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GOOD OLD LEMON PIE
OTHER DISHES WITH HEALTH
FUL FRUIT AS INGREDIENT.
Mckcs Cest Kind cf Sauce fer All
Manner of Puddings-Souffle a
Light, Refreshing Dessert -
Lemon to Cure Cold.
The old-fashioned lemon pie is one
of the prime favorites. An often
proved recipe calls icr one-half pound
of sugar, a pound of butter, six eggs,
the juice of two lemons with their
grated rind, a nutmeg and half a glass
Cream the butter and ?ligar, beal in
the yolks, tho lemon, the spice and
brandy, then add the whites! Bake ii!
a light piecrust with oren top. Pow
dered sugar and lemon juice should be
spread on che tcp of each pie.
There ?rf: ;i great many varieties of
lemon pie. with cocoanut and mer
ingue mixtures. An English tart calla
for a cup of sugar, two lemons fthe
juice ard some of (he peel grated), a
teaspoonful of cornstarch smoothly
blended in waler, a dozen raisins par
boiled, cut in two and seeded. Beat
these ingr?dients well together and
bake between two crusts in small pies.
A lemon sauce which is very fine for
rice, bread or boiled puddings, espe
cially for the old-fashioned cottage pud
ding, is made from a cup of sugar,
half a cup of hatter, an egg. the ju iee
of a lemon and half the grated peel, a
teaspoonful of grated nutmeg and
three tablespoonful? of boiling water.
Cream the butter and sugar, beat in
the egg, very well whipped, then the
lemon and nutmeg: beat well for ten
minutes, then add by degrees the boil
ing water. Put in the inner pan o? a
double boiler, with hollins wai er in
the omer nan. and stir well until the
sauce breomes very hot.
Lemon souille is n lirtht. refreshing
dessert. Put in a bowl four yolks rtt
eggs and four ounces of powdered
sinar. add the grated rind cf two lem
ons and stir well for minutos until ?
quite thiel:. Then add hy degrees a I
tablespoonful of lemon juice, and tin
nily beat In. lightly and Quickly, the
whites of six eggs beaten to a stiff
froth. Pour into a pie dish and bake
In a moderate oven for about 2f> min- j
ates to a golden brown. Serve on a
lace paper doily within a silver dish.
A lemon ice, strongly flavored with
the fruit and very easy to make, is
composed of the juice of six ler,ons
with the grated peel of three, one
large sweet orange fthe juice and the
grated rind), a pint of water and a
large cup of sugar. The acidity of the
Ice can be regulated by the amount
of pucar used. A large cup is the
Squeeze all the Juice and place in it
the grated rind of the fruits, leaving
them an hour standing. Then strain
well and r.nx in the su erar and the wa
-er. stirring until dissolved. Then turn
into the freezer and stir several times
while it hardens to keep it entirely
A modification of the lemon cure,
which of course is not permitted in
^he lemon club, is the consumption
during the day of one or two lemon?
in this way: Cur. off the top and make
in incision downward in the eore
without losing any of the juice. Edge
in hr degrees a lump of white sugar,
'hrough which the juice can be taken.
School children have a way of im
bedding an old-fashioned lemon candy
t\rv- jn t.ho'fruit and sucking the Juice.
Roth of these proceaoes are Rood for
?olcis. although the sunar retards flesh
To Prevent Irons Rusting.
Irons treated in the following man
ner can be kept in excellent condition:
Tie a lump of beeswax In a thin white
rag. When the irons are hot. rub
them with the rag and then scour
with a cloth sprinkled with salt. After
the ironing is finished and the irons
are still warm, rub the wax over them,
and it will keep them smooth and free
from rust. If a brick which has been
heated in the oven ls used for an
Ironing Btand. the irons will be found
to keep hot much longer than if an or
dinary iron stand is used.
Frogs' Legs, Brown Fricassee.
Remove the skin from the frogs'
legs and scald them with hot .water,
acidulated with a little vinegar. Dry,
roll in flour and saute a light brown.
