Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-03-30
USEFUL AND SUGGESTIVE.

If you do not wish your tlatirons to
rust keep them as far removed from
the steam of cooking as possible
Minced Mutton Take a pound and
half of cooked mutton and mince it
as fine as possible and season it highly
with pepper and salt Warm half
pint of good brown gravy or gravy
made from the bones, make the mince
very hot in it, and serve with border
Of poached eggs. Boston Budget
food Sirup--Talle five pounds of
coffee or light brown sugar, one quart
of boiling water, the juice of one large
on two small lemons, and boil The
proper consistency is easily ascertained
by cooling a small quantity. The lem
on prevents the sugar from separating
from the sirup or gaining after
standing This sirup though of super
ior sweetness and purity, will not cost
more than forty cents u gallon. House
keeper
foolish Balls. Soak the fish till
soft and pick into fine shreds, have a
quantity Of cold mashed potatoes or
cold boiled rice. Mix the fish thor
oughly with either, using half the
quantity of fish that you do of potatoes
or rice, and make out into little round
flat cakes Dip them in beaten egg
and roll in -four, sifted meal, or finely
powdered cracker crumbs and fry in
hot butter or drlppings, Farm, Field
and Fireside
Baked Mackerel-Wash well and
dry a good-sized mackerel; sprinkle the
inside with pepper and salt and pinch
of dried thyme and parsley Wrap the
! fish in a sheet of white paper well but
tered: double the top over and the ends
underneath: lay it in tin, and bake in
q hot oven for twenty or thirty min
utes, according to size. Lay sheet of
white paper on hot dish, and send
the fish to table in its paper cradle, just
cutting the top with scissors at the
moment of serving. Womans Home
journal.
A Good Monday Soup. Take cold
baked beans, add twice the quantity of
water and simmer until the beans are
soft Give or six hours; rub through a
strainer to remove the skins; add more
water till OF the right consistency; sea
son to taste with salt, pepper and a
little mixed mustard; heat again to the
boiling point, and serve with toasted
crackers or Drowned squares of bread.
Tomato may be added, if liked, when
the soup is nearly done, in the proper.
tion of half as much tomato as soup -
Boston Budget,
-Jellied Lobster up three
pounds of boiled lobster meat Take
one-half cup of mayonnaize, a cupful
stiff aspic jelly, teaspoonful of to
mato sauce. Put the dissolved gelatine
the Jelly, mayonnaise and tomato sauce
in bowl and set on ice; beat until
stiff and white; add the lobster with q
little chopped tarragon. Make little
cases by pinning bands of writing pa
per around ramekin cases; fill with the
mixture, piling high. Arrange on =;
dish and set on ice When firm remove
the paper bands, sprinkle with drieC
lobster coral, and serve. -Harper's Ba
Ear.
Potato Soup-A somewhat novel pota
to soup is made by boiling a quart bow
of sliced potatoes with two onions sliceC
and fried yellow in little butter, tw
stalks Of celery, some parsley, gill o
canned tomatoes and quart and pin
of water. When the potatoes are don,
add tablespoonful of -four wet witt
water and press through sieve. Re
turn to the saucepan, add butter tn
size of walnut, and half pint of no
milk or cream; season to taste, AM
serve with thin waters or brown breaC
and butter Another way is to boil te
medium-sized potatoes cut in halves i
saltcd boiling water until done, drai
and set aside. Put gill of water, an
butter the size of an egg into sauce
pan, add a quart of milk, and when
boils the potatoes should be broke
into bits but not mashed. Season t
taste and send to table at once. Amer
lean Agriculturist.