Hopkinsville Kentuckian., 1890-06-13
ajopkinsuilIt Aentnfkiat.
FRIDAY, JUNE
PANTRY AND pARLoR.


--use a silver spoon when cooking
mushrooms. The silver will be black
ened II any injurious quality il present
All soiled spots found around door
knobs. on liqht-pointed doors, may be
removed by kerosene on dannel cloth.
with no injury TO the paint
Peel and slice three large apples
thin; put in frying-pan with piece ol
butter size Of an egg; simmer until soft
do not brown; then add thin batteri
brown both sides; serve with lcmon and
pulyerizcd sugar.
Plush napkin rings are very pretty
and easily made. Take piece of buck
ram two inches wide and six long, cover
with plush, line with satin and join to-
gether us though they buttoned over.
with large heads for buttons and two
rings of small heads for loops. IN. Y.
Observer.
Pounded Biscuit; Sift one quart OF
-four into bowl, add tcaspoonful OF
salt and two tablespoonfuls OF good lard
rub this we'll into the -four, then add
sufficient new milk, about half cup,
TO mako a stiif dough. Kncad and
knead this dough until it is smooth and
elastic. Then pound until light and
white. Make into small biscuits and
bake in moderate oven.
Sugar Biscuit: One and one-hali
pints OF flour, half teaspoonful OF
salt, one cupful of sugar, two teaspoon
fuls Of baking powder, one tablespoons
full of lard, two eggs, one half pint OF
milk, little grated nutmeg; mix into
smooth batter as for mullins, drop from
tablespoon on creased baking tin; sift
sugar on top and bake about ten min
utes. Brooklyn Herald.
Pineapple Pie: Beat a half-cup Of
butter -four ounces) and cup of sugar
10 cream; add the yelks of five eggs
and beat againi add one good-sized pine
apple grated, one cup OF sweet cream,
and the whites Of the eggs beaten to a
stiff froth; line q deep pie-dish with
light paste; fill with the mixture and
bake in quick oven about thirty min
utes. II canned pineapple is used half
the given quantity of sugar will be suf-
fcent
-Cocoanut Rice: Put into double
boiler quart of milk; add a teacupful
of rice washed in three waters and a
teaspoonful OF salt; stew slowly until
the rice has absorbed all the milk;
sweeten to taste and put into cups;
CRATE the meat of small cocoanut; add
to 1t teacupful of sugar and the
whites of two eggs and spread 1t upon
the rice; set't the cups into the oven nn-
til~the cocoanut is Drowned, and serve
either hot or cold.-Good Housekeep-
ing.
Egg Outlets: Cut half dozen hard
boiled eggs into thin slices. When
perfectly cold, dip each slice into beaten
egg, roll in bread crumbs. which should
be seasoned with salt pepper and
minced parsley Make three table,
spoonfuls of butter hot In frying-pan.
and fry the slices Of egg to light
brown, turning each piece as soon as 1t
Is done on one side; drain from the fat,
lay on hot dish. and pour over them u
cupful OF hot broth, into which raw
egg has been beaten while boiling hot
Mercury.
Corn and Tomato Soup: Soak over
night pintof dried sweet corn and sim
mer slowly in milk and water until
tender. Canned corn may be substituted,
but it is not in my Judgment an i'm
provement Open quart can of toma-
toes. stew for half an hour and put
through colander, so as to remove all
,ores or stingy pieces. Add to the corn,
seasoning we'll with salt and cayenne;
70 the whole add a pint of good cream,
md when ~ comes to a boil pour over
.wo or three grated crackers and few
bits OF butter in the tureen. A delicious
Gentleman.