Baton Rouge tri-weekly gazette & comet. [volume] (Baton Rouge, La.) 1865-18??, 1866-05-24
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question, even to those free and easy
: housekeepers who in times past have
been in the habit of throwing their
dry bread to the fowls or pigs. In
a large family it is unavoidable,
without undue parsimony, to prevent
some accumulations of dry bread.
Young America is not kept in as
good subsection now as it was in the
days of our grandmother, and refuses
to eat what older ones pass by.
Thorough housekeepers have various
ways of working up such remains,
they tell me, and here are some Of
them: ...~.
Milk Toot.-If the pieces of
bread are not too small, toast them
nicely; then put some milk over the
siove, sufficient to cover the bread.
Let it scald, and if butter is not over
fifteen cents a pound, spread the
slices with it and let it boil up gently
in the milk. If put in when the
milk is cold it will fall to pieces.
Salt it slightly.
Bread Pudd,mg.-Cut or pound
your bread fine, cover it with sweet
milk and set it on the stove, where it
will heat gradually. Take it of,
put in little cold milk, an egg, two
spoonsful of sugar, to one OF butter,
some salt, and any favoring you
like. Bake an hour or more.
Pancakes Soak your bread in
cold sweet milk until you can mash
it fine with a spoon; then put i'll an
egg, some salt, a little soda, and
-four enough to make it a batter.
Bake it i'll the usual way.
Another way: Prepare your bread
by chopping, the same as for dress
ing for a baked fowl. Pour on some
boiling water and let it stand for a
short time. Then season it with
butter, pepper, salt and sage, the
same as for dressing Pack it down
in baking dish, and let it remain
il the oven half an hour, but not
where it will burn.
Another way: When you have po-
tatoes TO warm up, soak some bread
short time in milk, and when you
put your potatoes over the fire, add
the milk and bread to them. Stir
them well together, and those who
have tried them say they are an i'm
provement on potatoes alone.
HIM Toast Crate a suficiency
Of the lean of cold ham. Mix some
beaten yolk Of egg with little
cream, and thicken it with a grated
ham. Then put the mixture into
saucepan over the fire, and let it
simmer awhile Have ready some
slices Of bread nicely toasted (all the
crust being pared off and well but
tered Spread it over thickly with
the ham mixture, and send it to the
table warm.
Prime Albert Pudaing.-Half a
pound Of bread crumbs, half a pound
of sugar, half pound of butter, six
eggs beaten separately, juice of one
lemon. rinds of two grated, one wine
glass Of brandy, four tablespoonful
OF any kind Of preserves. Steam the
pudding in a mould one hour and a
half. Wine sauce.
Pudding Sauce.-Beat to a cream
one cup of butter with two cups of
sugar, one cup of wine to be added
slowly. Set the bowl it is in, in a
kettle of hot water three quarters of
al hour before you wish it for use.
|. must not be stirred before placing
On the table, OF poured out of the
howl
Nice Breaktast DisA.--Slice few
cold biscuit, or some dry light bread,
fry them slightly, in little butter,
or nice gravy. Beat three or four
eggs, with half a teacupfal of new
milk and pinch of salt. When the
bread is hot, pour the eggs over it
and cover for few minutes, stir
lightly, 50 that all the eggs may be
cooked. This is nice dish, besides
saving the dried bread.
Berwick Spoage Cake. = Three
eggs, beat two minutes; and one and
a half cup sugar, beat five minutes !;
add one cup -four, one teaspoonful
cream Of tartar, and beat two
minutes; add halt cup cold water,
halt traspoonful soda, beat one
minute; add cup Of foul, little salt,
rose or lemon.
To Rcmocc Warts-Children are
liable to these disfgaEhusE excres-
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