The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-12-01
HOME HINTS AND HELPS.

Potato and Egg: Slice cold boiled
potatoes lengthwise and fry in smok-
ing hot fat. While one side is brown
ing, beat three eggs with a gill of milk
n season with salt and pepper; pour
over the potatoes, stir up lightly with
a fork and serve as soon as the eggs are
set.-Ohio Farmer.
Marrow Scallops: Boil a good
sized vegetable marrow with its skin
on, then peel it. cut in half lengthwise,
remove the seeds, and drain dry. Make
a nice mixture of minced cold meat, a
teaspoonful of chapped onion, ditto
chopped parsley, and, if you have them,
a few chopped mushrooms. Beat up an
egg with a little thickened gravy, and
mix into the mice. etc. Place the mar
row shells side by side on a baking tin,
fill with the above mixture, which must
be covered with bread-crumbs. Bake
for half an hour, or till the crumbs are
nearly browned.-Leed's Mercury.
-Poached Eggs with Cream Sause:
One pint of water, one tablespoonful
OF vinegar, one saltspoonful of salt, as
many eggs as are required. Put the
water, vinegar and salt into a very
clean frying pan, and when boiling,
slip the eggs carefully into it, without
breaking the yolks. When set, remove
from the water with a skinner and
drain thoroughly before placing on a
warn dish. Pour the water out of the
pan, and put in a %teacupful of cream;
rub a t~easpoonful of flour and a table
spoonful of butter smoothly together,
and add to the cream; add a little
minced parsey, salt and a dash of
cayenne. Boil three minutes, pour
over the eggs, and serve at once.-Bos-
ton Budget.
Spanish Omelet: Beat the whites
and yolks of six eggs separately till
they are light and frothy; then mix
them together and add a tablespoonful
of warm water to each egg. In a
chopping bowl put a green pepper, hav-
ing removed the stem and seeds, a
large ripe tomato or two medium-sized
ones. After peeling them, add a sprig
of parsley and a small red onion.
Chop these all together very fine; melt
some butter in a stewpan, but do not
brown it; put the chopped vegetables
in and let them cook steadily for ten
minutes. Put the beaten eggs in a
small buttered omelet pan, sprinkle |
with salt, and just when the edges be-
gin to turf sprinkle the vegetables all
over the top. Turn the omelet care
fully into proper shape and serve on a
very hot platter. Decorate with pitted
olives and sprigs of parsley.-Farm and
Home.
To Remove Oil Stains: Oil stains
on textile fabrics of vegetable origin,
as cotton, linen, etc, can be removed
with solutions of soap and alkalies,
whereby the fatty matters contained
therein are saponified. and other i'm
purities are then removed mechanically
by washing, without materially affect
ing the colors of the fabrics. For wool
and silk strong alcohol, saturated with
camphor, has been used with the great
est success. Spirit of ~turpentine, sui
phuric ether, soap, yolk of al egg, ETC.,
are all excellent means to remove the
grease. The saturated spirit of cam
phor, however, one of the best solvents
for fat bodies: but it must be remem-
bered that water precipitates the cam
phor from the spirit solution, and so
water must, therefore, be applied in
the stuff directly after using the spirit
of camphor, as otherwise the camphor
present would be set free, and thus re-
main fixed between the fbers, and fill
up the pores of the fabric. The parts
must be treated with simple spirit be-
fore using the water. Leads Mercury.