Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1894-06-14
HOME HINTS AND HELPS.

Warm dishes for the table hv i'm
nersing them in hot water. not by
standing them On a hot stove.
-Gr7han Rusk When baking
bread take four cups Of the Light
sponge- one-half cup batter. n cup
sugar Or god malasSc~ three egxs.
add enough graham fiour to knead
easily Let rise. make into nice shaped
biscuits. let rise again. rub the tops
with a little sugar and water. then
sprinkle over them dry sugar Bake
twenty minutes
-Cear soup a Ia Rsyale Prepare n
the usual tanner. and the day before
u : required the requisite quantity %
clear, riehly-as~Dr-d white stock then
when the Sup i going % ~ made.
carefully remove every particle - fst
which nav have settled On the ton. ant
bring the stock - boiling point About
hve minutes previous 70 serving
add a g~arnishing II royal eustard
Err-n pea. asparagus tips. and
Juliene shredS n cucumh-r. all Il
which have been carefully cooked ~
forrhand- and End N table very hot
Christian Inquirer
strawberry TriH- When IN mid
winter senator stanford uSed 70 receive
bv private car from hiS California home
big. perfect Strawberries for their gen
cruus entertainments in Washington.
this recipe -as often prepared in addi-
ton to the beautiful dishes Of fresh b-r-
ries piled high in their own leaves.
PHI n glass dish with Sporge-cAke nj
thin Wet il with sweet eream- Cover
II with firm. fresh berries Sprinkle
heavily with sugar. Add LAYERS Of
cake cream ami berries Over all pour
a rich golden custard. The whites II
the eggs used for the custard heat stiff.
add sugar and stravh~rrv-iuice- Heap
this on top Lay rows Of whole ber-ies
upon the meringue. and wind the plat
ter OF the stem II the crystal dish with
strawberry leaves
->tRwherrv Gram cake. Make a
light sponge cake and bake in Jelly
tins sax quarter - a box II rrla-
tine IN half cup II cold water. Whip
a punt Of cr~am and put il in a granite
pan standing this inside II another
containing cracked iee Add to the
cram half a cup q powdered sugar
and a teaspunfnI Of vanilla sugar
STR he geiatine over boiling water
until i = dissolved adj IL t. the cream.
and STIR a. oner until Il begins to thick
en- When the cakes arr cold put .
thiek LAYER II this cram over each and
stand Strawberries thirklv on pile one
N top q another amt let the tip LAYER
~ cram and s~tzwb~rrie~ This l.
not - costly a d-~-rt a. il -~1n>. a.
being very rich only a small quantity
= required-Ameriean Agriculturist-
Boiled Aspaagu> Wash the a.
paragu> carefully in cold water and
cut If the tough white endS ~raps
the white part that r~msin>- and throw
into euld water - sax FIR 6fteen min
ute> Tie Il in small bundles and pat
Il into a kettle Il boiling water. and
boil f9r about half an hour NJ the
end ~ twenty minutes adj a teaspoon
ful Of Salt While the asparagus L
boiling toast ~quarrs - bread. butter
while hot and lay On \ heated platter
Take mp the asparagus with a skim
mer- drain cut the strings and lay Il
On the toast. the head~ al one way.
Have rradv heated a half a pint Il
milk Eub one Tablespoonful # butter
ami n ef four together tiii sms-Dth.
Il Il IN the hot milk. stir and let i,
boil until il thickenS sea~an IL with
salt pour Il yer the asparagus and
serve