Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-01-30
HOUSEHOLD HINTS.

| igOnal piece of cardboard with NelNct'
| md giving il border of feathers APP
| oroXimating To Hover designs III
prays.
Seed JumblcS y quarter of pound
Of lard. six ounces of sugar. two eggs, a
quarter of pint Of milk, half an
ounce of seedS, either caraway or
pounded coriandcr, and nearly pound
| Of flour.
Shells pictur.squely grouped have be-
come Il fashionable ornament. They are
arranged on mirror stands. or on a
plate of glass above the mirror, support
ted by elegant metal work, the mirror
rejecting their inside lining.
Short Cookies Rub half pound of
lard or dripping into pound of rice
ilOur. add six ounces of brown sugar,
one egg and tablespoonful of lemon
Juice. Mix with cup of warm milk
into which Il teaspoonful of saleratus
has been stirred.
Snow Balls-COre and peal six apples
fill the place where the core was with
orange or lemon peel cho ppcd. Allow
two tableSpoonfulS of rice To cover each
apple. and scatter this over after it is
placed in the cloth. Tie each apple in
a separats cloth and boil an hour. Serve
with sauce.
Rice Watfles-Onc pint -four, one pint
boiled rice, two eggs, one tablespoonful
butter; salt to the taste; milk for a stifr
batter. Beat the yolks of the eggs
till light, add the rice and butter, then
the flour and salt, and next the milk.
beating all the while till smooth. Whip
the whites of the eggs 10 Il stiff froth.
stir quickly in, and bake in wcll-butter-
ed waffle irOnS.-Caterer.
Molosses cookics-MiX together and
warm one cup of butter and two of mo-
lasses; add a teaspOonful of ground
ginger and the same of nutmeg. and
then, gradually. enough flour to make a
stiff batter firm enough for spoon to
stand in. Bake in CREASED small tins.
or the batter may be made stiff enough
to mold with the hands into round cakes
which may be baked on baking-sheet
in gentle oven.
Cream Cookies-Two cupfulS thick,
rich cream, two cupfuls sugar, three
eggs, two teaspoonfuls soda, four tea
spOonfuls cream tartar unless the cream
be quite sour, in which case the cream
tartar will not be needed). seven or
eight cupfuls of flour. depending on the
thickness of the cream. They should
be soft. Season with anything YOU like.
When partly rolled out spread with SUI
gar and finish rolling.
Apple Cake-Take light bread dough
and shorten it, or make crust Just as
you would for soda biscuits, and roll
out about one-half an inch thick, then
cut good sour apples into quarters. and
again into Fights, and place in rows
on the crust. sprinkle with sugar and
spice to the taste and bake, or YOU need
not season but very little and make a
sauce of butter, sugar and water and
pour over it. Children are very fond of
il.
Soft CLAIMS in Chatting Dish-Select
dozen large Guilford clans, wash them
thoroughly and plunge them into boil
ing water for moment. Drain and
open them, and use the round, plump
part only. Put in n chatting dish a pat
of butter, and when quite hot add a dash
of flour and cayenne to suit the taste;
add the CLANS, and, when thew are
slightly cooked, add gill of light sher-
ry. Cover the dish and allow il to
simmer five minutes. Have ready three
slices of toast, put four clans upon each
slice, add little of the hot sherry and
serve.
Green corn requires ten minutes
After this it is like an egg
the longer it is boiled the harder and
more tasteless it becomes, The canned
sweet corn is good and should be cooked
twenty minutes in milk, thickened with
a little flour, with butter and seasoning
added. Lima beans, canned, need only
their own juice, salt and butter. Toma-
toes require longer cooking and more
butter than most other vegetables to be !
Thicker them with crack
er crumbs and cook in a saucepan, or
bake them an hour in the oven.
Nut Jumbles. They may owe their
name to walnuts or Brazil nuts; the |
chopped kernels of either are very nice. |
Cocoanut, too, is excellel. Almond |
jumbles are as good as am. Beat to-
gether half pound each of sugar and
butter and three eggs; add quarter
pound of chopped almonds and little
lemon juice. Stir the flour lightly in,
from half to three quarters of pound.
Rose water or orange flower water is
often used as flavoring for these little
cakes, and a very superior kind are fla
1ored with teaspoonful of vanilla es-
sence.
Spinach should be most carefully
washed and looked over, and it requires
4 full hour to boil. 1t is usually served
with cOrned beef, and should have a
good allowance of the meat broth to
boil it in; small piece of bacon boiled
With spinach or cabbage is an improve
nent. This last vegetable requires AN
hour for boiling. Squash, such as is
now to be found in the market, should
be pared, the seeds removed, the rest cut
n two inch pieces and steamed half an
hour; then mashed, adding butter, salt
md pepper. 1t should be cooked as dry
Is possible.