Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-02-12
USEFUL AND SUGGESTIVE.

Fruit Cake,-Four eggs, two cup
fuls Of sugar, one and one-half cupfuls
of butter, one cupful each of molasses
and milk, five cupfuls of flour, two tea.
spoonfuls each Of cloves and cinnamon,
one nutmeg, one pound each of raisins
and currants, piece of oitron, two tea
spoonfuls of brandy soda Good
Housekeeping.
If you happen to have among the
family silver an old-fashicned caster
don't frown at it uncomproInisingly 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 trihing 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
the extra room to devote to a picture
gallery, is com bipation 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 a 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
pleasure for it's members.
Ginger Crackers. One pint of New
Orleans molasses, half pound of lard
piece of butter the size of an egg, hall
cupful of brown sugar, one table
spoonful each of ground ginger, CHINA
mon and allspice, one teaspoonful Of
cloves, one teaspoonful of soda, houl
enough to roll out. Put the molasses
in a bowl, add the soda, stir it well
add the spices and sugar, the melted
butter and lard, and lastly stir in the
-four Roll out very, very thin, and cut
with round cutter Bake in a quick
oven Farm apd Fireside.
Bread Sauce. This is an old En-
glish sauce and you can make it a;
mean and insiped thing as there is tc
be found, or you can make 1t delight
to the eye and the palate. Presuminf
that you want the latter, you will sim
mer pint of milk with minced white
onion until the latter is tender; stir II
stale white bread crumbs enough t
make it thick; season with salt, white
and red pepper and do not leave it fla
for fear of over seasoning; lastly add ;
teaspoonful of butter. At the sam,
time have some butter Kissing hot in ;
pan and fry half pint of crumbs to
delicate brown. Pass spoonful o
these with some of the white sauce t,
each guest. American Agriculturist
Clam Chowder For ten people, al
low one hundred soft-shell CLANS tw,
dozen small potatoes four onions, one
half-pound salt pork, a cupful of milk
about four tablespoonfuls of -four, sal
and pepper Separate the soft part o
the clam from the hard and chop tn
latter very fine; chop fine the pork an
onions, peel the potatoes and cut then
into slices, mix the -four and milk 70
thickening. Put soup-kettle over
good fire, and when it is hot put in tn
chopped pork; put the onions on to
and cover the pot, and let them COO
together for while: put in the pota
toes, and then nearly fill the pot wit
hot water; when the potatoes are a
most done, add the clams-the sol
parts and the chopped ones; season
cook for few moments; then add tn
thickening. If the chowder seems yer
thick, do not use all the flour and mill
if not thick enough, use more. Be sur
and put in enough salt to make it tasty
| -HouSahO1d Month1v