Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1891-01-17
uousEuoLp BREvITlEs.

mat rotatoes on the table In
oorcred dish. They will reabsoro "ne"
own moisture and become so0uen"
Ribbons and other silks shoulu
Nh, away.for preservation IN Drown
- as he chloride of lime uSea !
manufacturing white paper ire9u'
nroduces discolOration. Il
Queen Esther ToaSt-one pinS NJ
new milk, two eggs, a little san,
tbe sliced bread into milk ana ees anu
broxn nicely on a buttered grtuuae'
spread with butter for the taoie'
-Ue,d Cheese.-After having thein
.,ora,rb,v cleaned, boil the head IN
feet until the meat falls from tte oon =.
sailing while boilingS remose, IRON s"s
Tnuor chop fine, season with BLACK anu
rod pepper, age, thyme, etc. drieu anu
nonnded; nut in a pan of proper size,
add a few spooufuls Of liquor IRON th0
not and place the pan under weighus
Nav be eaten in twenty-four hours
Boston Budget.
Raised Doughnuts. Make sponge,
! rs;nc one quart of water n one-haii
. orn Of Yeast; when very light, ada n
, cup Of lard, three cups of sugar 'hres
large mashed potatoes, two eggs anu
spice to suit; let it rise again, ano' wnen
very light, roll and cut Tor 1rslhs' 10y
enough to fry at n time on a ho"lee
"a nlate7 and set in the oven to warm iry
! longer than cakes made OF baking pow
:. ~ This makes a large quantity
r Household.
"A Cough Remedy.-Take one ounes
each of thoroughwort, stick ,lco,ice
IA s,;nnerv elm and faxseed, add tire
n,nts Of water, put all into a.brlght ul
n.;l nlace this in a kettle OF boliinl
~ water and let the contents simmer 10
three hours, stirring every Few minutes
#. strain the liquid, put back into the pal
add one pint of molasses, one pouno :
sugar. and, for favoring one ounce {
,,v checkerbury. Take one teaspoohi'
three times a day, or oftener IL "
cough is hard and troublesome.
plum Pudding.-0ne and one-na
mo c~unfuls finely chopped suet, two cupiu
to- p%aisinis, QUE cupfm currants' wasn'
on. and carefully picked over. one cuplul
brown sugar, one-haH cupful OF cnopp
c;tron. two and one-half cupfuls !.
Aodr, one teaspoonful OF baking po'
der. one cupful of milk, three eggs m
all these into a firm batter, put ln.'
well-buttered mold, place the mold II
ost. q saucepan, with boiling water 10 rea
Wiu half up its sides; steam W ana u
half hours, turn out carefully and SCI
.aio with hard sauce.--Boston Herald
-BrownB etty.-Two cupfuis Oh Dr.
crumbs about twice as much app
peeled, quartered and cut fine
a;a tablespoonfuls Of butter, one-thira 9
200 cupful of sugar, and 'teaspooniui
n cinnamon. Butter. a .p~udding-dlsh'
a layer of apples at the bottom the
;,rJ layer of crumbs, a little sugar n
ing namon. bits of butter and a spoonful
ar" water over each layer of crumbs,
podu the dishes with alternate layers nay
nnS the bread-crumbs on top. If the ap
''""N are not very juicy, add more WI
cover closely to keep the steam IN
NOT three-quarters OF an hour' 'heli
cover and brown. Eat with cream
..o. supar.-N. Y. Observer.
ms TO Egg Toast. -Prepare several Sic
ia ia nice brown toast but must no
ne,sv burned. Place one-half pint OF S
q fre- milk in a skillet, with cooking spo,
nor Of butter, some pepper and salt, !
some eggs (for six large slices OF !
=, .his use eight eggs into a dish. Whel
u. .",a milk is scalding hot pour in the
'ne , ha stirring all rapidly and placing y
de Old cooi., ap5 before the eggs
~ .ooe+ into the mi
,mpted W II n,t Quickly with a ski
nn., = Not meat dish, allow the re
wn',I der of the eggs to harden Il ht'le
uio then lift in spoonfuls and pia
V'sitnie toast.-Detroit Free Press.