Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1893-03-17
USEFUL AND SUGGESTIVE.

For washing the hair, particularly
such as is inclined to be oily, nothing
is better than the common hard soap OF
the kitchen.
Keeping Jellies To keep jellies
from molding, cover therl over with
pulvcrized sugar to the depth of a quar-
ter of an inch. They will keep for
years if this is done Farmers Voice
To EXterminate Reaches. Ants and
Other Vermin,- Sprinklc powdered
boraX freely about the sinks, on closet
shelves and in cracks about the kitchen
where they exist. While destructive to
these pests borax is absolutely harm
less to mankind. Good Housekeeping.
Daisy Cakes Beat to cream half
a cup of butter quarter OF cup of
sugar then stir in the yollis of eight
eggs, the whites of two eggs; put in
enough flour to make a stiff paste; roll
this into little cakes and b. kc Detroit
Free Press.
-Corn-Starch Pudding. - One quart of
milk, three tablespoons of corn-starch,
four eggs; beat the yollts, add a few
spoonfuls of the milk and the starch.
Put the milk on in a double kettle over
the fire; when hot stir in the eggs and
starch, sweenten to the taste, stir well
and cook three minutes, pour ont in
deep dish; when partly cool flavor with
vanilla, spread currant jelly over the
top; beat the whites to stiff froth,
N inn
the whole. Boston Budget
Cream Crackers-MiX into a smooth,
stiff dough, two pints of flour, half u
cup of sugar, half a teaspoonful of salt,
one teaspoonful of baking powder, half
a cup of butter, four eggs, well beaten.
Knead well, and let them stand for a
quarter of an hour before rolling out
covering them with damp cloth. Then
roll out very thin, and drop them in n
kettle of boiling water, and when they
rise to the top take them out and put
into cold water; after this put them in
creased pans, and bake fifteen or
| twenty minutes in low oven.-Detroit
| Free Press.
TO Clean Black Lace-Place the
lace on a clean table, have one tea
spoonful of powdered borax dissolved
in quart of hot water; take soft
brush and use the borax water freely.
After all the grease spots or soiled
| places have been removed, use plenty
of warm water with sponge. Go all
over the places so as to rinse off all the
! ,,ln (,-h lie
damp, and after picking out nicely be-
tween pieces of old black silk or cash
mere, and press with warm iron until
dry-be careful not to use hot IRON
Good Housekeeping.
-Potted Pigeons. an ounce Of
bacon into dice, and slice one small
onion thinly; fry these together till the
onion is well done. Put into a granite
or porcelain stewpan with a gill of hot
water, a half dozen cloves and pepper
corns, and blade or so of mace. Have
six young pigeons nicely cleaned, lay
them in a pan, salt sufficiently, ant
over all pour n pint of good stock
Then cover and let come to a boil; SCI
the pan back upon the fire, and let i
simmer along an hour before uncover
ing it. At that time the pigeons viii
be well cooked Poultry cooked in ho
water merely is apt to be tasteless
Stock adds much to the flavor and rich
ness. Now lay the pigeons upon Ions
platter, thicken the gravy and strain it
and pour it over them. Should you
pigeons be old, of course they will neeC
d little more cooking. Young chickens
are also very good prepared in thi
manner - Prairie Farmer