The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1892-01-23
HOME HINTS AND HELPS.

-Fresh-cut grass is good for use On
tn. carpet. when about to be swept
There is no stain as there is sometimes
from tea leaves. r4sY Gss st
Hot water applied to q bruise will
allay pain and prevent discoloration
1t has superseded medical EYE wa
tiers" in the treatment Of infamed
and aching eyes-Detroit Free Press.
Loaf Cake: One cupful each Of
butter, raisins and milk. two cupfuls of
sugar, four cupfuls of -four, four eggs,
nutmeg, ONE and one-half teaspoonfuls
of baking powder. Good Housekeep-
ing.
Walnut Carsmels: Take twopounds
of sugar, a pound of walnut meats
pounded fine and one teacupful Of
cream; stew slowly until thick, add a
tablespoonful of butter. Set off the
fire; when partly cool. form in little
cakes and lay on buttered plates until
cold.-Farm and Fireside.
The tambourine offers a fine parch.
ment surface for the family monogram
or the entwined initials Hung up with
an appropriate decoration it may hold
the same place in a modern home that
a shield used to in an ancient palace.
1t is past the fashion to paint a picture
of a landscape or a human figure on q
tamboCrine.
-Orangeade: A refreshing beverage
for an invalid is made by slicing two
oranges without peeling them, pouring
one pint of boiling water over them,
and then allowing them to cool.
Sweeten when cold and place where
the beverage will get thoroughly
chilled. Good in ease of fever.-De-
troit Free Press.
Orange Omelet: Put a dessert
spoonful of butter into a saucepan to
melt. beat up two eggs very lightly
with a fork, turn them into the sauce
pan and fry quickly. When cooked on
one side, toss the omelet over in the pan
and fry the other side. Crate the rind
of half a good orange owe it, spread
two tablespoonfuls of marmalade on
the top, turn half over. sprinkle with
powdered sugar and serve very hot
Housekeeper.
Boiled Halibut: Take a piece Of
halibut weighing four pounds. Put it
into the ~fish-kettle with the back of the
fish uppermost, cover it with cold wa
ter, in which a handful of salt has been
dissolved. When it begins to boil. skim
it carefully, and then let it just SIM
mer till it is done. 1t will require
nearly thirty minutes to boil it. Drain
it, garnish with horseradish; egg-sauce
or plain melted butter are served with
it-Household Monthly.
Lamb or Veal Badgers: Chop lamb
or veal very fine, and mix with it chop
ped parsley. a little onion, pepper and
salt. Make n batter with one egg, half
Il cup of milk. salt and four enough to
make a very thick batter. Into a pan
of boiling lard, drop ar iron spoonful of
the batter, and in the center of that
place n smaller spoonful of the minced
meat. When the batter begins to brown
or curl at the edges, turn them up wei
the meat, and roll the badger over,
long shape. When brown all over take
out and keep warm.-Old Homestead.
A fluid useful for removing stains
Of long standing and for whitening
linen is made as follows: Dissolve one-
quarter of a pound each of chloride of
lime and common washing soda in
three quarts o{ boiling water in an
earthenware basin, strain and bottle
for use. Put half a pint of this bleach
ing fluid in a basin and have some boil
ing u ready in another. Dip the
stains, for a few seconds only, in the
bleach, then rinse them in the soapy
water. Should the stains not have dis
appeared repeat the process After
wards wash the linen as usual. This
bleach should be managed carefully,
and linen must not be left to soak in it