Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-04-13
USEFUL AND SUGGESTIVE.

IL you DO not wish your tiatlronS to
rust, keep them as far removed from
the steam of cooking as possible.
Minced Mutton. Take pound and
a 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
Good Sirup--TaIle five pounds of
coffee or light brown sugar, one quart
Of boiling water, the juice of one large
! or two small lemons, and boil. The
proper consistency is easily ascertained
by cooling 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 a gallon. House
keeper
Goldfish Balls Soak the fish till
soft and pick into fine shreds, have
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
fiat cakes Dip them in beaten egg
and roll in flour siftcd meal, or finely
powdered cracker crumbs and fry in
hot butter or drlppings Farm, Field
and Fireside.
Baked Mackerel-Wash we'll and
dry a good-sized maclerel; 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 a tin, and bake in
a hot oven for twenty or thirty min
utes, according to size. Lay sheet of
white paper on a hot dish, and send
the fish to table in its paper cradle, just
cutting the top with scissors at the
moment of serving. -Woman's Home
Journal
A Good Monday Soup Take cold
baked beans, add twice the quantity of
water and simmer until the beans are
soft five or six hours; rub through u
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
ton of half as much tomato as soup -
Boston Budget
-Jellied Lobster. up three
pounds of boiled lobster meat Take
one-half cup of mayonnaize cupful
stiff aspic jelly teaspoonful of to-
mato sauce. Put the dissolved gelatine,
the jelly, mayonnaise and tomato sauce
in a bowl and set on ice; beat until
stiff and white; add the lobster with a
little chopped tarragOn Make little
cases by pinning bands of writing pa
per around ramekin cases: fill with the
mixture, piling high Arrange on a
dish and set on ice. When firm remove
the paper bands, sprinkle with dried
lobster coral and serve, -IIarper's Ba-
Ear.
Potato Soup-A somewhat novel pota.
to soup is made by boiling a quart bowl
of sliced potatoes with two onions sliced
and fried yellow in a little butter tw,
: stalks OF celery, some parsley, gill OF
l canned tomatoes and quart and pint
|. of water When the potatoes are done
add a tablespoonful of -four wet with
water, and press through sieve, Re
: turn to the saucepan, add butter the
size OF a walnut, and half pint of hot
milk on cream: season to taste, anC
serve with thin waters or brown bread
and butter Another way is to boil ter
] medium-szed potatoes cut in halves il
sailed boiling water until done, draiT
and set aside. Put gill of water, anc
butter the size of an egg into sauce
pan, add a quart of milk, and when i
boils the potatoes should be broker
into bits but not mashed. Season tC
taste and send to table at once. Amer
lean ApriculturiSt