The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1892-07-23
HOME HINTS AND HELPS.

TO mend china, take q very thick
solution of gum arabic and stir into il
plaster of parin. Apply with a brush
to the broken edges, join, and in a few
days the place will be firm as at first.
The whiteness of this cement renders il
doubly valuable.-Detroit Free Press.
Iced Cherries: Select large fresh
cherries with the stems on and dip
them into the whites of two eggs well
beaten and then into powdered sugar.
Lay them on oiled paper until they are
dry, then pile them high in a glass OF
silver dish.-N. Y. Observer.
1vanitics: bae hnbeaten egg mixed
Iuite hard iabout the consistency Of
pastry, with flour and a little salt
added. Roll quite thin, cut into small
shapes as desired, and fry in deep lard
for a minute. While hot, sprinkle with
powdered sugar. These will be found
delicious served with dcssert.-Good
Housekeeping.
-Swectbrcad Saute: After the sweet
breads have been boiled, which takes
twenty minutes, split and cut in four
pieces. season with salt and pepper;
put in a small frying-pan one table
spoonful of butter and one of flour;
when hot put in the sweetbreads, turn
constantly until light brown. Serve
with cream saucc.-Old Homestead.
Salmon: Place a can of salmon on
a platter and pour over it drawn but
ter, which is prepared rs follows:
Place three tablespoons of butter in a
saucepan with one tablespoon Of flour.
Stir until well cooked, without brown
ing, then slowly add boiling water I'M
til of the right consistency, add salt and
white peppcr.-Prairie Farmer.
Roast Beef with Catsup: Take a
five or six pound roasting piece of beef,
the large bones: cash it a little and sea-
son well with salt and pepper; then
press it into n straiTht-sided stone-jar
or pot. and pour over n teacupful of
tomato catsup. Tie 4 double thick pa
per over the top and cover very closely
50 as TO prevent the escape of steam,
and set it in Il moderate oven to roast
four or five hours.-Orange Judd
Farmer.
Ribbon Cake: A very pretty rib
bon cake is made in this way: To two
and onc-half cups of sugar put two
and onc-half cups of Hour which has
been sifted with two heaping teaspoon
fuls of baking powder, n cup Of
sweet milk and four eggs Divide the
batter into three parts; to one part add
one cup Of r~aisins, spice to taste. Put
the part with che fruit between the
other parts. spreading a verv thin layer
between. The fruit partand the others
are to he baked in three layers-one
fruit, the others plain, these after they
are baked put together with jelly.-Dc-
troit Free Press.
Chicken Fritters: One cup chicken
stock, one hcaping tablespoon flour, one
tablespoon butter, one-half teaspoon
salt. one saltspoon celery salt, one cup
cold chicken. Mix the flour smoothly
in the hot butter, add the boiling stock
and when smooth add the seasoning.
The sauce should he quite thick. Pour
half the sauce into a small. shallow
dish Cbuttered). Chop the chicken fine,
and when the sauce has crusted over Il
little spread the chicken evenly over
tie top. Then I'VE with the remain
der of the sauce. Place on ice. and
when cold and hard cut into inch by
two-inch pieces. Dip them quickly in
frittcr batter. and fry in hot, deep fat
Boston Budget.