The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1895-06-29
HOME HINTS AND HELPS.

Yankee Dried Beef: Chip beef very
thin, parboil. pour of the water, add
milk and thickening, and lump OF
butter. Western Rural
Stuffed Beefs Heart; Stuff a beefs
heart with dressing. as made for tur-
key, pour over one cup of water and
roast until tenden-Chicago Record.
Pineapple Compots: Cut pineapple
into small dice, stew slowly In rich
strip, take one fruit, add to the strip
one-third Of 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
double broiler and broil for two min
utes on each side over a very brisk fire.
Place on fresh toast, pour over little
maitre d'hotel sauce, garnish with
lennon and parsley. 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 werl-beaten yolks of three eggs,
flavoring to taste. Put in a deep tin
with an under crust and bake at least
thirty minutes Use the whites to
frost it-Prairis Farmer.
Hard Sauce Beat one cupful of
sugar and half a cupful butter to a
cream, add the whites of two eggs
beaten to q stiff froth, and n table
spoonful of lemon or any fiavoring to
taste. Beat all together few min
utes. pile lightly upon q 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 one egg beaten to froth-
Make into oblong rolls with the hands
and dip into the yolk of the egg, and
then into cracker crumbs Put in q
wire basket and fry in deep hot lard
until 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 goosobcrries in a quart Of
water with sugar, allow them to get
cold, and then heat them again, for
this will make the fruit nice pink
color. Dissolve an ounce of gelatine
in water, add to it a quarter of pound
of sugar and place it in the juice of the
| fruit, which should be carefully
strained and clear add sufficient water
to make pint and half in all. Pour
into a wetted mold. and when cold
serve.-Leed's Mercury.
Spanish Cream: One-quarter of a
box of gelatinc, one-quarter of cup
of cold water, the yolks of four eggs,
three tablespoonfuls of sugar, one-half
a tablespoonful 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 IL
in boiling water. Make custard with
| the yollss of the eggs beaten and mixed
with the sugar and salt Pour on the
hot milk and cook In the double boiler
! till it thicltens. Add the strained CELIA
| tine, water, vanilla and the whites of
the eggs beaten stiff. Mix all we'll and
turn into molds wet in cold water.
Place in ice-chest When hard serve. -
Chicago Record