Southern standard. (McMinnville, Tenn.) 1879-current, 1891-03-21

USEFUL AND SUGGESTIVE.
Jelly should be kept in cool dry

Jelly shoulu DE kepU III d COOL ury
closet
Make your kitchen aprons of the
best quality of bingham. 1t does not
fade or spot easily, wears better than
calico and irons easier.
-Cocoa.-Dissolve one teaspoon heap
ing full of cocoa in half cupful of
boiling water-when mixed add cup
ful of hot milk, stir until it boils well,
and serve at once, sweeten to taste.
Chocolate Macaroons, Melt slowly
two ounces chocolate, add slowly two
thirds pound sugar and the beaten
whites of two eggs roll one-fourth inch
thick cut and bake in a cool oven.-
Boston Globe.
Fried Apples-These are an excel
lent breakfast dish. Wash, quarter and
core good tart apples. Put into fry
ing-pan with little water added, boil
until nearly tender; then add sugar and
butter and cook until tender and brown,
Boston Budget.
Almond Cheese Cakes.-Beat half
pound of sugar and the whites of five
eggs; blanch and pound four ounces of
almonds; beat up with the sugar and
egg, add a teaspoonful each of almond
and rose extract. Bake in puff PASTE
Ladies' Home Companion.
-Prune Pie.-Soak pound of prunes
over night so that the stones will slip
out easily; stew in water with as many
raisins as you wish, and sweeten; use
less water than for grapes. When both
are soft CRATE in the rind of two lemons
and fill the pie. Have top crust.
DO not season your turkey with
sage or black pepper, or put allspice and
cloves in your cake. Use the proper
amount of salt and you will soon learn
to relish your food without having it
highly seasoned. 1t is not the turkey
or cake which produces sour stomach
but the seasonings mentioned.
Home Sausages up fresh
beef with one-half the amount of salt
pork, or well freshened bacon, or mod
erately fat ham; mince it fine with one
onion, pepper, sage and thyme to taste.
Mix well, roll into balls, tiattened, dip
them in egg, then in fine crumbs, and
ry to a nice brown -Housekeeper.
Troy Pudding Ingredients: One
cup chopped suet, one teaspoonful each
of salt and soda, one small cup molas-
ses, one and half cups milk two tea
spoonfuls cream of tartar two and a
half cups of flour, one cup chopped rails
ms. Flavor with lemon and nutmeg
and boil three hours Serve with brown
e.-Detroit Free Press.
To avoid a great deal of the weekly
darning of children's stockings would
he welcome relief. This may be accom-
plished and much time and labor saved
by shaping piece of chamois skin to fit
the heel. Use over-seam stitch in sew
ing and press out the seam fiat and
smooth with thumb-nail. 1t should be
worn over the stocking, and if held in
place by piece OF elastic half an inch
wide over the ankle will afford an eff
fectual protection.-N y. World.
Clam Soup.-Pour the juice from
so small clans into stewpan. simmer
! it about five minutes, strain it, rub two
tablespoonfuls of butter and one OF
flour together smoothly; add this slowly
to the clam juice while it is heating
then add one-half teaspoonful of salt
one-half a nutmeg and one pint o.
cream or milk; stir this WELL let it cook
slowly 10 minutes, then add a heaping
tablespoonful of chopped parsley anc
the clans; allow the soup to boil only
once after the clans are added. If large
clans are used, they must be chopped
| Boston Herald.