The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-06-09
HOME HINTS AND HELPS,

Cider Jelly: To one box of gelatine
soaked in a pint of warm water until
soft add the juice of two lemons, half a
pound of sugar and a pint of cider. Mis-
thoroughly and add a quart of boiling
water. Strain into molds while hot
Ohio Farmer
Sweet Potato Pie: One cup of sliced,
cooked sweet potatoes, one-half cup OF
rich, sweet cream, a good-sized lump OF
butter. Sweeten with powdered sugar,
add a half teaspoon of grated nutmeg,
bake with two crusts until slightly
bfowned.-Farm. Field and Fireside.
Potato Scallops: Mix cold, mashed
potatoes with some hot cream gravy
and two well-beatcn eggs. Take hall
the quantity of bread crumbs, season as
for stuffing, emitting herbs and substi.
tuting a teaspoonful of chopped pars-
ley. Mix the ingredients together well,
then place in buttered scallops, or a
pan large enough for all and brown in
the oven.-Orange Judd Farmer.
banana Toast: Peel and press some
nice bananas through a colandar. This
may be very easily done with Il potato
masher, or if preferred. a vegetable
press may be used for the purpose.
Moisten slices of zwieback with hot
cream, and serve with large spoonful of
banana pulp on each slice. Fresh
peaches may be prepared and used on
the toast in the same way.-Good
Health.
Spanish Cream: Dissolve one-third
of a box Of gelatine in thr~ee-fourths of
a quart of sweet milk for one hour, then
put it on the stove and when boiling
stir in the yolkS of three eggs beaten
with a small cupful of powdered sugar;
when it is boiling hot remove it from
the fire and stir in the whites of the
eggs beaten to n stiff froth. Flavor
with lemon juice, using two teaspoon
fulS. Pour into mOldS and let stand
until it gets firm. Serve cold.-llka.
Lemon Pie: The juice and grated
rind of two lemons. one coffee cup of
sugar. three eggs Preserving the whites
of two for Il mcringue), half a cup
sweet cream put in the last thing. one
Tablespoonful cornstarch mixed with
the cream. half a ~teaSpoonful of mace,
quarter of a tcaspoonful of salt. Line
a pie plate with nice paste. pour in the
mixture and bake half an hour. When
baked cover the top with the whites of
the two eggs, beaten tn a stiff frnth.
smooth it over with a knife and set it
in the oven to brown.-I;oSton budget.
-Cornstarch Pudding: One pint of
fresh milk. two tablcSpoonfulS of corn
starch. Il scant half cupful of sugar,
fer. Put the milk to boil. Dissolve the
cornStarch in fresh milk till it is a thin
batter. add, the eggs, well beaten: stir
the whole vigorously in the boiling
milk; and do not let il become lumpy.
Continue to stir until it tastes done.
1t ought to be the consistency of mush.
When done put it in Il mold to cool. 1t
must be thoroughly cold before il is
eaten. Serve in ice-crcam plates with
a small piece of any sweet fruit Jelly,
and rich crcam.-IIome.
-Hccfstcak with Ecarnaisc Sauce:
This is a good dish TO make when eggs
and butter are cheap. Indeed. except
for Il company 81 a once-in-a-way deli
it is pretty costly We when they
ure cheap. For the sauce put a gill Of
vinegar ovc the fire, with two table
spoonfuls of shallotS or Young onions
fine: simmer until reduced one
then set hacl. tn cool a little and
add. stirring slowly, the yolks Of four
then two tahicapOOnfulS of very
rich meat gravy. and lastly four
ounces of butter. stir constantly with
a wooden paddle. and if it becomes 900
thick add Il little water. II should he
Of the consistency of m~ayonnaiSe. The
French add minced parsley, tarrrgon
and chivcS with the shallotS. This is
for Il four-pound steak. and
must I've spread over it as Don As hrnilcd
and sent at once to the ahlc.-Amcrican
Agriculturist.