The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1891-06-27
HOME HINTS AND HELPS.

The skin of a boiled egg is the bes'
remedy for a boil. Carefully peel it
wet, and apply to the boil; it draws out
the matter and relieves ren
Sugar Cakes: One pound of -four,
three-fourths of a pound sugar, one.
half of butter, five eggs. Mix and droI
them on tins and put sugar (sanded on
them just as you put them into the
oven OIL frost them.-Detroit Free Press.
-Pie-Plant Shortcake: Mix one quar-,
of flour. one tablespoonful of butter,
and half a teaspoonful of salt, with one
teaspoonful of baking-powder, and
sweet milk sufficient to make a soft
dough. Roll out into two cakes one
quarter of an inch thick. and bake; then
split and spread with preserved rhu-
barb.-Demorest's Monthly.
Egg Sauce: Beat the whites of
three eggs to a stiff, dry froth, peat the
yolks with a silver spoon; beat into the
whites one cupful of powdered sugar,
add te~aspoonful of vanilla; add beaten
yolks Ia whites and sugar and beat.
Always have the whites of the eggs as
cold as possible before beating. In
Boston Globe.
ingredients for almond jumbles are
one pound of sugar, onc-half pound of
butter, two eggs, n pound of al
m"nds, blanched and chopped fine, with
flour enough to mix stiff. Roll thin and
cut out the cakes with a round cake
cutter, then with n smaller cutter take
out the center. Lay the jumbles in the
pan, brush over the tops with white Of
egg slightly beaten and sprinkle with
sugar.-N. y. World.
-Broilcd Chops: Cut some chops
from a loin of mutton. trim well, leav-
ing only enough fat to make them pal
atable: place them on a gridiron over a
clear fire, turn them frequently. and
use care not to put the fork into the
lean part of the chops: season with pep
per and salt. and, when just finished
cooking, put Il piece of butter on each
and send to the table on Il hot dish and
with green peas.-Boston Herald.
The chimney connected with a
range requires thorough sweeping at
least once in five years, with the heater
once in eight. to insure a perfect
drau%ht. This is done by men with
long scrapcrS and brushes. All vents
from the chimney into living-rooms
should he sealed up during the process,
or everything will he covered with the
fine. impalpablc dust of SCOT. Chimneys
are often in use for dozeno of years with
ont cleaning. but they can not he ex-
pcctrd Ia draw when chokcd up with
an accumulation on their walls.
Ribbon Jelly: Ribbon jelly is made
by pouring different colored %jellies one
over the othcrin layers. Yellow is made
from lemons and oranges: red from cur
rants; bark colors from dark berries;
green from a little sp~inach-iuice added
to any light jelly: and crimson by us
ing a little cochineal powder. Each
layer must he very hard before the next
is poured in. After it has all become
hard. turn ont of a mold into a hand
some glass stand. and serve in slices cut
on the table. Whole fruit. such rs
Strawberries, slices of pine
apple. etc. can he uSed in it if one
chooses: it is very delicious served with
cream, the whole being just taken off
the ice. and a more ornamental dish
could not be placed upon the table
Ladies' Home Journal.
Spinach: Pick over and discard any
wiitrd leaves. Wash thoroughly in four
or five waters. Tear into small bits and
put in Il kettle without any water. Let
il stand IN the back of the stove until
the juice is drawn out, then boil until
Drain and chop fine: season
with salt, pepper. vinegar and butter.
it closely into small cups. and
place in the oven or in a pan of hot
to keep hot. Separate the yOlks
and whites Of three hard-boiled eggs.
rut the whites into thin strips an inch
long. Rub the yolks through a fine
S%traincr. Turn the spinach out on a
flattcn the top slightly. Make
4 circle of white round the top of each,
and put Il spoonful of the fine yolk in
The enter. If there he more egg than
IS needed, make a daisy on opposite cor
nerS of the dish.-Iioston Budget.