The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1884-07-10
Household Hints.

Spinach makes an excellent dish If
cooked in this way; Wash in several
waters, boil till to.dcG then rub it
through 4 colander Put q lump of
butter in the frying pan, and then put
the spinach in; salt it well. When it
| is very hot add two or three table
spoonfuS of cream. Spread on butter
ed toast, cut in thin slices, or serve as
a garnish with fowls or with spring
lamb.
Rose cakes or cookies are made of
the whites of two eggs, one Ial &c cup
of milk, one cup of sugar, one-half cup
of butter two scant teaspOontuls of
baking powder; flavor with rose, use
flour enough to make thick batter;
butter small tins, and put the batter
into them until they are half full
Bake in q quick oven; while they are
hot, and before you take them out of
the tins, dust powdered sugar over
them.
An orange short-cakc helps to give
variety now, when apples are becoming
tastcless, and the housekeeper's stores
of canned fruit arerapidly diminishing.
To one quart Of flour allow two table
spoonfuIs of butter, two small tea
spoonfuIs of baking powder; mix with
cold water and do not make a stiff
dough, Bake in one cake, split open
and spread slices Of orange over it,
scatter powdered sugar over and cut
in squares, and serve with pudding
sauce.
Veal requires moro cooking than any
meat except pork. 1t is too dry to
broil, and is best fried and served with
gravy. 1t should be fried slowly, and
if there is not enough of its own fat to
fry it, little fresh suet will answer.
When it is done, remove the meat to
platter and pour some milk into the
pan, adding 4 small piece of butter if
you think it will not be rich enough.
Moisten some flour with q little milk,
and stir it into the milk in the pan.
The gravy will be colorcd a beautiful
brown from the juices of the meat that
have dried on the pan, if it is well STIR
red. Beat up an egg and stir it into
the gravy just before taking it up, and
hen pour it around the meat.
1t is n good plan to vary the manner
n which you flavor the roast of beef:
his can be done by squeezing the
Juice of half a lemon over it and put
ing the other half inside the roast.
Another way is to put half q carrot,
one small onion and little parsley in
he dripping pan, and the roast over it.
Do not be led by any bad adviser to
out one drop OF water into your drip
Ding pan until you have tried the ex-
pertinent of roasting beef in this way.
1t makes striking difference in the
lavor of the meat, The outside browns |
over quickly, the juice is all kept with |
n, and the meat is tender in conse-
luence of this.
Strawberry short-cake made out of |
ayers of short-cake, should be in the |
Usual manner, and sweetened straw
berries. The short-cakes are baked in |
pic plates, and should be about half an |
nch thick when done. As soon as |
hey are taken from the oven thew
should be split and buttcrod generously |
while hot. The strawberries should
nave been previously hulled, mashed
With silver fork and made very sweet.
\ little cream mixed with them being
great improvement, For seven or
light persons the following proportions
would answer: Short Cake-One quart
If sifted flour, one teaspoonful of salt,
me even teaspoonful of soda, or two
easpoonfuls of baking powder, u quar-
er of n pound OF butter and lard, and
lalf pint of milk. Layers of Straw
)erries-One quart of fresh, nice straw
berries, one teacupful of white sugar,
md one gill of cream. Arrange the
ayers thus; First, on large dish or
,late put the split half of a short-cake,
he buttored side up, then cover it COM
,lotely with layer of the prepared
traw berries, then another cake, but
cred side up, until the pile is complete
yhcn the crust side should be on top,
lotted over with fresh, whole berries,
md sprinklcd thickly with fine cranu-
atei sugar. A small glass OF rich
milk completes the feast.
y I