The Portland daily press., 1900-08-07
THE HOME.
TWO BLUEBERRY DESSERTS.

Batter Pudding.-Mix one and one-half
pints of sifted flour, three teaspoonfuls
of baking powder and one-half cupful of
sugar. Beat the yolks of three eggs until
light, add to them one generous cupful OF
milk, and pour over the dry MIXTURE
beating until smooth; then add three
tablespoonfuls of melted butter. Flour
one quart Of blueberries preserve one-half
cupful from the original measure for the
purpose), and stir them we'll through
the batter; add lastly the beaten whites,
mixing them in lightly. This batter
pudding may be steamed or boiled in a
mold large enough to admit of its ex-
banding for one and one-half hours, or
baked in moderate oven for three quar-
tiers of an hour. Serve with any preferred
sauce. If the egg-yolks are mixed with
the milk and added to the dry ingredients
there will be no custard-llke separation
in baking. This Is an important point
in cornbread making.
Burberry Bread Put thick layer OF
the FERRIES in the bottom of buttered
pudding dish, sprinkle heavily with
sugar, and cover with q close layer OF
buttered bread-shavings; continue these
layers, finishing with a layer OF SOFT
| bread-crumbs moistened with melted
butter. Bake until brown, then cover,
and continue the baking until the berries
are thoroughly done; allow three-quar-
| tiers of an hour. Eat hot with hard sauce
| Favored with nutmeg, or cold with
cream. Home Companion.
HOW TO REMOVE MILDEW STAINS.
Mildew on linen is generally supposed
to be irremovable, but the following
directions carefully followed will eradi-
cate all such stains and the linen win be
uninjured: Take equal parts of soft soap
and water and let 1t come to boil; put
the dry linen into this and leave 1t there
for half an hour then lift it out on a
stick and without Wringing 1t out and
just as wet as possible, spread it out In
the gIaring sunlight and sprinkle the
stains cOpiOusly with salt. AS the linen
dries wet it again and again, but not
sufficiently to wash off either the soap OF
the salt Keep this up throughout che
Gay, and the BLACKLIST stains can be erad1-
cated.-American Queen.
COOKING SWEETBREADS.
When sweetbreads are sent in from the
market look them over at once, remove
the pipes and loose man ranes, and soak
them in cold water to remove the blood.
Have ready a kettle of boiling water
with one teaspoon of salt and one table
spoon of lemon juice, and plunge the
sweetbreads into this and let them cook
from fifteen to twenty minutes. Then
| pour off the water and add cold water
| till thoroughly cold. Drain and dry them
and put away till ready to be used. They
may be sliced and served as a salad, OF
cut in halves and Drowned lightly in hot
butter, or covered with crumbs and egg
and fried in deep fat, Or simply stewed
until we'll heated, in rich milk or a cream
sauce. This last method is probably that
desired by our correspondent. The pre-
liminary boiling is necessary in order tC
keep the sweetbreads in perfect cOndi-
| ton, and TO insure their thorough cook.
ing If they are broiled or fried without
this parboiling, they are liable to be IN
derdone, and UNDERGONE veal in any form
is unwholesome. Or If cooked until they
are well done much of the flavor is lost
by the long cooking and consequent
hardening Exchange.