St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-06-21
Home Matters.

DO not throw away the tops of mousque-
taire gloves, but use them with any fanciful
design. They will be serviceable for COW
ering sachets, boxes and other articles.
A simple cake is made of one cup of
! sugar, half cup of butter, one-third of a
cup of milk, three eggs, one cup and half
Of flour and a teaSpoOnful of baking DOW
der.
Salt pork may be broiled or fried in the
same manner as bacon, and by many is con-
Sidered more wholesome. Gut the pork in
slices; parboil it in boiling water; broil OF
fry and serve with slices of lemon.
A very simple and nourishing dish is
made Of two pounds of lean round steak,
finely minced, and simmeIed for three hours
in one quart OF water, sailed to taste.
Served with boiled rice. If liked, curry
powder may be added to the gravy.
A Good Addition to Fried Eggs.-When
they are taken up from the pan slide them
on hot dish add tablespoonful of butter
and two of vinegar to the Drowned butter in
the pan, boil it together for two minutes,
pour over the eggs and serve.
Put away the milk at once when it is
served In five minutes, an authority says,
milk that is left uncovered and standing
near any drain or on the bricks by garbage
pail will imbibe enough impurities to make
it spoiled for the baby's use.
A delicious cream is made by this recipe:
Mix some raspberry jam or jelly Ia small
cupfuD with one pint Of cream, and strain
it into bowl. Dissolve half an ounce of
gelatine in q very little hot water, and,
when just warm, stir it into the cream
Pour the mixture into a mould; set it Oh
ice. and serve when very cold.
Pansies and white ''field daisies" are now
massed together for decoration. The black
or Faust pansy, with deep shades of purple
and lnazarine blue that shade off wonder
fully with the other varieties into garnet or
maroon, are all thrown into good relief by
the white mass of flowers adjoining. The
yellow is in both these plants.
The following ''fried herbs'' are served
with the liver: Four handfuls of young
spinacls two of young lettuce, and two
handfuls of young parsley, well washed
and drained. Chop fine and add one hand
full of young onions, well minced. Put
them in saucepan with one ounce of but
ter and some pepper and salt. Cover the
pan and put it on the fire, shaking'it until
1t boils; then set it back and let it simmer
until the herbs are tender. Garnish the
liver with them.
Strawberry Shortcake. Caterer
gives this recipe for strawberry shortcake,
to be made with self-raising flour: To one
quart of relf-raising flour add four table
spoonfuls Of butter; and rub it thoroughly
through the dry flour by hand; then add
four tablespoonful of powdered sugar, two
eggs and one cup and a half OF milk.
Knead as little as possible. Roll thin and
bake in a quick oven. After baking, put
the fruit between the layers, sprinkling them
with powdered sugar.
A good way to treat your walking boots
is to rub all the dust from them with a
sponge dipped in a little milk; this cleanses
them finely; rub them off well afterwards
with clean cloth. They will need nc
other polish when new. An expert recon-
mends to treat old boots with little oil and
ink, mixed Chow this tells of the writing
table,. but there are SO many good prepare
tions Of glycerine blacking in very convent
ent little boxes, that it is not necessary ex-
cept for the enterprising to go to the ink
stand at all for brillancy.
Asparagus cooked this way will be found
far more agreeable than when boiled whole
Wash and scrape the asparagus and cut /,
in inch pieces until you come to the HARD
part, which Is to be set aside for favoring
your soup. Boil until tender in sailed
boiling water and serve with white sauce
or with little butter and pepper. Care
full housekeepers preserve the water in
which the asparagus has been cooked fol
boiling the tough ends, and use this and the
pulp, which has been passed through 8
sieve, for the next days vegetable soup, as
it imparts delicious favor to it. The as
paragus must be cooked in well-tinned OF
granite saucepan.