Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1891-07-17
USEFUL AND SUGGESTIVE.


--Shoo Fly-One cup sour cream, one
half cup butter, two cups sugar, four
eggs twhites), three cups -four, one-half
teaspoonful of soda Flavor with cit
ron. Bake. -Detroit Free Press.
- Frankies Gingerbread - Three
quarters of cupful Of butter, three
quarters of cupful of molasses, half a
cupful of sugar, two eggs, half a cupful
of sweet milk, one teaspoonful Of soda,
two cupfuls Of -four, ginger and CHINA
mon to taste.
Stuffed Eggs-Halve ten hard-boiled
eggs; take out the yolks and season,
adding minced meat of any kind pre-
ferred; fill the eggs, join and put in a
dish. Use bread crumbs and milk with
the remainder of the mixture; pour over
all and bake Boston Budget.
Potato Puffs. Boil and mash three
mealy potatoes, mix with them three
ounces of sugar, three ounces of flour,
little grated nutmeg, add small piece
of butter, and two we'll beaten eggs,
make into cakes, fry brown and serve
with white sauce.-Boston Herald
TO separate the yolks and whites of
eggs, break the shell on the edge of a
dish, then pass the yolk several times
quickly from one half-shell to the other,
letting the white fall to the dish; in
this way the yolk will remain unbroken
in the shell. When eggs are to be
beaten separately, beat the yolks until
creamy and light colored, and the
whites until dry, or so that they will
not fall from the bowl if it is turned
upside down.
Cabinet Pudding.-Take a two
quart pan filled with sliced cake, four
ounces butter, one-half pound chopped
citron, two quarts milk, six eggs, one
lemon juice and rind; butter two pud-
ding pans, place in them layer Of
sliced cake, then sprinkle on the citron
and bits of butter, another layer of
each; beat the eggs and add two quarts
milk, lemon juice and rind, and pour
over the cake in pans. Bake for twenty
minutes. Home,
Perhaps the best way to clean pam
pas grass Is to shake it gently about in
a lather of lukewarm water. The ad'
dition of little borax or ammonia
would hasten the cleansing process.
Pass each plume through the hands
now and then to get out the dirt; rinse
well in water slightly blued, in which
little starch has been dissolved. I'm
less the grass is firm and in good con
dition any attempt at cleansing will be
useless.-N Y. World.
Jelly Cake-Butter the tins so there
will be no delay in sending to the over
at once. Roll out one cup of white
sugar, mix two teaspoons of cream tar
tar with one cup of flour, dissolve one
teaspoon soda in just three tablespoons
eff sweet milk; to three well-beater
eggs add sugar and stir well, then ado
milk and stir long enough to mix thor
oughly but no more. Bake in steady
oven, but not over hot. Spread the
jelly after the cake is cool.-Springfielt
Mass Republican.
English cheese-cakes are easily pre-
pared. Slightly warm one ounce o
butter and cream it with two ounces O.
sugar; add two ounces of grated cocoa
nut, a dessertspoonful of rosewatel
and few drops of vanilla essence
then the heated yolks of two eggs ant
about two tablespoonfuls of milk-co
coanut milk if you have it. Have read,
six small patty-pans lined with puff
paste Place little of the mixture il
each and bake them in brisk oven TO
ten or fifteen minutes. When dom
brush them over with the white of al
egg and leave them for minute NOR
in the oven.-N. Y. World.
Ginger Observation-Disclosures
cup of molasses, one-half cup of lard
one-half cup of sugar, half cup o
water, two teaspoonfuls soda, two tea
spoonfuls ginger, one teaspoonful o
salt. Use hot water in cold weather
Put lard into water until melted. Mi
very soft. Turn onto well-foured board
roll about one inch thick, cut int
three-inch squares and hack each squar
three times lightly. Bake in a model
ate oven. They will run together an
form compact Sheet and should b
cut on the old tins with a sharp knife
then lifted carefully onto a cloth t
cool. Pack into jar or tin pail, COY
ering closely, and the older they &c
the better they'll be.-Detroit Ere
Press.