The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1892-07-14
HOME HINTS AND HELPS.

Cream Cookies: One egg, one cup Of
sugar, one cup of sour cream, and one
half a nutmeg, one teaspoonful Of soda
and flour sufficient to roll. Sprinkle
with sugar and bake quickly.-N. y.
World.
-Spiced Beef: Mince fine the steak
and small piece of suit; season with
Salt, pepper. sage and thyme or a little
summer savory; add an egg and one or
two spoonfuls of cream; mix and work
into roll with enough flour to keep it
together in pan like roast beef. Slice
when cold.-Good Housekeeping.
Flour should be kept in cool, dry
place. If possible, have some kind of a
close receptacle for it, and do not pro-
vide too large a quantity, as it some
times spoils by keeping too long. 1t
should be watched to see that it is free
from mites, as these are more destruc-
tive than mice.
Drawn Butter Sauce: One-half cup
of butter, one pint of hot water, one
half cup of sugar, one-half teaspoonful
of vanilla or the juice of one lemon,
one tablespoonful of flour or corn starch
made to a smooth paste. Turn into the
rest and let it boil five minutes; add a
little grated nutmeg.-Boston Budget.
To Tie Shoestring: Proceed ex.
actly as if you were going to tie an or
binary bow-knot; but before drawing it
up pass the right-hand loop through the
knot, then give steady and simultane.
Gus pull on both loops, and your shoe.
string will be tied fast. When you
wish to unite it pull the right-hand
string, and you will have no difficulty.
Ladies' Home Journal.
Cookie shells have recently been
utilized in the decoration of hall lamp
shades. Groups of these small and ex-
quisitely-marked scallop shells are set
on clear glass shades. interspersed with
knobs of colored glass in different
colors. The light shining through the
shells displays their exquisite delicacy
of coloring, and altogether the arrange.
ment is unique and effectively. Y.
Tribune
For mutton broth take three pounds
of the scrag end of a neck of very fresh
mutton, cut it up in several pieces,
wash in cold water, and put them in a
saucepan with quart of water, place
it on the fire to boil, skim and add a
couple of turnips cut into slices, little
parsley and a little salt. Let it boil
slowly for an hour and half, skim off
the fat from the surface, strain through
a fine sieve into a pitcher and keep for
use.-Boston Budget.
Buffalo Cream Cake: One egg, one
cup of sugar, one tablespoonful of but
ter, two-thirds of cup of milk, one
tcaspoonful OF baking powder, one and
two-thirds cups of -four, small pinch
of salt; season with nutmeg or vanilla
and bake in jelly-cake tins. Cream
Heat one pint Of milk; add one table,
spoonful of cornstarch Tor two of -FOUR,
dissolved in milk; two eggs, one cup OF
sugar, all beaten together: boil until it
thickens; split the cakes: when cold
add the cream.-Detroit Free Press.
Cream Cakes: Two cupfuls of boil
ing water, one cupful Of butter; boil up
and add two cupfuls of flour. When
cool add six unbeaten eggs. Cook TWEEN.
ty-five minutes in a hot oven. A wet
spoon takes out the batter neatly. re
make the cream, heat two cupfuls Of
milk; mix together one cupful of sugar,
one-half cupful of flour and two eggs,
and add to the hot milk. When thick,
take off; add one teaspoonful of butter,
and lemon f1avoring to the taste. This
makes four dozen small cream Cakes
Good housekeeping.
Chocolate Pudding: For one quart
of sweet milk take a teacupful bread
crumbs, two-thirds cupful of grated
chocolate, the yollss of four eggs and
one teacupful sugar. Heat milk and
crumbs to moderate warmth and stir
into them the sugar, chocolate and
yOlks, well beaten together with a ia.
blespoonful of corn starch previously
moistened with a little milk or water.
Stir until scalding hot, then pour into a
dish and cover the top with the egg
whites beaten stiff and sweetened. Bake
brown. Serve cold.-Orange Judd
Farmer.