The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-11-03
HOME HINTS AND HELPS.

Fruit Sirups: Put into a porcelain
lined kettle n gallon of any small
fruit. Add enough water to prevent
burning, generally a cupful will an
swer. Cook slowly until quite tender,
strain through a cloth, and to every
quart of juice add a pint of sugar. Boil
fifteen minuues, seal up in glass jars.
These make delicious favors and iced
drinks. -Womankind.
In a new recipe for lemonade, water
that has just reached the boiling point
is poured owe the lemons and sugar,
and the drink is cooled and put on ice.
The juice of three lemons with the yell
low rind of one, and two ounces of
powdered sugar are used for each quart
of lemonade. Cover the vessel as soon
as the hot water is used, that no steam
will escape. You will pronounce this
the best lemonade you ever drank.
Peaches and Cream: If one had an
ice-cream freezer, peaches and cream
are almost equal to ice cream. Prepare
as for the table, fresh juicy peaches,
season them literally with cream and
sugar, place some of the quarters on
The bottom of the mold, then fill.
Freeze the mass solid without stirring.
1t will usually take one and a half to
one and three-quarters hours. Turn out
and serve immediately.-Ohio Farmer.
Apple Rice Pudding: Pare and quar-
ter four medium-sized tart apples, and
lay them loosely on a buttered pudding
mold; turn over them a quart of milk
in which has been dissolved three
fourths of a cupful of sugar. Sift
three tablespoonfuls of rice over the
top, pressing it gently under the milk,
add a few bits of butter and bake slow
ly for four hours. Serve with plain
sweetened cream.-Country Gentle
man.
Batter Pudding: A nice batter pud-
ding is prepared as follows: Make a
batter with four teacupfuls of milk,
five eggs, beaten whites and yolks
separately, one tablespoonful of soft
butter, two teaspoonfuls of baking
powder, salt to taste. Make the batter
just stiff enough with -four to pour
easily, adding the whites of the eggs
last. Arrange a dozen sliced peaches
in a pudding dish, pour the batter over
them and bake in a quick oven. Serve
with a sauce of cold cream beaten with
sugar.-Ohio Farmer.
Chocolate Moss: One quart sweet
cream, favored, sweetened and whip
ped to a stiff froth. Have two squares
of bakers chocolate melting in a basin
set over boiling water. Stir carefully
the melted chocolate into the whipped
cream and put all in a pail or freezer,
and freeze without stirring. When
wished for the table, wet a cloth in hot
water, wrap about the pail until cream
slides out; slice and serve. It looks
like moss and is delicious. This is to
be made in the morning, in hot wealth
er, and serve for tea.-Farm, Field and
Fireside.
Cheese Sandwiches: Crate one
pound of rich, soft cheese and mash it
into one cup butter; season with
cayenne pepper and salt. Chop celery
or olives very fine preferably celery
because many people do not like
olives. Spread thin slices of bread.
cut to match together neatly, with the
cheese and butter mixture, sprinkle
with the chopped celery, put two slices
together and keep in n cool place till
ready to serve. Perhaps it would be
well to serve plain bread and butter as
well, since there are a few people who
don't care for cheese.-Harper's Bazaar.