The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-07-16
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
Varnish is death to the most often.
sivcly known house bug.
A little saltpetre or carbonate of
soda mixed with the water in which
flowers are placed will keep them fresh
for many days.
Asparagus, boiled as usual and al
lowed to get cold. makes good salad,
served with mayonaise over it, instead
of the usual drawn butter
Cold rain water and soap will often
take out machine grease from fabrics
when other means would not be ad-
| visable on account of colors running,
| etc.
Scotch Eggs-Bo;l some eggs hard
enough to set the whites, so that you
can remove the shells without break
ing the white. After peeling the shell
quite Oft, cover them completely with
II savory forcemeat. made of ham or
bacon, bread crumbs. herbs and yolk
of egg Fry gold color. and serve
with good gravy in the dish.
Strawberry Ice Cream-Take pint
of fresh, ripe, good favored straw
berries, gut them in Il bowl and strew
over them half II pound of pulverized
| sugar. Then mash them we'll with a
wooden spoon, rub the pulp through q
fine hair sieve and mix the juice with n
| pint OF thick cream and the juice of q
medium sized lemon. Now put the
| whole into Il freezer and freeze in the
ordinary way.
Shoulder of Lamb Roast-Have ready
II clear brisk fire, and put down the
joint at a sufficient distance from it,
that the fat may not burn. Keep con-
stantly basting until done. and serve
with Il little gravy made in the drip
ping pan, and send mint sauce to the
table with it. Peas. spinach, or cauli-
flower are the usual vegetables served
with lamb. and also fresh salad.
| Time, rather more than one hour.
Strawberry plates come in pretty
china, with three compartments. The
smallest holds a spoonful of sugar. the
| second is for cream, and the largest
| holds the berries. with their caps on.
Each berry is eaten from the stem.
being first dipped in the cream and
then in sugar. 1t saves the fruit from
so much handling in stemmng. and is
considered the most elegant way
When using the pretty square glass
berry plates, a corner is kept for the
sugar.
Liver and Parsley Sauce for Poul-
try-The liver of 4 fowl. one table
spo onful of minced parsley, half pint
of melted butter Wash and score
the liver. boil it for a few minutes. and
mince it very fine; blanch or sca!d a
small bunch OF parsly, of which there
should be sufficient when chopped to
filled tablespoon; add this with the
minced liver to half a pint of smoothly
made melted butter; let it just boil;
then serve. Time. one minute to sim
mer.
Persian Sherbet-Take of sounde ripe
Strawberries, one pound, and bruise
them in a bowl with wooden spoon.
Then add n lemon, cut into slices, and
n teaspoonfu of orange-llower water
Now pour over the whole a quart of
cold water. and allow the ingredients to
stand for four hours; then strain the
juice through Il piece of muslin and add
to it one pound of loaf sugar, stirring
it well until the sugar is entirely dis
solved Then strain again into another
bowl and place on the ice till wanted.
Cayenne Checses-Half pound of
butter, half a pound of flour. half q
pound of grated cheese, one-sixth tea
spoonful of cayenne. one-third tea
spoonful of salt. and water. Rub the
butter in the flour; add the grated
cheese, cnNcnnc and salt. and mix these
ingredients well. together Moisten
with sufficient water to make the whole
into 4 paste; roll out and cut into
fingers about four inches in length.
Bake them in Il moderate oven a very
light color. 'and serve very hot. Time.
fifteen to twenty minutes.
Canary pudding-The weight of
three eggs in sugar and butter the
weight OF two eggs in flour, the rind OF
one small lemon and three eggs. Melt
the butter to liquid state, but do not
allow it TO oil; stir in this the sugar
and finely minced lemon peel, and
gradually dredgc in the flour, keeping
the mixture well stirred; whsk the
eggs. add these to the pudding; beat
all the ingredients until thoroughly
blended, and put them into buttered
mold or basin, boil for two hours and
serve with sweet sauce.
The common practice of having night
lights in the bed rooms of children OF
wcl-to-do parents is deprecated by DR..
Robert II. Bakewcll. He says that il
has Il most injurious effect upon the
nervous system of young children. "In-
stead of the perfect rest the optic
nerves ought to have. and which ma.
ture provides for by the darkness of
the night. the nerves are perpetually
stimulated, and of course the brain and
the rest of the nervous system suffers.
Children thus brought up are excessive,
ly timid for years after, on going into
the dark"
Rice Soup-An ounce of rice. the
yolks of four eggs, half a pint of cream,
and rather more than two quarts ol
stock. Boil the rice in the stock. and
rub half of it through a tammy; put the
stock into stew-pan, add all the rice
and simmer gently for five minutes
Beat the yolks of the eggs. mix them
} with the cream previously boiled-ant
strain through hair sieve Take the
soup off the fire. add the eggs ant
cream, stirring frequently. Heat il
gradually. stirring all the time. but dc
not let it boil or the eggs will curdlc
Time, two hours.
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