Make a thin, brown sauce, add a slice
of lemon, a shallot, a small bay leaf,
a sprig of parsley, and a few mush
rooms. Simmer about fifteen minutes,
ada a tablespoonful of sweet butter or
a little cream and serve.
Some Useful Hints.
Perfumed olive oil sprinkled on li
brary shelves will prevent mold on
books; mud stains can be removed
from blaci: cloth by rubbing with a
raw pccato; the juice of a raw onion
applied to the sting of an Insect will
remove the poison.
A saltspoonful of baking powder put
in the meringue for pies, just before
the meringue is placed on the pie will
keep it f;om falliag as soon as the pie
is removed from the hot oven, as so
To Improve Pie Crust.
To improve the top crust of pie I
have found the following very good:
Brush it over with water and then
sprinkle with' granulated sugar. This
Improves the appearance and makes it
brown and crisp.
EARLY METHOD OF CLEANING
Usc Sawdust for Glassware-Mixture
of Salt and Vinegar the Best for
If you would get the nearest carpen
ter to give you a panful cf sawdust
you could make your cut glass dishes,
and even your fine pressed glass, daz
First wash each dish thoroughly
with v.arm toapsuds aud then, with
out drying it, bury the dish in the saw
Leave each piece until it is per
fectly dry and then brush lt with a
soft brush, taking care to reach all thc
Yon cr>n clean decanters, carafes
vinegar cruets, otc. by using a mix
ture of salr. and vinegnr. To a wine
glassful of vinegar allow a handful of
salt. Put some of this in the borrie
shnko it about well and the stains will
If yon have puddi- t or mont plr j
dishes that have becomo brown, burnt j
and generali; disgraceful locking by i
baking in the oven, you can almos- !
alway? remove the stains by soaking
them for several hours i" strong bora:-'
and warm water.
Greasy pots and kettles, that bc?r
noir of the woman who does her own
cooking, can he cleaned with little diili
culty by letting them get warmed
through on the stove, then removing
them to the sink and throwing in a
handful of corn meal and rubbing
them well with this.
BURLAP AS A DECORATION
Can Bs Pet to AimoGt Innumerable i
Uses In the Making of a
The woman who is eag;-r to have a j!
tasteful home at small cost should re- j
member the many uses of burlap for ;
Interior decoration. A couch thar has
become v on: and faded, but dees no*
require re-upholstering, may have lt:
defects covered hy a throw of burlap
using the wit!"1?! ob'-iinc'cle in a tan O"
other good sir-do and cutting this suf
J ficlrntly 5oUg to hr.ng entirely over the
couch "nels. The ends may be fin
I ir-brd by a wide hom caught in place
I wi!h green briar stitching and the
cove further ornamented by stencil
ing. If a tan or brown burlap has been
selected a pretty stencil design Is a
border of pine trees done in green?
and browns. Burla;? also makes beau
tiful portieres, and is excellent for up
holstering chairs, making boat or
porch pillows and may even be used
as a floor covering.
Cut the large stalks off where the
leaves commence, strip off the out
side skin, then cut the stalks in
pieces half an Inch long: Moe a pie
dish with paste rollr-d rather thicker
than a dollar piece, put a layer of
the rhubarb nearly an Inch deep: to
a quart howl of cnt rhubarb put a
large teacupful .of sugar: strew lt
over with a saltspoonful of salt and
*> lissie nuraieg crated: shake over a
little fleur; cover with a rich p?e
crust, cut a slit In *he center, trim off
the edge' with a sharp knife and bake
In a rn'.iok oven until the pie IOOSPUR
from the dish. Rhubarb pies made
in this way aro altogether superior
to tlvose made of the fruit rtewod. .
Dse little individual baking dishes
I for thei^e. In the bottom of each nut
tored dish put a little chopped car
rot, celery, onion, a few green peas
and dices of salt pork. Place a par
boiled sweetbread on top of the veg
etables. If the sweetbreads are large,
half will be enough, if dish ls used as
an entree. Cover with good clear
stock and bake slowly for from forty
five minutes to an hour. Before serv
ing baste the gravy and vegetables
over the sweetbreads to garnish.
