Southern standard. (McMinnville, Tenn.) 1879-current, 1891-01-31
1rUL AND SUGGESTIVE.

keep TIC stove or range FREQ from
SCOT ia all its parts. A hot-air passage
clorgcd up with SCOT will prevent the
oven from baking we'll,
If one wishes to cool hot dish in
hurry, it will 10 found that If the dish
be placed in vessel full of cold, salty
water it will cool far more rapidly than
If it stood in water free from salt
Spun candy may be made after a
fashion with a fork. When the sugar
has reached the proper degree, If four
tined fork be dipped in and drawn slow
ly out it will spin thread, which may
be wrapped around framework Of
whatever you may choose.
GRANDMOTHER Pudding. Take pint
Of bread dough and let it rise; when
light, make into round balls the size of
a goose egg; throw into pot of boiling
water, cover the pot and boil quickly.
Serve hot with powdered sugar, butter
and grated nutmeg. Farm and Fire.
side.
-Oyster-loaf is good luncheon dish.
Cut the tops from several small French
rolls, scrape out the inside crumbs, and
fry them brown in butter. Now fill the
empty rolls with mixture OF oysters,
bread-crumbs, salt, pepper and butter,
set in a hot oven few minutes, and
serve.
Bread Pudding. -Beat three eggs,
add three tablespoonfuls sugar, little
nutmeg, or any flavoring you like, fill
your dish to within an inch Of the top
with sweet milk. Put in fine dry bread
crumbs one pint and bake one hour. A
three pint tin dish is the best. Yankee
Blade.
Salmon la Mode.-Take two tea
cups of milk, add. two tablespoons corn
starch, one beaten egg and large table,
spoon butter; boil until thick Heat a
can of salmon, throw the oil away. put
the hot salmon on platter, pour over the
dressing and cover with slices of hard
boiled eggs; garnish with crosses. De-
troit Free Press.
Fruit Cake.-Raisins and spices to
taste, one cup molasses, one cup brown
sugar, one cup shortening, two eggs, two
teaspoonfuls soda, three cups flour, two
cups dried apples mot soaked). Beat
all together and stir in raisins and
spices to suit Soak the apples over
night In the morning put in the mo-
lasses and sugar, boiling down quite
thick.-Boston Budget.
Coooo Doo,oya ,>i,, 90 ~ arg
SINCE, draw and wash we'll. Wipe, stuff
and truss, Sprinkle with salt and pep
per and dredge with -four Bake one
and half hours, basting often. STUFF
fng-Mash six or eight hot potatoes
Add two onions cut fine and fried unit
yellow in two tablespoonful butter; ado
two teaspoonfuls sage, one spoonful sal
. and one spoonful pepper. Gravy-Turr
off the fat from the pan. Add two table
spoons flour, brown and add the water
in which the giblets were cooked and
enough more hotwater to make the gray,
of the right thickness. Strain, add tn,
chopped giblets and salt and pepper -
Boston Globe.
Poultry should be picked and draw
as soon as possible after killing, then
day or night should elapse before it i
fit for cooking. Rinse out the fowl sew
eral times with clean water, dissolve
; teaspoonful OF soda in that which is use
: last. Rub little soda over the skin
let it remain about ten minutes, the
G wash off in clear water. Any strong o
unpleasant taste will thus be prevented
Prepare dressing for turkey by mixin
bread-crumbs with butter, pepper. sal
o pulverized sage and dozen oyster
chopped fine and stirred into it if 70
like. Wet the whole with sweet cream
II milk or water. Rub the turkey wit
soft butter and dredge with -four. Tn
t. giblets may be cooked separately, chol
!, ped and added to the gravy. Will
=. roasting haste the turkey every fiftee
= minutes, renewing the water as require
L to keep the bottom of the pan we'll CO
e cred, then dredge with SALT pepper an
n four-N. Y. World.