The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1895-05-18
HOME HINTS AND HELPS.

Powdered borax scattered freely
wherever w~aterbugs put in their un'
welcome appearance, and blown into
crevices and all hiding places, will
send these pests to your neighbors, for
a time at least, and is the best remcGy
known.
Date Bread: To a pint of white
bread sponge, well raised, add half !
cupful of warm water, one tablespoon
full of lard, one-quarter cupful OF
molasses, and one cupful of stoneJ
dates. Stir in enough rye -four to
make a soft dough. Stir well, or knead
lightly, put in the pan, and when light
bake for an hour.-Good Housekeeping.
Soft Soap: For four pounds of fat.
use one pound of concentrated lye and
four gallons of soft water. Put into a
large kettle and boil until all the fat
has dissolved and the whole mass looks
transparent. Add twelve gallons more
Of soft water and boil a few minutes,
when the soap will be done. When
cold it will be a firm jelly.-Country
Gentleman.
Egg Gems: Mix equal quantities
of cold bread crumbs chopped very
fine. Season with pepper, salt and
melted butter. Add enough milk to
moisten the crumbs, and one or two
beaten eggs to bind the ingredients
together. Butter small cake or gem
tins, fill them half full with the mix
ture, break an egg and lay it on each
one, and bake six or eight minutes.
Serve hot.-Housekeeper.
Boiled Rabbit: Cut up one rabbit,
wash and let stand five or six hours in
salt water. Rinse twice in cold water.
put in saucepan, add one teaspoonful
of pepper, one of celery seed, one table
spoonful of powdered sage, three large
onions. Cover with cold water and boil
till tender. Remove the rabbit and
place it on hot platter. Strain the
liquor, setting it aside. Put a large
tablespoonful of butter in a skillet and
brown; add II te~aspoonful of curry
powder, cover and boil three minutes.
Pour over rabbit and serve hot.-Farm,
Field and Fireside.
Duchess Soup: Fry two sliced
onions and two heaping tablespoonful
of butter together for eight minutes,
then add two tablespoonfuls of -four
and fry two minutes longer, being
careful not to scorch. Stir into this
one quart of boiling milk and cook ten
minutes. Pour through a strainer and
return to the fire. If liked two table
spoonfuls of grated cheese may now be
added. Beat three eggs together with
salt and pepper to season the soup.
Pour into the soup, set back for two OF
three minutes where it will not boil.
Then serve.-Orange Judd Farmer.
Baked Shad-Roe: Wash a roe and,
putting it into n stewpan with one tea
spoonful of salt and a quart of boiling
water, cook for ten minutes. Take
the o from the boiling water and
putting it in a bowl of cold water, cu'
it in slices about an inch thick. Wher
cold, wipe dry and season with half a
teaspoonful of salt and a little pepper.
Put a heaping tablespoonful of butter
in a frying pan and on the fire. When
so hot that it begins to turn brown,
add a level tablespoonful of flour and
stir. Now draw the pan back to a
cooler part of the stove and gradually
add half n pint of white stock-veal or
chicken. Season this with Il little
salt, a grain of cayenne pepper and a
tablespoonful of lemon juice. Put the
roe in a small escalop dish and pour
the sauce eel it. Sprinkle a cupful
of grated bread-crumbs over the top
and strew these with bits of butter.
Bake in a moderate oven for twenty
minutes and serve in the dish in which
it is baked.-N. Y. Ledger.