dry.
Renovating Fabrics.
Prints. If rinsed in salt and water, look
brighter.
Silk handkerchiefs and ribbons should
be washed in salt and water and ironed
wet to look we'll.
produced by the iron may be removed by
setting them in the broiling sun.
Velvets should be held over the steam
Of boiling water and kept well stretched
until the moisture has evaporated.
When ammonia is used to remove
stains on colored fabrics if the color is
dulled, little weak oxalic acid will re-
store it.
\ Wash black stockings in weak suds, to
which is added tablespoonful of OK gall
Rinse until no color runs. Iron on the
wrong side.
An excellent starch for dark clothes,
blue calicoes, etc., is made by using cold
coffee left from breakfast instead of
pure water. Make the starch as usual
~ Colored muslins should be washed in
a lather Of cold water. If the muslin be
green add little vinegar to the WAGER
if lilac little ammonia; If black little
salt.
A heaped-up teaspoonful of chloride of
lime mixed with one quart of W ater will
remove mildew. Rinse the cloth in olea r
water. as soon as all the spots have disap-
peared.
Black serge or cashmere dresses are i'm
proved and cleansed by being sponged
with this mixture A tablespoonful of
ammonia and another of spirits of wine
to three of boiling water
For soorches in linen spread over them
the juice OF an onion, and quarter
ounce Of white soap. The articles should
} be exposed to the sunlight after being
{ saturated with the mixture.
Velvet or plush that has become creased
and whose nap is matted, should be
, water. Then hold the goods tight over
the face OF hot fatiron and rub the
marred piece with clothes brush.
Nothing is SO easily spoiled or made
shabby as a veil. Instead of tossing it
, into a crowded drawer to lie in tum-
bled heap until wanted again, stretch it
carefully over bit of cardboard or other
stiff material, as is always done in the
] stores.
Black silks of every description are
much benefited by having the dust re-
moved by rubbing with a clean towel,
dHO uH0U SpOuS6U OH tllo WFOuR bltl6 with
the following mixture: A teacupful of
soft water and seven or eight drops Of
liquid ammonia.
Put one ounce of oxalic acid into one
pint of wat r; one cup of this is enough
for one bucket of water. Put your
clothes into this water, stirring them all
the while, and when you take them out
} rinse them. This mixture will not in
} lure the finest fabric in the slightest
degree.
1t is very great mistake to keep
choice lace for years without washing.
Many women believe that it is ruined by
soap and water, and will keep some
} cherished length for years and years,
turning yellow with age and rotting
with the dust it has accumulated until it
really drops to pieces.
If you wish to clean a macintosh cloak
lay it fiat on board or table, take a
brush used for scrubbing clothes some
lukewarm water in basin and some
plain yellow soap Thoroughly brush the
cloak. both right and wrong sides, until