The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1892-06-30
HOME HINTS AND HELPS.

Common hydraulic cement mixed
with oil FORMS good paint for roofs and
outbuildings. 1t is waterproof and i'll
combustible.
--Molasses Cake: One cupful of brown
sugar, two-thirds of a cupful of mo-
lasses, one of lard, two of buttermilk
and one teaspoonful of soda; flour to
make it rather stiff. - Christian In
quirer.
Grafton Cake: Five teacupfuls of
-four, two teaspoonfuls of baking pow
der, one teacupful of butter, three tea
cupfuls of sugar, one teacupful of milk
and the whites of eight eggs.-Detroit
, Free Press.
--Bavarian Cream: Dissolve half
box of gelatine in enosgh water to
cover. Let quart of rich milk or
cream, if you have it, come to boil.
Then stir in the gelatine. Set on the
back of the stove, and add the yolks of
six eggs, one coffee cup of sugar and
three teaspoons of vanilla. Add the
well-beaten six whites last of all. Pour
into moulds N. Y World.
Amherst Pudding: One and one
half cups sour milk, one teacup of
molasses, one teacup raisins stoned and
chopped, three-fourths of a cup of cur
rants, three cups of flour, one cup suet,
one teaspoonful of salt, two teaspoon
fuls saleratus. sprinkle of nutmeg,
cinnamon, cloves and other spices to
suit the taste. Boil five hours. Serve
with pudding sauce.-N. Y. World.
-Lyonnaise Potatoes: Put a pint
of milk in a frying pan, add a piece of
butter, size of walnut, some salt and
pepper: let it boil. Mix a heaping tea
spoonful of cornstarch with little
cold milk, and add it to the milk in the
pan. Have ready SIX or seven large po-
tatoes, peeled and cut into small slices,
put them into the pan with little
chopped onion and parsley. Cover them
with plate and let them stew slowly
FOR about fifteen minutes. Send to ia.
lie in covered observation-disclosures.
"A simple way of cooking eggs is
''sur lie plat" Butter fiat plate which
has been warmed in the oven. Break
the requisite number of eggs on it, be-
ing careful that they do not touch each
other. To accomplish this, the plate
should, to receive them properly, have
sunlSen places. An oyster-plate will
answer very well to cook eggs in this
fashion. There is metal platter which
comes especially for serving eggs in this
way. Season the eggs, each one, with
salt and pepper after putting them on
b.
the white has set.
-Salade la NOrmande: Normandy
is famous for it's apples and pears, and
some varieties of the former blended
with the latter make an agreeable fruit
salad, which can be as pretty as the
cook chooses. One variety of pear, very
like the Bartlett" only not quite Sc
soft, is peeled and cut into thin slices,
slices of apples are added, and peeled
and stoned plums cut in halves. Add
powdered sugar, about three table
spoonfuls of orange water, a dash OF
vanilla, two or three drops of almond
essence, and the juice of lemon. Let
it stand for half an hour, occasionally
tipping the dish, and with spoon pour
ing over the fruit the strip formed.
Then serve in glass dish, and decorate
with any of the following: lemon o,
orange leaves and crystalized cherries
or few fresh plums and some leaves
white oleander flowers, rose-geranium
leaves, sprays of syringa, or rosebuds
or violets All of these are delightful
in scent, and suggestions to one who
enjoys the fruit salad.-DemOrest's Mag.
aZine