The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1895-12-07
HOME HINTS AND HELPS.


Baked Apple Sauce.-One quart OF
apples, quartered; put them in pud-
ding dish and cover them over with
sugar; then pour on one-half cupfnl OF
water. Cover with an earthen dish.
and bake one Chicago Chronicle.
--Stewed Kidneys.-Cut the kidneys
into small dice and throw into boiling
water and cook one hour; onedozen Will
be enough for five persons. Lambs
kidneys are used. Put on the fire one
half pint of milk and when 1t comes to
boil add one heaping teaspoonful OF
-four and one heaping teaspoonful OF
butter. Season with salt and pepper
and stew the kidneys in this sauce for
ten minutes.-Chicago Record.
-Stockings.-A good way of preserv-
ing the color of black stockings rs to
wash them in soap free from soda, and
In the last rinsing water add tea
spoonful of vinegar. Never iron black
stockings. Dry them in the shade.
Boston Brown Bread.-For one
large loaf use three pints of sifted corn
meal, three pints of rye -four, one cup
of hop yeast and one cup of molasses.
Mix very soft with warm water. pour
the mixture into round pudding tin
and allow it to stand until light. Bake
with steady fire for three hours
Ladies' Home Journal.
| Brown CalSe.-One-half cup sugar;
one cup molasses, one-half cup butter,
one teaspoon each of cinnamon, cloves
and allspiice; two teaspoons of soda In
one cup boiling water; two and one
half cups of flour; two well-beaten
eggs, the last thing. Bake in layers
and put together with white icing very
thick between the laycrs.-Woman-
kind.
| Potatoes in the Pan.-Steam sweet
potatoes until they are soft, but not
broken. Peel and slice them. Boil two
cups of sugar and one and one-half cups
of water into thick sirup. Stir it
into one-half cup of butter. Put the
sliced potatoes into deep baking dish,
and pour the strip over them. Sprinkle
bits of butter over them and bake from
one and u half to two hours.-Detroit
Free Press.
Dutch Ramakins.-Scrape quarter
of pound of good Cheshire or Glouces-
ter cheese, mix with it about one and
one-half ounces of butter and the yolks
of two hard-boiled eggs. Put it into
mortar and pound it to smooth paste.
Toast some slices of bread, butter them
and cut them into square pieces, spread
the mixture thiclily over them, brown
them in a quick oven, and serve as hot
as possible. A little cayenne added
to the paste is an improyement.-Bos
ton Budget.
How to Cook Meat.-Take care the
fire is made up thoroughly, and all the
various cooking utensils required are
ready for use, clean, and at hand. The
Joint should be overhauled and cleansed
where necessary. Baked meat should
always be placed upon trivet, and
that in baking tin, care being taken
that the joint is placed in the centenoi
the dish, and does not touch the sides
OF the oven. Ventiiate the oven. Boiled
fresh meat should be immersed in boil
ing water, as the heat draws out the
substance which forms coating that
retains the juice of the joint. Broiline
wants special care, such as clear fire
and warm gridiron. Coke is better thar
coal. Frying: Pan should be warmed
first and then fat thoroughly boiling
Meat or fish should not be put on til
fat boils. Stewing: The joint in thil
case is placed in cold water, and should
simmer only, never really boil. This
takes q much longer time than either
boiling or roasting.-Livcrpool Mer
curry.
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