The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-07-07
HOME HINTS AND HELPS.

Mock Waffles: Dip evenly-cut slices
of light bread in milk for a few min.
utes; Brown them we'll on both sides
on a buttered griddle or in a pan.
When done spread with butter ard
sprinkle sugar and nutmeg over each
piece. Lay the slices in a pile and keep
hot until served.-Home and Farm.
Lemon Vinegar rie: Four well
beaten eggs. one cup of sugar. one cup
of water, one cup of cider vinegar. a
small lump of butter. two tablespoons
fuls Of lemon extract. Thicken the
Eggs GhllC beating with two table
spOonfuls of flOur and mix all together.
Bake with a bottom crust only Farm
Field and Fireside.
Fish to be fried should be laid in a
cloth to lose some of its moisture. then
floured well. Those kinds which are
liable to break must he dipped into
beaten eggs. then into crumbs. The
fat in which Esh is fried whether it hr
lard. dripping. oil or butter. must be
very hot. All fried fish should be dec
GRATED with fried or raw parsley.-The
Home.
A Gelatin Pudding: Dissolve an
ounce of gelatine in three pints of cold
milk. let it heat slowly. stirring often.
When dissolved and almost boiling add
Oils If Il cggs vol bcatcn and
seven tablcSpoonfulS powdered sugar
DO lot let it boil. Stir in the whites
beaten stiff and remove Immediately
from the fire. Flavor with vanilla.
turn into malds previously wet in cold
water and set in Il cool place until next
day.-li"mc and Farm.
-Graham Nush: Int four quarts
fresh water in a kettle to boil, salt To
suit the taste: when it begins to boil
stir in one and onc-half quarts good
graham meal. letting it Sift Through
the fingers slowly to prevent Jumps I'M
til As thick as can lie stirred with a
spoon. Il is delicious fried when cold;
slicing to one-half inch thickness. lay
in hot fat and fry Il delicate brown on
each side. The muSh ran bc eaten
either warm o. Geld la good. sweet
milk and is also good with Sweetcncd
milk or crcam.-Rural New Yorker.
baked Salmon: Select Il thick piece
of salmon and put it in the baking
dish. Add half Il cup of water and a
t~raSpoonful of lcmun-juice. Cover the
pan with another the same size. and
bake in the oven for half an hour.
Place the salmon on Il hot platter. Rub
ii hcaping tablespoonful of butter and
n of fiour together to a cream. Add
gradually one cup or half Il pint of
boiling milk. Stir over the fire until il
thickcnS. Take from the fire. add Il
tablespoonful Of minced parsley. the
crumhlcd yolk of two hard-hoilcd cg-s.
Il ~tcaspoonful of lcmon-juicc. half a
t~ea>pnonful IF salt and a dash of cay
me. Serve the salmon garnishcd with
potato balls and the sauce in Il hoat.-
Boston budget.
An ~ON-Ton"ur Dclicacv: Ok tongue
i delicious cooked in this way. The
process ought To he very slow and gen
tie. Choose an OK tongue that has been
picked. Put it into boiling water for
Il minut" 0r two. remove it and strip off
the skin: cook ii in = hraising pan for
ahGut We hours. take il up and cut it
down the center half way through.
Lard il with picklcd lemons or CHER
kinr and narrow strips from Il stick of
cinnamon. Put into Il clean Strwpan a
lump Of sG:"ar. and when it has melted
add half = pint of good gravy. Lay in
the tongue: cover closely and set il
vcr the fire. Let it remain until it is
thoroughly Incorporated with the flavor
of these ingredients. Int do moi let it
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