Huntsville gazette., 1891-04-11
HOME HINTS AND HELPS.


Chocolate Icing: Place half pound
Of chocolate in basin over boiling
water; when melted add powdered sugar
to taste and the we'll beaten white of
an egg. Stir until smooth, then spread
with a knife on the layers of cake.
Sweet Potato Souffies: Pare and cut
potatoes into one-quarter slices; fry in
moderately-heated deep fat eight min
utes, drain; reheat the fat till very hot;
plunge in the potatoes and cook one
minute: drain and sprinkle with salt
Boston Globe.
Boiled eggs. to slice nicely, should
be put over the fire in cold water, and
should remain fifteen minutes after the
water begins to boil, and allowed to
cool in the same water. If cooled by
dropping them into cold water they will
not peel smoothly.
-Creamed Parsnips: Boil and peel
parsnips; cut them in slices, and after
spreading each slice with butter, lay in
vegetable dish and pour over them
white sauce made of cup of boiling
milk cooked until thick with two spoon
/ fuls of flour and one of butter; pepper
and salt to taste.-Boston Budget.
Hash: Equal parts of meat and po-
tatoes, chopped fine and well mixed.
Season to taste with salt and pepper.
Put in enough hot water to cover the
bottom of skillet; add one tablespoon
full of butter. When the butter is
melted, add the hash. Let it simmer
until it has absorbed all the water and
formed a brown crust. Do not stir it.
Fold like an omclet
Fig Pudding: Pound one-quarter Of
pound of figs in mortar, and mix
with them one-half pound of bread
crumbs, and four ounces of beef suet
minced fine and the same quantity of
pounded loaf sugar, mix these in
gradients well with two beaten eggs
and one cupful Of now milk. Put the
pudding in buttered mold and boil
four hours. Prairie Farmer
American Cream: One quart of
milk, in it dissolve one-half of a box of
gelatine putting over greater heat after
dissolved. When boiling, stir in the
yoll1s of four eggs, with four table
spoons of white sugar, let it boil, then
take off and stir in whites Of four eggs
beaten stiff with four tablespoons sugar.
Flavor with one and one-half teaspoons
of vanilla, or few drops of oil of al
mond. Use one day after made.
Turkey Dressing Croquettes: There
is so much richness and lasting material
left over in the cold scraps from turkey
dinners that it may as well be utilized
for croquettes. Stir beaten egg into
the dressing, mold into oval shapes,
dust with bread crumbs and fry ANY
morsel of the fowl left over can be
minced finely and added, taking some
sof the gravy or giblets to complete the
rich dish. The carcass of all fowls or
game pounded in a mortar helps to make
a black gravy or soup.
"A bag for an opera-glass is made of
brass rings crocheted in single crochet
stitch with blue, canary, old-rose or any
rich-colored knitting silk, and the center
of each is finished with the cob-web
stitch. The bottom of the bag is made
of two pieces of paste board, the same
shape as the bottom of the glass, the
pasteboards being covered with velvet
or plush to match the knitting silk.
These are sewed together, and the rings
are sewed on, row by row, until sufii-
cient mum Der has been made for the size
desired. The drawing string is of hand
some satin ribbon.