The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-01-07
HOME HINTS AND HELPS.

Soft Cookies: One cup of molasseA
one cup of sugar, half q cup Of butter,
one cup of cold water, four cups OF
flour, two small teaspoons of soda.
Drop with a teaspoon.-Boston Budget
Breakfast Stew: Cut three-fourths
Of q pound of cold roast beef into small
pieces, and heat slowly with half .
pint of cold water, one tablespoonful
Of Chill sauce, one teaspoonful Of salt,
one-half teaspoonful OF pepper. Rub
INT tablespoonful Of -four with a littls
butter. and SOME of the hot gravy. Add
to the beef, cook, and serve with bits
of dry observation-disclosures.
Butter Scotch: This favorite with
the little one is as harmless as it is
possible for candy to be. Take a coffee
cupful of brown sugar. half a cup Of
water, a tablespoonful of vinegar and
4 big teaspoonful of butter and boil for
forty minutes. Pour into buttered pans
and when nearly cold cut into narrow
strips Of a convenient size and shape
American Agriculterist-
Cincinnati Cake: Pour over ono
pound Of fat salt pork, chopped fine
and free from lean and rind, one pint
of boiling water; let stand until nearly
cold, add two cups of brown sugar, ono
of molasses, one tablespoonful each of
cloves and nutmeg, and two of cihna-
mon, two pounds of raisins, fourth of d
pound Of %citron, three teaspoonfulst OF
baking powder, and seven cups of
sifted flour. Bake slowly two and a
half tours. This is excellent, requir-
ing neither butter nor eggs-Dctroit
Free Press.
-Cbcstnuts for Stufing: / have
never used chestnuts for stufing, but
have concluded that | will try them this
year. A friend of mine says they are
very nice. For a ten-pound turkey she
used about fifty chestnuts; shell and
blanch them, then cover with water
and boil half an hour; pour off the va
ter and add to them three tablespoon
fuls of butter, one of salt, and half a
teaspoon of pepper; mix these well be-
fore stuffing the turkey with them; for
a richer dressing she suggested the adj
dition of chopped meat. a little thyme
and parsely.-Prairie Farmer.
White Fruit Cake: Cream one
pound of butter and one pound of pow.
dered sugar together; add the beaten
yollks of sixteen eggs, and a pound OF
sifted -four with two teaspoonfuls of
baking-powder. Slice three pounds of
citron, blanch a pound Of almonds, and
CRATE n cocoanut; add to the batter,
with the stif1y-beaten whites of tho
eggs. Line a cake pan with creased
paper. turn in the mixture, and set in
a moderate oven. Bake slowly for two
hours; when cold, ice with cocoanut
frosting. If kept in a close tin box. this
cake will keep two or three weeks
Harper's Bazaar.
Hare or Rabbit su Chasseur: Tho
rabbit must be skinned and jointed,
and the pieces fried brown on both
sides: put in an iron pot with one pint
of boiling water, six cloves and twelve
allspice, a bay leaf, a tablespoonful of
vinegar and half a one of salt, n salt
spoonful of pepper; brown a minced
onion in butter and add, covering close
and stirring gently for an hour; peel
twenty-four small white onions, and
boil them an hour or until very tender;
take the rabbit from the pot and lay
the pieces on n hot platter, arranging
the onions around it like 4 row of beads;
thicken the gravy with cornstarch,
add, if used, u gill of wine, and pour
over the rabbit, but not on the onions
serving very hot-Boston Herald.