The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1893-11-18
HOME HINTS AND HELPS.

Potato Cakes: Crate eight or ten
good sized potatoes, season highly
with salt and pepper, add beaten yollks
OF three eggs, and beaten whites after
ward. Fry in hot lard, spoonful ut .
time These should be made, fried
and eaten as quickly as possible
Womankind.
"A ripe tomato will remove inix
stains from the hands or from paper or
linen. There Is no particular knack
about it. All that is to be done is TO
crush the tomato In your hands and
rub the ink spot with the Juice, then
wash In clean water and ink and to-
mato juice will come away together.
Baked Ounces: Take nice, sound
ounces Of uniform size, wash we'll and
place them in dripping pan. Fiji the
holes with butter and sugar, sprinkiea
little sugar over the tops and bake In
slow oven an hour and half, or until
tender. Served with cake or crackers
that have been buttered and Drowned
in the oven, they make plain but very
good dessert. boston Budget
Preserved Orange Peel: Weigh the
oranges, and allow pound for pound of
sugar and fruit. Peel the oranges and
cut the pceling into shreds, cook in
water until tender, changing the water
once, and having IL hot to begin with.
Strain the juice of the oranges over the
sugar, bring to boil, put In the peel
and simmer twenty minutes. Put In
jars Lemon peel may be treated tho
same way, and either one is very nice.
N. Y. Observer.
Pigeons With Green Peas: Roast
four pigeons for ten minutes. Take
them off the spit aud split them, and
lay them In n saucepan with three
ounces Of butter. As soon as the but
Ter has melted pour in pint of young
green peas, add n little salt, pinch of
white pepper and two or three table,
spoonfuls of stock. Stew for twenty
minutes, shaking the pan frequently
while cooking. Serve pigeons in the
middle of the platter, surrounded by
the peas and sauce. .-Boston Budget.
Chicken Curry: Fry two slIced
onions in two tablespoonfuls Of butter.
Drain and fry jointed chickens In but
tcr-thc same butter Put In nan on,
and one-half tablespoonfuls OF curry
powder and two tablespoonfuls butter.
Fry three minutes and add four raw.
sliced onions Fry three minutes, add
one pint of stock, one small, chopped
Glove of garlic, two green chiIlies and
salt Stir, cook down to one-third, add
chicken, boil up and simmer twenty
minutes. Add one-hah lemon. the two
fried onions, nnd serve. Good Housa-
keeping.
Apple Jelly: Pare and core the an.
pies and cut into pieces, put into pre-
serving pan with enough cold water to
cover them. Let boil for an hour and
pint OF 'JuIce aIow ,tnreeptnnsrrs l,r N y
pound of sugar, and boil together for
of an hour. Remove all
scum as it rises, and stir jelly often TO
prevent its burning. A little lemon
rind may be boiled with apples, aud a
small quantity of lemon juice be put In
the Jelly IL the flavor Is liked. 1t
should be stored away in small pots or
jelly glasses. Detroit Free Press.
yellow Tomato Preserves: These
make delicious preserve. The large,
round are the best, but arc difficult to
find in our market. You can use the
small, oval variety, and they are very
good. Scald, skin and take ont all the
seeds. | wash mine TO insure this.
Take, for seven pounds of fruit, five
pounds Of sugar; use the rind OF two
oranges; cut 1t small; take the juice Of
six and put oranRe-juice, sugar and to.
gether on the back of the range, stir
until sugar is melted, bring to ,tha--
front of the fire, and after 1t begins to
thicken, stir continually; when the
fruit Is clear and the juice has thick
ened sufficiently, take from the fra
and put at once, while boiling hot, In
to self-sealinR pint jars glass always.
Farm and Fireside.