The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-05-13
HOME HINTS AND HELPS.

-Omelet: Put six eggs in a bowl,
and give twelve beats with a fork. Put
a teaspoonful of butter in an omelet-
pan, and set on the fire to melt; podt
The eggs IN, aid shake over a quick
fire until set; sprinkle with salt and
pepper; roll, and turn out on a heated
dish.-Harpcr's Bazaar.
Ham Croquettes: Take two cups 81
fne-minrrd ham, OF. better, one cup OF
liam and. one Of veal. mix well will
n~ne-qnarter cup of bread crumbs. Add
two tablespoonfuls of stock or gravy,
and season with one teaspoOnful OF
salt. one-quartcr teaSpoonful of pepper.
Add the .yolks of two eggs, make into
small balls. cover it with egg and
bread crumbs, and t:!.-Boston Bud
get.
Dried Apricot Pudding: Wash care
fully onc-half pound of dried apricots
and one-half pound of hominy. put theTl
together in Il bowl. add one quart OF
water and let soak over night. In the
morning place in Il double boiler. with
Onc-half cupful of sugar and teaspoon
full of salt: cook four hours. Turn into
a huttered dish. sprinkle with sugar
and brown in the Over Serve with
sugar. cream or sauce.-N. Y. Observct
Eggs for Luncheon: boil eight
eggs for fifteen minutes: remove the
shells, take out the yolks, and cut up
the whites. Put tablespoonful of but
ter in a frying-pan, and set on the stove
to melt: sift in IL tablespoonful of flour,
mix smooth, and thin with half Il tea
cup of cream. and stir until ready to
boil: add the chopped whites of the
eggs with half Il dozen chopped oysters.
season with salt and pepper. and stir
until well heated; add the yolks, let
cook four minutes longer. and serve
very hot.-liarpCr's Bazaar.
Whole Cod: Put a large quantity nf
water into the fish kettle. which must
be of a proper size for the cod. with
one-quartero f Il pint of vinegar. a hand
full of salt and Onc-half of Il stick of
horSeradiSh. Let these boil together
for some time and then put in the fish.
When it is lone enough (which will lie
known by feeling the fins and the look
of the fish lay it To drain. put it on a
hot fish plate. or strainer. and then in
Il warm dish. with the liver cut in half
shrimp or oyster sauce and garniSh with
horscradish.-Good housekeeping.
Scotch Cakes: These will keep for
weekS-lnckcd. Beat To Il crcam one
and threc-fOurths of Il cup of butter,
two cups of sugar. two well beaten
eggs. a w~incglaSS of sweet milk, a
pinch of salt, and the juice of half n
small lemon. Sift halfa tCaSpoonful of
baking powder with enough -four to
make Il stiff batter. stir well. and then
kncad. or mix n little sitter So hat
ynu can mold it. Take a bit Of the
dough the size Of an egg. pat it to an
nhlong shape half an inch thick, pinch
the edges lightly with the fingers to a
sort of scollop. press lightly some cam
died caraway cnmfits on top. and put
in u CREASED pan: bake ten or twelve
minutes in Il moderate oven. Watch
the baking 80 that they bake only to Il
delicate brown.-American Agriculture
list.
To Make food Bread: Take four
quarts nj good -Four. mix with it half i
tablespoon of salt. and set it in a warm
place. Put one cupful of flour and one
Yeast cake crumblcd fine in Il bowl.
Mix - Il smooth batter with n cupful
Of lukcwarm water. set in a warm
place and let it rise about thrcr-quar-
tcrS of an hour. Have one and onc-half
pints of sweet milk. and one and onc
half pints of water made moderately
warm. Empty the bowl of sponge into
the flour. and add the milk and water,
! until a firm. rather stiff. dough is oh
tanned. kncad this vigorously for five
minutes. then set in a warm place, and
let il rise from two and Il half Ia three
hours. Divide into three lna1cs. mold
and place in loaf pans. Let these rise
for about an hnur longer. and then bake
in a hot oven from thrcc-quartcrs to
one hour.-LadicS' World.