The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-08-26
HOME HINTS AND HELPS.

Potato Polonaise: Stew cold sliced
boiled potatoes in broth or milk and
dress with caper sauce, and you will
have a potato polonaise. -Boston Globe.
Soft Ginger Cake: One cup molas-
ses, half cup lard, quarter-cup butter
milk, one and one-half cups -four,
measured before sitting, two eggs,
Tablespoonful soda, dissolved, two
teaspoons p~uiverized ginger; bake in a
deep ban in a moderate oven.-Boston
Budget.
Herring Fillets: This is a good
zest. The salt herrings should be care:
fully washed, the heads taken of
and properly cleaned, then, they
should be soaked in milk and water
two hours. After this they should be
wiped dry and soaked in half vinegar
and water for t~wenty-four hours with
raw onions and whole pepper. They
should be perfectly drained and served
in q boat with vinegar and oil blended
with mustard.-Boston Globe.
strawberry Cream Cake: Two cup
fuls of sugar, four eggs, one cupful of
sweet milk, six tablespoonfuls of
melted butter, three cupfuls of flour,
two teaspoonfuls of baking powder.
Bake in layers. For the cream take
one cupful of thick sweet cream and
beat or whip until stiff. add four Ia
blespoonfuls of graduated sugar tthe
graduated sugar gives firmness, but
must be fine grained), and n pint of
Strawberries, well sweetened; spread
on the layers of cake, when perfectly
cool.-Housekeeper.
-Chowchow: One quart of very
small cucumbers, one quart of small
onions, one quart of green tomatoes
three red peppers sliced; mix all to:
gether and scald them in salt and
water. After draining pour owe them
hot vinegar and let stand two or three
days. Drain off the old vinegar. Take
a quarter of a pound of English mus
tard, n quart of good vinegar. one
cupful of brown sugar, one-half cupful
of -four. Boil a little vinegar, mix up
the other ingredients in n little cold
vinegar and pour into the pot, let il
boil up and pour it hot over the
pickles.-Ohio Farmer.
Cooking Beefsteaks and Chops:
Trim the steak carefully, cutting off
all ragged pieces for soup-meat- Put
in the pan a piece of butter the size OF
a filbert, and a teaspoonful of Worces.
tershire sauce. Lay the steak upon the
butter and sauce. Butter thinly the
side that is up. and sprinkle with salt
and pepper. Cover closely. Let cook
This browns both sides and keeps the
juice in the steak. Turn once or twice
more while cooking, which should take
about ten minutes for a steak of me,
dunn thickness. Chops should be cooked
just as steak, except that, being thin.
ner, they will require rather less time.
Ladies' Home journal.
-Jellied Veal: Take a knuclle OF
veal, wipe, put in n kettle, over with
cold water, and bring slowly to a boil;
skim, and let simmer for two hours
add a slice of onion, a blade of mace,
a dozen whole cloves. half a dozen pep.
PERFORMS. half a teaspoonful of ground
~allspice, and one grated nutmeg; lei
simmer gently for one hour longer
Take the joint of veal up, remove the
bones and gristle, put the meat in a
square mold, strain the liquor, and
boil until reduced to one quart; add
half a teacup of vinegar, the juice of a
small lemon, with pepper and salt.pour
it over the meat, and stand aside over
night to cool. When ready to serve
turn carefully out of the mold; garnish
with parsley and thin slices of lemon
Slice very thin.-Farm, Field and Fire
side.