The state republican. (Jefferson City, Mo.) 1871-1896, 1891-05-07
FiResioe FRAGMENTS.

-Mildew may be removed by ruDDlnR
common yellow soap on IL, then salt and
starch over that; rub all in well andlay
In the bright sunshine
A good remedy for damp, moist
hands Is four ounees- OF eologl o water
and one-half ounce of tincture of bella
donna. Rub the hands with this sew
eral times a day.
When your face and ears burn so
terribly, battle them in very hot water,
as hot as YOU can bear. This win be
more apt 70 cool them than any cold ap
plication.
-Steaming the face NJ night over a
bowl of very hot water, and then bath.
ing II with very cold yvatereis asimple
method of giving It a Russian bath, and
will tend TO make the skin whittier aud
smoother and the flesh iirmer.
For lemon sauce easily made take
one cupful of sugar and one-half cupful
of butter, beat till creamed; squeeze
the Juice Of one lemon into one-halt
pint of water, stir together and let it
boil up once or twice.
For chocolate pic, beat together the
yolks Of two eggs, six tablespoonfuls of
sugar, three tab~lespoonfuls corn starch
and four tablespoec5n a~raiaaelQcns
late. Mix the ingredients and stir in q
a pint of boiling water. Bake the I'M
dercrust. then add the eustard and,
baNeL bcaks.wh
tar<uN ~ Syarld.
Dreamed Oysters.0One pint Jfmilk;
when boiling, add two tablespo0nfuls OF
cernstarch, salt and pepper, and
tablespoonful of butter. Take fine pow
dered crumbs, and scatter over the bot
tom of u well-bHttered dish Put a
layer Of oysters, then a layer VI cream,
next crumbs, then 0yBtcfA, cream, and
50 on, having crumbs on top Brown,
or rather cook as hfrstaitoped oysters
ftiAsa ehanea from Ih6 latlcr dish
B0stdh iIudEet
-Colored tennis %lannels should be
washed in water about the temperature
of the room they are washed in, with
good white soap of any kind, andarinsed
thoroughly in water of the same tenn
peraturc; and wrung out as dry as posi-
bile. They may be hung ny for a short
time in the house, but should be taken
down while still damp and ironed dry.
SOME aundress newer hang them uIA
hut wiring them so dry that the iron
completes the drying.
Eggs with fine Herbs Boil five or
six eggs about five minutes, then plunge
them into cold water, and afterwards
take of the shells, cut the eggs in two
and pom over them while hot the fol-
lowing sauce: Mix smooth two table
.spoonfuls Of butter and one of flour, put
IL over the fire I'M a saucepan With a lit
tie finely chopped onion and parsley.
salt and pepper; heat it and moisten
with enough white wine vinegar to
make of the proper consistency
Orange Judd Farmer.
-0range Custard: Peel aud slice four
oranges in an carthen dish you wish 10
=Eerre it in. -Sift fine sugar over each
layer as;yoh slice them. Make a GUS
tard, using two whole eggs and=the
yolks of two more, well beaten, n
quart of milk and t%wo-thirds of a cup
full of sugar. Flavor with vanilla;
| steam until done, then pour over the-o or
.angc. Beat the whites of two eggs and
sweeten with fine sugar, pour over the
custard when cool and set in oven five
mllAlltH. n llNlAt NdlAllld vi bAdhEt
Juice in the frosting improves it.-House'
keeper.
Puff paste may be made with butter
for shortening, or by using one-hali
-hntter and half lard; an extra teaspoon
full of salt will be required II lard is
used. Stir the heated yolk of an egg
into half cupful of ice water and with
this moistcn the flour. into which one
half pound Of butter has bHen chopped,
making a stiff. dough. Use for the
whole one pound of shortening to one
pound OF. -four. Roll -ont the paste
baste with one-third of the remaining
butter, fold closely and roll ont again
repeat the process till the butter is USED
uO. Roll very thin and set in a colo
place for ten minutes before using
Brush over with beaten egg while hot
N. Y. World.