The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-01-17
THE HOME.
CUT FLOWERS.

\
press or messenger, and Il Il seldom that
they arrive quits fresh. However care
fully they may be packed. they are uihe
withered, and there srs several methods
OF revivipg them known 10 expsrts One
OF the chief reasons why they fade II be-
cause the stalks are bruised where they
were out or gathered. The way to remedy
this is to take q fine thread Of wire and
insert II at the end Of the stsms. pushing
II little way mp. Then bind round the
stalk little pad Of damp COTTONWOOD or
mons. arrange the flowers In tspid water
with morsel of stick charcoal In each
vase, add few sprays OF gresnery IL posi-
BILE, and In half an hour the flowers will
expand and look 40 II they had only Just
been gathered. In order to preserve their
beauty NJ long ~ possible. every evening
place the vase on stone floor, or on .
| large old tray that cannot be Injured ~
damp, and either syringe with iukswsrm
water, or pour II over them from q small
can with f1ns nose. In the morning
cut Oh about q quarter Of IAN inoh from
each stalk, and throw away every drop OF
| the water, replacing it with fresh, from
which the chill has been taken. When
| flowers made up into bouquets are re-
oeiveus tney look cnhrbink " se"fs 's-s
hut often fade ~ soon % they are put 10
water. Of course. there are bouquets ana
bouquets II they consist Of buds or short
stalksd blossoms mounted ON wira the
only thing to do IL TO water or syrings
them overhead" and put them for an
hour under bell glass. But II they are
mounted on morsels Of oane or bamboo.
they may be simply united and put IN
water. Capillary attraction then comes
| into play, the cane takes up the moisture
and transmits 10 to the stalks Of the
flowers, kssping them damp enough to
A capital method Of wardins on the
corruption that makes mignonette, as
ters, stocks, and some other flowers very
speedily unpleasant 10 10 mix with the
water In which they are plaoed little
sal ammonia, four grains TO the quart
being sufficient.
Another mode 10 to hold the out flowers
In the steam of hot water directly they
are unpacked, and then TO put the ends
of ths stalks In boiling water for two or
three minutes, cut OF the pnrboilsd ands,
and place them In vase with tepid
water In the ordinary way. The latter
part of the treatment 10 also available for
flowers that are beginning 70 wither q
little. though the evil day OF fadipg oan-
not be long postponed.-LHdies Home
Journal.
FISH BALLS.
One CUP Of salt goldfish soaked and
picked nne, and two hesped cups OF pota-
toes, boiled twenty minutes. Drain. mash
and beat fine. Add one rounding table,
spoon OF butter and . dash Of pepper.
Cool slightly, and add one we'll beaten
egg. Take up . small tablespoonful,
9th Of and alp the ball into deep hot
fat. Drain, serve with bacon and
m ustard pickles. Keep the fish In bowl
of cold water while picking 1t apart and
1t will need no further soaking. and II
| tho roughly mashed and beaten with the
potato 10 will blend better than II II had
been chopped and will BE- recognized only
| by the taste and the presence Of fine
thread like fbrss. The water should be
| we'll drained.ofY when the potatoes are
done and the egg should net be added till
| the mixture Is cool, otherwise 1t will be
cooked and this win merely make the
mixture rich but not light. The fat
should be hot enough to brown a piece OF
| bread while You are counting forty, and
should bs free from all crumbs or sedi-
ment. Crowding the balls will cool the
| fat, so fry only four or i've ~ a time
| The same mixture may be shaped into
fiat cakes and Drowned on each SIDE In
hot salt pork fat.
Left Over Fish Balls Every one
recognizes the difference between fresh
hot mashed potato and potato that has
| besn allowed to become cold and then
chopped and warmed over. kach dish
may be perfect In Its way. and some pei
sons may prefer one and some the other.
| This same difference win be found In all
| oom binasions of potato with fish. meat,
etc., and fish balls or hash made with
| fresh hot mashed potatoes Will be quite
unlike the same amount Of fish or meat
1 at Sr
much so that they might better have o
distinct name, and 1t 10 almost like
having . nsw dish II one variss the recipe
merely In this particular. After II din
ner of plain boiled salt goldfish and pota"
toes. which BY the way might well APP
pear on our tables frequently. try nsh
balls made of the remnants. Chop the
| fish rather coarsely, being careful to re-
move all fine bones, then mash fs nne.
| Chop about twice the amount OF GOLD
potatoes and mix them thoroughly with
the fish; season with pepper and moistsn
with the drawn butter gravy left over, or
with little cream or white sauoe. Fry
out several slices Ut fat salt cork. drop
spoonful OF the mixture In tbs hot fat,
put 1t down nat and even, and turnover
when brown. Serve poaohed egg or
half Of hard boiled egg on each fiah
cake, and garnish with y fan Of picked
cucumber. Kitchen Magazine
I06G n LIN was
A correspondent Of the Kitchen Maya
zine gives the following receipt;
at have a tito Dish holding about
pound In which l collect my grease;
when 1t gets nearly full I put 1t In the
oven In the winter, or on the oil stove In
summer. I put in two or three slices OF
potato, and when 1t 10 we'll clarified.
strain 1t through piece Of cheese cloth
into the pail. all ready for my soap. When
I have six pounds of grsnss procsed to
make my soap
al put my pals Of grease on the back
Of the stove or In pan OF hot water to
get thoroughly meltsd. but not too hot.
ff they are too hot 1t takes longer to
make the soap. At the same time that
l put my grease to melt put one quart
Of cold water into large TIN pan and
pour In carefully one can OF potash. II
You do not handle 1t gently 10 10 apt to