La sentinelle de Thibodaux. [volume] (Thibodaux, La.) 1861-1866, 1866-05-19
Household Receipts.

Ecry Fine Coc0nnHt NGcGf00ns.-RtSp a
! fresh cocoanut. spread it on q dish, and
let dry gradually for q couple of days.
| Add to it double it's weight Of fine sifted
! sugar, and the whites Of eighteggs beaten
| to a solid froth. Roll the mixture into
| small balls !; place them o. buttered tin,
and bake tIem5in u very gentle oven about
| twenty minutes. Move them from the tin
while they are warm, and store them in a
very dry canister as soon as they are
cold. e
To Clean Stray Natting.--Soap used in
scrubbing straw mating makes it turn
| yellow, while ii brush wears it out very
fast. A large coarse cloth, dipped into a
| strong mixture of salt and water, and rub
over the mating, will remove all the dirt,
| and not injure either color or texture. 1t
should be carefully rinsed afterwards.
with clean, cold water. and then dried. by
tying a cloth over a broom and sweeping
it hard.
French Pancakes. -Take six eggs, sepa
rate the yolks from the whites; beat the
whites on a dinner plate to a snow beat
four yolks with tive tablespoonfuls of
sugar, two of -four, and a t%easpoonful of
eEeam ; add little salt and a very little
carbonate of soda put in the whites of the
eggs and mix gently. Put one ounce of
butter in asfryingpan when hot, pour in
the whole.pancake. Hold the pan a good
distance flom the fire for fifteen minutes;
hold before the fire to brown IN the top.
Dish on a napkin. ! Putany kind Of pre-
served fruit over it. Serve hot.
49, 50 Eta&sSa 81
A Delicious Dessert.-Two cupso Of sweet
milk and one of sour cream Tor one cup
and a half of sweet milk and one aud a half
of buttermllk); two well beaten eggs;
small teaspoon of saleratus and halfca tea
spoon. of salt; use flour enough to make a
batter abeat as thick as for griddle cakes.
add a teacup of dried cherries, tplums, or
currants, and pour into q tin pail, or
moulds, with a closely fitting cover; place
it in a kettle, of boiling water deep enough
to reach the top Of the mould, aud boil fast
for two hours. Serve with any sauce. 1t
is verygood witiloutfruit if youhave none.
To Preserve Eggs Fresh a Year-Mix a
of unslaked lime with the same
quantity ofsalt, in three gallons of water
pack the eggs, with the small end
down, with some shavings to keep them
down. and pour the mixture over them ; be
sure none Of them are cracked.
To Cook CHEEsE.-Cut a quarter
Of cheese into small slices, and boil
a minute in a %teacupful of water; beat one
egg and one teaspoon of flour together, |
gradually one pint of milk pour
iuto the bd!ling cheese and Stir, which
after a few minutes cooking is fit to serve
for a supper relish.
Cooking Green Peas.-Take the peas
when full in pods, nice and greea.W When
wash the pod thoroughly; put
them in the dinnerfpot; cover OF nearly so
water; then cover tight, andboiI until
|: skim them out; put your peas into
the broth, and boil them twenty to thirty
minutes then season with sweet cream,
salt and pepper to the taste. Try it.
Hon. to Nead Chia0-We cut the fol-
invaluable recipe for mending
from an English almanac. 1t is
thus made. a3a6fA 50 s8ifas 84ff ef4
Take a very thick solution of gum
arabic in water, and stir into it plaster Of
Paris until the mixture. b comes a v~iscous
paste. Apply it witha brush to the frac-
,ured edges, and stick them together. In
days the article cannot be broken
the same place. The Wilderness of the
renders il doubly valuable. !