The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-12-30
I'M PIES, black-heads. red rough chapped and
1AI oily skin cured by CUIICURA SOAP.
HOME HINTS AND HELPS.

" elvet Rolls: Three pints OF -four
one cup of sweet milk, one teacup OF
hop yeast, two eggs, two tablespoon
fuls lard Tor three of butter). Work
well, let rise, work and let rise Sec
ond time. Make into rolls and bake
when light. These are simply delicious.
Detroit Free Press.
New Orleans Molasses Candy: Take
one cup of New Orleans molasses, one
cup of sugar, piece of butter the size
of an egg (sweet, not salt, and table
spoonful of vinegar. Boil these to-
gether, but do not stir until the mass
hardens when dropped into cold water.
When done stir in teaspoonfu OF
soda, and beat well. Pour into buttered
pans and when cool cut into slices II
1avoring is desired it should be added
just before pouring out to cool.
dies Home Journal.
To Cure Beef Tongues There is
no better method of curing beef tongue
than the following: Make brine by
adding to three gallons of water four
and half pounds of salt, three-quar-
ters of pound of dark brown sugar,
and three ounces Of saltpeter. Let all
boil together, and skim; then remove
the brine from the fire, add one-fourth
of teaspoonful Of cayenne, and when
quitescold put in the tongues. They
will be fit to use in q week, and will be
found of color and flavor to satisfy
the most experienced and fastidious-
Good Housekeeping.
Marble Veal: Boil, skin and cut a
picked tongue as thin as possible and
beat it in mortar with a pound OF
fresh butter and little pounded mace,
until it is like paste; stew four pounds
OF lean veal and pound it in the same
way; then put some of the veal into 2
large potting pot, and lay some tongue
in Jumps over the veal in different
parts; then nearly fill with veal; press
it down hard and pour melted butter
over it. When served cut it across in
thin slices; put them on dish and gar
nish with curled parsley. Keep it in a
cold place, tied over with a paper
Boston Herald.
Cardinal Jelly: Soak one ounce of
gelatine in three-fourths of pint Of
water for one hour; then add one-fourth
OF pound of white sugar the juice Of
two lemons and the whites of two eggs
whisked in little cold water; let settle
few minutes, then pour through a
flannel jelly-bag into which a small
stick of cinnamon has been broken
Strain through this two or three times
to get the flavor of the cinnamon
When it is quite clear add nearly half q
tambler OF red currant jelly. Pour into
mold to set. When required turn on
glass or silver dish and garnish with
white flowers. -Housekeeper.
An excellent cough candy is made
OF slippery elm, faxseed and sugar.
Soak a gill of whole faxseed in half a
pint OF boiling water. In another dish
put cup of broken bits of slippery
elm, and cover this also with boiling
water. Set these stand for two hours
then strain them through q muslin
cloth into a saucepan containing a
pound and half of graduated sugar
Extract all the liquor you can, stir the
sugar until il is melted and then boil II
until it turns to candy. Pour ii out at
once when il reaches this point on to
creased papers. This is the old-fash.
Toned rule. The candy is more pal
ataele II the juice of two lemons is
added to it after it has cooked for ten
minutes.-N. Y. Tribune