The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1900-07-14

Pineapple PuGding-One-halfc cup tapioca.
cover with water and let soak three hours,
boiler. Cover with boiling water and cook
| until clear Then add the juice OF two
| lemons. one cup of sugar. one-ha!f pint
1 grated pineapple. and remove from the fire.
Stir in The whites OF two eggs. beaten stiff.
| Serve cold with cream.
| Airy Nothings-With a good egg beater
| the following delicious AIRY nothings" may
| be made in few moments. Eggs are
cheaper than ever; and three will make 2
| plateful OF these dainties. First heat half
| cup OF butter to cream. then add to II
gradually half a cup OF powdered sugar.
beatcn yoILs Of tho eggs bea, again then
add the wcil-stiifcned whites; lastly beat In
half a cup of rice four 4 lemon, After the
last heating the mixture should look fine
and light. and Is then 10 be poured into
little creased pans. IL scalloped OF any
fancy shapes so much the better. Bake
twenty minutes In a moderate oven.
Perfection PuddnG-It is well 10 have
quick dessert al the ends OF ones fingers
in case Of disappointment in the one planned
for. or the arrival Of unexpected guests.
The following is easily mad. and is 80
light and delicate tina; IL fairly melts in the
mouth: Separate four eggs. beat the yolks
until creamy, then add three tablesp 0onfulS
of fine granuated sugar and beat the same
length of time again Next mix three even
tablespoonfuls Of -four with two Of milk.
add a quarter Of a teaspoonful of salt. stir
In the yolks and strain. Grease baking
hut not scorchinGD. then add the pUice AMI
carefully grated rind of a lemon: beat
hriskly into the whole the stiffened whites.
dust the TOP thickly with powdered sugar
and bake fifteen minutes. Eat with hard
sauce or fruit juice thIckened slightly.
An easy and wholly satisfactory way to
can peaches, according to the woman who
describes ii. Is IS follows: The fruit is
peaches are rather sour. glass cans are
filled. with little sugar laid in the bot
tom and again halfway UP the can. After
wards the cans are setuncOvercd. in a pan
Of water in the open oven and allowed TO
heat slowly. When the contents have sunk
perhaps an inch, the cans arc taken out
filled with hot strip. and at once scaled
A fruit salad dressing that Is recommen1- |
ed by an experienced hlusekreper is made |
from the yolks of four eggs. They are |
beaten until thick and TO them is added |
gradually cup Of sitted powdered sugar |
and a sait spoonful Of salt beating all the |
time. The juice of two lemons is very /
thoroughly stirred in. and the dressing and 4
fruit alternate In layers in the saiad-bowl.
A Southern housekeeper writes that II is |
better TO boil a whole ham until II is about |
half done. and then to slice from it what Is
vented for broilinC or frying TO serve with /
eggs. trick of Southern smokehOuses is
to rub hams or strips OF bacon that are 10
he kept on hand during summer with thin /
coating OF ashes from stick Of hickory.
This will prevent mold or rust.
\ suggestion a n club meeting last win |
ter related to the individual responsibility
deyoiving upon every householder towards
making the city beautiful by exercising a
careful taste In even the minor details CT |
the exterior of his home. The idea Is en- |
phasized by observation in anv stroll
through the residence portion Of this bor-
ough. In the simple matter Of vestibule |
draperics IL Is p SSiblc to exercise an In |
auential taste Figured fabrics in hisn col
ors or striking combina tons contribute an |
unpleasant effect to- the whole house front. 1
A solid color in a soft China or Liberty SILK
Is To be preferred. A dull green is ant to |
be most harmonious with the aood Of the |
door and vestibulc. and usually suits the |
hall interior. Dead white Is never advised |
by an artist-though II may be nv I dec |
orator-and cream white rarely. Easement |
window furnishings. too. should he studied |
In relation To those of adjoining hOuS IS. and 1
from the point of view of the passsT-hy. |