The Portland daily press., 1899-07-01

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corn starch, cook anhour. when candied
fruits are used double amount Of sugar
is required In making brick 100 cream
8iow two tablespoonful OF Relatine 20
each quart. For ginger ice cream use
she preserved ginger. In freezing Ice
cream have one-third as much salt as Ice.
and the Ice should be- on top. In packing
after freezing leave the salt on top, AL
ways allow the cream to stand for two or
three hours before serving, as 1t makes il
richer. Caterers in making ice cream for
entertainments usually make 1t two days
ahead.
LIME WATER.
while lime water can be bought already
prepared at any drug store, IL can easily
b. made at home II one 10 so situated as
10 get the iime Put piece OF fresh
unslaeksd llms-about half peck--into
large stone jar and pour over 1t slowly
ESQ IS not to allow 1t to slscken too rapid
". four gallons OF hot water Stir until
thorouehly dissolved, and then allow it
TO settle. Repeat the process several times
during the day, and then carefully pour
OF Into bottles all that comes clear and
limpid. Many people who find that mill,
distresses them will feel no i'll effects Ii
tsaspoonful of lime water Is auded 70
each glass they drink. If put into milk
that IL liable 60 ourdle when heated. ID
will prevent It's doing so. For Durns and
soalds 1t will be found most eifectual
when mixed with an equal part of linseed
OIL
This, in fact, Is the ''carron oil'' which
the Welsh miners always keep ready for
use In case of accidents in the mines
It will also be found useful In cleaning
babies nursing bottles or small cream
any unpleasant taste behind.
MELANGE.
This, as the name signifies, implies a
combination of fruits, and their delight
full commingling Of fiavors results in a
truly delicious conserve. 1t Is easily
made, requires no cooking, keeps for
years, and Is generally served with the
meat course.
Begin in June with Strawberries, the
first fruit of the season, adding of each
successive kind as they appear In market,
using only the choicest OF each.
Procure perfectly new three-gallon
stone jar, or II an old one Is used, bs sure
1t is thoro ughly cleansed and sweetened.
Stem, clean and weigh two pounds oil
large, fresh and ripe Strawberries, weigh
an equal quantity of best graduated suga
and place all together in the stone jar.
Cover with one pint of purs alcohol in
which has been dissolved two drains of
salicylic acid, which will be quite
sufficient for the entire quantity. Many
persons object to this method of prepar-
Ing furit because Of the acid used. But
upon authority IL is stated that the guam
tity OF acid taken into the stomach at one
time is such a very tiny proportion OF
the whole. that it cannot possibly be
harmful, and that many other products
of culinary skill are much more delete
tious.
Cover the jar with a cloth, tie securely
and place in the cellar OF In a cool plncs.
Look alter 1t for several MORNINGS, stir
ring well the mixture with wooden or
granite spoon, until the sugar Is all dis
solved. Noxt add q pineapple, prlcked
with silver fork, into small pieces. Add
che weight of the pineapple in sugar and
shus continue with each successive frat,
not forgetting to stir each morning, for
several consecutive days after adding the
quit to more thoroughly dissolve the
sugar. The stirring m1tt be done care
fully so as not to mash the fruit.
Cherries, black, ran and white, can be
edded, but must first be pitted.r Rasp-
berries give an especially delightful fra
GRANGE, and three pints are none too
many for this quantity. Get as solid ones
as possible, and the red, black and yell
low can all be used to give variety In COL
or. When the jar is about one-third filed,
diminish the quantity of sugar, and use
from then on, only three-quarters of a
pound OF sugar to each pound of fruit.
Apricots should be pared, seeded and
halved, and peaches must be prepared in
the same way. Pears should be pared
CHARTERED and cored Grapes, Malagas
excepted, are too full of seeds to be dssir-
able Plums Of all kinds, green, purple
and red, awe variety In ouloring, and
add much to the flavor. In fact, plums
and peaches are especially desirable, as
tpo large prepondeTance of the smaller
fruits detrsot from the appearance.
Plums must be stoned, and the lorger
varieties can be halved. Seedlsss oranges
quartered can be added. but neither they
nor bananas are any especial addition.
In the fall, after the jar is filled let all
stand together for several weeks. Then
I'll into glass jars, adding as much liquid
as desirable with the fruit. and seal with
out heating.
There will be quito little surplus
Juice, which can be canned by itself aud
labelled, and utilizsd in various ways.
It makss delightful pudding sauces OF va.
gious kinds. A little added 20 lemonade
gives both delicious flavor ana beautiful
color, and the samh can be said OF 1T
when added 10 ice cream. In oombina-
ViOu WIN OuuoI ~ uAkoS n
fefreshing and cooling summer beverage,
and TO many water Ices 1t is also an
agreeable addition. Boiled down to a
Jelly like consistency, 1t is nice with
bread and butter. Thus the eoonomioas
housewife ever devisas means by which
nothing nsed be wasted. Table Talk.
CAT-TAILs AND MILK WEED.
Feathers and down are expensive, bat
u you know a bank where the cAt-taii.
grows. you can have down pillows galore
for the mere making. according to the
''Wonan's Home Companion" You
must know that the duff Of the ripe cat
tail, which may be gathered in July or
August, makes pillow equalled only by
down itself. 50 be provident this year,
bad IL yon live near lake or pond, get
you q harvest of oat-tails for future use.
Xpz viii find them the most kinexpensive
- satisfactory material you can employ
&ofsehis purpose. If IL should be your