Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1880-05-29
USEFUL AND SUGGESTIVE.


Half n cranberry bound on corn
will soon kill il.
--Soft-sonp should be kept In dry
place i'm the cellar and not used until
three months old.
Silk handkcrchiefs should be
washed with bor,x, in tepid water,
with little or no soap. Iron them before
dry.
Strawberry cc-Crcam-Mash one
quart of berries with one pound Of Sill
gar. Rub through colander; add one
quart Of sweet cream and freeze rs
usual.
"A lump OF bread about the size Of
billiard ball. tied up in u linen bag and
placed in the pot in which greens are
boiling will absorb the gases which Of
tentmes send such an unpleasant Odor
to the regions above.
Walnut Cakc.--Onc pound of flour,
one pound of sugar, three-quarters of u
pound of butter, one and onc-half
pounds of raisins, one nutmeg, six eggs,
two quarts of walnuts (befOre crackcd) ;
Uthc III vuiSh oNVh'
Potato Soup.-Boil thoroughly half
dozen potatoes, and mash thoroughly,
mixing with it quart of stock, season.
ing with salt and pepper; boil it for five
minutes, removing scum; add to this Il
tumblcrful of milk last, and serve after
the soup has come again to tho boil;
must be perfectly smooth.
Preserved Strawberries. Pound for
pound; put them in preserving kettle
over a slow fire until the sugar mclts;
boil twenty-five minutes fast; take out
the fruit in Il perforated skinner and
ill number of small cans three-qYar-
tiers full; bell and skim the strip five
minutes longer; fill up the jars and seal
while hot; keep in cool dry place.
Lemon Tart Pie.-Takc two large
lemons, two eggs, one cup OF sugar,
butter size of an egg and t. .blespoonful
of flour, which mix smooth with the
butter, and afterward with half cup
of water. Crate the peel from the
lemon, and press the juice over the
sugar; beat the ingredients together
and let them simmer Il few moments on
the fire. Have ready puff paste, made
rs tarts, and when the mixture begins
to cool, fill the tarts with it.
--Maccaroni au Tomatoes.-Peel and
cut up some. fresh tomatoes and stew
them with plenty of fresh butter, and
season with butter, pepper, salt and a
laurel leaf If preferred, take less but
ter and add few spoonfuls of strong
gravy or stock. Add a very little flour,
stirred smooth, in a little watcr-not
enough flour to make the sauce really
thick, but to give it the consistency of
cream. Then pass the whole thing
through hair sieve. and mix with the
boiled macaroni, together with some
grated Parmesan. If you are obliged
to use canned tomatoes, don't take too
much of the watery juice. Bottled pure
tomato sauce, well seasoned and made
very hot, may be used.
-Cauliilower, White Sauce.-Pick
out all the green leaves of two small
cauliilowcrs, and cut off the stalks
close. Put them head downwards in Il
saucepan full of boiling sailed water;
when done pick them out into sprigs
and arrange them. head downwards.
in pudding basin, which must have
been made quite hot; press them in
gently. then turn them out dcxtcrously
on Il dish. and pour over them the
following sauce, boiling hot: Melt
one and one half ounces of
butter in a saucepan, mix it with
tablespoonful Of flour, and then add
half pint of boiling water: stir till it
thickens; add salt and white pepper to
taste; then take the saucepan off the
fire. and stir in the yelks of two eggs
beaten up with the juice of Il lemon and
strained.
Veal with Spinach, trim
a nice piece of fillet or top of loin of
veal, lard it thickly with bacon on one
side. Place in large stcwpan layer
OF slices of bacon, then some carrots
and onions cut in slices, with bundle
of sweet herbs. pepper, salt, and spices
to taste; lay the piece of veal in the
middle, and moisten with about pint
of stock. Let the meat stew gently
for three or four hours, basting the top
occasionally; then strain Off the gravy,
put it into a small saucepan, skim Off
fat, add to it little butter
mixed smooth with small quantity of
flour, and let the gravy be reduced nearly
to a glaze; pour it over the meat, the
top of which should be previously
Drowned with sa!amander if necessary,
and serve with Ia border of spinach,
passed through a sieve, and dressed
with butter, pepper, and salt.