Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-09-09
USEFUL AND SUGGESTIVE.

Whore there Are no blinds to the
windows, buy dark green shades rather
than white, as II glare Is very unpleas-
ant in hot weather, and muslin half
curtains form sufficient screen.
Egg Drinli-One quart of cold wa
ter, IA cupful of sugar, an egg, tea
spoonful of tartaric acid. Beat the
egg TO froth, beat in the sugar, add
the other ingredients, stir well and
drink at once. Good Housekeeping
--Broiled Sausages. Split them In
two lengthwise; place them between
double wire broiler and broil on the fiat
sides first, then turn and broil on the
other; arrange mound of hot apple
sauce in the center of hot, fiat dish,
arrange the sausages upon it and serve.
Household Monthly
Cheese Fritters. Slice thin half
dozen large, tart apples and prepare
half as many thin slices of cheese.
Beat up one or two eggs, according to
the quantity required, and season high
with salt, mustard and a little pepper.
Lay the slices of cheese to soak for
few minutes in the mixture. Then put
each slice between two slices of apples,
sandwich style, and dip the whole in
the beaten egg. Fry in hot butter and
serve hot -Boston Budget.
Salmon au Gratin-Take a coffee
cup of salmon free from the liquor, and
flake it, mix with it half cup of cold
drawn butter, pepper and salt. Fill a
small balting dish with the mixture,
cover with fine, bread crumbs, and
brown in the oven. little mashed
potato and half cup of cream form a
nice addition to this dish. 1t should
be served hot and garnished with a lit
tic fried parsley. This quantity will
serve four people. ladies Home Jour
nal
Lemon Snowflake one-fourth of
box of gclatine and cover with cold
water; after soaking half an hour, set it
over tcakettle of hot water, pour over
it halfa pint of boiling water; when
dissolved add half pound of sugar and
| the juice of two lemons. stir well to
! gether and strain. Set away until it
begins to thicken, then add the whites
of two eggs, set the dish in a pan of
cracked ice; with an egg beater, beat
the whole fifteen minutes or until
white as snow, turn into mould and
set in the ice box until ready to serve
Picked Mushrooms Young mush-
rooms-or buttons as they are called
must be peeled, sprinkled with a little
salt and pepper, and put in saucepan
with blade of mace; set them over a
gentle fire and as the juice runs from
them shake them about well in the pan;
keep them over the fire until all of the
| juice is dried into them again, shaking
frequently to prevent burning; now put
just as much good cider vinegar into
the pan as will just cover them; when
it comes to boil put at once into glass
jars, screw on the tops tightly and set
in COOL dark, dry place This pickle
is delicious and will keep two years. -
| Boston Herald.
Asparagus Omelet Boil half q
bunch of asparagus and cut the tops
and tender parts into half-inch lengths
season with little salt, pepper and
butter, and put aside on the stove to
keep warm while the omelet is being
made. Beat six eggs, whites and yolks
together, with tcaspoonful of milk fol
each egg, saltspoonful of salt and g
pinch of white pepper; brown two
tablespoonfuls of butter in frying
pan, pour the eggs in, and as soon as il
begins to set at the edges turn them NJ
and shake the pan to keep the omelet
from sticking; it should be cooked sui
ficiently in five minutes; put the aspar
agus in, double the omelet and serve
Immediately on a hot dish. House
keeper.