The Portland daily press., 1897-01-23
THEHoME,
savory Sandwiches.

| Jn6y are Jusp az no1coM6 In winter,
for various entertainments, as they are
when the picnic season reigns. Here are
some novelties in this line. The Tread
must be twenty four hours old, and of
the sweetest and best homemade ysristy.
Butter it on the loaf cut the slices very
thin, and if the crust is to be cut off. let
it be after the sandwiches are to be filled !:
but no epicura would think Of cutting
| of the orusts.
Bretby Sandwiches. Lay on one slice
| very thin fillet of roast beef or cold
chicken or turkey; on this shred lettuce
hearts, then one anohovy torn into fl
let's, and cap it with the other alice
Egg and Ham. -Minoe equal parts of
ham and hard-boiled egg, and mix with
q teaspoonful of melted butter or may on
naise for each egg. A nice variety OF
the above has minced watercre.s
sprinkled thckly over a buttered slice:
on this place layer of the egg and ham.
then more crosses, and lastly the top
slice.
Veal and Ham.-Mince TIRES parts of
cold roast veal with one part of ham:
mix with Iaayonnaise dressing enough
| to slightly moisten.
Sardine. Remove skin and bones from
| can of sarOines; mince with silver
knife and season with lemon juice cay
snne and salt, rubbing TO u paste with
melted butter.
Savory Rolls-Eurnish nice change.
They should be small and freshly baked.
Break them open, take out little of
the crumb and fill with any of the fol-
lowing mixtures: Cut the meat from @
partridge or two quail In small Toe and
add fourth as much ham or tongue,
four anohovies, a little curry powder.
and two tablespoonful of cream sauce.
| M1nce the meat from a chicken add
six washed aEchovies, one third rs much
ham and tongue as you have chicken,
! three minced gherkinS and six stoned
olives; moisten with nayOnnaise.
Lobster, crab OF salmon salad are also
good for filling either rolls or sandwich
es.
Sweet sand W ches may be filed wsth'ielly
Uf any 4ind, or with chopped nut stirred
into boiled icing, or nuts and oandied
fruits may be mixed. Citron, raisins
| fiRs and dates alone may be used in
| the absence of other and more costly
preserved fruits.-Jorr. American Cul-
tivator.
Washing Laces.
There is nothing SO destructive to laces
as careless washing, and 1T is therefore
advisable to do this part of the laundry
work at home. 1t is not tedious or
difficult task, but one that requires care
and the use Of the proper materials
Real lace and delicate silk laoes ere
easily cleaned by the use of benziae or
naphtha. AS both of these articles are
very fnfiammable, it il better to use
them in a room where there Ia no fire.
Basic the lace smoothly on "a piece of
thin muslin larger than itself. Put the
naphtha in bowl. move the lace about
In it. and work Ii rapidly up and down.
If the naphtha becomes dirty, put the
lace into another vessel, and pour fresh
naphtha over it. Dip it gently up and
down, keeping the lace on the under side
until 1t is perfectly clean. Stretch the
cloth upon which the lace ia basted, out
upon clean table. with the lace upper
most. and secure it with few taoks or
pins. This should be placed in room
where no dust will fall on it, and al
lowed to remain all day. 1t will dry in
a short time. but days airing will be
necessary to get ria of the smell of naph-
tina. II the naphtha that has been used is
set aside few hours, the dirt will settle
TO the bottom, and the clear naphtha
can be poured off and used again to
oannot be washed in water.
Cotton or linen laces, embroidered
handkerchiefs, ohildren's collars and
other dainty articles are nicley cleaned
by the following method: Make a suGls
of soft water and ivory. oastile or other
white soap. Rub the soap on the dirty
Spots, and put the articles In the sads
tn q fnr n hnf fxun l.
with as little rubbing as possible. When
they are white and clean, rinse them
through two or three lukewarm waters
until not trace of soap remains, and
in the last put very little building. If
you wish them to be a clear white. Do
not wiring them, simply squeeze them in
the hand. Place them in thin boiled
this they are ready to dry
A good, but rather tedious, way of
drying is to tack the sdges of a cloth to
a board. and on that spread the laces |
pulling them exactly straight, and pin |
ming each point i'll place. Then with a
soft. damp cloth pat and dab the whole |
surface to remove the superfluous starch. |
Let 1t remain until dry. Another way
is TO press them smoothly on window |
pane or marbls slab. In either case il |
will not be necessary to iron them, and |
they viii have fresh, new look that
they would not have it they were
irOned.
Three Treats for the Children.
Chickens. two eggs very light, |
without separating; add pinch of salt
two small cupfuls of sifted -four and two
eupfus of sweet milk, beat again thor
oughly, and bake in hot, well creased |
iron gem pans. Very little Imagination |
will BIO needed to transform these yellow |
puffa into the likeness Of downy chick
ems.
Mother Goose Tarts. Gut bread an d |
butter very thin, buttering the slices
on the loaf. Spread each slice with |
strained honey and put together in pairs |
with layer of thick whipped cream,
Cut into triangular sandwiches.
Raspberries in Ambush. Roll piece
of fine pastry thin, and bake in rounds
cut with biscuit cutter. While hot |
onraod 9Th OF, horny lam e0var ,u;AL