The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-02-10
HOME HINTS AND HELPS.


When you buy raisins for cooking
purposes, seed them, wash and thor
oughly dry them and put in glass jar
with tight lids. Currants also.
Speaking of bandanas, these cotton
squares make gay and inexpensive COW
ers for cushions. The colors are fast,
and they are large enough to spare
strip from each to make into trim
ming ruffle for the pillow. For the sit
ting-room lounge, whose cushion is
likely to serve on occasions as the chill.
dren's football, they are especially
serviceable. N. Y. Times
Chocolate Blanc Mango: One quart
of rich fresh milk or cream, three
ounces of chocolate, one'quarter pound
of white sugar, one two-ounce box OF
gelatine dissolved in half pint of wa
ter Boil milk, Chocolate and sugar to-
gether few minutes, after first dis
solving the chocolate, and rubbing it
smooth in a little of the milk. Then
add the gelatiue and ten drops OF
vanilla Stir well, and remove from
LUG uTt III dDOub hhC 'iiSh
lukewarm pour through a strainer into
molds that have been previously dip
ped into bath of cold water.
Splendid Mince Meat: Boil five
pounds of lean aud juicy beef until ten
der, keeping closely covered while boil
ing When cool, chop very fine. Chop
well three pounds of nice beef suet.
stone three pounds Of raisins and chop
three pounds of well-washed and dried
currants and two pounds of citron cut
into thin Slices Crate the rind Of six
fresh lemons, two tablespoonful OF
cinnamon four good-sized nutmegs,
grated, one tablespoonful of ground
white sugar, one teaspoonful of salt;
chop fine fourteen good-sized pippins;
mix these well together. If necessary.
use more apples Put in stone jar.
Keep in cool, dry place. Detroit Free
Press.
Deep Apple Pie: Line the sides of
a round or oval buttered two-quart dish
with paste Put in tablespoonful
of water, then layer of thinly-sliced
tart apples, tablespoonful of sugar
and so on until the dish is heaping full.
Add bits of lemon peel or sprinkle of
nutmeg, if liked, cover with paste and
cut slit in the middle before fastening
it down. Take the grating from the
| bottom of the oven, as the heat is slow
in penetrating a crockery dish or plate.
| If the crust is done before the apples
finish on top of the range, put tiny
coffee-cup scoop side down in the mid
| die of the apples before covering to pre-
vent the juice from boiling over; when
cutting the pie slip the knife under the
cup to free the juice.-N. Y. World.
| lobster Rissoles: Into stewpan
put half pint OF stock broth, some
seasoning, a little roux. and table
spoonful of anchovy sauce, boil it five
minutes, then stir in the yollSs of two
eggs; stir all for few minutes take it
off the stove and allow the mixture to
get nearly cold, then stir in the meat
of one lobster chopped fine, and three
ounces of bread crumbs; mix well to-
gether; divide the mixture into por-
tons the size of large walnuts; roll
them round with little -four, then dip
into beaten egg and then into bread
crumbs. Fry them to golden brown
in boiling lard. Drain off the grease
by placing them on blotting paper be-
fore the fire. Send them to the table
on napkin garnished with parsley.
Serve with boiled rice. The canned
lobster, if fresh may be used Home.