Pine Bluff daily graphic., 1895-06-30
USEFUL AND SUGGESTIVE.

Cucumber peeling should never be thrown away where black beetles ex- ist, but should be spread about near their haunts, as they eat it and die.
 Spanish Fruit Pudding. Line g baking dish with a light puff paste. add layer of shredded pineapple, and cover with sugar, add layer of sliced oranges, and then a layer of bananas sliced, sprinkle with sugar. Repeat the process till the dish is full. Cover with light puff paste and ake.-Bos- ton Budget.
 -Granose Fruit Custard. Take two slightly heaping cups of granose, two cups of milk, two tablespoonfuls of sugar, and two eggs. Add the yollks of the eggs with the sugar and granose to the milk, beat lightly for few min- utes, then add the well-beaten white and one cup of canned or stewed cher ries which have been we'll drained from juice. Bake in slow oven till the castard is set. Allow the eustard to become cold before serving. Good Health.
 --Briars.-0ne cup raisins (stoned), one cup white sugar, one lemon, chop this all together very fine, like mince- meat; crust, one cup milk, scant cup lard, one teaspoonful soda, little salt four enough to make like pie crust, roll out in sheet, cut in small squares, put in little filing ito which has been added, after chopping, one tablespoon fu1 water) and put them cornerwise t5,- twenty; lovely for children's dinner pans Western Rural
 -Savory Salad. Most persons pre- fer an addition of meat to the vegeta- bles, for which purpose odd bits of cold meat may be employed-as fowl, beef ham, game or fish, though it is gener- ally considered best to use but single kind of meat. All bits of skin, fat, gristle and the like are to be removed, after which the meat is minced quite fine and is then intimately mingled with the vegetables For salad made in this manner boiled lobster broken into small bits makes very pretty garnish,-Good Housekeeping.
 Straw berry PreserYes-Put two pounds of sugar in bright tin pan over kettle of boiling water and pour into it half pint of boiling water. When the sugar is dissolved and hot, put in the fruit and then place the pan directly on the stove; let boil ten min utes or more if fruit is not clear; very gently take up with a small stralner and keep hot while the syrup is boil ing down until thick and rich Drain the thin sirup from the cans and pour the rich sirup over the berries to fill the jars, and screw down the tops im- mediately The thin sirup poured off may be brought to boiling point, then bottled and sealed to be used for sauces and drinks.-Orange Judd Farmer.
 For 'tMaecaroni Napolitana," boil the maccaroni three-quarters of an hour in water we'll salted, and then drain through the eolander Make a sauce with some butter little ham and chickens livers chopped fine and enough flour to thieken it; cook this about five minutes till colored; then add half a cup of soup stock, little tomato and more butter, and take it off the fire. Put layer of the maeca- roni on large platter, cover 1t with grated Parmigiano cheese and pour over it some of the sauce continue to alternate the layers until the whole has been used. If the maccaroni should have cooled during the process the dish can be placed in the oven for five minutes, as it must be served very hot.-N. Y. Tribune.