The Canton times. (Canton, Miss.) 1893-1906, 1895-08-16
HOME HINTS AND HELPS.


Mountain House Pudding: Nearly
one quar-. Of apple sauce, four eggs,
one tablespoon butter, one tablespoon
-four, one orange, rind and juice
Sprinkle little powdered sugar over the
top. Bake an hour. Farm AMI Fire
side.
Mock Bisque Soup: Boil and strain
two pounds OF tomatoes. Scald one
quart of milk, to which has been added
one pint of clam juice. Brown slightly
one tablespoonful of cornstarch In two
tablespoonfuls of butter; then stir
slowly into the hot milk. Foil all for
five minutes, season, aud when ready
to serve add the strained tomatoes
N. Y. World
-Collared MaclSerel: Bone the mack.
erel and sprinkle with salt, pepper, a
tablespoonful of allspice, chopped
onion and parsley; roll them up and
place in pan: pour over them enough
water and vinegar, mixed, to cover
them; let them boil gently for an hour;
keep them in the pickle and serve cold.
They may be baked instead of boiled.
-Harper's Bazaar.
-Orangeade or Lemonade: Squeeze
the juice, pour boiling water on a little
of the peel, and cover close; boil water
and sugar to a thin sirup and skim it.
When all are cold, mix the juice, the
infusion, and the sirup with as much
more water as will make rich sher-
bet; then strain. Or,'squeeze the juice
and strain it, then add to it water and
capillaire. Farmers Voice.
Meat Jelly: Take pieces Of cold
meat-ham, beef, etc, that have been
left over-three-quarters of cupful.
When hashed fine add four small
spiced gherkins, cut in fine pieces, and
half a box of gelatine, soaked in half
cup of cold water till soft. Add boil
ing water. one pint, half cup of
spiced vinegar from the pickles-more
if the vinegar is not strong Stir in
the meat and pickle. Pour in the
molds. Serve when hard. = Chicago
Record.
Swiss Soup: One quart of milk. a
little chopped onion, one tablespoon
full of flour. salt and pepper to taste.
two eggs. Put the milk on to boil
with the onion: rub the flour smooth
with little cold milk reserved from
the quart, and add to the milk. Boil
for about ten minutes, stirring often;
season with salt and sprinkling Of
cayenne. Beat the eggs light and put
into the tureen, pour the boiling soup
over it, and serve at once with sippets
Of toast. Boston Budget.
Cold Tomato Ketchup: A recipe
used in the kitchen of Gen. Washing
ton is the following: Take a peck of
ripe tomatoes and crate the n over
coarse crater; strain through wire
sieve; put the liquor in bag and let
drip; take the pulp and thin with a
pint of vinegar. Season with salt, pep
per, garlic, allspice and cloves. Bottle
and seal. This ketchup retains the
taste of the fresh tomatoes, and is an
excellent favoring for soups and
sauces.-Ladies' Home Journal.
How to Wash Print Dresses: Slice
half pound of the best pale yellow
soap and pour over it enough boiling
water to make thick jelly; stir this
into a couple of gallons of water just
warm, and then wash the dress in it.
No dry soap must be rubbed on it or it
will look patchy; thorough washing in
the suds is the only thing that is nee
essary. Have another pan ready con-
tanning two gallons Of cold water and
handful of salt; rinse in this and
hang out to dry at once. This quantity
of soap will be sufficient for a couple of
dresses, or three or four little frocls.
Loads Merrurv