The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1892-08-27
HOME HINTS AND HELPS.

-Finely-powdered Peruvian bark b
recommended to keep bangs in curl in
moist weather. 1t is applied with .
powder puff. Unfortunately this sug-
gestion is valuable only to persons with
blonde or light-brown hair. On black
hair the powder shows a fine dust and
can not be used.-N. Y. Times
Creole .sslseam: Take two quarts
Of rich cream, n pound Of sugar and
four eggs; put in a saucepan and set
on the stove until well heated; take of
and stir until cool; flavor with vanilla;
freeze, and mix In two pounds, in equal
parts, of preserved peaches, plums,
cherries, pineapples and strawberries;
freeze until hard.-Harper's Bazaar.
Puff Paste: One pound of -four
sifted three times, the yolks Of two
eggs, a bowl of ice-water and one pound
of best butter. These ingredients will
make a large quantity, but a. it keeps
fresh in the refrigerator, and every
scrap of it can be utilized, there can be
no waste, and the material for al en-
tree or a quick dessert is always on
hand.-Harper's Bazaar.
Berry Sherbet: Crush one pound Of
berries, add them to one quart of water,
one lemon sliced, and one teaspoonful
of orange flavor, if you have it Let
these ingredients stand in an earthern
bowl for three hours; then strain,
squeezing all the juice out of the fruit.
Dissolve n pound of powdered sugar
in it, strain again, and put on the ice
until ready to serve.-Boston Budget
-Custard Pie Without Milk: Beat
together thoroughly five eggs, five
tablespoonful of sugar and a little
salt Pour into this one pint of water,
stirring briskly while adding the water.
Flavor with spices most pleasing to the
taste, and complete the pie as you
would for any ordinary custard. This
quantity is sufficient for two pies.
They II very nice, and custard made
in this manner may be eaten after
pickles or any sour fruit by people with
weak stomachs, without producing any
d~isagreeable effect.-Detroit Free Press.
PURGE of Caulifower: Trim the
green leaves off two small caulifowers
and lay the flowers in water for one
hour; then put them in slightly sailed
boiling water and cook until tender;
when done drain them. Cut one onion
into thin slices and two ounces lean
bacon into dice; place them in a stew
pan and let fry gently ten minutes, add
some seasoning and the cauliflowers
chopped fine; mix well together and let
simmer five minutes, then add a pint
and a half of stock broth, the same
quantity of milk. a little grated nut
meg and a little roux. let simmer gently
for half an hour, then pass it througha
fine sieve, boil it up again; take off any
scum that rises and serve boiling hot
with croutons of fried bread handed
Hcusekeeper.
Tomatoes a la Cintra: Use large
tomatoes, cut them through the mid
die; with a teaspoon take out the
seeds, then place the tomatoes in a
stew-pan and fill them with the fol-
lowing mixture: Scrape half a pound
of veal outlet, then pound in a mortar
with a small onion, and a little chopped
parsley; when beaten quite smooth add
some seasoning, four cold boiled pota-
toes, a little grated nutmeg, a little
finely rubbed thyme, and n egg.
This quantity Is sufficient for six large
tomatoes. Mix well together, then fill
the tomatoes, sprinkle some seasoning
e them, add half a pint of stock
broth, and enough Harvey sauce to
flavor; place on a slow fire and let SIM
mer forty minutes. When the toma-
toes are done, have ready two rounds
of buttered toast, place them on it, and
seave very hot.-Housekeeper.