Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-03-18
USEFUL AND SUGGESTIVE.

Potato Fritters Crate six cold,
boiled potatoes, and add to them one
pint of cream Tor rich milk, -four
enough to make as stiff batter as for
other fritters, then the yolks of three
eggs, then the beaten whites, salt, and
fry in sweet butter. Detroit Free
Press.
Bananas are very good when cook
ed. Many people are fond of them when
simply cut in slices and fried and here
is n recipe for an excellent and mex
pensive DESSERT Cut the bananas in
slices, pour over them the juice of half
a lemon and sugar to taste; stew gen.
thy for twenty-five minutes and serve
cold. Whipped cream makes good
sauce for this dish. About eight ban
anas will be needed for dish for six
people,-N. Y. Tribune
Popcorn Balls, or Bricks. To one
cup of brown sugar add heaping ta-
blespoonful of butter and three table,
spoonfuls Of water; boil until it ropes
or hardens when dropped into cold
water While the sirup is boiling hot,
pour it over two quarts of popped corn,
from which all round grains have been
removed. Stir with a spoon until it is
cool enough to be nodded into shape
with the hands, which should be rub
bed with butter to facilitate your work.
-Housekeeper.
Veal pudding.-Cut into small
slices some cooked lean veal and some
ham and season them highly with chop
ped parsley, sweet herbs, pepper, salt,
and little grated lemon rind Line q
pudding-dish with thick crust made
with suet, fill up with the meat, pour
some gravy over it, cover with a crust
pinch the edges well together, cover
with cloth and tie firmly, put it into
boiling water and boil until done.
Apple Charlotte. Gut ten sour APP
pies into quarters and peel, put them in
a kettle and cover with boiling water,
add two cups of sugar and stew until
they are clear Line large dish with
slices of sponge cake, put the apples
over, make hole in the center and fill
with currant jelly. Set in the oven for
twenty minutes, Take out, cover the
top with thin slices of sponge cake and
serve with butter and sugar-Home.
Fig Pudding.-To six ounces of beet
suet add two tablespoonfuls of flour
and chop fine. Have suet well chilled
Add three-quarters of a pound of grated
or finely crumbed bread, six ounces
brown sugar, half a pound coarsely
chopped fig, Chop all well together
add one teacupful sweet milk, one beat
en- egg, and one-quarter of a nutmeg
grated. Mix, pack in oblong form Oh
brick-shaped baking-pan, set in steam
err, steam for three hours. The bread
must be perfectly light and sweet, anC
at least two days old. Serve with lem
on sauce. Boston Herald
Eggs a la Duchesse. Boil half {
dozen eggs for ten minutes; allow then
to become quite cold, then divide them
into quarters. Put two ounces of but
ter in saucepan, and as it melts worl
in a tablespoonful of -four smoothly
add seasoning of salt, and stir off The
fire until the -four is sufficiently cook
ed. Then pour in a large breakfas
cupful of rich stock, and add a table
spoonful of vinegar, two tablespoon
fuls of chopped eapers, one tablespoon
full of minced parsley and pinch o
cayenne. Bring to the boil, lay thu
eggs in very gently, allow them to be
come thoroughly heated through with
out being broken, then arrange then
tastefully on hot dish, pour the sauce
over them, and serve with a garnish o
toasted sippets, Boston Herald