The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1868-12-09
Useful Recipes.

RYE Biscvirs.-Onc quart of rye flour.
one quart Of wheat -four two.thirds cup of
yeast. two great spoonfuls molasses. Mix
together rather stiff; bake in rounds.
x FARMERS Squash BREAD One cup Of
milk. one cup of strained squash, ope-half
cup of yeast, one Tablespoonful of lard. a
little salt and -four to make quite stiff
Bake in cups. iia
To DISCOVER PEA OR BEAN FLouR.-It
is said that one may discover whether
bread be adulterated by pea or bean flour
by tho following simple means: Pour boil
ing water upon it, and if tho flour is mixed
with the farina of peas or beans, the strong
smell of those well-known articles will be-
come manifest. tea
VARNIsH FOR RUSTIC SEATS.-One quart
of boiled inseed oil and two ounces of as
phnltum, to be boiled on a slow fire till
the asphaltum is dissolved, being kent
stirred to prevent its boiling over This
gives fine dark color, is not sticky, and
looks we'll for year. Or, first wash the
furniture with soap and water, and when
dry, on a sunny day, do it over with COM
mon boiled linseed oil: leave that to dry a
day or two. then varnish it over once or
twice with hard varnish. If well done,
this will last for years. and prevent annoy
lnce from insects
PoTTED Ok TONGUE.-Boil tender an
nnsmoked tongue Of good flavor, and the
following day cut from it the quantity de-
sired for potting, or take for this purpose
the remains of one which has already been
served Mt table. Trim off the skin and
rind, weigh the meet. mince it small, then
pound it as find as possible, with four
ounces OF butter to each pound of tongue,
a small teaspoonful of mace, half as much
OF nutmeg and cloves, and a tOlerahly high
seasoning Of cayenne. After the spices are
well beaten with the meat, taste it, and
add more If required.
COTTAaE CHEEsE-Put loppered milk in
a kettle, and set it on the stove where it
will heat gradually until the curd all set
ties. Do not let 1t get too hot, or the curd
will be too hard. Then pour it Into thin
cloth strainer; hang it up and let it drain
until sufficiently dry, then pnt in pan or
other vessel; make it fine with your hands;
add little cream If you wish it in balls,
OF il you like it soft to dish ont with q
spoon, add more thin cream, and salt to
suit the taste. or no salt, just as you please.
SPICED BEEF IN THE IRISH STYLE.-To
round weighing from lively to twenty-five
pounds take pint of salt, one ounce of
saltpetre. two ounces of pepper, two ounces
of cloves, one onnce Of alIspice, four ounces
of sugar, all we'll pulverized and mixed to-
gether; rub the round well with it, and
lay it in a small tub or vessel by itself
Turn and rub it once a day for ten days.
It will not iniure it if it remain week
longer in the spices, if it should not be
convenient to bake it. When you wish to
have it cooked, strew over the top Of the
round a small handful Of suet Be partic-
Mar to bind it tight round with cord or
narrow strip of muslin, which must be
wrapped several times ronnd to keep it in
shape; put it in Dutch oven, and add
three pints of water when it is first put
down; keep water boiling in the tea-kettle,
and ade q little to it as it seems necessary,
observing not to add much. 1t will re-
quire a slow heat, and take four hours to
bake This is a very fine standing dish,
and will he good for three weaks after
cooking. Keep the gravy that is left to
pour over it to keep it moist.
& 20 ~~~"~'~ ----<vS-~-o-->
SrIDEE SuK.--Brother Caleb Luker,
who resides at Black Rock, brought us, in
closed in small box perforated with holes.
a species Of spider which he caught while
A. r. Al