The Portland daily press., 1897-01-30
THE HoME E.
Soup Made of Frnits.

Soup Made of Fruits.
In one of Ler lectures on cooking Miss
Anna Barrows spoke of fruit soups.
which are quite common in foreign
countries, particularly in Sweden. They
are apretizing and healthful, and offer
q pleasing variety from those common to
the American bill of fare The one she
mace for purposes of illustration was de-
llclous. For 1t Sh0 took one tablespoon
full of raisins, two tablespoonfuls Of raw
rice, three whole cloves and one cupful
OF dried apIicnts, which had been thor
oughly soaked. 10 these was added
three pints of water. This mixture was
cooked for about an hour; then it was
uhbed through a sieve, and afterward
half teaspoonful Of salt and table
spoonful of sugar were added. The sea-
soning, Miss Earrows explained, would
depend upon the fruit. Apples, being
mucn more acid, naturally would require
considerably more sugar than the amount
used for apricots.
Something new in the way of salads
was made by combining apples, celery
and nuts. For this dish, the lecturer
said, there is an almost unlimited field
Tor the exercise of ones ingenuity. There
were almonds, pecans and wnlDuts in
this particular combinations; blnnched
first, and then cut into small pieces.
The apples were pared and cored, and
also cut up, as was the celery. A cupful
OF each was used, and over them was
poured tablespoonful of salad oil and
a little smaller quantity of lemon juice.
After that had STOOD awhile, mayor
Daise dressing was poured over sll, made
Of teaspoonful of paprinka Ia bit of
ayenne would do), four tablespoonfuls
Of lemon (half may be of vinegar, II pre-
ferred), pint Of oil and the yolks of two
eggs.
The lecturer told how to vary breakfast
farina by cooking it in fruits juices: to
improve lnsipid pears by preserving them
in grape juice; If the value Of serving
fried or broiled apples with fat meats;
and how TO make filing for short-cake,
which might do for sauce as well, by
cutting bananas in tiny hits and cooking
in lemon and sugar. Boston Transcript
lettuce Cream for the Face.
The milk juice of the lettuce has al
ways been highly esteemed by French
women for it's healing qualities as cos
metc.
70 make perfectly wholesome lettuce
cream, pour quart Of boiling water
over half peck uf the full-grown GU t.
side green leaves of several heads OF let
tuce. After the lettuce has stood mo-
ment, drain of the wafer and chop the
lettuce fine Put It in a clean towel and
wiring out all the juice that can be ex-
tractod-only the dry pulp will be left in
the towel
Put this Juice in small saucepan of
bright tin and boil it down for two or
three minutes. Tiers should be about
three tablespoonfuls of the green liquor
Set this aside. Pour half all ounce each
- a ,F, Hafi on fOI1
ounces of oil of almonds from trust
worthy druggist. Put thu materials in n
large cup aad set the cup in pan OF
boiling water The water should reach
to the same depth as the materials in the
cup. Let tire wax and spermacet1 slowly
melt into the oil Stir 1T occasionally.
Wien the mixture is perfectly smooth
and no Jumps remain, ado the lettuce
Juice and stir the mixture thoroughly.
Let the cream cool in the pan that you
intend to keep it in. Set this jar in cold
wa. er while it is. cooling. Ii the cream
Is not delicate green when hard, melt
it and add few drops of French vegeta-
tie green. These colors cost about rs
cents bottle, and will keep long time
if they are oorked carefully.
No balm is moIe healing to complex
ion that has suffered hard usage from
the winds of midwinter.-New York
Tribune.
Hints to Housekeepers.
Candy should not be stirred while boil
ing, and the favoring should not be
ad led until the candy is cooked. Gran
ulated sugar is best for almost any Kind
of candy.
The New York Tribune says the fol-
lowing treatment is recommended for neu-
ralgia: Heat freestone and roll it in a
cloth then wet one side of it, pour over
it q teaspoonful of essence of peppermint,
lay the face Oh it, and wrap the head IN
flannel.
Mating should be swept with soft
mating brush, piled with the grain of
the weave. To catch the flying dust that
makes a mattinglaid floor ono of the
most difficult 20 sweep ciean, a newspa-
per, wet and crushed and pushed before
tho broom, is recommended.
Before putting towels In the clothes
hamper see that they ale properly dried.
Frequently servants are blamed for
CLOTHES becoming widowed, when upon
it will be found that towels
from the bath room have been thrown
while damp into the general hamper.
To make orange marmalade cut the
oranges and remove all the pulp and
Juice to q bowl. Boil the rinds in sailed
water two or three times; then mash and
add to it the pulp and juice, being care
full to remove the tough threads. Put
into a saucepan with twice its weight Of
sugar. and roll slowly for half an hour.