The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1895-07-27
HOME HINTS AND HELPS.


Chocolate Cookies: One and one
half cup sugar, one cup grated choco-
late, one cup butter, one scant tea
spoon soda, two eggs. Mix stih and
roll. -Womankind.
Mrs. Rorer's Chocolates: Put one
quart of milk into double boiler.
Moisten two ounces of cocoa and q
tablespoonful of rice -four with q little
cold milk, then stir them into. scalding
milk; stir continually until II thickens,
add two tablespoonfuls of sugar and
teaspoonful of vanilla. Thep, with an
egg heater, or whisk, beat rapidly over
the fire until light and smooth. Serve
with whipped cream.-Boston Budget
Rice . la Trauttmansdorf: Boil
quarter of q pound of rice in milk and
while hot put in an ounce'of butter.
one cup of sugar and one teaspoonful
of vanilla. Dissolve half an ounce Of
gelatine in, milk and beat to froth
halfa pint of rich creams When the
rice is cold add the geiatine and
whipped cream. Put in mold until
it becomes perfectly firm. Serve with
fruit sauce or preserved fruit.-Chicago
Record.
Baked Gooseberry Pudding: Scald
pint of green gooseberries till they
are soft, but not broken; drain, and
rub them through sieve with .
wooded spoon; add half a pound of
sugar, half a pound of butter, three
Naples biscuits, and six well-beaten
eggs; mix the Ingredients together,
pour into an earthen dish, and bakefor
half an hour. This pudding is some
times covered with q crust.-Leeds
Mercury. ~
Apple Compete: Cut up and boil q
dozen tart apples in quart of water
When soft take from the kettle, put in
jelly bag and strain without squeez-
ing. Put the juice in a preserve kettle
with a pound of sugar and slice of
thin lemon peel. Set on the fire, let
come to boil. Skim, pare and core a
dozen good cooking apples, drop into
the strip and let boil very gently until
tender Take up carefully, without
breaking, on a perforated skinner.
and set aside to cool. Boil the strip to
a jelly, pour it over the apples. When
cold serve for luncheon or tea with
whipped cream.-Detroit Free Press.
st. Georges Cake: Take three
quarters of a pound of well-dried -four
and mix in it teaspoonful of baking
powder with pinch of salt. Cream
two ounces of lard and two ounces of
butter with five ounces of castor sugar.
then beat in three yolks of eggs; sift
the -four gradually into this Then
"a -
same amount of chopped raisins. Chop
two ounces of citron, and add to the
cake. Beat all together for five min
utes, and flavor with a small teaspoon
full each of powdered ginger and CHINA
mon. just before placing in the oven,
add the whites of the three eggs, beat
en- to stiff froth. Bake from one and
half to two hours. Leeds Mercury.
Veal Terrapin: Cut cold veal in
dice; to one pint add six eggs boiled
for fifteen minutes and cut fine. Sprin-
kle with pepper and salt. Add tn
blespoonful of minced lemon peel, or .
little grated nutmeg, or n small half
teaspoonful of sweet marjoram or sum-
. mer savory, according to the flavor de-
sired. Allow one cup of cream or
cream sauce to each pint of meat; let
it come to the boil; heat all together
and serve hot. To make cream sauce
put one Tablespoonful of butter into
graniteware saucepan; when melted
add two tablespoonfuls of -four and let
it cook, stirring to prevent browning.
When perfectly smooth pour in slowly
one pint of milk. Let it boil for two
minutes. -Ladies' Home Journal.