The Montgomery advertiser., 1904-09-07
HOUSEHOLD HINTS.

! should be used in sandwiches for chill . dren.
 Brown Bread Sandwiches--Between slices of Boston brown bread, buttered l thinly. spread a paste of seeded raj sins finely chopped with English wal | nuts. This is a wholesome sandwich which serves as Q semi-sweet for the school child.
 Many persons do not know how to hard-boil an egg properly, and conse- l Quently have become to believe that because the white Is tough and the l yolk discolored, the egg Is indigestible. | An egg should be put into warm water | and left until the water Is about 200 | degrees Fahr. Then 1t should be left | 30 minutes and dashed into cold water and peeled. After this process the egg will be mealy and the white will be | hard and firm without being tough Never let a hard-boiled egg cool in the water.
 A boiled or baked ham Is indispensa- ble in house where there are school children, as nothing is so palatable to most children as a carefully prepared ham sandwich.
 Baked Ham.-Soak a whole ham in cold water over night, remove and cov- CT the lean side with a paste of smooth ly mixed flour and water, taking care that 1t is of sufficient thickness to keep in all the meat juice. Bake in a mod crate oven 25 minutes for every pound Remove the case, then skin: cover the top with bread crumbs and brown.
 Thinly sliced veal or beef loaf, either between slices of bread and butter or alone. makes a wholesome and palata- ble lunch dish.
 Veal Loaf-Three pounds of chopped veal, one-quarter pound chopped pork, one teaspoonful pepper, two teaspoon fuls salt, one cup bread crumbs. two well beaten eggs. Mix we'll, press in a square form and bake one and one- half hours. For sandwiches a perfectly square mold cuts to the best advant- age.
 Individual cakes and occasionally some doughnuts. are palatable between sessions at school.
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 Doughnuts.-One cup sugar, one and one-half cups sweet milk, three table spoonfuls melted butter. three tea spoonfuls baking powder, two eggs, flour to roll soft.
 Ginger Snaps-one pint molasses, one teacup brown sugar, one teacup butter and lard together, one teaspoon full of soda dissolved in one-fourth cup water, one tablespoonful ginger, and enough flour to roll soft and thin. Bake in 8 quick oven.
 ? Coffee Gems.-Four eggs, one cup granulated sugar. two teaspoonfuls ex- ant Af eggs in a saucepan and add the extract and sugar, beat rapidly together over boiling water until 1t is warm; remove from fire. beat for fifteen minutes, add flour. sifted, and have gem pans ready, brush with suet and sprinkled with a little granulated sugar. Fill pans half with batter and bake in a quick oven for fifteen minutes. These cakes are usually served warm, but are tasty when cold Fig sandwiches.-Between slices of buttered graham bread spread figs which have been chopped to a smooth paste. The bread must not be cut too thin and the sandwiches, if they would be kept moist and palatable until the noon recess, should be wrapped in mois- tened tissue paper.
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 A tasty filling for sandwiches is com prised of wo-thirds minced chicken, and one-third minced ham and tongue chopped together. Moistened with may onnaise dressing and spread on white bread with lettuce leaves, it is a deil- cacy.
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 Fruit Bread.-Work sufficient bread sponge for small loaf into half a cup of butter and a half cup of sugar Have dried pears or apples stewed and sweet. ened to rich syrup, stir two cups of the fruit into the dough with a cup of nut meats, hickory or English walnut. and spice to taste. Add sufficient flour to knead into a loaf. let rise until very light. then bake in a slow oven two hours. This bread buttered and cut thin makes wholesome sandwich.