The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-09-30
HOME HINTS AND HELPS.

Fig Pudding: Mix one-half pound
of figs, one-half pound of bread crumbs,
one-fourth pound of beef suet, minced
fine with the figs, one cupful Of sugar,
two eggs and one cupful of milk. Boil
three hours.-Housekeeper.
Always keep a slice of lemon and a
bottle of glycerinc to use when wash.
ing your hands. The lemon will take
off stains, and the gfycerine used when
the hands are wet and wiped of will
soften and whiten the skin.
Potato Au Gratin: Slice cold boiled
potato, stew in broth or milk, eason
with salt and pepper. sprinkle with
grated cheese and bread crumbs mixed
and brown in oven, and it becomes po-
tato au gratin.-Detroit Free Press.
-Caper: Melt a tablespoonful each
of butter and flour together; add a cup
full of milk or cream; another table
spoonful of butter cut in bits and one
of capers; season to taste and send to
table in a boat, or if the fish is bone
less pour it over. Country Gentleman.
-Poulet a la Marengo: Fry jointed
fowl with a bruised Glove of garlic,
pepper salt and bouquet of sweet
herbs. Remove chicken, add minced
mushrooms, chopped parsley and shall
lot, one glass each of white wine and
stock. Let sauce boil up, strain and
serve.-Good Housekeeping.
Hop Ros: This is a very pleasant
and wholesome temperance beverage.
Two ounces of good hops. n ounce
bruised. not powdered ginger, two
pounds brown sugar. Boil the hops
and ginger in half a gallon of water for
half an hour. Add the sugar. boil ten
minutes longer. and put into a pan
with two and one-half gallons of boil
ing water. Bottle when cold; it is then
ready for use.-N- Y. Ledger. n.
Peach Pie: Pare, halve and pit ripe
soft peaches. Line a deep pie plate
with rich crust; fill with peaches, sift
sugar over, add a little water and ar
range cross bars of crust over the top.
Set in n quick oven invert n large pan
over the pie, bake until the peaches
are soft; then remove the cover. brown
the crust slightly and remove from the
oven. Serve very cold with sweetened
whipped cream.-Ohio Farmer.
-Saratoga Pudding: Make a pint of
lemon gelatine jelly, pour in a small
border mold; whip half a pint of cream
to which has been added a teaspoon
full of dissolved gelatine. When solid
stir in one ounce of cherries. one ounce
of Strawberries and n ounce of red
c~urrants, cooked in thick strip. Set
on ice half an hour. turn out the jsIpd
fill the center with the cre2cr tho
fruit and pile whipped crea"
top.-HOme Queen.
Cucumber Soupsprinkle with salt
bcrs after peelth two plates for an
and put hsf the juice and put them
hour; d'flre with two quarts of white
over simmer forty minutes, season
salt and cayenne, thicken slightly
fine flour, add a pint of milk and
he yolks of two eggs well beaten.
Iiik may be used instead of stock, add
ling an ounce of butter. to make it
icher.-American Agriculturist.
pNphAV al uIfNSiIU IOT COlu- I
law, beat the yolks of three eggs with
tablespoonfuls of white sugar. add
We tablespoonfuls cider vinegar, half
teaspoonful of mustard, mix and set
yer the fire; add half a teaspoonful of
utter. and stir until it is a smooth
aste, then sit off to cool: see that it is
before using. When ready to
rrve the cold-slaw, pour over it the
ressing and mix. Hard-boiled eggs
Iced and laid OH top improve the
ilad.
Preserved Plums: Pour boiling
over the egg or other large
lum; then remove the skin. Make a
rup of a pound of sugar and a teacup
water to each pound of fruit, and
hen boiling hot pour over the plums.
ct 1t remain overnight, then drain, ,
oil again, skim and pour over plums.
them remain in this another dav. ,
hen put Over the fire in the sirup, ,
boil until clear: remove with skim :
err, pack carefully in cans: boil tho ,
rup until thick, and pour over plums
nj Seal.-lIarDer'S BaZar. 4.