Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1895-07-19
USEFUL AND SUGGESTIVE.


Snow Cake. a teacup Of but
ter, one Of sugar, one and half cups
of -four, the whites of four eggs; tea
spoonful of baking powder; flavor with
lemon essence; bake IN a square pan.
Prairie Farmer.
--Buttered Eggs, Melt four ounces
of butter. Mix with four eggs we'll
beaten, leaving out the whites of two
Stir it over the fire till mixed. Make
some toast and spread the slices with
anchovy paste, then put on the egg
mixture lightly with fork Cut the
toast in four pieces. boston Budget.
Goldfish Balls. Take four cups of
mashed potatoes, three cups Of boiled
Goldfish minced fine; add butter. Mix
we'll together, then add two we'll
beaten eggs, beating it up again thor
oughly; drop by spoonfuls into hot
lard and fry the same as doughnuts.
Are nice fried in croquet Baskets
Western Rural
Prescott Pudding. = One teacnpful
of stoned raisins, one of -four, one of
| treacle, and two of breadcrumbs,
piece of candied orange peel chopped
finely, and a small half teaspoonful OF
powdered ginger. Mix all together
and blend with two well-beaten eggs
and little milk. Place in mold and
boil for three hours. Leeds Mercury.
Fried Triple. After the tripe has
been cleaned in cold water, boil until
tender and put it aside to cool; cut in
to pieces about the size of an oyster,
dust with salt and pepper, then dip in
beaten egg, then in breadcrumbs; fry
in smoking hot fat. Rub together two
tablespoonfuls of butter, one table,
spoonful of lemon juice and tea,
spoonful of chopped parsley. Spread
this over the fried tripe and serve at
once IN. Y. Ledger.
Boiled Salad Dressing. Thorough
ly beat five eggs, put into them five or
six tablespoonfuls of vinegar, two even
teaspoonfuls of made mustard, one
teaspoonful each of salt and sugar,
half saltspoonful of red pepper two
tablespoonful of oil and pint of
cream. Cook in double boiler till it
thickens like soft custard Stir we'll.
This will keep in cool Place two
weeks, and is excellent for lettuce, eel
cry, asparagus and canlifower. Dos
ton Budget
Tea Cakes. ingredients: One pound
of flour, two teaspoonfuls of baking
powder and pinch of salt, two ounces
of butter or lard, one egg and gill OF
milk. Mix the flour, baking powder
and salt first Rub into it the butter,
then make into stiff dough with the
beaten egg and milk. Roll out about
an inch thick, cut into rounds, and
bake. Serve either hot or cold, but
before sending to table the tea cakes
should be split open and buttered. =
Leeds Mercury
-Rhubarb Jelly with Gelatine :
Peel enough garden rhubard to fill a
quart mold. cut it in half-inch lengths
and stew gently to pulp with an
equal weight of sugar Meantime
dissolve half an ounce of good gelatine
in gill of water over the FIRE, add i,
to the rhubarb when it is tender and
let it boil up, then pour the rhubart
into jelly mold wet with cold water
and let it cool. When the jelly il
quite cold and firm turn it out of the
mold and serve with whipped cream OIL
with powdered sugar.-N. Y. Ledger
Fig pudding is dish not to be de
spised. There are several ways o.
making it, but this one is about the
best: Mince very fine half pound o.
suet and the same quantity of figs
then mix with them half a pound OF
finely grated breadcrumbs, with lit
tie caster sugar and enough colder
sirup to make nice paste. Butter {
mold, fill it with the mixture, and boi
or steam it for one and half hours
Turn it out and serve either plain OF
, with whipped cream or treacle sauce
The latter is made by favoring little
white sauce with some lemon rind ant
! a spoonful of golden strip Y
World.