The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-06-23
HOME HINTS AND HELPS.

-Boned Leg of Mutton: Have the
bone taken out Of a nice fat leg of NUT.
ton. Make a rich stufing Of bread
crumbs, yolks OF hard-boiled eggs,
chopped fine, q little chopped ohioh;
butter, a little sage. kweet mafjorahi;
Black pepper and salt, Fill the leg with
this forcement and bake, basting often.
CHRISTIAN Inquirer: ,
Elephant Pudding: Cover one quart
of bread crumbs with sweet milk and
let them soak one hour. Beat two Eggs
and add to the crumbs with one scant
teacup of sugar. Chop one pint of pie
plant stems into fine pieces, stir to-
gether and add a pinch of salt a little
soda and a large lump of butter. Bake
in a quick oven and serve with uce.
Housekeeper.
-Dandelion Greens: Gather dande-
lions, look them oVer and wash care
fully through sereral waters, boil. and
when done, take two tablespoons of
flour and one-half cup of butter, place
in frying-pan and brown; drain the
greens and stir the butter and flour
through them, season with salt and
pepper to taste. Dandelions are our
earliest vegetable, are both healthfu1
and appetizing.-FHrm, Field and Fire.
side.
White Soup: Whenever you boil
chickens save the liquor, and if YOU
have carcasses or legs left put them i'll
and boil down to three quarts of liquor:
Next day skim, put on the fire with one
blade Of mace, three cloves and two
onions. Boil slowly for two hours,
strain and return to the fire. Just be-
fore serving thicken with one ounce of
flour wet with the liquor until smooth,
Beat up the yolks Of foul eggs, and add
to them one pint of new milk. Stir ii
quickly and serve.-Boston Budget.
Brown Bread: Sift together three
~teacupfuls of cornmeal and two of rye
flour. Mix n teacupful molasses
with three teacupfuls sour milk in
which is dissolved two teaspoonfuls
soda. While effervescing add two tea
spOOnfuls salt and pour it over the flour,
teating well until smooth. crease a
pudding mold and pour in the batter
until within about two inches of the
tor. Co-et closely and place in a ket-
tie of boiling water. Boil four or five
hours. If liked, a teacupful of raisins
might he added in layers as the batter
Is poured into the mold.-Orange Judd
Farmer.
New Potatoes a la Maitre d Hotel:
After the potatoes have been carefully
cooked in the ordinary manner drain
them well. and put them into a sauce
pan with a sprinkling of salt and pep
per, a good large hit of b~utter-about
three ounces for two pounds of pota-
finely-minced parsley, and
lemon juice. and toss the whole
over a moderate fire until the
is entirely dissolved and the po-
thtoes nicely cuated and quite hot;
then serve in a hot tureen with a neat
ly-folded napkin = the top.-Coun-
Gentleman.
Queen Pudding: This. made from
one of Mrs. Harrison's hest recipes. was
used by u cooking-school girls last
for little evening companies.
with dainty homemade cakes:
''Take a three-quarter-pound box of
relatine, we oranges. two lemons. two
cups of sugar. n quart of strawber.
ries. Soak the gelatine in one-half pint
IF cold water and add one and a half
pints of boiling water and the juice of
lemons and oranges. and the sugar.
into a mold. When it begins to
harden stir in the berries. Leave it on
ice till firm. Serve with cream.-De-
trnit Erac PrcSS |