St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-08-30
Homo MaIIcrs.

A delicious salad is made by cutting I'D
peaches and bananas in thin pieces and
sprinkling them with sugar and a little
lemon Juice
Pennyroyal Tea-The virtues of this old
fashioned remedy are vOuched for in chOl-
era years, by a correspondent, who saws
that the pennyrOyal herb, made into a tea
and drank hot, is the most comforting and
| active preventive that can be imagined when
depressing symptoms set in
For Corn SOup---TO each quart of young
corn cut from the cob allow three pints of
water. Boil until the grains are tender
and then add two ounces of butter that have
been well mixed with one teaspoonful of
flour. Let this boil for fifteen minutes
longer. just before serving add one egg
well beaten and salt and pepper TO taste.
To make blackberry brandy. take two
quarts OF blackberry juice ut will require
about five quarts of berries 10 make IT'D and
two pounds of white sugar. Boil and skim,
then add one-half ounce of cloves. half an
ounce OF ground cinnamon and five grated
nutmegs and boil again. When cool. add
one pint OF the best brandy and bottle when
cold.
For peach ice cream. pare and cut in
small pieces one dozen peaches, or more if
desired, and boil them with half a pound
OF loaf sugar. When reduced to a MARINA
lade, press them through fine sieve. When
cool add one pint of cream and few drops
Of cochineal to give a deeper peach color.
Freeze. Serve with halves or quarters of
fresh peaches half frozen around the
cream.
\ simple practicable way of cutting off
glass bottles for cups or jars is to take a
red-hot poker with pointed end; then APP
ply the hot iron, and a crack will start.
which will follow the iron wherever it is
carried. This is, on the whole. simple. and
better than the use of strings wet with tur-
pentine, etc.
Peach Cake-Bake three sponge cakes in
jelly-eake tins, and cut Your peaches in
thin slices Sprinkling them over one of the
cakes; and put sugar over them. Prepare
whipped cream with a teaspOOnful of sea-
moss faTina. dissolved in 4 half-cup of milk.
or little more, and add 10 the cream after it
is Sweetened and favored with vanilla.
Cover the peaches and then place over the
cream, and then cake and more peaches
and cream. finishing with cream.
In taking pills, place them under the
tongue, then take mOuthful of water or
other liquid and swallow GuSt i'm the act of
dTinking); this done. look for the dill. In
variably the ''l-can't-take-a-pill patient is
aStOnished and sometimes he investigates
the mouth with his fingers 10 reasSure him
self if he has really swallowed the pill. The
secret lies in the fact that in the act OF
drinking the tongue curves back upon itself:
the pill, taken by the force Of the current.
Is imperceptibly washed down the esOph-
aguS.
a paste that will not draw engravincs
when pasted down on paper must be thin.
\ mixture of gum-tragacanth and gum-ara-
bic forms. with water, a thinner mucilage
than either of these two gums alone. Rice
-four Is said 10 make an excellent paste for
fine paper work. y solution of two ounces
and half of gum-arabic i'm two quarts of
warm water is thickened 20 paste with
wheat -four; 20 this Is added a solution of
alum and sugar Of lead. one ounce and a
half each. in water. The mixture is heated
and stirred until about to boil. and then
Cooled. 1t may be thinned with a gum
solution.
To make peach jelly. make thin syrup
with ten ounces of sugar and half pint of
water. Then take ten or twelve ripe
| peaches. pare them. cut them in halves and
take out the stones. bruiSing the kernels of
half of them. Now put the halved peaches,
together with the bruised kernels, into the
syrup and allow them to simmer for fifteen
minutes adding for flavor the zest of two
lemons and the juice of three. Then
strain the jelly through Jelly bag. add ten
ounces of dissolved gelatine, and pour il
into mould, which should be placed on
the ice until the jelly becomes stiff enough
to turn out The peaches themselves may
be utilized rs compete.
\ dainty summer pudding is called. ''The
Florentine." Put quart of milk into your
pan. let it come to a boil: mix smoothly
three tableSpOonfuls of corn-starch and
little cold milk; add the yelks of three eggs
beaten, half a teacUp of sugar. flavor with
vanilla, lemon or anything your fancy Sug-
gests; stir into the Scalding milk, continue
stirring till of the consistency of starch (ready
for use). then put into the pan or dish you
wish to serve i'm; beat the whites of the
eggs with teacup of pulverized sugar.
spread over the top; place it in the oven
few minutes till the frosting is pretty brown.
Can be eaten with cream. OF is good enough
without. For change you can bake in
cups.