The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1891-05-09
DOMESTIC

Velvet or velveteen is Il better lin.
ish for the bottom of n dress skirt than
braid. 1t doe not wearo out any faster
and will not roughen the boots, as hap
pens with braid.
Lafayette Cake: Beat to n cream
one cup of butter with II cup of sugar
and n cup of molasses; add n cup of
milk, n small, even teaspoonful of soda,
n cup of raisins and spice to the taste.
Bake this cake in u large loaf for two
hours and ice thickly.-Boston Budget.
Corn Soup: Boil one can of corn
for twenty minutes; then add two cups
of milk, n tablespoonful of butter,
and let it come to a boil. Then season
with pepper and salt. To enrich it
One-quarter can of peas may be added
to this soup.-Detroit Free Press.
Ink can be removed from furniture,
carpets, floors, etc, as follows: Wipe
the spot with o~Xalis, let it remain "a few
minutes, then rub it with a cloth wet
with warm water. Colored paint, ma
hogony and carpets will require wash
ing with ammonia water to restore the
original color.
Cold feet are prevented by daily
bathing in cold water. Chapping and
cracking of the hands, produced by cold.
may be prevented by rubbing Il small
quantity of sweet oil well into the skin
each night before going to bed, and
using only tar soap. Those whose hands
crack readily should not touch cheap
soap.-Dr. Croft.
-Roly-Poly Pudding: With Il quart
Of flour make u rich biscuit crust, roll
out one-half inch thick, and spread with
any kind of fruit, fresh or preserved;
fold end toward the center and roll so
that the fruit will not run out; lay in a
steamer and steam for an hour; serve
with sugar and cream or boiled sauce
Christian Inquirer.
-Calf's-Head Pie:i Boil a calf's-head
for thirty-five minutes; then GU. into
pieces, put a layer of sausage meat,
then more calf's head, then three hard
boiled eggs sliced. Pour one-half cup
strong beef broth into the pie-dish and
bake. When done, pour into a mold in
which is one-half cup of beef broth,
and let stand till cold.-Ladies' Home
journal.
-Fritters are a good form in which
to prepare parsnips. Boil the parsnips
until tender, then drain them dry and
mash them. To about five medium.
sized parsnips add a tablespoonful of
pepper; mix well and shape into small
cakes. Put into hot fat and fry brown,
first on one side, then on the other.
Take out on brown paper, to absorb
the grease, and serve hot.-N. Y. World.
Whatever vegetables are chosen,
too many of the same class or flavor
should not be used at one dinner. For
instance, one may use either cabbage,
spinach or cauliflower. but not all three,
nor two of them. If hominy is used,
rice should not be. If beans are decided
upon, do not use peas; neither serve
sweet potatoes and squash at the same
time, MOI commit the blunder of serving
lettuce, beet greens and chiccory in the
same course.
Lard au Flageolets: This is a deli
cate version of the familiar pork anC
beans" Blanch some broad beans, re
move the outer skin, rinse them in colo
water, weigh them; for each one pound
allow one-third of a pint of good stock
Let them boil in this till tender, ther
drain off the beans, dish them and keeI
them hot; reduce the stock in which
they were cooked, thicken with Drowned
flower and butter, season with salt ant
pepper, and some fnely-chopped pars
ley, and pour it vel the beans. Boil {
nice slice of ham in water, skin it, put
it in the oven for a minute or two t.
dry the fat, then glaze and serve will
the beans handed round. For this disl
bacon should be used by rights, but han
is more generally liked.-Leeds Mer
pt1ry