Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1890-10-31
USEFUL AND SUGGESTIVE.

The Sanitary News calls attention
to the ease with which cellars can BE-
ventilated by pipes connected with the
kitchen chimney.
va, Jelly Toast-Cut state bread into
neat rounds or squares; fry each slice in
boiling deep fat; spread 1t thickly with
some fruit jelly and serve very hot
Boston Budget.
Jelly Cake.-Three eggs, two cups
sugar, one cup butter and lard mixed,
one cup thick milk, three cups flour, one
teaspoon soda, one teaspoon cream tar
tar--Housekeeper.
Snow Cake.-One egg, one cup OF
sugar, one-half cup Of milk, one and a
half cups of pastry -four, one and half
teaspoonfuls of baking powder butter
the size of an egg. Flavor with vanilla
Good Housekeeping.
-Wafers-One pint OF sifted flour,
one fresh egg, tablespoonful of salt, a
tablespoonful Of butter, and sweet milk
enough to mix we'll for kneading. Knead
prick with fork and bake delicate
brown in good oven. Boston Herald.
! Lunch Cake-One egg, one cupful of
sugar, one cupful OF milk, one table
spoonful of flour, two tablespoonfuls of
baking powder; separate the yoke from
the white of the egg and add the beaten
white last, bake in good oven until a
straw can be inserted and Withdrawn
, clean. indianapolis Sentinel
Pick the green seeds of nasturti-
ums latter the flower has dropped Off
with stems about one and half inches
long, lay them in moderately salted
cold water for forty-eight hours, drain,
! pack in bottles or jars, and cover with
boiling vinegar Tie up, and stand away
at least four weeks before you use them.
These may be used as q substitute for
capers.
To Keep Fruits Fresh,-Melt slowly
over the fire in an iron pot two pounds
resin, two ounces tallow, two ounces
beeswax. Rub each piece of fruit sepa
rately with pulverized chalk to prevent
the mixture from adhering to the fruit
Then dip into the solution and let drain
for a moment to cool, and pack away
carefully in boxes in cool place. I'm
equalled for apples, pears, lemons, etc
-Housekeeper.
Kisses. Beat the whites of six egg
until frothy; then add half pound @
powdered sugar, beating until very stiff
drop from spoon on to buttered paper
place the paper on baking tins or shall
low pans; dust lightly with powdered
sugar and put them into quick oven
when firm, remove them from the pape
carefully; scoop out the center and re
turn to the oven to dry; fill with whip
ped cream and put two together.-Bos
ton Herald.
For bread, nothing answers so wei
as large tin pail with cover. Brea,
should never be put away hot. 1t shoul
cool some hours before it should be GOV
cred, save with light cloth. And il
hot weather it should be examined YER
frequently for signs of mold The pail
, oIloulu D6 WdSueu anu SCdlueu, anu VI
lowed to dry thoroughly as soon as emr
tied. In warm weather they may nee
it oftener. Bread cloths if used, shoul
be changed Often.-Boston Budget.
Plum Pudding -One-half poun
chopped suet, one-half pound Of flour
one-half pound of bread crumbs, on
pound grated carrots, ono pound pota
toes one pound of currants, one poun
of raisins, one pound of apples, one tea
,, spoonful of ginger one teaspoonful c
!, cinnamon, one teaspoonful of allspict
one teaspoonful of baking powder, hal
:, a nutmeg (grated), one pound of sugar
: good pinch of salt. Mix the foul
: bread crumbs suet, carrots, ginger, Gil
namon, allspice, nutmeg, baking-pov
der, salt and sugar we'll, then add GU
rants, raisins Stoned and cleaned), an
= apples. Mix with water or milk into
;, soft paste, boil in Toured cloth for fou
: hours, or in basin or mold for fv
, hours. Glasgow Cooking School.