The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-07-06
HOME HINTS AND HELe5.

To make silk which has tumbled
and wrinkled appear like new, sponge
II on the surface with weak solution
Of gum arabic or white glue, and iron
t on the wrong side while damp.
Keeping Butter Sweet: If your but
ter seems likely to spoil, immense the
vessel which contains 1t IN cold lime
water and keep itthere until the sweet
ness Of the butter is restored. Ladies
Home Journal.
-Cocoanut Pie: Three eggs well
| beaten, two-thirds of cupful of sugar
and one pint of milk, one cupful OF
| fresh grated or dessicated cocoanut and
| little nutmeg Line pie tin and fill;
| oake in moderate oven half an hour.
-Housekeeper.
Baked Parsnips: Scrape or pare the
parsnips, and, if large, cut them in quar-
tiers: Law them on fiat baking-dish;
add little water, dredge with -four and
salt; bake till soft and slightly Drowned.
A little butter may be put on the top
Just before serving. Free Press
Potato Snow: Peel and boil four
large potatoes until mealy. Drain them
dry and season with salt and pepper to
taste, add tablespoonful of butter and
half cup of milk. Mash and beat well
with fork until very light. Sprinkle
a little pepper on the top before sery-
ing.-N Y. World.
Rice Pie: Cook until very tender,
one teacupful of rice in a quart of boil
ing water with a pinch of salt. Press
| through sieve and add to it one quart
of cold milk, four eggs well beaten.
Flavor with nutmeg or lemon and
sweeten to taste. Bake like custard
pie, in a moderate oven.-Ohio Farmer.
Cherry Shortcake: Make dough
as for baking powder biscuit, adding a
tablespoonful more of butter than fol-
biscuit. Roll about half inch thick,
and bake in two layers, one on top OF
the other. When done, split open and
put fresh stewed cherries between the
layers and On top. Sprinkle powdered
sugar over. and serve with whipped
cream.-Demorest's Magazine.
johnny Cake: One quart of Indian
meal, add to this salt to taste, ano
pour over it as much boiling water as
will form a dough. Take the dough
roll it into balls, press it on board t.
form the cake-it should be about the
eighth of an inch in thickness. Place
the board in front of the fire SO as the
heat may brown the cakes, turn them
and when brown Oh both sides senC
them to the ia ble.-Boston Budget
Baked Tomatoes Stuffed: Cut nea
round piece from the top of firm ripe to
matoes Remove the seeds, and place
in dripping pan these hollow toma
toes. Fill them either with grated corn
well seasoned with pepper, salt and but
ter, or with bread crumbs which hav,
been fried in butter. Pour around then
some rich soup stock and bake ont
hour. Cover with another pan till al.
most DONE when it may be removed to
allow the tomatoes to brown. Remove
carefully to heated platter, pour over
thema any of the gravy remaining gar
nish with parseley, and serve hot
Christian at Work.
i Asparagus: Scrape off the QUITE
skin, cut off the ends of the stalks
leaving the asparagus about sever
inches in length tie it up in bundle
with tape, and let it lie in cold waite
for two hours. Then put it into plent
of boiling water with Tablespoonful
of salt, and boil for twenty minutes o
half an hour, according to the size 0
the asparagus. Cut bread an inc
thick, trim off the crusts and toast tn
bread. Butter it on both sides, put tn
asparagus on this, after taking off tn
tape, and serve with the followin.
sauce in tureen: Put into stewpal
half pint of milk, a little roux, and
little salt let it simmer ten minutes
then add two tablespoonfuls of butter
let boil and ve.-Housekeeper.