Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1895-11-22
USEFUL AND SUGGESTIVE.

Ounce Honey. Mice pr griddlo
cakes) Make sirup of two pints and
a half of pulverized sugar and scant
pint of water and let It boil ten min.
utes. Then add two ounces peeled
and grated and boil ten minutes long.
err Prairie Farmer.
Fresh Cucumber Pickles. Pour
boiling water over fresh cucum Ders,
When cool and drained on a towel fill
glass jars with them, packed closely,
and sprinkle in whole pepper corns,
cloves, mustard seed, celery see or
any other flavor liked, but do not use
any great quantity. Put a cup of white
sugar to pint of vinegar, heat to boil.
ing pour over the pickles and seal up.
.-Braised Fowl. bone ,he fowl and
stuff with force-meat Fry few slices
of onions in stewpan; add the bones
and trimmings of the chicken, bunch
of herbs, few blades of mace, and a
pint of broth. Cover the chicken with
slices of bacon, cover the pan very
tightly, and stew for half an hour.
Strain the braise gravy, and boil 1t up
quickly to a jelly. Glaze the chicken
with it, and serve cold. --Housekeeper
Calls Brains Saute. The brains
must be washed and cooked fifteen
minutes in boiling water, to which han
been added teaspoonful of vinegar.
Blanch and remove the bits of skin,
etc. Break them up with a fork and
mix them to paste with beaten
egg, and little pepper and salt. Have
ready in the pan two tablespoonfuls of
butter, and, when this is very hot, put
in the brains by the spoonful, taking
care that the portions do not crowd
each other: turn carefully so as not to
break them. Fry until brown, and
serve them. Boston Budget.
Furniture Cream. The article so
extensively known as furniture
cream" is made as follows: Take of the
best yellow wax (beeswax) four ounces,
of yellow soap two ounces, and disolves
or cmulsify by boiling in fifty ounces
two and a half pints) of water;
then add one and half ounces of tur-
pentine and an equal quantity of boiled
linseed oil, with thorough agitation,
By sprinkling little of this valuable
cream upon piece of rag, and rub.
bling it upon furniture, decidedly
fresh appearance will be impaired To
the latter.--Leed's Mercury.
Salmon with Eggs. Cover a plat,
ter with perfect leaves of curled let
tuce, the stems for the center. Pou:
off the oil from can of salmon; lay
the fish carefully in the center Of the
platter, and season with salt pepper
and lemon juice. Boil nine eggs hard
remove the shells and cut each egg il
three slices, into crock; stir salt, pep
per- a tablespoonful of melted butter
one-half teaspoonful Of mustard aue
one tablespoonful of vinegar together
and pour over the eggs. Place then
around the salmon, on the platter, anc
serve at once. The green lettuce, tn,
white and yellow eggs and the pink o
salmon, make this dish as pleasing tt
the eye as to the palate. -liousekeeper
-Hollandaise Sauce. Half teacup
full of butter, the juice of half lemon
the yollls of two eggs, a speck of cay
enne, half cupful of boiling water
! half teaspoonful of salt. Beat tn
butter to a cream, then add the yolks
one by one, the lemon juice, peppe
and salt Place the bowl in which
these are mixed in saucepan Of boil
ing water. Beat with an egg beate
, until the sauce begins to thicker
about minute), and add the boiling
: water, beating all the time. Whcl
; like n soft custard it is done. The bow
if thin must be kept over the fire tiv
minutes, provided the water boils al
the time, This sauce is delicious wit
boiled fish and hot asparagus, ais
= with meat that requires a piquan
sauce. Western Rural