The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1893-07-08
HOUSEHOLD BREvITiES.

Bean Salad.-Cold baked beans may
be served as salad, with a dressing Of
melted butter, vinegar, mustard, salt
and pepper. er.-Housekeeper.
Cabbage Salad.-One quart of finely
cut cabbage, two-thirds cup sour cream,
two eggs well beaten; season with salt,
pepper, mustard and sugar. Add stalk
OF chopped celery if convenient-De-
troit Free Press.
Curing Hams.-To four gallons Of
water add seven pounds of coarse salt,
i've pounds OF brown sugar, two ounces
OF saltpeter, and one pound of soda.
Boil and skim, and when cold add the
hams.-Ladies' World
"A Night Lamp.-Simply fill a tum-
bier with water and in it place paraf-
fine candle, in the lower end of which
place nail to weigh it down and keep
it upright. 1t is simple, safe and eco
nomical.-Farm, Field and Fireside.
Lemon Jelly.-Squeeze the juice Of
half a dozen lemons into a quart of
water, dissolve an ounce of gelatine in
little cold water and add with pound
OF sugar; boil five minutes, strain, color
with fruit coloring and set on ice
Home.
Eggs la Reine.-Cut into slices
six hard boiled eggs; put one table,
| spoonful of butter in the chafing dish;
| add one of flour and mix; add gill of
| stock, one of milk, cook moment; add
half teaspoonful of salt and dash of
pepper, add carefully the sliced eggs
and serve.-N. Y. Observer.
| Chocolate Calxe.-Beat together two
cupfuls of sugar and one-half cup Of
butter; then add one cupful of sweet
milk, also three cupfuls of flour, into
which has been sifted two tablespoon
fuls OF baking powder Lastly add the
whites of five eggs beaten to a stiff
| roth. Flavor with vanilla.
keeper.
| Boiled Custard.-Take a quart of
milk boiled, the yolks of four eggs
cup OF sugar, teaspoonful or more of
vanilla extract. Beat the yolks well
with the sugar; pour on the boiling
milk, stirring briskly. Place on the
stove and boil four minutes. Beat to-
gether the whites of the eggs and halt
a cup of powdered sugar, add two tea
spoonfuls or more of lemon juice Pour
the custard into glass dish; spread
over it the whites of the eggs.-Harper's
Bazaar.
| Potato Soup.-Pare four large pota-
toes, cut fine and boil until tender and
cook with them a small onion, unless
disllked. Place as much milk on to
scald as you want soup; when it boils,
thicken slightly and add salt, pepper
and well beaten egg, and lastly tea
| spoonful of butter. Stir into it the po-
tate, let it boil up we'll and it is ready
to serve. A little celery or celery salt
may be used instead of the onion
Orange Judd Farmer.
Lemon Jelly.-There was 80 little
fruit last year that no doubt many
housekeepers find their supply of
canned fruit and jellies giving out.
One can partly supply their place with
custards but when warm spring days
come, the appetite Graves acids. To
supply this want use the following re-
cipe: Soak one half box of gelatine in
one cupful of cold water for an hour,
or until it lis dissolved. Add one cup
ful OF sugar, stir it together and pour
1t into two cupfuls of boiling water,
and then add the juice of three lemons.
Have the boiling water in vessel on
the back of the stove; let it be boiling,
but do not let it boil after the gelatine
is put in. After adding the lemon
juice, strain and pour into mold, and
put it in a cold place until ready to use.
Farm and Fireside