The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-07-06
HOME HINTS AND HELPS.

Yankee Dried Beef: Chip beef very
thin, parbol, pour eff the water, add
milk and t~hicllening. and a lump Of
outer. Western Rural.
Stuffed Beefs Heart: Stuff a beef's
heart with dressing, as made for tur-
key. pour over one cup OF water and
roast until tender.-Chicago Record.
Pineapple Compete: Cut pineapple
into small dice, stew slowly in a rich
sirup, take one fruit, add to the sirup
one-third of a box of gelatine previ-
ously dissolved in half a cup of hot
water Strain all over pineapple.
Serve cold.-Prairie Farmer.
-Broiled Sardines on Toast: Select
fine, firm sardines; arrange them in a
double broiler and broil for two min
utes on each side over a very brisk fire.
Place on fresh toast, pour V a little
maitre d'hotel sauce, garnish with
lemon and parsley. -Chicago Record.
-Cocoanut Pie: Soak one and one
half cupfuls of shredded cocoanut two
hours in one pint of sweet milk, then
add one cupful of granulated sugar,
the well-beaten yolks of three eggs,
favOring to taste. Put in a deep tin
with an under crust and bake at least
thirty minutes. Use the whites to
frost it.-Prairie Farmer.
Hard Sauce: Beat one cupful of
sugar and half a cupful butter to a
cream. add the whites Of two eggs
beaten 20 a stiff froth, and a table
spoonful of lemon or any flavoring to
taste. Beat all together a few min
utes; pile lightly upon a dish, CRATE
nutmeg over it, and set it on the ice
to harden until needed. - Boston
budget.
There is nothing more unappetiz-
ing than the ordinary boiled potato,
and nothing daintier and more palata-
able than potatoes served as they may
be served. Potato croquettes are
delicious. Boil and mash thoroughly
four or five potatoes add cream, butter
and salt. Cream them and add the
white of n egg beaten to a froth.
Make into oblong rolls with the hands
and dip into the yolk of the egg, and
then into cracker crumbs. Put in a
"AS oohSG IL ny III uCCP hOI ldEu
until a nice BROWN. Y. World.
-Gooseberry Jelly: Green gooseber-
ries are one of those good fruits that
one can not make too much of, and yet
the cooking of them in most households
is exceedingly monotonous. Stew q
pint of green gooseberries in a quart of
water with sugar, allow them to get
ala I'D +}a- lo,4 a - l.
this will make the fruit a nice pink
color. Dissolve an ounce of gelatine
in water, add to it 4 quarter of a pound
of sugar and place it in the juice of the
fruit, which should be carefully
strained and clear, add sufficient water
to make a pint and a half in all. Pour
into 4 wetted mold, and when cold
serve.-Leed's Mercury.
Spanish Cream: One-quarter of a
box of gelatine, Cne-quarter of a u
of cold water, the volks of four eggs,
three tablespoonfulS of sugar. onc-half
a saltspoonful of salt, one pint of milk,
the whites of three eggs, one teaspoon
full of vanilla. Soak the gelatine in
cold water until soft. then dissolve it
in boiling water. Make a custard with
the yolks of the eggs beaten and mixed
with the sugar and salt. Pour on the
hot milk and cook in the double boiler
till it thickens. Add the strained CELIA
tine, water, vanilla and the whites of
the eggs beaten stiff. Mix all well and
turn into molds wet in cold water.
Place in ice-chest. When hard serve
Chicago Record.