The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1891-06-20
HOME HINTS AND HELPS.

Very thick cream should be beaten
with a fork. As fast as the froth Is
beaten skim it off.
lin making custard, pumpkin OF
lemon pies, it is better to partly bake
the crust before adding the mixture.
so hat il may not be absorbed by the
paste.
Banana Cake: Bake any light cake
in shallow pans as for cream or Jelly
cake. When ready to serve mot be-
fore cover the cake with sliced bananas,
sprinkle with powdered sugar and
orange juice. Put on the other cake
and cover in the same manuer.-Boston
budget.
-Bran water is considered very good
for washing calico. Boil one quart of
bran in or q gallon of water for an hour
or 50. then strain nd add one-third of
it to a enough water to wash a dress.
RIMS in I've waters, adding n portion
of the bran water to zach rinse. Dry
in the shide.-N. Y. World.
-Cannrd Cherries: Wash first. then
rtnnc them. straining II e juice and add
III W il' rs AllpH Ois CulBlul
of sugar 10 every quart can: let it stand
a few minutes to extract the juice, then
put in the preserving kettle and cook
slowly ten minutes Can the same as
any other ruit.-IIousckecper.
Saddle of Lamb: Allow one-guar-
ter Of an hour for each pound in cook
ing. Covcr it with buttered paper. and
rnast brisklv. constantly basting itaftcr
removing the paper and before, first
with buttcr. then with the drippings in
the pan: have it a delicate brown: serve
with mint saucc.-Bnston Herald.
Egg Salad: Mincc fine half Il dozen
hard-b"ilcd eggs, and cover them with
a crcamcd dressing made by h~cating to-
grthcr onc egg. one tc~aSpoOnful of
sugar. half Il t~easpoonful each of salt
and mustard. one-fnurth of a teaspoon
full of pepper. half a cupful of vinegar,
and COOK until thick in Il bowl set in 4
vessel of hot water. Add one teaspoon
frl of chopped onion, and serve either
cold or warm.-Drmurcst, Monthly.
Beef Loaf: Four cupfuls Of lean
beef. choppad fine: n~nc-fohrth cupful Of
salt pork, chopped fine: one tcacupful
of rolled crackers. two wclI-bcaten eggs,
one tcaSpopnful salt, one tcaspoonful
pepper, sage TO flavor. Sprinkle crumbs
ovcr the top and bake two hours and Il
half. I;ast" while baking with une-half
t~eaSponnful of butter dissolved in onr-
half cup Of hot water. To he served in
slices when cold.-Dctroit Free Press.
TIL" eyes should always he wiped
toward the nTSc. rs it presses ont the
fine lines from the corners. Every
woman has heard IF the virtues of rain
water for the complexion. hut il is hard
to procure this in our Cochituate-sup-
piled houses. 4 good substitute is 10
keep Il pitcher Of water for toilet Use in
which lemon. nrang" or cucumber peel
is allowed t" soak. Water 81 irnpreg-
mated. it is said. impartsa healthy glow
and really frcshrns the complexion,
while it ~sof;cnS the skin.
cheese Ramakins: Four table
spoonfulS grated cheese. one gill Of
milk. yolks of two eggs, two table,
spoonfulS butter. onc-half pint of bread
crumbs. onr-third tablespoonfuls mus
lalAl- VI = N-SN. ''iNai "a
avcnn pepper. onc-half teaspoonful
of salt. Put bread and milk on tn boil,
stir till smooth. then add the cheese and
butter. stir over the fire one minute,
take OF. aid seasoning and yolkS If
rgrr~. Eat white, to stiff frnth. and
Stir them carefully in. Pour into u
creased baking tin. and bake fifteen
minutes in quick oven. Some recipes
call for dried bread crumbs. some for
stale The difference is this: Dried
crumbs are those which have dried in
the oven AID are then rolled. The stale
crumbs are those which come from the
center of a loaf some days old. In this
recipe usc the stale crumbs. Pnt Il hit
of soda with the ingredients. and the
dish will h. less apt To- hurt the cater
Boston Globe.