The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1892-10-08
HOME HINTS AND HELPS.


AT some recent weddings the brides |
maids bouquets have been horseshoea
with the nails worked out In contrast
ing blossoms
-Tapioca Cream: Soak three table
spoonfuls of tapioca in one half-cup OF
water over night. Bring one quart OF
milk to = boil, then put in the tapioca.
When cool add the beaten yolks OF four
eggs and one cup of sugar. Pour in .
dish and add tho beaten whites.-Bos-
ton Budget.
Peach Pickle: One quart OF good
vinegar to three pounds Of sugar. This
will be enough for peck OF peaches
Boil and skim. Stick five or six cloves
in each peach, and boil dozen or 80 at
. time till all are tender Take ont
with fork and lay in jar. When all
are done strain the boiling vinegar over
them. Christian Inquirer.
Cream Tomato: One-hah can of to-
mato, heated and seasoned with salt,
sugar, butter, and thickened slightly
with -four. just before turning on to
slices of hot buttered toast, add ono
cupful of cream (the richer the betterl
| into which has been stirred small
pinch of soda. Serve Immediately.
! This makes nice supper dish. GOOD
Housekeeping.
| -Ragout Of Veal: Cut tho veal into
small pieces and put them in sauce
pan with half tablespoonful OF but
ter, stirring to keep from burning.
When hot, nearly cover with water, add
half q tablespoonful Of -four, two small
onions cut into quarters, three stocks
of parsley, one of thyme and bay
leaf, all tied together. and salt and
pepper to taste -Housekeeper.
-Potage with Turnips: Pare two
turuips and cut them in small slices
and put them in . saucepan with
pint of milk and half an onion sliced.
When cooked, mash them through Z
colander and put them in saucepan,
and milk to suit the taste, and half .
spoonful of butter. Let 1t heat, then
add the yolk of an egg, beaten In three
tablespoonfuls Of water, let cook until
thoroughly done, then add salt to tasts
, Just before serving -Houselseeper.
d A Foundation for Sauces: A Rocf
foundation for sauces may be made a
, follows: Heat in saucepan one ounce
of butter, two carrots, one onion, on
: sprig Of thyme, bay Leaf, six who'll
/ peppers, three cloves, two pieces OF eel
cry, and one of parsley. Boil fiftee1
; minutes. Add one pint OF soup stock
. then strain. Melt two ounces OF CHECKER
4 fat, add four ounces of Drowned hour
{ stir smooth, then add the strained hqui
! of the vegetables, two more quarts
q soup stock, simmer and reduce to hall
( strain. A good base for many sauces.-
Il Ladies' Home Journal
e Veal Loaf: Chop four pounds OF "a,
' veal and pound Of ham very fine u
n rether, mix with . pint of bread crumbs
; q teaspoonful Of salt, teaspoonful {
, finely-minced onion. two weli-beate
y eggs, half teaspooDful OF pepper, Pow
= dered sage, cloves and allspice. Mi
# thoroughly and put in . square tin pa
IS and weight down; when nodded tur
le out ON baking pan, glaze over with II
o white of an egg. and bake In very slo
" oven two hours and half, basting fr
O ouently with a little hot water and bu
d ter; set to cool. and slice thin whs
it cold.-Home Magazine.
Re To make gooseberry sauce, y
= and tail . sufficient number OF gre
pooseberries. Add about half phi
of water to . quart of berri % and
them stew in an earthen pipkin 9
N they are thoroughly tender. Add .
Rar enough to make them palatabl
no but still leave them pleasant aci
lis Serve the sauce with meats as cranbs
BY ~ or apple sauces are served. Gre'
.ir gooseberries also make very nice p
nd either baked like q rhubarb pic in
ct crust, or first stcwed, baked without
he upper crust, and Their covered with
n, meringue, like Lemon or apple u
nd ringue pie.