The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-08-03
HOME HINTS AND .HELPs.

. Chocolate COOLIES: One and one-
half cup sugar, one cup grated ehoco-
late, one cup butter, ene scants tea
spoon soda, W eggs. Mix stiff and
roli.-Womankind.-
Mrs. Rorerfs Chocolate: Put one
quart of milk into a double boiler.
Moisten two ounces OF cocoa and a
tablespoonfulo of rice flour with a little
cold milk. then stir them into scalding
milk: stir continually until it chickens,
add two .ablespoonfuIs of sugar and a
te~aspoonful of vanilla. Then, with an
egg beaten, or whisk, beat rapidly over
the fire until light and smooth. Serve
with whipped cream--Boston Budget
Rice a la Trauttmansdorf: Boil a
quarter of a pound of rice in milk and
while hot put in an ounce of butter.
one cup of sugar and one teaspoonful
of vanilla. Dissolve half an ounce of
geiatine in milk and beat to a froth
half a pint of rich cream. When the
rice is cold add the gelatine and
whipped cream. Put in a mold until
it becomes perfectly firm. Serve with
fruit or preserved ruit.-Chicago
Record.
Baked Go~oseberry Pudding: Scald
a pint of green gooseberries till they
are soft, but not broken; drain, and
rub them through a sieve with a
wooded spoon; add half a pound of
sugar, half a pound of butter, three
Naples biscuits, and six ~well-beaten
eggs; mix the ingredients together,
pour intoan earthen dish, and bake for
half an hour. This pudding is
times covered with a crust.-Leeds
Mercury.
Apple Compete: Cut Up and boil a
dozen tart apples in a quart of water.
When soft take from the kettle, Il in
a Jelly bag and strain without squeez-
ing. Put the Juice in a preserve kettle
with Il pound OF sugar and Il slice OF
thin lemon peel.-Set on the fire, let
com to a boil. Skim, pare and core a
dozen good cooking apples, drop into
the sirup and let boil very gently until
tender. Take up carefully, without
breaking, on a perforated skinner.
and set aside to cool Boil the si-up to
a jelly, pour it over the apples. When
cold serve for luncheon or tea with
whipped cream.-Detroit Free Press.
st. Georges Cake: Take three
quarters of a pound of well-dried flour
and mix in it a teaspoonful of baking
powder with L pinch of salt. Cream
two ounces of lard and two ounces OF
butter with five ounces of castor ura
then beat in three yolks of eggs: sift
the -four gradually into this. Then
add foar ounces of crrrantS, and the
same amount of chopped raisins. Chop
two ounces OF citrOn, and add to the
cake. Beat all together for five min
utes, and flavor with a small teaspoon
full each of powdered ginger and CHINA
mon. just before placing in the oven.
add the whites of the three eggs. beat
en- to a stiff froth. Bake from one and
a half to two hours Leeds Mercury.
Veal T%errapin: Cut cold veal in
dice; to one pint add six eggs boiled
for fifteen minutes and cut fine. Sprin-
kle with pepper and salt. Add a ia
~blespOOnful of minced lemon peel, or a
little grated nutmeg. or Il small half
teaspoOnful Of sweet marjoram 5
mer savorv, according to the flavor de-
sired. Allow one cup of cream or
cream to each pint of meat: let
it come to the boil; heat all together
and serve hot. To make cream sauce
put IL Tablespoonful Of butter into a
granitetvare saucepan; when melted
add two tablespoonfuls of Hour and let
it cook, stirring to prevent browning.
When perfectly smooth pour in slowly
one pint of milk. Let it boil for two
minutes. Ladies Home journal.