The Iuka vidette. (Iuka, Miss.) 1894-1912, 1894-09-06

HOUSEHOLD BREvlTiES.

To know when cake is sufficiently
baked, stick IA broom straw into the
middle of it, remove it quickly. and ii
it looks in the least sticky put the cake
back and close the oven door until it is
done.
Nutmeg Cookies.-NIix together a
cup of white sugar, three-eighths of "a
cup of butter, third of cup of sour
milk, one egg, a quarter of a teaspoon
full of soda, plenty of grated nutmeg
and enough -four to roll thin. Bake in
quick oven.-Prairie Farmer.
-Caper Sauce.-Beat to a cream two
tablespoonfuls of flour and half a cup
full of butter and pour upon it half a
pint of boiling milk. Set the mixture
over the fire and stir constantly until
it comes to the boiling point. Season
with salt and a dash of cayenne, and
add three tablespoonful of capers.--
Boston Budget.
Tomato Catsup.-One peck of to-
matoes, quarter cup of salt, one tea
spoonful of red pepper, two teaspoon
fuls of ground mace, allspice, cloves,
two onions one and half pints of vim
egar. Use whole spices, tie in bag
and boil with the tomatoes After add
ing the vinegar boil till reduced one
half. S Home journal.
-Pineapples Canned. - Slice, peel,
and cut into small pieces Allow three
quarters of pound of granulated
sugar and one pint of water to two
pounds of pineapple. Boil together
about ten minutes, put into heated
jars, fill to Overlooking, and seal as
quickly as possible. Pineapples weigh
ing about four pounds make about two
/ pounds of fruit when peeled. -Christian
Work.
Cherry Preserves. Pit the cherries,
| each pound of fruit. Dissolve the SUI
gar in the least quantity of water pos
sible, and when it boils add the fruit
and boil slowly fifteen minutes. Then
skim out the fruit and put in glass jars
| Those which are not air-tight answer
| nicely for this purpose) filing them
about two-thirds full. Boil down the
sirup and pour it over the cherries. II
| the covers do not fit dip a paper in
brandy and lay on the top as for jelly.
Country Gentleman.
Veal Croquettes. Two cupfuls OF
the meat, chopped fine; one dozen
| oysters, one cupful of bread crumbs
soaked in half a cupful of hot milk
until soft, one tablespoonful each OF
made mustard, grated nutmeg and pep
per- one even teaspoonful of salt, but
| ter the size of an epp) melted in hot
milk, and half a cupful of gravy
| in which the meat was cooked. Stir
in one beaten egg at the last, and
make into rolls like large corlxs and
dip them into an egg beaten with one
tablespoonful of cold water, and roll
in fine bread crumbs. Fry a nice
brown in hot drippings or butter
Good Housekeeping.
-Currant Tarts.-Line pie-plates OF
patty-pans with good pastry. Stem
ripe currants, and fill the pans will
them, sugaring them plentifully. Bak,
without a top crust. If you prefer
you can make a lattice-worlx o.
strips of paste over the top of the pie
Or You may make your tarts in the En-
glish fashion, with no bottom crust
but with one on top. In that case, hea
the fruit towards the middle of dee
pie-dish lay a strip of paste around tn
edge of the dish; pinch this and tn
edge of the top crust closely togethe
to prevent the escape of the juice, an
make cut in the middle of the crus
to allow the steam to escape. Harper
Bazaar.