The Portland daily press., 1898-04-02

them with chocolate, egg yolk and rose
coloring, then putting one portion at a
time in the mould, and allowing it to
stiffen before adding the next, you have a
Neapolitan effect which will be pleasing.
The freezer offers prospect of many
cooling summer desserts Frozen custard,
fruits, creams, ices and sherbets, may all
he evolved from the can, and If there Ia q
stout boy within call he will usually sup
ply power for the sake of the toll which
follows.
Fruits are in themselves a satisfactory
dessert throughout the year, or they may
be made the basis Of any and all of the
kinds of desserts already mentioned. AS
rule they are more easily digested raw
than when cooked, the banana being an
exception to the rule; for children espec-
tally it is best when baked.
A very plain dessert may be trans
formed into the prettiest of dishes by the
aid of some simple garnish, and dainti-
ness in serving more than atones-were
atonement needed-for simplicity in ma
| terial and manufacture. A quarter of a
pound of candied fruits kept in tightly
! closed glass jar will last for long time,
A TWEEN ty-fiye cent stick of candied an
gelica, used srartngly, will give much
and effective service, cut in thin strips
or triangular bits: Its vivid green an
swers for stems and leaves, and combines
especially we'll with candied cherries and
other bright hued fruit. Blanch almonds
| and pistachio nuts, as we'll as wanuts
and pecaps, are delightful, especially On
cake icings Currants nre effective when
sprinkled over buttered moulds, and
raisins may be used with almonds to
form patterns for moulded hot buildings.
Veget BILE color pastes may now be OBJ
tanned in one and two ounce bottles, and
are used to tint liquids and batters; col
ored sugar and the tiny comflts called
hundreds and thousands" sprinkled
over meringues or whipped creams.
IRONING NOTES.
In pressing many kinds of goods or
clothes where 1t is customary to place a
cloth over them before ironing, use paper
instead; it gives gloss to ribbon or silk,
leaves no lint, stiffens cambria, if slight
ly dampened, and when scorched can be
thrown away at no loss and fresh one
procured.
If seams are pressed over a broomstick
or any rounded edge, with care in keep
ing them straight, there will be no shi.
ming streak to mark their length, as il
often the case when the pressing is done
upon fat surface, as nothing can strike
wo cd but the point of the seam.
If there is velvet to press heat soap
stone quite hot, cover with damp cloth,
lay it on the velvet with the right side
up, and brush lightly and quickly with a
clothes brush until the surface is as
smooth and velvety as when new. AS
the damp cloth over the stone becomes
dry, it must be wet again, as 1t is the
steam, with the brushing, which lifts up
the tiny threads and restores the beauty
of the velvet.
An excellent starch for dark clothes,
blue calicoes etc., ia made by using cold
coffee left from breakfast, instead of pure
water. Make the starch as usual.
SCALLOPED GOLDFISH.
Freshen the fish and pick it very fine
and light, then make thickened milk
gravy, into which when scalded stir a
couple of beaten eggs. Put layer of
Goldfish into pudding dish, then one OF
bread crumbs. Moist with the sauce,
and season with bits of butter, pepper
and salt, then another layer of Goldfish,
CT umbs, etc., until the dish is full, fin
ishing with crumbs. Put 1t into the oven
and bake as you would scalloped oysters.
An excellent dish for supper.