The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1892-02-06
USEFUL AND SUGGESTIVE.


are first ON the list; then stewed, then
boiled. All fruits are better for having
the skins taken off previous to eating.
Fruit Cake.-Four eggs, two cup
fuls of sugar, one and one-half cupfuls
of butter, one cuptul each of molasses
and milk, five cupfuls of -four, two tea
spoonfuls each OF cloves and cinnamon,
one nutmeg, one pound each of raisins
and currants, piece of citron. two tea
spoonfuls of brandy, soda. Good
Housekeeping.
If you happen to have among the
family silver an old-fashioned caster,
don't frown at it uncompromisingly and
wonder If it cant be melted up into
something useful" Take it down from
its out-of-the-way nook and unscrew
the long handle which holds the cruet
frame. This will leave, when taken
out. as handsome table jardiniere for
ferns and flowers as your soul can de-
sire, with the trifing addition of tin
basin, which any tinsmith will fit in
side.-N. Y. Times. -
"A new idea in parlor lighting for
those who have many pictures, but not
theextra room to devote to picture
gallery, is a ombination Of the chan
delier and the reflector. Above all the
glass globes surrounding the lights is a
circular brass tube with small gas jets
Over this is hung circular disk Of
brass. which reflects the light down
ward. This continuance would be very
suitable for society that occasionally
wanted to have picture exhibition as
a pleasure for its members.
Ginger Crackers. pint of New
Orleans molasses, half a pound of lard,
piece of butter the size of an egg, half
cupful of brown sugar, one table
spoonful each of ground ginger, CHINA
mon and allspice, one teaspoonful of
cloves, one teaspoonful of soda, flour
enough to roll out. Put the molasses
in bowl, add the soda, stir it well,
add the spices and sugar, the melted
butter and lard, and lastly stir in the
flour. Roll out very, very thin, and cut
with q round cutter. Bake in quick
oyen. Farm and Fireside.'
Bread Sauce. This is On old En-.
glish sauce and you can make it as
mean and insiped Q. thing as there is to
be found, or you can make it delight
10 the eye and the palate. Presuming
tthat you wsnt the latter, you will sim
Ender pint of mifk with minced white
tonlon until The latter is tender; stir in
6tale. Mhits bread crsnbs enough ts9
lmake 1t thick; season With SALT, whitk
and red pepper, and do hot leave it fiat
for fear of over seasoningss lastly add Q
teaspoonful of butter. At the sama
time have some butter kissing hot in a
pan and fry a half pint of crumbs to a
delicate brown. Pass spoonful OF
these with some of the white sauce to
each guest-American Agriculturist.
Clam Chowder. ten people, al.
low one hundred soft-shell clans, two
dozen small potatoes, four onions, one
half-pound salt pork, cupful of milk,
about four tablespoonfuls of -four, salt
and pepper. Separate the soft part OF
the clam from the hard and chop the
latter very fine; chop fine the pork and
onions, peel the potatoes and cut them
into slices, mix the -four and milk fol
thickening Put soup-kettle over g
good fire, and when it is hot put in the
chopped pork; put the onions on tor
and cover the pot, and let them cook
together for while: put in the pota.
toes, and then nearly fill the pot with
hot water; when the potatoes are al
most done, add the clams--the soft
parts and the chopped ones; season
cook for few moments; then add the
thickening. If the chowder seems very
thick, do not use all the -four and milk
it not thick enough, use more Be sure
and put in enough salt to make it tasty.
Household Monthly.