The Cape Girardeau Democrat., 1895-07-13
HOME HINTS AND HELPS.

Drawers that open badly should
have the top edges rubbed with Q
piece of dry blacklead.
Seed Cake: One cup OF butter, two
of white sugar, three eggs, half a cup
of caraway seeds, and -four enough to
make stiff paste. Sprinkle the board
with sugar, roll out the dough very
thin, and cut it in rounds. Bake about
fifteen minutes-Boston Budget
Orange Jelly: The Juice of four
oranges, the grated rind of one juice
and rind Of the lemon, one and one
half cupfuls of sugar. Put one-hslf
box of gelatine into cold water, let it
stand two hours, and a pint OF boiling
water and the other ingredients, pour
into molds and set on ice to cool.-N.
Y. Ledger.
Boiled Gooseberry Pudding: Make
plain paste by mixing with water
half pound of inely-chopped suet,
one pound Of -four and a little salt
Line buttered basin with the paste,
fill it with gooseberries, add half q
pound of sugar, cover with the paste,
tie in a Toured cloth, and boil for An
hour and a half. Serve with cream
Leeds Mercury.
Cherry Meringue: Line a plate
with puff paste, prick and bake in a
quick oven. While still warm, spread
thickly with fresh-stoned cherries.
Make meringue of the whites of four
eggs, one-half cupful of sugar and one
small cupful of cherries, stirred
through last Heap this on the plate,
brown lightly and serve as soon as
cool.-Good Housekeeping.
Soda Crackers: Make with fresh
buttermilk a stiff dough with ono
quart of flour, one tablespoonful of
butter, and half teaspoonful of salt;
beat till very light indeed, roll thin,
cut accurately into squares, prick with
fork and bake quickly. If shredded
rasins are put into the buttermilk the
crackers resemble the fruit crackers
we find in market.-Ohio Farmer
"A lemon ice which will make even
July seem endurable is made in this
way: Squeeze the juice of six lemons
into bowl and steep in it the rind of
an orange and of the lemons for an
hour. Strain the mixture, add pint
of sugar and then a pint of water.
Stir this until the sugar is dissolved.
Freeze in the usual way. Before the
mixture is quite stiff remove the
dasher and pour in 3 cup of rich
cream. Stir rapidly for a few minutes,
but do not churn the mixture with the
dasher again. When it is frozen it
will be found delicious--N. Y. World.
-Quaking Omelet: Fosr eggs. half a
cup of milk, q rounded tablespoonful
of -four and teaspoonful of salt. Beat
together the yolks of the eggs, the
-four and salt and add them to milk.
Then whip the whites to stiff froth
and stir them into the mixture. Put
the salt into the yolks before adding
the milk. Put a tablespoonful of but
ter into hot frying pan and turn the
mixture into it. In about one minute
put the pan into the stove and let it
remain six minutes. Have hot plat
ter ready and a sup of cream sauce
well seasoned. Turn the omelet on the
platter. but do not try to fold it. Pour
bAC SduCc dEOuuu serve al Once, As
it will fall il let stand.-Chicago Rec
ord.
Red Raspberry Float: One quart
of ripe red raspberries; one pint Of
cream; one cup and half of powered
sugar; whites Of six eggs, beaten to q
neringue, and slightly sweetened.
Press the berries until they are quite
dry. To their juice add the powdered
sugar, and stir into the pint of cream.
Pour this into a glass bowl. Stir
lightly into the meringue the squeezed
berries, and pour carefully, not to mix,
on top of the cream in the bowl. Serve
at once. This is, if properly made,
not only delicious but a pretty dish.
The pink cream at the bottom of ths
glass vessel, and above this the white
meringue dotted with red fruit. please
the aesthetic taste as we'll as the pal.
ate.-Home Queen.