The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-12-14
HOME HINTS AND HELPS.

Baked Apple Sauce.-One quart Of
apples, quartered; put them in a 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 hour.-Chicago Chronicle.
-Stewed Kidneys.-Cut the kidneys
into small dice and throw into boiling
water and cook il hour; oneGozen will
be enough for five persons. Lambs
kidneys are used. Put on the fire one
half pint of milk and when it comes to
boil add one heaping teaspoOnfu! OF
-four and n heaping t~easpOOnful of
butter. Season with salt and pepper
and stew the kidneys in this sauce for
ten ninutes.-Chicago Record.
-Stockings.-A good way of preserv-
ing the color of black stockings is to
wash them in soap free from soda, and
in the last rinsing water add n 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 flour, one cup
OF hop yeast and one cup of molasses.
Mix very soft with warm water, pour
the mixture into a round pudding tin
and allow it to stand until light. Bake
with Il steady fire for three hours
Ladies' Home journal.
brown Cake.-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; W and one
half cups of flour; two well-beaten
eggs. the last thing. Bake i'll layers
and put together with white icing very
thick between the Iaycrs.-WonIan-
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 Il thick sirup. Stir 1t
into one-half cup of butter. Put the
sliced potatoes into Il deep baking dish,
and pou" the sirup over them. Sprinkle
hits of butter over them and bake from
one and a half to two hours.-Dctroit
Free Press.
Dutch Ramakins.-Scrapea quarter
CT u pound of good Cheshire or Glouces-
ter cheese, mix with it about one and
one-haIf ounces of butter and the yolks
OF two hard-boiled eggs. Put it II a
mortar and pound it To Il smooth paste.
Toast some slices of bread. butter them
and cut them into square pieces, spread
the mixture thickly over them, brown
them in a quick oven, and serve as hot
as possible. y little cayenne added
to the paste is an improvement.-Bos-
ion 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 a t~rivet, and
that in Il baking tin, care being taken
that the joint is placed in the center of
the dish, and does not touch the sides
OF the oven. Ncntilatc the oven. Boiled
fresh meat should be immersed in boil
ing water, as the neat draws out the
substance which forms a coating shat
retains the juice of the joint. Broi!ing
wants special care, such as a clear fire
and warm gridiron. Coke is better than
coal. FRYING: Pan should be warmed
first and Their fat thoroughly boiling.
Meat or fish should not be put on till
fat boils. Slowing: The joint in this
case is placed in cold water, and should
only. never really boil. This
takes a much longer time than either
boiling or roasting.-Liverpool Mer-
curry.