Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-02-23
USEFUL AND SUGGESTIVE.

Coffee Cakes. One quart of milk,
two tablespoonfuls of cream of tartar
and one teaspoonful of soda Tor three
rounding teaspoonfuls of baking pow
der), two eggs, little sugar and half
corn meal and half flour, TO make a
batter thick enough to drop with a
spoon. Fry deep brown in boiling
hot fat. These make good substitute
for vegetable in winter Boston
Budget.
Apricot Pie.--In the winter canned
apricots can be used and they are very
nice. Line plate with crust, deep
plate preferred; fill with apricots,
which are halved, with the hollow side
up; thicken a cup of apricot juice with
one teaspoonful of cornstarch and one
half cup of sugar; pour over the fruit
Cover with strips of puff paste half an
inch in width to form squares, and
bake until the paste is brown. II arm,
Field and Fireside.
Indian Pudding: One cup OF corn
meal, one of -four, sugar, butter and
molasses, one quart of milk, two eggs,
one teaspoonful each of salt, ginger
(heaping) and cinnamon. Put the
milk into o double boiler, when hot
stir in the flour, meal and salt, wet
with some of the milk, then add the but
ter, When thick pour over the eggs
| well beaten, stirring all the time, then
add the molasses, sugar and spices,
stirring well; bake for two hours in a
moderate oven. Batter the pudding
| dish well. Serve with whipped cream.
| Farm and Home,
japanese Cream Tart This Is a
most delicious dessert and very pref.
! ty looking one. Make pastry of hall
a pound of -four and four ounces OF
butter, place on a large, fat dinner
plate; put some jam, red raspberry OF
strawberry, in the center and spread
partially over the surface; with sharp
knife cut the edge of the pastry an inch
in depth and half an inch apa=t turr
down every other strip over tie Jam
bake in quick oven. When cool
spread whipped cream over the jam in
side the turned-down edges, dot thu
cream with tiny bits of jelly or jam, o.
sprinkle with pink sugar. Farm anC
Fireside.
English Plum Pudding IS made b,
taking one pound suet, chopped fine
one pound flour, one pound grated
bread, one pound currants, two pound
stoned raisins, one-quarter pound cit
ron, few drops lemon, one-hah poun'
sugar, one nutmeg, small quantity gin
ger, tablespoon of salt Mix then
together; add eight well-beaGen eggs
and as much milk as will make It int
a thick batter; add gill of brandy
Put into cloth that is wetted an
Toured, Tie it little loose TO alloy
: for swelling. Put into boiling water
with plate in the bottom of The ket
tie. When done, put into cold waite
: for few seconds Put some brand
, into your plate and light it.. Eat wit
: wine sauce Boil from four to iv
hours. Farm, Field and Fireside.
--Sardine Salad. "A real sardine sa
. ad is not made of those little fish tina
come in oil and are SO high priced; it
of the sailed variety, which you ma
buy by weight. Take half-pound c
these, soak an hour, changing the waite
i at least six times. Pull th5m apar
taking out the spine and cut ore of tn
halves into strips an inch long and col
ing the other half into little roll
: these last are for garnishing Use som
gherkins, some mixed pickles, q littl
smoked salmon and teaspoonful {
capers; mix all together wish thre
d parts of oil to one of vinegar; pile I'll
heap in your salad bowl and garnis
s prettily with lemon slices and garter
g cold boiled tongue, stoned olives, a fe
= picked oysters and the little rolls
e sardines. Boston Globe.