The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-10-19
HOME HINTS AND HELPS.

-Ihe lntense itching OF the gums
with which tes,hing infants suffer
SO greatly may ae allayed by giving
finely cracked Tee every few minutes.
A saucerful may thus be given without
danger and the little one soothed and
Quoted because of the great relief
Detroit Free Press
1t is a good plan to keep in the
pantry one of those cold chests for
desserts and other dishes that should
be served directly from the ice. A
good size is about twenty-eight inches
high, twenty-one inches wide and
twenty-eight inches long. This chest
requires only six pound of ice day,
and the temperature can be reduced to
freezing-point If desired.
-Gingersnaps: One cupful of sugar
one cupful of treacle, one cupful of but
ter (lard will answer, mixed lard and
suet from the frying kettle is BETTER,
one teaspoonful of ginger, one tea
spoonful of soda, dissolved in two tea
spoonfuls of hot water. Make a stiff
dough with -four, and knead thorough
ly. Roll as thin as possible, cut in
small rounds, and bake in a moderate
oven.-Household Monthly.
Eggs poached with tomatoes make
very nice variety. In fiat-bottomed
granite kettle have about a pint of
cooked tomatoes; break five or six eggs
into plate and slip in carefully upon
the hot tomatoes; loosen the whites at
the edges as they stiffen. When the
whites become coagulated prick the
yolks so they will flow out, cook few
minutes longer and place the mixture
on thin slices of toasted bread, slightly
moistened. Ohio Farmer
Bananas and Cream: Allow six
ripe bananas, peel and slice in a dish.
have ready half a cupful of granulated
sugar, sprinkle little over each layer,
squeeze the juice from two oranges,
and put little over each layer; when
all are prepared, put in the ice box for
an hour or more. Before ready to serve,
whip one pint of thick, sweet cream
with egg-beater until stiff. add little
powdered sugar. Pour the bananas
| carefully into handsome dish for the
table, have the whipped cream in an
other dish. Serve the bananas on sweet
meat dishes, heaped with cream.-N. Y.
| Observer.
Venetian Almond Cake: One and
one-half pounds of flour, one and one
fourth pounds of coarse powdered
sugar, pint of egg-yolks, almond flavor
ing. Whisk the eggs and sugar to a
very light batter, add the favoring;
sift the -four, lightly work it into the
batch, turn it on a tin lined with paper,
| spread the mixture an inch thick,
sprinkle the top thickly with chopped
almonds and crystal sugar, with just a
slight busting of red sugar sand; bake
in moderate oven. When cold, re-
move the paper, cut the cake into
squares, then cut them across from
corner to corner, making triangles. -
Good Housekeeping.
Chocolate Pastils: Take little
chocolate, which put in pan over the
tiie to melt; stir it with spoon; wher
I s4.-s melted take half pound of loa
sugar pounded in mortar and sifted,
which dissolve in little clear water
When that is done put in the chocolates
if the paste is too thick, add littl,
water, enough to bring it to that de
gree of liquidity that it may be taker
up on knife; then take half sheet o
paper and cover it with little, round
fat drops, which are called pastils, Of
the size of sixpence; let them dry
naturally in a cupboard, and when dry
take them off from the paper, and put
them in boxes Boston Herald