Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1895-07-18
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HOME HINTS AND HELPS.

I, Tomato Salad: Procure some good
tomatoes, and scald them so that they
can be easily peeled, Cut them in thin
slices, and lay on dish. Mix in a
cup two tablespoonful of oil, with a
desertspoonful of vinegar, pepper and
salt to taste. Pour this over the to-
matoes, and then, just before serving,
sprinkle over the salad small half
teaspoonful of finely-minced onion. -
Leeds Mercury. utu =. AiaHIt
4 Soda Beer: Two pounds white
sugar, whites of two eggs, two ounces
tartaric acid, two. tablespoons -four,
two quarts water and juice of one
lemon; boil two or three minutes and
flavor to taste. When wanted for use
take one-half teaspoon soda, dissolve
in one-half glass water, pour into it
about two tablespoonfuls of the acid
and it will foam to the top of the
glass.--Orange, Judd Farmer.
d Cherry Saracen: Make some slices
of very thin, crisp toast, and butter
generously. Line the bottom and sides
of a baking dish with these. and fill
the dish with stoned cherries, packed
closely, each layer well strewn with
sugar. Bake half an hour and serve
very cold, with pitcher of thick,
sweet cream. Rather tart fruit is best
for this dessert, which, though SO sim
pie, will be found most refreshing ON
warm day. Good Housekeeping.
Ham Outlets: Boil half pound of
ham slowly for twenty minutes. When
cold chop fine, add to it an equal guam.
tity of bread crumbs, dash of pepper,
a tablespoonful of chopped parsley and
stir in two whole eggs, beaten we'll.
Form this mixture into little outlets
the shape of a tiny ham, dip them in
egg, then in bread crumbs, and fry in
smoking-hot fat. Dish each one on a
piece of toast the shape of the outlet,
pour around cream sauce and serve.
Prairie Farmer.
Dainty Almond Macaroons: Pound
tour ounces of blanched almonds fine
in mortar, with one tablespoonful
of rose water. Beat the whites of four
eggs to stiff froth and then gently
stir into them half pound of pow
dered sugar and tie pounded almonds.
Drop them by the teaspoonful on but
tered pans or on white paper, dust
them lightly with pow dered sugar and
bake them slowly for about twenty
minutes in cool oven. Almonds are
blanched by letting them lie in boiling
water for a few moments until the
skins rub off easily with a cloth.
-Rhubarb Cake: One cup of sugar,
half a cup of butter, two-thirds of a
cup of sweet milk, the whites of three
eggs, two teaspoonfuls Of baking pow
der, three cups of flour. Cream butter
and sugar together, add the milk, then
the whites and the -four. alternately.
Bake in three layers. For the filling
beat together the yolks of two eggs,
half a cup of sugar, one-fourth of cup
of butter, then add one-third of cup
of rhubarb juice strained from un-
sweetened rhubarb which. has been
stewed. Set the vessel containing this
mixture in one of hot water and stir
continually until the paste is smooth
and thick. Take from the stove and
spread between the cakes. An icing
may be made by beating nine heaping
teaspoonfuls of sugar with the remain
ing yolks of eggs, when stiff adding a
little lemon essence and one teaspoon
full of cornstarch. Dry in the oven
Harriet Mann in CHICAGO Record