Pine Bluff daily graphic., 1894-07-18
HOUSEHOLD BREViIIEo.

k1OOoETtS~I
 xour gossamer cloak may be mend- naS1v appiving preparation of domar varnish and asphaltum with lltele z fs,rpentiae in about equal quantities praarie Farmer.
 Boiled Water When epidemies ,,reyail-typhoid and other levers. bowel troubles, etc.-it is a good plan sa boil the water, not scald, but really bail Put it into large bottles. If ,laeed on the ice, it will be ready for s,se at any moment without the addi- tim of ice. Make fresh every day. Good Housekeeping.
 Cup Custards s-Beat the yolks of i've epps until light, add three-fourths af a cup of sugar and quart of new mflk to them, stir until the sugar is dissolved, flavor with teaspoonful of 4s5y;ce's extract of lemon. Pour in GUS tard cups stand the cups in d pan of boilinp water and set inside the oven f,et bake until the custards are set, take out of the water, pile with me- rinoue. put back in the stove for one minute. Set on ice until very cold and serve with jelly calle.-Home
 Bean Soup.-One of the best ways fo cook beans is with soup bone. Snak pint of beans in water over 1ipht. In the morning puta soup bone eoolxing with two quarts of water. Boil the beans by themselves for five o,.ten minutes, turn off the water and add the beans to the soup; season well and cook slowly for two or three hours or until the meat is tender. More Wa fer should be added as it boils away. Serve hot. Beefsteak cut in small pieces. or beef in almost any form, may be used instead of a soup bone.-Ohio Farmer.
 A Delicious Dessert. a pud- dino mold, slice two stale rolls, dip them in milk and fill in alternate slices of roll and mince meat until the mold is full Make @ cold custard with five egps and half a pint of milk, pour it oven the pudding, and let it rest for half an hour If the mold does not then appear quite full, fill it up with milk. cover with paper, put a plate oven and steam for one hour and half. Serve with the following sauce: Beat the YiollIs of six eggs with sugar to taste, mix gradually with half pint Of grape juice, put in saucepan over fire. stirring well until it thielens; then whisl1 it well with wooden fork and pour round the pudding.-Christian Enquirer.
 -Cornstarch Pudding. pint of milk two tablespoonfHlso of eornstareh, scant half cupful of sugar, whites of Hhree or four eggs, a little salt and aavoring to taste. Beat the eggs to stiff froth. Dissolve the cornstarch in little of the milk, stir the sugar into the remainder of the milk, which place on the fire When it begins to boil add the dissolved eornstarch. Stir con stantly for a few moments. when it teill become a smooth paste, now stir in the beaten whites of the eggs and let it remain little longer to cook the eggs, flavor with vanilla and pouring into the mould. add one-half q eeeoa- nut grated. Serve with whipped cream around it, or a sauce of boiled custard made with the yollss of the eggs.-Bos- ton Budget.
 -Kromeskies are an excellent form in which to serve reeooked meat Minee the meat fine, salting and sea spning, if liked, with onion, an herb, or curry; have ready as many thin Slices of bacon as you mean to have Inomeskies. and put small teaspoon fnl of the mince in each, roll them up and place them on a very fine slSewer. have ready some good frying batter, dip the skewer into this and fry the klomesllies a golden brown, slip them of the slewer, drain, and serve piled on 6 dish garnished with parsley. In lieu of the sl1ewer the l1romeskies may be individually impaled on toothpiclz like little pigs in blankets, dipped in batter, and fried in the same way. To matoes and cucumbers are always good Stuffed with minced cooked meat, and balzed in a buttered tin for few min ntes with buttered paper over them.
 N Y. Times.