The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-04-13
HOME HINTS AND HELPS.


TO clean ermine and all white fur,
rub with corn meal, renewing the meal
as 1t becomes soiled. Detroit Free
Press.
To tell good eggs, put them in
water; if the large ends turn up they
are not fresh. This is an infallible rule
TO distinguish good egg from bad
one.
Lemon Pudding: One cup OF sugar,
one-half cup of butter, one lemon,
one-half a dozen butter crackers dis
solved in one-half pint OF milk. Beat
the butter and sugar to a cream, add
the yolks of the eggs the crackers and
milk Bake. Beat the whites of the
eggs to a froth, sweeten, cover the top
of the pudding with this and set back
in the oven to brown delicately. De-
troit Free Press.
Lobster Croquettes: A lobster well
cooked and chopped, season with salt
and mace. Measure the meat and mix
with one-fourth the quantity of bread
crumbs--very fine-melt two table
spoons OF butter and mix into lobster
and crumbs; make it into egg-shaped
balls-small ones-pulverize some
crackers, beat an egg, dip balls in egg,
then in cracker crumbs and fry in but
ter. Serve at once dry.-Home.
Roasted Oyster Crackers: Put two
tablespoonfuls of butter in bowl with
nalf pint of boiling water. When the
butter is melted, put in Pint and a
half of oyster crackers, stirring them
well, that all may get slight coating
of the butter and water. Spread the
crackers in a shallow pan and put in a
hot oven for ten or twelve minutes.
They should be brown and glossy at
the end of that time. Serve in a deep
dish, with the oyster soup.-Good
Housekeeping.
Beef Stew With Onions: Cut two
pounds of tender beef into small pieces,
and season with pepper and salt; slice
one or two onions and add to it, with
water enough in stew pan to make a
gravy. Let it stew slowly till the beef
is thoroughly cooked; then add some
pieces of butter rolled in -four, enough
to make rich gravy. Cold beef may
be cooked in the same way, but the
| onions must then be cooked before add.
ing them to the meat. Add more water
if it dries too fast, but let it be boiling
when poured in.-Boston Budget.
italian Blanc Mango; Soak half q
package of gelatine for fifteen minutes
in enough cold water to cover; put q
quart of milk in the farina boiler, ant
when it comes to boiling point stir III
the gelatine teaspoonful of vanilla
and the yolks Of four eggs (Which have
been beaten light with half cup o.
sugar. and cook for half minute, stir
ring all the time; then remove from the
range and allow it to cool until it JUS
begins to thicken, then add the stiffenet
whites of the eggs, beat well and poul
into a buttered mold holding tire,
| pints. May be served with whipped
cream or soft custard.-N. Y. World.
French Almond Bread: Into
mixing-bowl put the yelks of six eggs
two whole eggs, one-half pound whit,
sugar and three ounces ground al
monds. Whisk into stiff batter TO
fifteen minutes, add drop of essenc
| of lemon and one-half pound -four
Spread the mixture about three-quar
tiers of an inch thick into buttere,
and papered balsing-tin, and bake to
light brown in moderate oven. WheI
cooked let it get cold, spread the to-
with apple jelly, then with icing, an
strew some chopped candied fruits owe
the top. Cut into squares, diamonds
rounds, rings or any shaped preferre,
and serve in a glass or dish.-House
keeper.