Show I household hints CAKE CARE WITHOUT EGGS three tea cups of crea cream two of s sugar g r ono teacup ca of corn stare starch three of f hour our ono one teaspoon tea spoon ba baking ing pow powder er pinch salt flavor NEWPORT CAKES two cups milk three eggs ono one great of sugar ono one of butter one teaspoon tea spoon ful of cream tartar one half teaspoonful of sola make a thin batter LAMB CUTLETS trim the free from fat beat up the yolk of an egg with rasped bread broad or crackers season with pepper and salt dip in the cutlets and fry ry in in butter until thoroughly done SAUSAGES TO every pounds of chopped meat take and a half pounds of salt one of sago sage to every ten pounds of meat and one half ounce of black pepper mix mir well and fill balia BAUB cheso arc tire made toone to one g gallon allon of popcorn po acorn half a pint of molasses or sugar into a skillet and let it boil at and then pour it over the corn grease your yourn hands ands with sweet butter aad make the whole into balls of such size aa as you please SMA el EGGS GGS WITH DRIED BEEF birx shave shavo the beef very fine put tablespoonful of butter in a frying pan set it fire and when put in the beef cicat a few minutes stirring constantly to prevent burning beat up the tile required number agga and stir in with the liot beef of off pair altogether until the eggs cooked serve immediately broiling is unquestionably the best manner in ili which cook meat ineat by it the meat is thoroughly cooked and the juices incorporated with the fleshy fic shy fibre fabre perform it pr properly orly tho fire should very cry hot so teat that the outside of the meat is at once hardened thua imprisoning prison ing the aidt janues ei within the tho piece so treated the gridiron should sli be turned every lew minutes so o as cook all earls e evenly enly broiling I in ili the flamo ofa of i t fire gives it an unpleasant ur or aud taste due to the gases of tile coul and broiling a smoky wood ln is iab alao to bo deprecated hickory ol 01 I coals tin impart art ao peculiar and odor and to alie meats broiled over oyer them broiled meats should ix be moved while hot KEEPING EGGS frew I saw a good d arran canent for kc keeping eling fr fresh ai at a friends house a short since and it was so ti mple and practicable that it ought to be ge known it was a fret fet of shelves feet long and eight inches wide were four of them with a space of inches between the shelves were made of liard wood boards planed and round holes bored an inck inch auger ran the aholo length three rows of tho the holes on each and twelve in each row one won would id hold three thre e dozen eggs with the small eggs were set in down so that the yolk could not against the shell the lady said had kept eggs six months in in this manner perfectly sweet also that tho the circuit of air around them was important por tant and t here was no dancer danger of crack cracking ipg the eliell aad I noted it in nay rain mind as a thing well worth remembering in mem bering ing |