The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-03-21

girl who Il going to make asuecsss In life
must beee me POSSESSED Of, The matter
Of elimination is far m0rs Important than
the matter OF acquisition. Our colleges
are at fault In thiA They crowd too
many studies Into . course. 10 IL ten
dency which should be checked.
ROLLERS FOR LINEN.
When spread ont in boz or . draw,
ornamental linenesnterpioces and doylies
easily bscorae wrinkled. TO prevent this
maze some rollers from curtain pole
two inches In diameter. Saw this into
convenient lengths and roll one or two
pieces around Il.
Rollers Of the same sort are excellent
fer handsome tableoloths. Iron the cloths
perfectly dry. fold twice lengthwise and
roll carefully
A real convenience for the home dress
pieoe Ct the same sized curtnin pole about
two feet long with Canton flannel and
pressing bodice seams over 1t.
ABOUT SHIRT WAISTS.
The sleeves are smaller than last year
and are not put iuto hand, but have
offs which come down over the knuok-
les Often these are all tuoks. A fsvor-
lite back lie the one with single boz
plait about two inches wide. The French
days mode, though tfey doubtlsfs viii
There is . new thing for the front which
g worthy Of mention. The waists are
cut only half an inch below the wais.-
line, and are bound as hAt as possible.
This raves thickness and the ridge that
fometimes dis1gured she wearer Of SHIFT
wal t..
SATISFY.
A bulletin from the Kansas exIe;-
ment station calls attention to tha uses
and value Of satisfy for the table. and
says when the flower stalks are cooked
they should be prepared like asparagus.
This part of the plant Ia, however, little
used. The root Ii the portion for which
10 10 usually cultivated. These are said
to possess qualities which make this ere
OF the most healthful OF vegetables rank
ing even above the dandelion root In the
excellence Of it's medicinal qualities.
Tue root IL . rather difficult one to
dress for cooking, IS IL Is Llled with
milky ice that 10 sticky and darksns
the hand unless the utmost care is en-
ercised in handling them. This milky
Juice, however, 10 the most valuable
pcr ion, and on account Cf It's msdicinal
flavor ard medicinal qualities should not
be lest. On this account where the roots
are smooth and Of good siss they may be
boiled without soraping and the skin
removed after wards. Their flavor quite
FtronQhJy II s,mbles that Of oysters, and
they will be found appetizing used 10
any wry that oysters may be cooked, yet
in no way oAn they be said to quite equal
the oyster. The following recipes for
| ire pairing sal,ify for the table have al
tssn tried and are warranted to be ex-
osllent.
Satisfy Soup.-Prepare white SAUCE fo-
soup follows: l level tablespoonful Of
butter; l level tablespoonful Of flour;
cne-half tesspoonfui Of salt; ! saItspoen-
salt, pepper and flour. Have batter
melted In saucepan; sir In flour till
smuctt, then add hot milk gradually,
stirring five minutes. Thin to oons's-
tenoy required. Boil tho satisfy, slics
into pieces one.quaterr OF an inch thick
end add to tie white sauce. Serve hot.
Soallopsd Satisfy. Boil the satisfy and
slice into thin p eces, Crumbls qantity
OF OF acker oIumbs. Put In a basin layer
of cracker crumbs, then o layer OF satisfy;
spread ever this bits OF butter and
1 sprinkle with salt and pepper. Repeat
ur til the dish Il full. Mcisten with n lux
CT cream, ard bale Serve lot.
Ssli'y CrcQuettes. -Btt, the salsity,
slice lenethwse, ard cut into Iisces one
and one fourth inches long. Roll these
] isces alternately in egg and bread or
cracker oruml until thiokly oostsd. Fry
brown In bot butter or lard. Serve bot.
Or boil the satisfy, mash. season with
butter. pepper and salt, roll In egg and
bread or cracker crumbF. Fry brown in
hot butter or lard and serve hot.
Dreamed Satisfy. Boil the Ealsify, slice
in small pieces, and serve hot with
dressing CT cream. with salt and peppAr.