Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-07-20
USEFUL AND SUGGESTIVE.


Cocoanut Pie.-This may be made
from dessicated or the freshly-grated
cocoanut as suits ones convenience.
Beat to a cream three-quarter pound
sugar with six ounces butter, Add
cne-half pound grated cocoanut, the
whites of five eggs beaten stiff and one
teaspoonful grated nutmeg. Bake in
rich undercrust to a delicate brown
Orange Judd Farmer.
-Broiled Swordfsh.- This is very
rich fish. Wipe slices of the fish and
season with salt and pepper, then broil
ten to twelve minutes. Serve with
horse-radish sauce. Cream one-third
cupful of butter with wooden spoon,
add a tablespoonful of grated horse
raddish, one-half teaspoonful of made
mustard saltspoon of salt, and two
tablespoonfuls of hot vinegar.-Christ-
ian Inquirer
Spinach. all the stalks off of
two pounds of spinach, wash it well in
several waters, and place it in sauce
pan; add no more water Boil the
spinach till quite tender, then rub it
through wire sieve. Return it to the
saucepan, with two ounces of butter
and, if you have it, little cream.
Season With pepper and salt, then serve
with fried croutons of bread rounds
Woman's Home Journal.
Fried Tomatoes. tomatoes
and cut crosswise in large slices, salt
and pepper, dip each slice into wheat
flour, then into beaten egg, and fry at
once in hot lard; serve hot Lard is
better to fry any vegetable in, as but
ter burns so easily. A cup, of mill1'fs
sometimes boiled, thickened with flour,
and lump of butter added, and poured
over them, but are delicious alone
Farm, Field and Fireside.
Curry Balls.-Put one cup of rice
iato double boiler with one cup of
milk. Cook slowly until the rice has
absorbed the milk, then stir. Add the
yolks of four eggs, tcaspoonful of
salt, two teaspoonfuls of curry pow
der, teaspoonful of onion juice and a
piece of butter the size of walnut
Mix all well together over the fire and
turn out to cool. When cold form into
small balls about the size of walnut.
Dip in egg and then in fine bread
crumbs and fry in smoking-hot fat.
This makes a nice garnish for fried
chicken with cream sauce.-Boston
Budget.
-Anchovy Toast.-Talle two ancho-
| rrtnc of
inches in diameter, free them from oil,
split them open, take out the backbone,
and press through sieve. Add to this
the beaten yoll1s of two eggs for every
dozen anchovies-that is, for every six
portions of toast Have ready this
number of slices of bread fried a gold
en- brown in hot butter, and put them
on very hot, covered dish. Set a
small saucepan containing teaspoon
full of butter into larger vessel of
boiling water; add the fish pulp and
beaten eggs, and stir until it thicl1ens;
pour over the toast and serve at once.
Excellent little nut cakes are
: made by Dreaming one-half cupful of
butter with a cup and a half of fine
graduated sugar, Beat the yolks of
two eggs until light, add to the butter
and sugar, then add three-fourths of a
cupful of sweet milk Froth the
whites of the eggs, and add them
to the batter, together with two cup
: fuls of -four sifted before measuring.
Add the whites of the eggs and the
flour alternately When light and
smooth, add cupful of hickory-nut
meats, chopped and Toured. Add two
teaspoonfuls of baking-powder the last
thing, mix and bake at once in mod
: crate oven. Have the tins well creased
N Y Post