The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-06-15
HOME HINTS AND HELPS.

Dressing for Cabbage or Lettuc e:
Two tablespoonfuls rich cream. two of
sugar. a little salt, half pint good vine
gar. Beat well together and pour over
the salad.-Prairie Farmer.
Roast Tripe, Stuffed: Make a dress
ing of bread crumbs, a slice of onion
cut fine, a bit of butter, and season
with salt. Wet only enough to hold
together. Lay the dressing smoothly
over the tripe and roll it up length
wise Roast in a moderate oven, bast-
ing with hot water and melted butter.
Good Housekeeping.
Duck with Cabbage: Season fine
ly-shredded cabbage with salt and
pepper; put it into a stewpan with wa
ter, a little butter and vinegar. Brown
small pieces of cold roast duck in but
ter, season highly with salt and pep
per, lay them over the cabbage, cover
and cook slowly till all the water has
evaporated and the cabbage is tender.
Country Gentleman.
-Gateau of Apple: In a quart of
water boil three pounds of loaf sugar
till 1t becomes a thick strip. Then
core and peel four pounds of good
cooking apples, and add to the strip.
Squeeze in the juice of three lemons,
and boil all together till nearly a paste.
Pour into molds, and when cold TURF
out a solid jelly. Served with cream
this makes Il very pretty dish.-Leed's
Mercury.
Ham Croqucttes: Take equal parts
of inely-minced ham and plain boiled
rice, carefully dried. The ham should
be passed two or three times through
a mincing machine to insure its being
fine. Mix the ingredients together,
season with cayenne pepper, salt and
a suspicion of mace; mois: with a raw
egg and then mold into small GRO
quotes; dip in egg. then in bread
crumbs and fry in boiling fat.-N. Y.
Ledger.
Malvern apple Pudding: Chop a
pound of apples very small. mix them
with two pounds Of currants washed
and picked, three Or four large table
spoonfuls of sugar, the grated rind of
half a lemon. and four wcll-beaten
eggs; add to the whole a pound of
bread grated very fine. Butter and
-four the cloth; tie the pudding up
quite loose or it will break when
turned upon a dish, and boil it four
hours. This quantity makes two large
buildings Boston Budget.
Ginger Cake: Beat three eggs,
yolks and whites together, stir one
quarter pound of butter with a wooden
spoon until it is creamy, stir in half a
pound of white sugar, then add the
eggs and mix well. Pour in half a cup
of sweet cream, season with one tea
spoonful of ginger and n of CHINA
mon, stir in sifted flour until the proper
consistency for cake. STR until smooth.
Put half a t~easpoonful of soda in a
cup, add two teaspoonfuls of vinegar,
then stir into the cake. When well
mixed pour it in a buttered tin and
bake in a moderate oven. Home
Queen.
Apple Charlotte: One pint of APP
pie stewed and strained, cooked with as
little water as possible; one-third box
of gelatine, soaked in one-third cup
cold water for II hour; one cup sugar,
whites of three eggs, the juice of one
large lemon. Pour one-half cup boil
ing water on the gelatine. stir until
dissolved and add to the apples. Then
add sugar and lemon juice. Place the
dish in a pan if ice water and peat I'M
til it i cold. Add whites of the eggs,
beaten to a stiff froth, pour into a two
quart mold, lined with sponge cake or
lady fingers. Put on ice to harden.
Make a sofs custard of the yolks of
the eggs, one pint of milk and three
tablespoons sugar. When you serve
turn the charlotte into a platter and
pour the custard around it.-Orange
Judd Farmer.