Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-04-20
USEFUL AND SUGGESTIVE.


Cake Without Eggs One cupful Of
sugar, butter the size of walnut, one
c,pful 81 cold water, flavor to taste,
two cupfuls of flour, two teaspoonfuls
of baking powder. Bake in sheet or
in a loaf. Cover with frosting made
without eggs. Good Housekeeping.
Rice Pie. TO one pint of boiled
rice add one pint of rich cream, two
eggs salt and little mace. Let these
ingredients be well mixed, spread half
the quantity in deep earthen baking
dish, lay pieces of chicken upon it, and
cover them with the remainder of the
rice. Bake in hot oven. Prairie
Farmer.
Saratoga ChipA Though generally
used as garnishes, Saratogas are nice
served cold for tea. To prepare them,
peel and slice as thin as possible, six
or eight large potatoes, rinse in ice
water, wipe with clean towel and drop
slice at time in boiling lard. When
brown and crispy remove with a wire
spoon, drain and sprinkle with salt
while hot Farm, Field and Fireside
Celery a la Creme. Take six heads
of celery cut them in pieces about two
inches long, wash them very clean and
boil them in water until tender. Take
half pint of cream, mix with il
| piece of butter rolled in flour and lit
tie salt and grated nutmeg; boil it up
until it is thick and smooth, put in the
| celery, warm up and serve with the
sauce poured over it Boston Budget.
| Caramel Cake. Cost 31Lc One
and one-fourth teacupfuls graduated
sugar, u pound butter, . eggs, tea
cnpful sweet milk, 2 teacupfuls -four, 2
teaspoonfuls baking powder tea
spoonful extract of vanilla. Cream the
butter, add sugar, milk, eggs beaten
light, the -four sifted we'll with baking
powder, and the favoring Bake in
five layers. Filling: One teacupful
each of sweet cream and brown sugar,
q teacupful graduated sugar Mix
sugar and cream and cook until it
strings. Add a few drops of vanilla
and when sufficiently cool spread be-
tween the layers and on top OF the
cake Orange Judd Farmer.
Creamy Cream Candy.-A candy
party helped in a church fete champe-
tire by making cream candy and selling
it at twenty-five cents pound. 1t was
delicious, if children did make it, very
creamy, which can not be said of all
cream candy. The proportions are a
pound of sugar-granulated-one Ia
blespoonful gum-arabic water, half
teaspoonful cream of tartar and one
teacup cold water Let the sugar dis.
solve over slow fre-putting all in
gradients together-and boil without
stirring until the strip hardens in cold
water; pour out or buttered dishes and
pour over the candy a tablespoonful
vanilla essence. When it is cool enough
pull until white; cut or break into de-
sired sizes, put in covered, buttered
dish, and let it stand over night Dos.
ton Globe.
Cream of Celery Soup This is one
of the most delicious and delicate soups
that can be made. Take two heads OF
fine celery cut away all the green part
cut the stalks into pieces not more than
an inch in length, and parboil in sailed
water for ten minutes or So Then
take them out, drain them, and put in
to saucepan with four ounces of but.
ter, salt and pepper to taste, and lit
tie nutmeg; cover and boil slowly uatil
the celery is quite soft, then rub il
through colander. Mix the strained
substance with two quarts of clear
chicken broth, thicllened with fou,
ounces of flour cooked in butter; boil
it for about ten minutes, stirring con
stantly; skim, and press it through q
fine sieve. Place it over the fire again
adding TO it pint of boiling cream
and very small piece of pure buttec
then pour it into soup tureen, o7ei
small croutons or pieces of fried brea =
and Sc rye. Good Housekeeping.