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


Rice WafIles: To balfa mint NJ rio.
ooiied soft and mashed very fine. put
taolespoonful of butter. Set II TO cool,
ana Just before baking add one egg and
nall pint of Hour and one pint OF new
milk, or better still, half a pint of
cream and the same of milk. Boston
Budget.
Cake Without Eggs: One cup of
sour milk; one-half cup Of shortening;
TWO and n half cups of sifted -four;
two-thlrds teaspoon of soda; pinch of
salt Flavor with vanilla or lemon to
taste When fruit is used add little
more Hour without fruit IL makes a
good layer cake. Ohio 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 a couple of boiled po-
tatoes: 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
teacup 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 salad la demidof 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 coupl,
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 saltspoonful salt, one-fourth tea
spoonful white pepper, one-eighth tea
spoonful nutmeg and the yolk of al
egg. Mix the dry ingredients, add tn,
milk, yolk of egg and butter, softened
Mix well with spoon, and wbeI
smooth divide the dough int tw'
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 lo
~ 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
il to become thoroughly Drowned o.
all sides. Fry with it a large ohio
sliced. Keep your stewpan covere
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 /
another saucepan large parsnip an
carrot (turnip makes the dish coarse
when partly cooked cut the vegetable
into rounds and put with the mea
Let the whole stew very slowly fo
three and half hours-not boil, RI
member-then skim and thicl1en.-
Woman's Home Journal.