Sharp County record., 1891-06-11
USEFUL AND SUGGESTIVE.

Salt and pepper put in uncooked
meat is apt to tougher it. The best
time for seasoning a roast is just be-
fore removing it from the oven.-N. Y.
| World.
The best dish-cloths are made from
glass toweling. When canning fruit,
do not use your dish-cloth to lift the
jars from the fire. Always wash your
dish-cloths out, when washing your
towels. and rinse in cold water.
Lemon Tarts-Chop or CRATE a
lemon, add one cupful of white sugar,
one cupful of water, one well beaten
egg, one tablespoonful Of flour, line
small patty-pans with paste, put spoon
full of the lemon mixture into each and
bake.-Boston Herald.
Sliced Pineapple-Cut off the ends
of pineapple and cut it in slices about
half an inch thick Remove the outer
covering from each slice, taking care to
cut out all the eyes. With silver knife
cut it into triangular pieces, cutting
out the core. Sprinkle it thickly with
sugar and let it stand on ice for an hour
before serving.-Ladies' Home Journal.
Dover Biscuits. a pound OF.
butter, half pound of sugar, three
quarters of pound of flour, two eggs,
one tablespoonful of rose-water, half a
teaspoonful of nutmeg Stir the butter
and sugar together Beat the eggs
light and stir into it, with the rose
water; add the spice and flour Roll
out thin and cut into small cakes
| Boston Budget.
Charlotte Russo Cream-Whip one
and one-half pints of cream with the
whip churn, remove the whip. Over
this sift one-third cup of powdered SUI
gar one teaspoonful of vanilla, and
one-fourth box Xgelatine soaked in one
fourth cup of cold water and dissolve
in one-fourth cup boiling water. Fill
the mould with this, cover securely and
pack in ice and salt for two or three
hours.
Spanish Buns.-Five eggs; two cups
of brown sugar; one-half cup of mo-
lasses; two-thirds cup of butter; two
thirds cup of sweet milk; three and one
half cups of -four: two teaspoonfuls of
cloves; two teaspoonfuls Of cinnamon;
one teaspoonful of soda; two teaspoon
fuls of cream tartar. Drop spoonfuls
| of the above mixture upon well
creased dripping-pan and bake in
quick oven- Detroit Free Press
If you suspect the butter, rub
piece of it upon glass, and look through
it to the light. If there be but a
smooth-loolSing blur, your butter is
pure. If oleomargarine, all through
the blur there will be seen bright
specks and spots; these are the crystals
of the stearine or beef fat, With lard
make the same test; if pure, it will rub
off a soft, smooth blue. But if the
same crystals appear, you may draw
your own conclusions. brakes Maga-
zine.
Chocolate Pudding. Grub two ta-
blespoonfuls butter to cream, add two
tablespoonfuls -four and pour on slowly
one and one-half cupfuls Of hot milk.
Melt three ounces grated chocolate
with three tablespoonfuls sugar and
three tablespoonfuls hot water Put
the first mixture on to boil in double
boiler, add the chocolate and cook eight
minutes. Remove add the beaten yolks
Of five eggs and set away to cool. One
half hour before serving add the we'll
beaten whites and bake in buttered
dish about one-half hour Serve with
one cupful cream sweetened with TWO
tablespoonfuls powdered sugar and
beaten till thick.-N. y. Observer