The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1890-10-02
HOME HINTS AND HELPS.

Boiled milk can be sealed up in cans
and kept quite long while in good
condition, but when opened it must be
used at once or it will spoil.
Mold can be prevented from forming
on fruit jellies by pouring little paraf-
fine over the top, which, when cold, will
harden to solid cake, which can be
easily removed when desired. Good
Health.
"A piece OF oil cloth about two feet
square is useful thing to keep at hand
in the dining-room; kept in an adjacent
closet it may be used to stand jars upon
or any damp article likely to soil the
table cloth.
Gingerbread: Put one tcaspoonful
each of ginger, soda and salt; one-half
teaspoonful of cinnamon and Glove, and
fill with boiling water; one cup molasses
and butter or drippings the size of an
egg; -four to mako little thicker than
cake.-Boston Globe.
"A Side Dish: From tho shin bone
which has heen left from the soup, cut
the meat in small pieces, add cold
onion, minced, and sprig OF parsley;
cover with stock, season, add small
piece of butter, drcdge with flour, and
set in the baker until brown.
Baked Beans: One pint beans. one
cup cream, one tablespoonful sugar.
Soak beans in water over night: drain
water off in the morning and boil the
beans until they arc mealy. Put Thorn
in a baking dish, add cream, sugar and
salt, and bake in moderate oven until
brown. -Housel1eeper.
Chill Sauce: Take eight onions,
good size, twenty-four ripe tomatoes,
three peppers, four tablespoons of salt,
of ginger, one teaspoon of cloves, four
teaspoons of cinnamon, five cups Of
vinegar Peel tomatoes and chop on
ions and peppers. Cook slowly until
thick.-Detroit Free Press.
Egg Sauce: Stir smoothly toge ther a
tablespoonful of -four with two table,
spoonfuls butter. Add teacupful boil
ing water and the same amount of scald-
ing milk, stirring constantly, and let it
simmer five minutes. Then mix with
it the whites and yells of two hard
boiled eggs chopped separately. Serve
at once.-Orangc Judd Farmer.
Lemon Tarts: Fill number Of
Crate the rinds of two lemons, add two
cupfuls of water, one cupful of sugar, a
spoonful of almond flavoring and boil,
and thicken with two spoonfuls of corn
starch. A small lump of butter inn
proves it for some tastes. Fill the
tarts while warm; ice the top.-Boston
Budget
Beef or Mutton Tea: Take one pound
of juicy lean beef-say piece from the
shoulder or tho round-and mince it.
Put it with its juice into an carthen
vessel containing pint of tepjd water,
and let the whole stand for one hour.
Then slowly heat it to the boiling point
and let it boil for three minutes. Strain
the liquid through colander and stir
in little salt If preferred, a little
pepper or allspice may be added. Mutt
ton tea may be prepared in the same
way. 1t makes an agreeable change
when Che patient has become tired OF
beef te a.-Boston Budget.
Good Salad: Take one head of let
tuce; wash all the leaves thoroughly;
remove the meat from two-pound lob
ster, saving the coral; chop the lobster,
but not very fine; add to it one-half
saltspoonful of cayenne, one teaspoon
full OF vinegar and little salt; add one
fourth of the lettuce torn into small
pieces; place some of the large leaves
round the edge of the platter; put the
lobster in tho center; pour over Dress
ing made of the yelks of two eggs we'll
beaten, one teaspoonful of mustard,
and add gradually oil or melted butter
to thcken we'll; garnish with the coral
and slic es of lemon. Herald.