Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1891-05-08
USEFUL AND SUGGESTIVE.


For graham cake use one egg, one
cupful of sugar, one half cup'ul sour
milk or cream, one-half of teaspoonful
of soda in the milk, one tablespoonful
butter and graham flour to thicken it.
Bake in gem pans, or in loaf, as with
other tea-cake. N. Y. World.
Fresh fish, if in good condition, will
feel firm under pressure of the finger,
and the smell, though "fshy," is not
unpleasant. Reject any the flesh Of
which feels soft, and which has the least
Objectionable odor. The sooner fish is
eaten after it is taken from the water,
the better it will be.
Here is recipe for molases that
tastes more like maple molasses than
one-half of the so-called maple one
buys: Break one dozen corn cobs in a
kettle with two gallons of water; boil
one and half hours, then take out and
strain and put in three pounds of brown
sugar and boil to two quarts.
-Crscknel Custard Pudding. heap
ing pint of rich milk, a pinch of salt,
five rolled cracknels, one egg beaten a
little, two tablespoons sugar (granu'
lated, little ground cinnamon; butter
deep dish, and, after mixing all the
ingredients, lay a few pieces of butter
on the top. Bake a light brown
Household.
Pudding Sauce.-This is good ant
economical pudding sauces One egg, one
heaping teaspoonful corn starch, {
pinch of salt, butter the size of an egg
put in tin pail and stir constantly un
til very light. Set the pail on the range
and pour in one pint of boiling water
stirring all the time. Let the sauce
come to the boiling point, then remove
and flavor to taste.-Prairie Farmer,
Long Baked Indian Pudding.
into pint of cold milk seven ever
tablespoonfuls of Indian meal. Add ;
teacup of molasses, a Tablespoonful
of salt and large tablespoonful of but
ter. Pour another pint of milk scald
ing hot over the other ingredients ant
stir it well. Put the pudding int
a thick, earthen pudding dish; the old
fashioned yellow ware seems the mos
appropriate to serve it in. 1t should b.
begun early in the morning in order t,
be served at o'clock dinner. After
has baked for one hour stir in anothe
pint of cold milk and the same in anoth
er two hours. This makes jelly-lik
pudding. -Boston Budget.
-Corned Beef Croquettes fin,
two teacupfuls cold corned beef Seal
a slice of onion in teacupful of tn
liquor in which the beef was boiled, i
not too salt, or instead use a teacupfu
milk. Thicker it with tablespoonful
each of -four and butter rubbed smooth
ly together, add two well-beaten eggs
and the minced beef. Season to tast
with salt and pepper "a few spoonful
of cream is an Improvement, and Sc
away to cool When wanted, form
with the hands into little rolls, and di
each in beaten egg, roll in cracker dust
and fry in hot lard like doughnuts. Thi
is an improvement on corn beef hash
we can recommend it.
"A convenient and excellent metho
of laundrying handkerchiefs is exter
sively used by European lady travellers
and is serviceable to many Others
When properly washed, they should b
wrung out of either hot or cold rinsing
water, but not wrung very dry. Now
having wiped off any dust from tn
mirror, marble table or, in an emel
gency, the window-pane, smooth tn
wet linen carefully on the glass or maj
BILE surface, being very careful to pres
out all wrinkles, and see that ever
part clings closely to the surface. En-
broidery can be made to look yer
nicely. In a few hours the handkeI
chief will be beautifully smooth an
dry.