The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1892-10-15
HOME HINTS AND HELPS.

Apples are used by French cooks in
almost all fruit pies, and they give that
delicate consistency which is a notable
feature of their sweet French pastry.
The fruit in many of these pies is not
cooked at all, but merely warmed
through and seasoned.-N. Y. Tribune.
The intense itching of the gums
with which teething infants suffer
SO greatly may be allayed by giving
finely cracked ice 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.
pantry m of those cold chests for
desserts and other dishes that should
be served directly from the ice. A
good size is about twenty-cight inches
high, tw~enty-one inches wide and
twen:y-eight inches long. This chest
requires only six pound of ice 4 day,
and the temperature n be reduced to
f~reezing-point if desired.
-Gingersnaps: One cupful of sugar.
one cupful of t~reacle, one cupful of but
ter lard will answer. mixed lard and
suet from the fry~inglkettle is better),
one teaspoonful of ginger. one tea
spoonful of soda, dissolved in two tea
~spoonfuls of hot water. Make n stiff
dough with flour. and knead thorough
". Roll as thin as possible, cut in
small rounds. and bake in a moderate
oven.-Household Monthly.
Eggs poached with tomatoes make
a very nice variety. In Il flat-bottoned
granite kettle have about n pint of
cooked tomatoes: break five or six eggs
into n 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
volks so they will flow out, cook a 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 4 dish.
have ready half a cuPful of granulated
sugar. sprinkle n little over each LAYER,
squeeze the Juice from two ranges
and put Il little over each layer: when
all are prepared, put in the ice box for
an hour OF more. Before ready to serve,
whip pint of thick. sweet cream
with ~cgg-bcatcr until stiff. add Il little
powdered sugar. Pour the bananas
carefully into a 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
fourth pounds of coarse powdered
sugar. pint of cgg-yolkS. almond flavor
ing. Whisk the Eggs and sugar to a
very light batter. add the fiavoring;
sift the flour, lightly work it into the
batch. urn it on Il tin lined with paper,
spread the mixture an inch thick.
sprinkle the ton thickly with chopped
almonds and crystal sugar. with just a
slight busting of red sugar sand; bake
in 4 moderate oven. When cold. re-
move the paper. cut the cake into
squares. then cut them across from 4,
to cornrr. making trianglcS.-
Good Housekeeping.
Chocolate raSt;lS: Take a little
chocolate. which pat in Il pan over the
fire TO melt: stir it with a spoon: when
it is melted tax" half = pound of LOAF
aga pounded in i mortar and sifted,
which dissolve in a little clear water.
When that * done put in the chocolate;
if the paste IS 100 thick. add Il little
wafer. enough 10 bring it to that de-
gree of liIuidity that it may be taken
mp on Il knife: then take half Il sheet Of
paper and cover it with little. round,
fat drops. which are called pastils, Of
ih@ size OF Il sizpcnce; let them dry
naturally in a cupbnlrl, and when dry
take them off from the paper. and put
them in boxes. -l;oStnn Herald.