The Portland daily press., 1900-07-28
THE HOME.
HOMEMADE TOILET SOAPS.


quality of fat or oil. They are usually
made on a large scale by the cooked
process, which may be initiated on a
nall scale, as follows: Boil together, in
a large vessel, one pound caustic soda
Commonly called 'potash") with twenty
times it's weight Of water and five times
its weight of clean fat (beef or lamb fat
being an excellent form for the purpose, J
for some hours, until thick mass is
formed which Will draw out into threads.
By adding about one-half cup of common
salt the soap separates, rising to the top.
Let it remain until cold when the soap
is easily removed. 1t is still further I'M
proved and purified by remelting with a
little water, an attractive white soap re-
sulting. Pertaining may be accom-
plished at the meIting-stage by the add1-
ton of a few drops of essential oil. Oil
or mirbane (artihcial almond oily is the
cheapest; but the perfumes of real al
mond oil citrOnella, cloves, or lavender
are more agreeable
IT color is desired, a very little p0tas-
SUM bichrOmate dissolved in the I've Will
give a green color. Brown may be OBJ
tanned by dissolving little burnt sugar,
and adding it to the fat before mixing.
Blank soaps are used as the basis of
many toilet preparations, and may be
purchased from soap manufacturers at
SIN Ill cost. This can be remelted and
scented, A good CASTLE soap is made
with four pounds of sweet almond oil,
mixed with two pounds OF caustic-soda
lye, and stirred until of the consistence
Of thick paste. It should then be poured
into mOuIdS, covered with towels, and
kept in q warm room for tWenty-four
hours-Boston Cooking School Magazine.
SALADS.
Nothing is more simple than making
a salad, and yet nothing requires greater
care. Whatever green is used, it is inn
perative that it be fresh, cold and crisp;
the vinegar and oil must also be of the
best. The lest way to sdress corn
salad, dandelion leaves, escarole, romaine
or COS lettuce is with the plain French
dressing of two tablespoonfuls of oil, one
OF vinegar and salt and pepper. Only
the youngest and most tender leaves of
dandelion are fit for use. II anything
that is to be eaten in a salad requires
washing, rinse 1T in TWO waters and
stand in wire basket on the ice or in a
c0ld place to d rain. Do mot allow the
leaves to lie in the water, as they soon
become sOdden. Have the salad-bOWl
bowl of the salad spoon with the oil;
toss over the leaves, and mix and toss
lightly with the fork or fingers. A
French prOyerb, which describes lady
as still young and beautiful says: ''She
still losses salad with her fingers Add
the vinegar, toss again and serve. A
French custom is to rub crust of bread
with garlic on both SIDES and let it lie in
the salad-boWl, where it is tossed about
and gives a flavor to the salad.
A lettuce salad is improved OF at least
varied, by being sprinkled with two tea
spOOnfulS of minced chiveS; minced tar
ragOn and cherv1l ii those herbs grow in
one S garden, may also be added. A
salad of bleached dandelion is sometimes
made with a little thin bacon cut in dice
and fried crisp, in place Of oil. Hard
boil ed eggs or boiled and picked beets,
cut in slices or dice, impart pleasing
variety. A lettuce or escaroIe salad is
especially pretty with slices of firm raw
tomatoes laid about it.-Country Gentle
man
SUMMER COOKERY.
Lemon Snow Pud 1ing.-Soak a box of
gelatine in a cup of cold water for an
hour; add two cups of sugar and pour
over all quart of boiling water. Stir
for minute and flavor with the juice of
two large lemons. Strain, and pour the
mixture into bowl set in pan of
cracked ice. When cold and beginning
to thicken, beat stiff, whip in the stiff
ened whites OF five eggs, and heat for 10
minutes. Pour into mould wet with
cold water and set in ice to form. Make
a custard OF the yolks Of the eggs, let it
get very cold, and, when the pudding is
turned out, pour this custard about the
base.
Lemon Meringue Pie.-Cream together
two tablespoonfuIs of butter and a cup
and a half of sugar. Into pint of boil
ing water mix two tablespoonful of
cornstarch dissolved in cold water, stir
for minute, then pour it upon the but
ter and sugar Mix well, set aside until
cold, th5n add the beaten yOlks of two
eggs and the juice and grated peel of
two lemons Line a deep pie plate with
puff paste, fill with the mixture and
bake. Make meringue of the two whites
beaten stiff with two tablespoOnfuls of
sugar. When the pie is done, spread it
with this meringue, and return to the
oven long enough to brown it delicately.
Serve cold.
Cottage Pudding .-Cream two table
spOOnfuls OF butter, add One-hah OF a cup
full of sugar and cream again. Add one
egg we'll beaten, then, alternately, one
cup of milk and two cupfuls of flour,
one-half tsaspoonful of salt and one and
One-half teaspoonfuls of baking powder
Beat hard for three minutes, pour into
rather shallow cake pan which has been
well CREASED and bake for about half an
hour in hot oven. Serve with lemon
sauce made as follows: Boil together for
five minutes one-haf of a cupful of sugar
and one cupfuI of water add one table
spoonful of cOrnstarch dissolved in three
tablespoonfuls of cold water, stir until
thickened and cook for five minutes
longer. Take from the fire, add the juice
OF one lemon and two tablespoonful of
butter, and stir until thoroughly blend
ed.
Raspberry Sauce.-A very good pud-
ding sauce is made by simply whipping
together until very light half pint each
of cream and raspberry juice. The cream
should be thick and rich. Another receipt
calls for two eggs well beaten and mixed