The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-02-17
HOME HINTS AND HELPS.

Cabbage Salad: White cabbage
makes a cheap and good salad. Use
the firm, white heads only; a quarter is
enough for a small family. Shred very
line, mix with it some mince, boiled
potatoes and cover with the French
dressing two hours before serving. If
the cabbage is not tender, shred and
cover with boiling water about fifteen
minutes, drain and dress. - Boston
Globe.
For lobster sandwiches chop the
meat of a lobster very fne, and season
it with pepper and salt. Make Il thick
cream sauce with half a cup Of cream.
two tablespoonfuls of flour, and a table
spoonful of butter, stirring these in
gradients over the fire until perfectly
smooth. Add the chopped lobster, and
set the mixture away to cool. Spread
between slices of brown bread.-Chris-
tian at Work.
Stale Cake Pudding: Place slices
OF dry cake in n well-buttercd pudding
dish and pour Over them n boiled Gus
tard, which need not he quite as thick
us when made to eat alone. Set side
and let stand for three hours. Spread
jelly over the top, or if preferred, use
only yolks of eggs for the custard and
save the whites for a merringue. Serve
cold. Ohio Farmer.
Chicken Baked with Rice: A
chicken of uncertain age hat has been
simmered until tender may be jointed,
seasoning each joint with pepper. salt
and asuspicion of mace; lay some slices
of bacon in the bottom of Il dish, place
the chicken on top: strcw over minced
onion. pour Il cup of the stock in which
it was boiled over all, fill in the dish
with boiled rice, put on a tin or china
cover and bake one hour.-Country
Gentleman.
celery Soup: Boil Il head of celery
(some of the stalks not suitab BILE for tho
table may be used) in a pint. or mere,
of water for forty-fivc minutes. Boil a
few slices of onion in a pint and Il half
Of milk; mix one tablespoonful of Hour
with 4 little cold milk and add to the
boiling milk. Cook ten minutes. Mash
celery in the water in which it was
boiled and stir into the milk. Add but
ter, salt and pepper to taste. Strain
and. serve ut observation-disclosures.
Mashed Potato: Peel, quarter and
boil about three pintS of potatoes;
drain thoroughly. and shake for Il few
minutes in an open doorway to make
them mcaly. Mash them well. and
mix with them 1--we onccs of butter,
two yolls of eggs, salt, pepper and
salt enough to make them of Il proper
thickness. Set on the fire for two or
three minutes. stirring constantly, and
serve hot. When on the dish sI.ooth
them with the back of a knife or seal
Top them according to fancy.-Bo>ton
Budget.
Best Potato Salad: Potato salad
as usually served Is not a thing of
beauty. Nor is it cxactlya joy to every
digestion. The secret of the perfect
II lies in using frSshly-boiled pota-
toes. This seems hercSy, for why does
potato salad exist save to use leftover
potatoes? Nevertheless. boil your po-
tatOes in their jackets, and let them
partly cool before pceling if you want
your salad to he eaten with keen ch-
jOyment and no aftermath of indigca-
ton. Use lemon juice with this salad;
and potatoes being tioury, and there
fore absorbent, usc three times the
quantity of lemon Juice. If con-
vcnicnt use Il scatter of chcrvil. chivcS.
etc. chopped fine. If not.a snmpcon of
onion minced to mere uice.-Dctroit
Free PLcsS.