The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-06-24
HOME HINTS AND HELPS.

-Broiled Steak (Piquante): Hach
thick steak with dull knife and rub
thoroughly with lemon juice before
broiling.-Good Housekeeping.
Honey Candy: One pint white su-
gar, in water enough TO dissolve it, and
four tablespoons of honey. Boil until
it is brittle on being dropped into cold
water. Pull when cooling.-Detroit
Free Press.
Drop Cakes: Take one cup of but
ter and one and a half cup of sugar
beaten TO a cream. Add three we'll
beaten eggs and n cup of sweet milk.
three cups of -four and one ~teaspoonful
of baking powder. Flavor to TASTE
Farm and Fireside.
When you see a I'M going along
the street with her chin well up and her
gaze above that of her fellow-mortalS,
don't think she is naughty or exclusive.
She is merely practicing the proper
walking pose, which directs that the
chin must he raised above n horizon.
tai line. as II looking at the top of a
carriagc.-S. Y. Times.
Mutton Pie: Line a buttered dish
with thin paste; free two potinds Of
mutton from most Of the fat. lay it in
evenly. sprinkle over il three-fourths Of
an ounce of salt. and from one-half to
whole teaspoonful of pepper. Roll the
cover one-half an inch thick. and after
filling the dish within an inch of the
brim with water, secure very closely
with water or white of an egg. Stick
the knife through the center and bake
an hour and a OBSERVATION-DISCLOSURES.
Dried Beef and Cream: Place thin
shavings of dried bcef in a saucepan
with a pint of cold water and let it
slowly come to a simmering heat and
cook for ten minutes. then drain away
the water and add a lump of butter;
when this is bubhling hot and fries a
little pour in one cupful of milk and
one of cream. When it has simmered
awhile in the milk add two teaspoon
fuls of flour mixed with a little cold
milk, and let boil up. Remove from the
stove. stir in the yolk of an egg and
pour in a warmed turecn.-Farm. Field
and Fircside.
Fried Omelet Soufie: Beat the
whites and yolks of four eggs separate
ly: add PEPPER and salt; then pour the
whites over the yolks and mix them to-
gether carefully; put butter the size Of
a small egg into an omclet pan. and
when it has covered the bottom of tho
pan and is bubbling. turn in the eggs;
with a spoon lift the omelet from the
bottom until all is slightly cooked OF.
at least, well heated: then gather up
the sides to make it into omelet form;
shake the pan to ~discngage the omelct.
and at the same time to color il slight
~ at the bottom: turn this over into
the center of a warm platter. So that
the colored part will he on top.-Prairie
Farmer.
Asparagus Soup: Take two good
sized lunches Of asparagus and boil
twenty minutes in water enough 10
cover; then remove. cut the tops from
half the asparagus and reserve, rub
hing the rest through u Seivr. Add to
this pulp a quart of milk, or Il pint Of
milk and as much cream. and a pint or
more of stock according to the amour.
of soup desired. When it boils add the
asparagus heads and season to taste
with salt and pepper. If milk is used
instead of cream, rub a Tablespoonful
butter with m of Hour and stir in to
thickcn it a little. Srald three min
utes and it is ready for the table. II
the flavor of onion * not diSlikrd cook
a few slices with asparagus and strain
Orange Judd Farmer.