Feliciana sentinel., 1892-10-08
HOUSEHOLDS eREv,TlES.

| -Graham PuffS.-For dozen gems.
take one egg, one pint each OF sweet
milk and Graham -four, and a pinch of
salt beat the egg well. add the tniik'
then the -four and stir briskly. Four
into hot, we'll CREASED gem pans ana
bake them quickiy.-Ohio Farmer
| Bread Omclet.--Crurnblc cup OF
] stale bread crumbs, and soak them IN
half a teacupful of milk. Then beat
them quite smooth, and add half tea
spoonful of salt and five beaten eggs.
Butter a shallow pudding d shwell, pour
! in the mixture, and bake in the oven
| about ten minutes, serving at once IN
the same dish, as it falls quickly.-Dc-
| troit Free Press.
Cheap Fruit Cake--One cnpful OF
sugar, half cupful of molasses, one
! cupful of buttermillS or sonr milk, two
and one-half cupfuls of -four, one cup
fnl of chopped raisins. one-half cupful
of currants, two tablcspoonfuls of but
ter. a teaspoonful of cloves, cinnamon
and nutmeg. Bake in moderate oven
about forty yminutes.-Boston Herald
-Wrinkles.-Hhos having a tlahoy
skin are troubled with wrinkles most
Years ago the ladies Of England used
substance called ''wool fat" which they
obtained by getting the clippings OF
sleeps wool and sleeping it in hot
alcohol. 1t can be prepared at home or
found at the druggists lfWcPared at
home great care should be taken when
heating the alcohol, as it is in'iam-
ma ble-N. y. World
For the complexion an excellent
paste is made Is follows: Pour over n
small quantity of oat meal sufficient
cold water to make a thin paste. Strain
this through fine sieve, and bathc the
| face with the liquid, leaving to dry up
on the skin over night. During the DAY
tie some oat meal in IA thin cloth, dip IN
water and dab upon the face and hands.
When nearly dry rub vigorously. and it
will cause all the dead skin and tan to
rub off with it.-Detroit Free Press.
Chicken Broth.--If the weather is
warm use but half chicken to make
: broth for one person. Pull off the skin
as there is too much fat in it, allow one
quart of water to half chicken
skim it neatly when it begins to boil
put in n tablespoonful of rice, tea
spoon level full of salt and boil slowly
i two hours, adding water as it boils
down so as to always have a quart II
: onion and parsley are to be added choI
, them fine, and put onion in after brots
c has boiled an hour and parsley tive
t minutes before serving. y, Herald
Goldfish Balls.-One cup raw saltec
9 fish. one pint potatoes, Que teas poontu
I butter, one egg well beaten, one dasl
r pepper Wash the fish and pick in hal
G inch pieces, free from bones. Pare thu
q potatoes and cut in quarters. Put thu
q potatoes and fish in "a stew pan ant
II cover with boiling water. Boil twenty
five minutes, Or until the potatoes arr
e soft. not soggy. Draw Off all the water
/ mash, beat the potatoes and fish unit
$ very light, Add the butter and peppe
> and when slightly cooled add the egg
u Shape in a tablespoon without smooth
ing much. Slip off and fry i'll smoking
o hot lard one minute christian In
II quirer.
u -Doughnuts one-half cup G
'e sugar to one cup of milk, stir until TIL
e sugar is dissolved, then put in abou
e one and orc-half cups OF flour. 70
L. must have a moderately thick batter
ie add quarter teaspoonfut of salt. t'T
rounding tcaspoonfuls OF baking pow
der aud the we'll beaten whites of thrc
"a eggs. Now add Il teaspoonful of buttc'
r. melted. and sufficient fou1. to make
IL soft dough. Roll this dough out. CT
a. into doughnnts and fry in sinolsing-ht
'e fat. The secret of having these dough
'e nuts tender and light is to use as littl
flour as possible. They must he quit
v soft when they go into the fat: this wi
require some experience in handing
: Boston budget.