The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1893-04-15
HOME HINTS AND HELPS:

cut the fish into pieces. Put a head OF
bleached endive into a salad bowl; add
the fish. with three snchovies. Pour
over a plain salad dressing and set oh
Ice until very cold.-fiarpef's Bazaf:
70 tioii Hami Wash the ham thor
oughiy and put it in n kettle Of cold
water. A large ham requires at least
five hours steady. boiling, filling the
kettle with other bot water as it boils
downs Whep done take tire kettle of
and let Il stand an Hour. Wren neaf1$I
cold take out the hamsana remove the
skim Cover with cracker.crutabs and
put in the oven. ior, halt au hour, prSun,
tn the cturnbs Ore hFhtfy brpwh-Re.
tro:t Free pressr
Floating island: One quart milk;
four eggs whites and +olRs heatel
separately, four tablespoonfuls OF
sugar. two tablespoonful extract OF
vanilla, one-half cup of currant jelly;
heat milk to scalding, but not boiling;
peat the yolks, stir them into the sugar,
and pour o them gradually mixing
IG.l, q cup OF not milk; return TO sance-
pan and boil until it begins to thfcken;
when cool, flavor and pour into a glass
dish; heap upon the top meringue OF
whites whipped until you can cut 1t,
into which you have beaten the jelly a
t~easpoonful at a timc.-Boston Budget
Sweet Omele:. For each person
take oi,e rcg. TITO teaspdotftils Of white
! sugar and one teaspoonful OF flour.
Flavor with extract of orange, vanilla
or nutmeg. Beat the yolks, sugar and
-four together, then beat the whites to
n stiff froth. stir all lightly and quickly
together and pour at once into a hot;
well buttered omelet rtr. When near
" dore, Sc, tie pah carefully into the
oven until the omelet is Drowned. Slip
upon a plate covered with 4 napkin,
spread with raspberry jam or other
preserved fruit. fold one half over the
other, cover with another napkin and
serve at oncc.-llome.
Pot Roast Of Beef: Some of tho
cheaper pieces of beef will answer for
'hie dish; rrct ~ the tnnr, ~ t'prer
pat OF til. round. Place it IN n flat
bottomed kettle and cook slowly until
| IL ID ulO" VII an NittS. bhNh nv "
pint or more Of water, keep closely
covered and cook until the meat is very
tender. If the water boils off. add but
littE at n time, SO that only enough
| liutor IL left for thc Pra-r. Remove
| the fai II more than desired; and thicllen
the Remainder. Season to taste, and
se-vc with the meat A poor piece of
mat cooked as above may be made
very palatable. Orange Judd Farmer
-iiaron of Hare: This German dish
5 q way of using n hare when the fami-
ly is small. Use only the back and
thighs. removing the thin skin from the
back and leaving the kidneys in the
loins; rub the meat over with moist
sugar and let il stand for several hours,
then put it in a deep dish with Il gill of
vinegar, Il minced onion and y bay lcrf,
letting It rcm:ir for forty-cigiit hours;
| during which time it must BE- frequent
" turned and baSted. Drained and lard
it in neat rows: brown it quickly in a
frying pan. and put it in a stew-pan
with the liquor or marinade III which
1t has stood for two days, and salt and
pepper also the gravy ~ butter in which
it was Drowned. Cover closely and let
it steam until tender. hasting mean
while several times. Ira nsfer to p hot
dish. add the juice Of Il lemon and n
spoonful of currant jelly to the gravy;
thickcn, strain and send To table in n
saucc tnreen-American hsricrltur'st
Apple Scollop: Bake six large sour
apples, take out all their pulp while
hot, and add half E coffee-cupful of
sugar, n tablespoonful of butter, half
n cupful of fine bread or cracker
crumbs. and . heaping tablespoonful
Of corn-starrh well mixed with the
sugar. Season with n heaping tea
spoonful of cinnamon or half a tea
spoonful of grated nutmeg. Beat the
mix,sre until light. and place 1t in a
i,.Ile-mould OF an carthenware bowl
! that has been wet with cold water.
When the preparation is cold, turn il
out upon a baking dish wet with a
beaten egg, and drciged with fine
crumbs, and bake for from twenty-five
to thirty minutes, according to the heat
of the oven. Then slip it out upon a
hot platter, and serve with n hard
sauce favored like the scollop, or with
cream and sugar. Whipped cream also
makes a fine sauce for this dainty
Observation-Disclosures.