This calls for pork, although any
other fresh meat may be used. Chop
one pound raw fresh pork very fine,
add one teaspoonful salt, one salt
spoonful pepper, teaspoonf-., onion
Juice and one-half cupfu1 .ale bread
crumbs. Beat two eggs and mix all
thoroughly. Shape Into small cakes,
pan. boil Blowly to thoroughly cook.
Serve with baked or fried potatoes,
and garnish with parsley and lemon.
Four pounds of grapes, two pounds
of sugar, three-quarters pound of rai
sins, one-quarter pound of English
walnut kernels, pulp of two orange?,
one-half pound of fig*, seed grapes,
cut nuts and figs In small pieces, stir
all together and cook until thick.
Put away in glasses. This is a de
To Keep Celery Fresh.
To keep celery fresh and crisp, st
that it will last for days, treat it in
the following manner and find it ex
cellent: Prepare lt as you would for
the table, then wet an old piece of
clean linen in ice-cold water, place
the celery in it and lay on the ice.
One pound dark brown sugar, waif
pound butter and lard, two eggs, ,one
tablespoonful soda dissolved ?in luke
warm water, one ounce cinnamon, one
pound flour. Roll out rather thin and
bake in a moderate oven'.
Grate two pineapples and mix two
quarts of water and a pint of sugar;
add the juice of two lemons and the
beaten whites, of four eggs. Place in
a freezer aud freeza.
DR J. S. BYRD,
OFFICE OVER POSTOFFICE.
Residence 'Phone I7-R. Office 3.
A. H. orle y,
Appointments at Trc;.'.on
Ideal Pressing Club
NEAT CLEARING AIvD
j DYING AND: REPAIRING.
I Ladies Coat Suits (.'?caned and
j Pressed. .'. 75c.
J Ladies Pleated ?kir?s Cleaned and
1 Ladie Plain Skirts Cleaned and
i Ladies Evening Gowns Cleandd and
Ladies One-Piece Dress Cleaned and
J Gents' Suits SJeam Cleaned and
Gents' Suits Dry Cleaned and
Hats Cleaned and Pressed.25c.
Hats Cleaned and Blocked. 50c.
Remember wc are first-class in
every workmanship and can jilease
the most fastudist person. Work
done while you wait Don't throw
away that old suit or hat. Bring it
to us and let us make it Iool: like
new. We apprecicteyour patronage
and guarantee satisfaction. if
FRANK MAYNARD, Prep.,
Edgefield, South Carolina.
i FIRE u
Go to see
Before insuringjelsewhere. We
represent the best old line com
Harling & Byrd
At the Farmers Bank, Edgefield
I wish to inform the gond people
of Edgi field that I will continue the
Blacksmith Simp that was estab
lished by my father, Giles Butler,
about 4U years ago and conducted
by him until his death recently.
I will give the best possible at
tention to all work intrusted *to?me
and will guarantee every job 1 do.
125 acres land near Hibernia
in Saluda county.
12U acres near Monett*, Sa
330 acres in Aiken county,
1300 acres near Celestia or
j Davis' mills in Greenwood
I and ?aluda counties.
.50 acres near Edgefield C.
250 aeres near Trenton,S.C.
Several tract1? near meeting
Street, and other tracts near
Monet ta and Baiesbnrg. j.,
A. 8- TOMPKINS,
l\Z Edgefield5[S. C
My highly-bred Stall ion ^??w i W
stand at my farm near Red Hill for
?12.00 to insure sound colt. . Good
speed and works anywhere.
R. JJ. BODIE.
R. F. D. M od oe. S. C.
To Prevent Blood Poisoning
apply at once thc ?xomlcriul old reliable DK.
PORTER'S ANTISEPTIC HEALING OIL.iran.
R-ical dressing tbat relieveu paia and bsga at
the sane thsa 7' >t a liainmt. B5c.-"*'^%i6