Democratic messenger., 1892-09-17
H0USEKEEPERS' HELP.


in tin biscuit box in dry closet To
make ginger nuts aud other small cakes
soft, las some people like them. sion,
jar, is the proper receptacle.
SCALLoPED TOMATOES Arrange layers
Of pared and sliced tomatoes and grated
bread crumbs in baking dish Season
with peper salt and little powdered Gin.
namon, aud dot with bits of butter. Bake
in hot oven until brown on top
LEMON PIE.-Twc lemons, three eggs
| three cupfuls OF sugar. two tablcspoonfuls
Of cornstarch, one pint of boiling water
poured oyer the corn starch, butter the
size of an egg Sc the whites of the
eggs for the frosting This makes two
pics.
To CLEANSE WAX FROM CLoTu u su-
ally candle wax can be removed by u hot
iron and brown paper; put the paper
(heavy brown under and upon top, and
change as often rs you see the spots upon
the paper Turpentine will remove pitch
and shoemaker's wax
CoCoANUT PIE-One half pound OF
grated c0coanut, one quart milk. four
eggs, tablespoonful Of melted butter. Put
the cocoanut into the milk and let it boil
ten minutes, then add the eggs, sugar and
butter: put in crust and bake.
ORANGE PIE.-Gratcd rind and juice
Of two sour oranges -four eggs. four la
blespoonfuls of sugar; add the beaten
eggs, then the rind and juice of the or
angcs. and lastly the whites beaten to a
froth and mix in lightly Bake with an
under crust.
TWELVE Cur CAKEs-0ne egg, one
cup sugar, one and a half iablespoonfuls
OF melted butter beat thoroughly and
add one and half cups of flour with two
teaspoonfuls of Royal Baking Powder !;
flavor 10 taste or add one-haf cup OF
currants, or chopped seedlcss raisins.
SEPTEMBER BREAKFAST RoLLs.-pare
ard slice one or two potatoes, add half II
pint of warm water, boil until tender /;
then rub through colander with the
the water, add two tablespoon:uls of lard.
one each of sugar and salt, half cupful
Of yeast and tablespoonful of flour
Let rise When light make IN oblong
rolls, place III bultered pans; let rise again,
then bake.
TOMATOES OK THE HALF SHELL Cut
tomatoes in half, iiatwise: put them, skin
down, on hot gridiorn Tor frying pan,
greased). season with salt and pepper,
and broil three or four minutes. Thes e
may be served alone or on toast, with "a
half cupful of cream poured on the toast.
Set in the oven few minutes before sery-
ing.
BEAN AND CoRN Sour. Take one pint
each of boiled corn and either boiled or
baked beans, rub through = colander, add
slice of onion. three cups Of boiling
water or milk, and boil for ten minutes.
Turn through the colandcr second time
to remove the onion and any Jumps or
skins that may remain. Season with salt
and add half cup of hot butter or cream.
BAKED ArPLE PUDpISG.-The yolks
ot four eggs. six large pipins. grated,
three tablespoonfuls OF butter, one half
cup Of sugar, the juice and half the peel
of one lemon. Beat the sugar and butter
To cream. stir in the yolk and lemon
with the grated apples. Pour in a deep
pudding dish to bake Whip the whites
and add them last Crate little nutmeg
over the top. Eat cold with cream
BAKED Con WITH CHEEsE.-Soak owe I
night piece of salt cod. In the morning
pick ii 10 pieces in threads, removing all
skin or bone. Heat half pint OF milk to
boiling, and thiCken with cornstarch, rub,
bed into tablespoonful of butter When
this is smooth add the fiaked cod, and
when ii is thoroughly heated in the skill
let pour all out into "a CREASED baking
dish. Strew the top with grated cheese
and brown for few minutes in the oven.
after the rolls come out.
BAKED MUTToN CHors Beat and
trim the chops. roll each one in beaten
egg and then in dried bread crumbs, put
them in a dripping pan, with small
lump of butter on each one. Set IN the
oven and as they brown haste every five
minutes with boiling water and little
melted butter When nut brown. keep
them hot, sprinkled with pepper and salt
while you thicken the gravy left in the
pan by adding brown flour and few
tablespoonfuls of tomato catsup. Pour
over the chops and serve.