The Portland daily press., 1899-10-21
THE HOME.
CARE OF A HARDWOOD FLOOR.

thoroughly brushing OF the dust with q
soft hair or feather brush. or by VIII ing
with a cloth OF soft texture. II the cloth
Is slightly moist the dust win adhere to
Il mere readily, but wipo with dry
oloth sfterward. II any dirt that will
not wipe of with moist cloth should
be del osited on the floor, wash II OF
thcrougiy with clean mot hot) water,
using soap II necessary, which also
cleanse with water as quickly as possible
and wipe dry.
Wien the face Of the floor begins to look
worn and shabby. after cleansing of the
dirt and wiping dry, II water has been
used, rub the suIfAce all over nicely with
n mixture two.tairds turpentine and one
third raw linseed IL. 10 do thin, satur-
a'e a soft cloth Ct any kind with the mix
ture, wiring IL out half dry and rub the
floor with 1t evenly. DO not use the oil
90 freely as to leave 1t standing on the
SUI face to catch dust. To prevent this
wipe OF VITA clean. dry cloth. After
the shellao Is worn down to the surface
of the wood, sandpaper 1t all over evenly
with No. / sandpapsr and give IL an
other coat Of shellac, efter which con-
tinue to keep as before.
Floors finished 10 plain oil only should
be kept in the same manner a. above,
more soap and water being required, and
more frequent rubbing with tina mixture
OF turpent,ne aud linsssd oil spoken of
above.
waxed fiooss can to cleaused by wash
Ing off thoroughly with turpentine and
benzins; after which they can be re-
waxed sc desired.
Floors finished In ''hard oil'' should be
kept like floors finished with shellac.
A maple ficor for Kitchen, that has
ros been finished In wax or oil, is best
taken car by being scrubbed OF rubbed
with any of the securing preparations
now in the market for that purpose.
CLEANING WALL PAPER.
repapcr a room where the wall paper has
been soiled IN few places. To be able
to clean such paper without injurlng the
gloss and general effect would be a great
relief to many q housewife. This can
be accomplished Without much difficulty.
The method Ct procedure Is to take four
ounces of pumice stone in the fine pow
edered form anu mix 1t with one quart
Of -four. When the two have been m ixed
with the hands add enough water to
knead the mass into q thick dough. Form
the mass into several rolls about as long
as this width of each strip Of wall paper,
and two inches in diameter. Wrap some
white cotton cloth around eacn roll, and
stitch 1t in place, and then boil about
thres-quarters of an hour. BY that time
the dough-rolls are firm, and the cloth
covering can bs removed. These rolls of
a.
used for rubbing over the soiled portions
CT the paper. Not only viii ordinary
dirt-spots DO removed, but grease will be
absorbed by the rolls. After the rubbing
ths paper should be busted off carefully
with q clean cloth, and II any dirt re-
mains the process should be repeata d
This removes dirt much letter than the
bread prooess.-The New Voice.
DOMESTIC RECEIPTS.
Gold Cake Beat quarter of q cupful
of butter to cream; add the yolks of
four eggs we'll beaten, and then add grad
ually ono oupful Of sugar; add a teaspoon
fcl of baking powder to a oupful and
half o. pastry Hour, and sift; add hall a
cupful of milk to the mixture, then add
the -four. Beat thoroughly for five min
utcs; add teespoonful of vanilla, and
take
Plain Frosting. ths white of one
egg Into bowl; add a tablespco nful of
Ice water, beat slowly with a wooden pad
die; add as much cream Of tartar as you
can hold on the point of a knife, teas
poonful of lemon juice or half teaspoon
full of vanilla, and then begin TO add
gradually three-quarters Of cupful Of
confectionery sugar This must be beat
en- thoroughly. If 1t runs. and seems
sofG, add little more of the sugar.-Mrs
Rcrer
Cooked Salad Dressing. Beat together
Tires eggs, one-half teapsoonful OF dry
mustard, two teaspoonfuls of salt, one
eighth OF a teaspoonful of cayenne, one
tablespoonful Of sugar, three table,
spoonfuls OF melted butter and enc CUP of
milk. Add gradually one-half of a cup
Of hot vinegar, and stir over hot water
until thick and smooth, lifting the sauce
pan repeatedly from the water bath that
the mixture NAV rot cook too RAPIDLY.
Strain and bottle and keep in cool, dry
place.
Egg and Cheese Ealad-Drop half a
dozen eggs into Geld water and simmer
for an hour, then chill, shell and cut
tn6ln lGlO quarters. Line 6aihu 0OWl
with blanohed lettuce leaves and fill with
alternate layers of eggs and grated cheese,
sprinklinR with French dressing. Let
stand fer ten minutes, gaInlsh with more
grated cheese. and finely cut PICKLES, and
serve with small bowl OF tine dressing.
CHOCOLATES AND COFFEE FOR
CARAMELS.
Put INTO granite saucepan a quarter
CT pound of grated, sweetened chocolate,
four ounces of butter, one porn1 of brown
suagr, gill of molasses, gill Of cream
and teasponful OF vanilla sugar. Stir
the whole over the fire Until thoroughly
mixed, th'n boil slie htly until 1t cracks
or hardsns. when dropped into ice water.
Turn into creased shallow pans of a
depth of half an inch, and stand aside 10
cool. Wtea nearly cold grease sharp
knife with olive oil snd mark the cara
mels into squares, cutting part way
through the mixture. When cold break
epart, wrap ia wexei paper and put in
flWnk ss. -