Southern standard. (McMinnville, Tenn.) 1879-current, 1891-02-07
USEFUL AND SUGGESTIVE.

Pumpkin Pastry.-Boil pumpkin
and mash 1t up. Season with pepper
and salt to taste and add teaspoonful
OF cream. Make pudding paste to put
round it. Bake thoroughly Boston
Budget.
If you are preserving pears and wish
to enhance their delicate flavor just
boil in the syrup some ginger root. The
ground ginger will do as far as flavor is
concerned, but it shows, and of course
you want the syrup perfectly clear.
Cranberry Jelly.-To one quart of
cranberries allow six good-sized sour
apples. Put the cranberries into por-
celain'lined kettle, and the apples, after
being peeled, quartered and cored, with
them. Cover with cold water and stew
till soft Strain through a jelly-bag,
and add pound Of sugar to one pint of
juice. Pour into a jelly-mold and cool.
--Demorest's Monthly.
Dutch Apple Cake.-One pint Of
flour, two teaspoonfuls of baking-pow-
der, half teaspoonful of salt, large ia
blespoonful of butter rubbed in flour,
one egg, three-fourths cupful OF milk.
Beat well and place in shallow pan.
Pare six apples, cut into eighths, lay in
rows on the cake, points down. Sprin-
kle three tablespoonfuls of sugar over
the cake, and bale.-Good Housekeep-
ing.
Scotch Eggs. one cupful of
cooked ham, chopped fine, mix one-hslf
q cuptul bread crumbs made into paste
with one-half cupful of milk, one-half
teaspoonful of prepared mustard,
little salt and one egg, we'll beaten; hard
boil six eggs, remove the shells, and
cover them with the prepared mixture,
and fry about two minutes in very hot
fat; serve either hot or cold. Chicken,
veal or salmon may be substituted for
the ham, but lemon juice should be
added to the seasoning if salmon is
used. Boston Herald.
"A Delicious Pie. Select large ripe
peaches; after pouring boiling water on
them, peel and cut in quarters; if too
large, cut them once in two; crack two
or three of the pits and put the meats in
the pie to flavor it. Mix spoonful of
flour with two-thirds of a cupful of
sugar; lay the peaches in and sprinkle the
sugar over, then put in a few small pieces
of butter. BE sure to wet the edge of
the lower crust before putting the upper
cruston, soas tokeep the juice from cook
ing out, For the crust use just as much
lard or butter as you do ice-cold water.
Don't forget to put in pinch of salt and
mix the shortening we'll through the
flour with a knife before adding the
water -Housekeeper.
The use of wooden underwear and
neglige shirts is so much more common
than formerly that some hints on the
washing Of them, which we find in an
exchange, may be useful to housekeep-
ers. The water should be of warm tenn.
perature without being absolutely hot,
and plenty Of ammonia ought to be add
ed to each tub Very little, if any, soar
is ever needfql If the woolens are thor,
oughly squeezed in water thus prepared
nor will the wooden full, as it does il
soap is rubbed on each article, and then
the piece rubbed on board. If soap is
used at all in cleaning woolens, it is
best dissolved and put into the water
, with the ammonia before the article.
are put in. Woolens should not be
boiled, nor is it essential that they
should be scalded. They are best cleans
ed by putting them through repeated
| waters