Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1893-10-12
HOME HINTS AND HELPS.

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Potato Cakes: Crate eight or ten
good sized potatoes. season highly
with salt and pepper. add beaten yolks
of three eggs, and beaten whites after
ward Fry in hot lard. spoonful at n
time. These should be made. fried
and eaten as quickly as possible
Womankind.
"A ripe tomato will remove ink
stains from the hands or from paper or
linen There is no particular knack
about it All that is to be done Is ia
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 well and
place them in a dripping pan. Fill the
holes with butter and sugar. sprinklea
little sugar over the tops and bake in a
slow oven an hour and a half. or until
tender. Served with cake or crackers
that have been buttered and Drowned
in the oven, they make a plain but very
good disqualification Budget
Preserved Orange Peel: Weigh the
oranges. aud allow pound for pound Of
sugar and fruit. Peel the oranges and
cut the peeling into shredS, cook in
water until tender. changing the water
once. and having il hot { begin with.
Strain the juice of the oranges over the
sugar, bring TO a boil. put in the peel
and simmer twenty minutes Put in
Jars Lemon peel may be treated the
same way. and either one is very nice.
N Y. Observer.
Pigeons With Green Peas: Roast
Tour pigeons for ten minutes Take
them of the spit and split them. and
lay them in a saucepan with three
ounces of butter. As 500 as the but
ter has melted pour in n pint of young
green peas. add 4 little salt. a 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 sauee--Boston Budget
Chicken Curry: Fry two sliced
onions in two tableSpoonfuls of butter.
Drain and fry jointed chickens in but
ter-the same butter. Put in pan one
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 chilIies and
salt Stir. cook down to one-third. add
chicken, boil up and simmer twenty
minutes Add one-half lemon. the two
fried onions. and serve--Good House
keeping.
Apple Jelly: Pare and core the ap-
piles and cut into pieces. put into pre-
serving pan with enough cold water to
cover them Let boil for an hour and
drain sirup from them through a hair
sieve and measure juice To every
pint of juice allow three-quarters of a
pound of sugar. and boil together for
three-quarters of an hour. Remove all
scum as il rises. and stir Jelly often to
prevent its burning A little lemon
rind may be boiled with apples. and a
small quantity of lemon juice be put in
the jelly II the favor Is liked. Ii
should be stored away in small pots or
lCA GFAA0At EECC tTc>A
yellow Tomato Preserves: Taese
make a delicious preserve. The large.
round are the best. but are difficult TO
find in our market You can use the
small. oval variety. and they are very
good Seald. skin and take out 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 il small: take the juice of
six and put orange-juiee. sugar and to-
gether on the back of the range. stir
until sugar Is melted. bring tn the
front Of the FIRE. and after il begins to
thieken. stir continually. when the
fruit IS clear and the juice has thick
ened sufficiently, take from the fire
and put at once while boiling hot. in.
to ~self-scaling pint jars-glass always
Farm and Fireside-