Hopkinsville Kentuckian., 1890-11-07
DOMESTIC CONCERNS.


Tho quality OF ooffoe Is much im-
proved II 1t is ground very fine, and
much less is required for household use
II 1t is pulverizcd.
Apple Jam; One pound apples, ono
pound sugar, one-half lemon, small 10.
Of whole ginger. Boil all together until
done and put In jar.--Detroit FREQ Press
Egg Chowder: Cut a good sized
piece OF pork in small squares and fry
brown oves q quart OF sliced potatoes
and small onion. Cook until potatoes
are done, then add throe we'll beaten
eggs and one.half cup milk and crackers.
Season TO tasto.-Boston Globe.
Superior Cookies: One pound OF
-four, three-quarters OF pound each OF
butter and sugar. three eggs, one tea.
spoonful OF rose-watcr. Drop one spoon
full OF the woll-beaton batter for each
cookie into q well-greased bread-pan,
and bake in q q uick oven.-Ladies Home
Journal.
II II is desirable to keep N article
very cold. or to cool it speedily, and ice
is not to be had, pan Of cold water
on the cellar-bottom will ofton se-yo
the purpose. On very hot days, perish
able articles, rs milk, butter or berries,
are sometimes hung in the well, and
they aie delightfully."- cool and sweet
when they reappear. But ice is best
and most serviceable.
Very Nice Croquettes: A nice way to
use cold beef for supper or luncheon is
to take one pint Of chopped beef, four
medium-sized potatoes, juice OF half a
lemon, half cup Of stock or hot water,
ono teaspoonful OF onion juice, salt and
pepper. Mix all together, shape nice
ly, dip in beaten egg and cracker
crumbs, and fry in boiling lard two or
three minutes until they arc delicate
brown. Boston Budget
Apple Bread Pudding: Remove tho
crusts from slices OF bread, butter them
well, and line the bottom OF pudding
dish; pour over as much boiling water
as the bread will absorb; peel and chop
juicy, tart apples; add thick layer OF
the apples; sprinkle with sugar and any
spico preferred; fill the dish with alter
nate layers OF bread and apple; add
small bits Of butter to the top, bake one
hour and serve with cold sauce. -Bos-
ton Herald.
TO Preserve Fruits Without Sugar:
Carefully pick over the fruit and fill tho
jars full. Place them up to the necks
in cold water in your preserving kettle.
The tops should be lightly screwed On
and cloth placed in the bottom of the
kettle to prevent the heat from break
ing the Jars. Let the water just come
to n boil, and keep this heat up for
thirty minutes Fill with boiling water
and cork tightly. Place in cool place
on their sides and roll them over every
day or two for couple OF weeks
Housekeeper.
Beef Soup: Break the bone OF a
moderately y-sized shin of beef; cover
with Ave or six quarts OF cold water and
a5d cne tablespoonful OF salt; remove
the scum and cover closely; let 1t sim
mer slowly and steadily for six or seven
hours; take out the beef and set the
stock to cool after straining it; skim
we'll the next day, add one grated car
rot two small onions, minced; two small
turnips, cut in two pieces; half pint
tomatoes, a sprig OF parsley. celery
top Tor bruised celery seed), ono small
red pepper, minced; spices TO taste, and
for thicllening one tablespoonful OF but
ter and Drowned -four rubbed together;
place IL the tureen two hard-boiled
eggs, mashed smooth. and turn in tho
soup after straining through a sieve.