Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1890-12-26
USEFUL AND SUGGESTIVE.

savoy biscuits. BEAT twelve egga |
with three spoonfuls of water, adding |
gradually pound of fnely-powdered |
sugar. When it becomes thick, mix |
with 1t one pound of dry -four. Mold
into long cakes and bake slowly, -
Housekeeper.
~-Planet Cake.-Three eggs, one and
one half cups of sugar, one cup of sweet
milk, and one cup Of sour milk, one
heaping teaspoonful Of cream of tartar,
one teaspoonful soda, one and one halt
cups of butter, one half of Nutmeg
Yankee Blade.
Crisp Cookies. -One-half pound sug.
ar, one-half pound -four, one-quarter
pound of butter, third of nutmeg,
three eggs Cream the butter add the
sugar and yelks OF the eggs, beat until
light; stir in the stiff-beaten whites, the
nutmeg and flour; flour the board, roll,
cut and bake in quick oven.-Boston
Budget
--Hickory-Nut Cake One cupful and
half of sugar, half q cupful of butter,
two cupfuls of flour, two teaspoonfuls OF
baking-powder, one cupful of meats of
nuts (cut in small pieces and mixed
with the flour before adding the other
ingredients), the whites of four eggs,
and three-quarters Of cupful of sweet
milk. -Demorest's Monthly.
-Chipped Pears.-Take pears not
quite ripe; pair and core them, and cut
them into thin, long strips; to eight
pounds OF the fruit add six pounds OF
sugar, the rind Of three lemons cut into
strips, also the juice Of the lemons, one
pint of water and two tablespoonful of
| ginger; boil the whole until the fruit is
transparent, and then bottle Boston
Herald
Cabbage Pudding Chop up small,
enough white cabbage to fill large
baking pan when done. Put it in pot of
boiling water that has been sailed, let
1t boil until tender, then drain thor
oughly in a colander, In two quarts of
the cabbage stir half pound of butter;
salt and pepper to taste, one pint of
sweet cream and four eggs beaten separ-
ately. Add also, pinch of cayenne pep
per; put in a pan and bake for half an
hour.-Ladies' Home Journal.
Sweet Apple Johnny-Cake. Two
quarts of sweet apples, chopped fine
measure after chopping), one quart of
Indian meal, ono teaspoonful of salt, ono
even teaspoonful of soda dissolved in
half cupful of sweet milk, unless the
apples are very juicy, in which case use
less milk; two tablespoonful sugar, un-
less the apples are very sweet. Mix with
the hands thoroughly. Spread about ~
inches thick in tins and steam two hours
covering the tins tightly; bake a shorter
time, if preferred. Good Housekeeping.
TO Preserve Apricots. Choose fine
apricots. Pare them (by pouring boil
ing water over them one can slip off the
skins almost as easily as off tomatoes)
Take their weight, then halvo them and
remove the kernels. Lay them with in
side upwards; take their weight in
pounded loaf or granulated sugar and
sprinkle it over them. Break some of
the stones of the apricots and blanch
the kernels. Let the fruit lie in the
sugar for twelve hours; then put the
fruit, sugar, Juice and kernels into a
preserving pan. Simmer gently and
clean; as the scum rises remove it, Re-
move tho halves of the apricots. AS
they become cold lay them in jars, and
whom all of the fruit has been thus
''potted' pour equally over them the
sirup and the kernels. Cover the fruit
with paper and tie tightly down -
Detroit Free Press.