The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1892-11-05
HOME HINTS AND HELPS.

TO clean bronze ornaments, take
one drachm of sweet oil, one ounce Of
alcohol, and one ounce and q half Of
water. Apply quickly with a soft
sponge, but do not rub.
Pencil and paper used systematic
cally will save nerves and shoe leather.
Every woman should keep several note
books, small enough to carry in her
pocket; bought by the dozen, they cost
but a trifie. One should be reserved
for marketing, and one should be kept
at hand for a shopping list. To make a
note of the things that must be bought
will save wear and tear and much in
convenience.
-Jumballayle: Wash one pound rice
and soak it one hour; cut up a cold
roasted chicken latter you have taken
the skin off in small pieces and add one
slice of ham fried a little; then chop
fine, add the rice, chicken and ham to-
gcther and pour over it one pint of hot
water; put it in n kettle and cover
closely; set it where it will stew slowly
forty minutes; season with salt and but
ter.-Philadelphia Press.
Sweet Potato Croquettes: Boil half
a dozen medium-sized sweet potatoes;
peel and mash until there are no Jumps;
season with salt and butter. make into
one shape. dip them into beaten egg,
then into fine bread crumbs and fry in
4 kettle of hot fat. After they are
mashed, if you squeeze them through a
cullender before seasoning, it makes
them very fine. If too dry, add a little
milk.-Boston Budget.
Indian Cakes: Put a pint of Indian
meal into n bowl, and scald it with
rapidly-boiling water. Just enough
water must be poured on to make a
moist, crumbiy mass. While this is
cooling beat three eggs, add 4 pint of
milk and stir this into Il cupful of wheat
-four sifted with two ~tcaspoonfuls of
baking powder and one of salt: then
turn this batter into the scalded Indian,
beating until it is n smooth mass
Country Gentleman.
Pigeon Pie: For crust take one-half
! cup butter rubbed well into the flour,
II cup sweet milk, a little salt: roll
out and line n pudding dish. Boil the
pigeons in a little salty water till al
most done, place Il layer Of pigeons in
bottom of dish. strew over them a little
salt and pepper, and bits of butter and
so on till dish is filed. Take the water
the pigeons were boiled in, add the
yolks of two h~ard-boilcd eggs, and n
teaspoon of flour, stir all together and
pour over the pigeons. Cover with
paste, glaze with yolk of an egg and
observation-disclosures.
-Blanched Almonds: Almonds NAV
he blanched by anyone Cracl, and
separate the meats from the shells.
throw the meats into boiling water and
let them remain for five or ten minutes,
or until the thick brown skin will slip
from them easily. If you want sailed
almonds throw these prepared meats
into = pan with Il ~teaspOonful OF butter
and 4 pinch of salt. place them in the
oven and let them stand until they are
slightly Drowned, shaking or stirring
them occasionally. They are served in
Il small ornamental dish, and are al
lowed to remain on the table during
the entire mcal.-N- Y. Ledger.
Care of the Piano: Tokcep 4 piano
east in good order great care must be
taken in the application of so-callcd
piano polish which is constantly be-
ing offered for the purpose of making
thc instrument look bright. \ very
little polish should he used, and that
must h. rubbed off well with II soft
woolcn cloth. The best way to clean a
piano is tn use lultcwarm water. and n
iinc oil Chamuis. Go over the case Il
little at 4 tim" and rub dry with Your
channels skin. BRUISES may hc removed
~ the application Of a little pumicc
stone. Always use Il silk buster for a
piano.-IadiaS' Home Journal.