Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-11-18
USEFUL AND SUGGESTIVE.


-Clabbered milk Is better than water
for freshening salt fish.
/, The juice of raw onion will de.
.stroy the'poison of the stings Of insects.
Cheese Straws,-One quarter of
pound of the puff paste, sprinkled with
half an ounce of parmesan cheese and
good pinch of salt, is rolled thin and
cut in narrow strips five inches long;
these are glazed and baked until light
brown. They are very brittle, and
must be delicately handled when taken
from the pan. Serve cold. -Harper's
Bazaar. f-
Brown Sauce.-One tablespoonful
butter, one tablespoonful flour, one
half pint of stock, one-half teaspoonful
onion juice, one-eighth teaspoonful Of
pepper, one-half teaspoonful of salt
Melt the butter, stir until dark brown,
addsthe -four, mix well, add the stock
and stir continually until it boils; add
onion juice, salt and pepper, and it is
ready for use. Boston Budget.
Eggs Au Gratin. twelve eggs
in deep saucepan of boiling water,
and cover the pan. Let it stand on a
warm part of the range (but not where
the water will boiD for twenty min
| utes. At the end of that time remove
the eggs and cover them with cold
water. When they are cold, free them
| from their shells and cut into cubes
using a plated knife. Now proceed the
same as for the lobster au gratin.-
Good Housekeeping e
Copper utensils or brass articles
may be thoroughly cleaned and made
to look as bright as new by washing
them with'a solution Of salt and vine
gar. Use as much salt as, the vinegar
will dissolve, and apply with a wooden
rag, rubbing vigorously then polish
with pulverized chalk, and the article
will look like new, with the expendi-
ture of little labor, as the acid of the
vinegar is very efficient in removing
stains from either brass or opper.-De-
troit Free Press.
-Broiled Fish-When fish are to be
broiled they should be split down the
back; clean nicely, leaving the head
and tail on; wash and wipe dry; use
a wire broiler, and grease it with suet;
have hot bed of Goals and place the
fish on the broiler, flesh side down,
which should always be cooked first and
longer; when done on this side, turn
broiler over and cook the skin side,
which needs careful attention, as it
burns more quickly When done,
loosen carefully so as not to break the
fish; remove to a hot platter, season
with salt, pepper and melted butter;
serve. N. Y. Observer.
AT asuburban dinner recently given,
band of foliage leaves from begonias
encircled the round table just inside
the covers, Asquare mat of fine linen
drawn work was laid over green silk
as center cloth, its corners held down
by silver bows of pink roses. A circu
lar basket of silvered wickerwork hold.
ing growing ferns stood beneath the
chandelier. and at regular intervals
among the flowers and foliage were tall
Corinthian candlesticks in silver hold
ing green candles, with shades of silver
tissue. The com bination Of green sill
yer and pink proved very pleasing.-N
Y. Times.
1t is pleasant to see woman carve
if she does it deity; there seems some
thing appropriate and almost Scripture
in woman's dispensing food to he1
household. English women nearly al
ways carve, but in this country the
work is almost invariably relegated t
the men. To save strength, time ant
patience in carving it is absolutely
necessary to have sharp knife, AS ;
general rule cut across the grain.
turkey should be placed with the heat
toward the right hand of the carver
The breast is generally cut in slice
parallel with the breast bone; but if thu
turkey is large, first cut the wings of
close to the body and then cut across. =
n. Y. Tribune.