The Hazel Green herald. [volume] (Hazel Green, Wolfe County, Ky.) 1885-19??, 1892-06-17
HOME HINTS AND HELPS.

when specially prepared tooth pow
ders are not at hand, the teeth can be
well cleansed by the aid of good soap,
common salt, or Hnely-powdered char
coal.
--Rough-and-Ready Cakes: One cup
milk, one-fourth cup sugar, one tca-
spoon butter, one saltspoon SALT, one
fourth cup yeast, one egg Melt the
sugar, butter and salt In the hot milk.
When cool, add the yeast and beaten
egg, then beat I'm flour enough To make
stiff dough. Let II rise over night.
In the morning pull Off the dough In
small, irregnlar-shaped pieces and drop
into hot fat--lIoston Budget.
To Make Aspig Jelly: Boil two
onions, two small carrots, a few sprigs
of parsley and little salt in one pint
of water; when done strain and stir in
two dessertspoonfuls Of beef extract,
put back the liquor in u saucepan, and
add one ounce of gclatine soaked In
nearly one pint OF water, boil up and
let simmer for twenty minutes; strain
through jelly bag and pour into
mold to cool. Tarragon vinegar may bc
used for tiavoring II liked. Ladies'
Home Journal.
Black Bean Soup: Soak q pint Of
black beans over night In cold water.
When ready To cook, put into two and
onc-half quarts of fresh water, which
should he boiling, and simmer until
completely dissolved, adding more boil
ing water from time to time II needed
There should be about two quarts ofall
when done, Rub through colander.
add salt, half cup of cream, and re-
heat. When hot, turn through n soup
strnincr, add two or more tcaspoonfuls
OF lemon juice, and serve Good Health.
--Jannemange: One ounce OF isin-
glass, half a. pint of boiling water, yolls
of eight eggs, juice and peel of one
small lemon, sugar To taste. Steep the
peel of the lemon in half pint of boil
ing water, and then pour Il over an
ounce of isinglass; add to IL the yollSs of
eight wcll-beatcn eggs, the juice of the
lemon and sugar to taste. Set IL over a
brisk fire until the isinglass is thor
oughly dissolved, stirring IL all the
time; then strain IL through fine hair
sieve and pour il into mold to become
cold. boston Herald.
Potato Balls: Take half ~ dozen
potatoes, boil them, pass them through
II sieve, and work into them In howl
one gill of cream and the yollss of three
eggs; add pepper, salt and nutmeg to
taste, and some parsley finely chopped.
When they are well mixed and SIN Doth,
take them up by tablcspoonfuls, roll
each in ball, ilattcn IT, and flour L.
slightly. Lay them all in saucepan.
with plenty of butter melted, and cook
them slowly. Turn them over when
one side is done, and serve hot as soon
AZ both sides are colored. Springfield
Flour and Indian Watiies: Two
ind one-half cups OF siftcd Indian meal,
me tcaspoonful of baking powder, one
of salt, one heaping table
spoonful OF butter, two eggs beaten
very light, two cups Of rich milk. Mix
'alt. baking powder, -four and meal,
md melt the butter. Make hollow in
he flour and pour in butter, eggs and
milk, stirring IN you pour, that all may
,c smooth batter. Heat the waffle
rons. Oil them well with fresh lard
md I'LL three-quartcrs full Bake over
! clear fire. Turn the waffle irons
'ftcn, that the wntiles may not burn
Boston Budget.
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