The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-01-05
HOME HINTS AND HELPS.

Corn Bread: Three cups of corn
meal, one cup of -four, one cup of mo-
lasses, two cups of sweet milk, two
teaspoonfula of baking-powder. Seald
two cups of the meal and mix the 9TH
err with the -four and baking-powder.
Steam three hours.-Farm, Field and
Fireside.
"A Rich Steamed Pudding: Stir
thoroughly together one cup of mo-
lasses with n cup of butter and a cup
of milk. Add one cup of chopped
-aisins and three cups of flour into
which n teaspoonful of saleratus has
been stirred. Add citron if desired,
and steam in a pudding boiler three
hours. For the sauce peat three eggs
to a froth. stirring into them a cup of
sugar and a little vanilla-Ladies' Home
Journal.
Egg Plant Fritters: Take large
sized egg plant, leave the skin and
stem IN and boil till tender. Remove
the skin and mash very fine in an
earthen bowl with a teaspoonful of
salt. Drain off the liquor and add
plenty of pepper, a large iron spoonful
of flour, half a cup of milk or cream
and three eggs. This makes a nice
batter. Drop into boiling hot lard and
fry as you would characterization
Inquirer.
Poor Mans Pudding: Line a but
tered pudding dish thickly with bread
crumbs. Over this put a thick layer
of thinly-sliced tart apples, a squeeze
of lemon juice, a little nutmeg, a tea
spoonful of butter in tiny bits and
three tablespoonful of sugar, now a
thick layer of crumbs and apples as be-
fore, with twice the quantity of but
ter. Finish with crumbs, bake and
serve with or without sauce.-Cheer-
full Moments.
Beef Cakes: Mince the meat very
fine. Boil and mash potatoes equal to
one-third the quantity of the meat,
mix them together thoroughly, season
with pepper and a few sprigs of parsley
minced. Add the beaten yolk of n
egg to bind it. Wash and flour your
hands. Make the mince into cakes
about the size round of the top of a
teacup. and fry them 4 nice brown in
hot butter or beef drippings. Serve on
a napkin with a garnish of fried celery.
Boston Budget.
Gravy Soup: Get an ei%ght-pound
shin of beef; have the butcher cut It
into Il stew pan with a gallon of cold
water. Let it heat slowly. Skim, and
add a tablespoonful of salt, a dozen
black pepper corns, a bouquet of sweet
herbs, three cloves, a blade of mace and
two onions sliced and fried a golden
brown in a tables poonful of butter.
Simmer gently four hours, then take
out the meat (which can be eaten hot
or cold), strain the soup, and let it
stand all night. Before serving re-
move every particle of fat, and if liked
add a turnip, n carrot and some celery;
cut in slices and simmer them in the
soup till done, or add only a little
mushroom catsup or soy.-Boston Bud
get.
Titan Creams: Soak one-half Of a
box of gelatine in one-half of a cup of
cold water for an hour; then dissolve
yer hot water. Whip one pint of
cream stiff. Add to the cream two
thirds of a cup of pulverized sugar,
one-half of a ~teaspoonful of pistachio
flavoring, one teaspoonful of vanilla,
and, if wine is used, one spoonful Of
sherry. Add the gelatine and color
the cream a delicate green with ohio
rophyIl coloring. Stir from the bot
tom toward the top until the cream
begins to thicken. then turn into a
melon mold. Make a small quantity
of orange Of wine jelly, color a deli
cate pink, and turn into a small mold
which will fit in the center of the
melon mold.-Ohio Farmer.