The Hazel Green herald. [volume] (Hazel Green, Wolfe County, Ky.) 1885-19??, 1894-03-29
HOME HINTS AND Helps.

-kce Waffles: To half a pint of rice,
poiled soft and mashed very fine. put a
Aoiespoontul of butter. Set Il to cool,
and just before baking add one egg and
half pint of flour and one pint of new
miK' or better still, half pint Of
cream and the same Of milk. Boston
Budget.
Take Without Eggs: One cup of
sour milk; one-half cup of shortening;
TWO ana half cups of sifted -four;
two-thirds teaspoon of soda; pinch of
salt. Flavor with vanilla or lemon to
taste. When fruit is used add little
more -four. without fruit IL makes a
good layer cake. Farmer
Salad Macedonia; When you have
avariety of vegetables, canned or fresh,
take little Of each. some string beans,
some peas, some asparagus tips, a
boiled carrot and couple of boiled po-
tatocs; If to this You add celery root,
boiled in sailed water and cut into
wheels, YOU have pretty macedonia
salad, which you arrange. dress and
place on ice two hours before serving.
boston Globe.
Cottage Pudding: One pint -four,
one-half pint sugar, one-quarter pound
butter, two eggs, one-half pint milk,
two teaspoonfuls cream tartar, one
teaspoonful soda Bake one.half hour.
Sauce: One teaspoonful flour in one
tcacup of water, two teaspoonfuls
sugar, one tcaspoonful butter. Stir
this in one-half pint boiling water.
Boil few minutes. When cold add a
little nutmeg or other seasoning
Farm. Field and Fireside.
Portuguese and Demidoff: Boiled
potatoes, stewed mushrooms and sliced
raw tomatoes, dressed with oil, salt
and pepper and dash of sherry, but
no vinegar, make you Portuguese
salad. For a salad a la demidoff put
into your salad bowl. first rubbing il
all over inside with olive oil, alternate
layers of cold boiled potatoes and truf.
fles, finishing with the latter. Put a
row of tiny white button" onions and
stoned olives around the outer edge
pour over the French dressing as above
substituting white wine for vinegar
This salad should be prepared couple
of hours before needed and set in the
ice-boX. boston Globe.
Cheese Straws: Three tablespoon.
fuls each of flour and cheese one table
spoonful each of butter and milk one
half tablespoonful salt, onefourth tea
spoonful white pepper, one-eighth tea
spoonful nutmeg and the yolk of al
egg. Mix the dry ingredients, add the
milk, yolk of egg and butter, softened
Mix well with a spoon, and wbeI
smooth divide the dough irtC tive
parts; roll very thin, cut into marrow
strips three inches long. Bake in SLOW
oven for fifteen minutes. These straw
may be served either hot or cold as ;
cheese course, or with lettuce as ;
salad course. Pile on plate in loi
I1ea bin fashion. Orange Judd Farmer
~ --Stewed Beef: Chop your shin il
two places and strip the whole of tn
meat from the middle or thick part o
the shin; roll this neatly and tie. Pu
into Stewpan two ounces of beef drip
pings, and when it is melted and thor
oughly hot put in the meat and ALLOW
it to become thoroughly Drowned OF
all sides. Fry with it large oniol
sliced. Keep your stewpan covered
during this process. When browne
add sufficient boiling or very hot waite
to barely cover the meat, and set
where il will simmer, but not boil Pu
with it four whole cloves and half
dozen whole peppers Partly boil i
another saucepan a large parsnip an
carrot (turnip makes the dish coarse,
when partly cooked cut the vegetable
into rounds and put with the meal
Let the whole stew very slowly 70
three and half hours-not boil. RI
member-then skim and thiclsen.-
Woman's Home Journal.
The Enca aa nm Index.