The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-12-19
HINTS TO HoUsEKEEPERS.

The BEAUTIFUL colors seen In the flames
OF genuine drift wood lire may he Sc
cured by chemicals. 10 one pail of water
add thres-fourths pound sulphate of COP
per, one handful of coarse salt, one 6a-
spoonful of nitrate strontia. Soak bits OF
wood In the solution for about three
weeks, and then let them get thorough
ly dry.
Pineapple sherbet lie recommended by
dietary experts, Pms APPLES being known
directly to aid digs stion. IL Is u ade
from the grated canned pineapple. a pint
Of which, according to formula Of the
Boston Cooking School, should be cooked
In pint of water for fifteen MINUTES. 1t
is then strained through a cheese cloth,
a. nd to the juice IL added one teaspoon
full Of Rrauulatsd ge!at'ns, softsaed In
a quarter OF cup of cold wa.sr. the juice
of large iemon, aad cup OF sugar.
Strain lad freeze.
A good way to serve IA pcaohed egg lie as
follows: Break "a new AID egg into but
tered teacup, season 1t with talt and
pepper, and pials the cup In a stswpan
containing sufficient boiling water to
reach Iaiher more than half way up the
cup. As soon as the egg Is set, turn 4,
carefully On to a piec Of bot, buttersd
toast. While the egg Is cooking boil a
email quantity of cream in u saucepan.
season 1t with little celery, salt and
pepper, and add teAspoonful OF chopped
parsley TO 1t; pour the cream over the egg
and serve az once. A small hot-watsr
plate, with u cover, should lie used for
all hot dishes sent to the inyalid's room,
and remember that the cover should be
heatsd as well as the plate.
Oyster fritters are delicious for break
fast or for luncheon; th'y are much more
delicate than clam iritters. Make them
AS fellows: Break four eggs, put the
whites and yolks In separate dishes and
beat each to a stiff frolh; add pint and
| u half of milk and pound OF nour grad
ually and bsaS TO light foam. IL this 10
not flour enough, mix In little more;
season with salt ard pepplr. then. last OF
all, stir In the beaten white Of the eggs.
Have a kettle or smoking hot fat on the
range, dip u large spoonful OF the batter
from the howl, drop an oyster into IL "a I'D
drop it into the hot fat; repeat this till
the oysters are all ussd. these frltters
may be made by ohopping the oysters and
stirring them through the batter after
choppIng, the same as for clam frittars.
good way to avoid soggy undercIusts
In squash, oustsrd or pumpkin pies ID TO
DAke the Cruhtb untli nearly uOuo DtluEe
filling; fill and set tack into the oven
| long enough to cook the contsnts. In
these days when good perforated pie tins
cost but tive cents 1t Is TO be hoped that
| no pies will be baked on grease soaked
earthen plates, which will taint the best
pastry ever made SO that it etfends dis.
eliminating palate.
Try making your chicken pie By baking
| the crust and the cover separately. 1he
former can be baked on ths outside of q
pan. lie sure to cut out q piece from the
cover. Bake IL the day before 1hanksgiv-
ing, heat IL on that day, turn In the
cooked and seasoned chicken and lay the
cover on. The pie will taste AID look
much better and be more diRs stible than
with q soaked under crust.
An old housakeerer, whose kitchen
oileloth is always the envy of visitors to
her kitchen. explained thslother day. when
asked how she kept 1t so bright, that 1t
had had wash of glue water. Melt
some glue In an ordinary glue pot. Wash
the oiloloth and let 1t dry. In the even
ing, when there will he no returns to the
kitchen, wash the oilcioth In weak
solution of the glue water with flannel
cloth. II the dry season OF the ytaF 10
chosen the fioar will b. dry by morning.
This treatment given an oilcloth that
is teglnning to lose Its lus TIE will make
it look like new, To keep 1t from frayins
on the edges paint the edges around the
room with stronger snlutian oil the
glue water while is II hot