The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-04-04
D0MEsTIc ECONOMY.
HINTS FOB THE HOUSEWIFE.


Take shoulder OF veal, boil In five quarts OF
water three hours, add two spoonfuIs of RICE four
onions, six potatoes and two or three carrots,
with parsley, salt and pepper to taste, take hall
flour, TO be stirred In while hot.
SOUP OF LAMBS HEAD AND PLUCK.
Put the head, heart and lights, with one pound
OF pork, into five quarts Of water; after boiling
one hour, add the liver, boil half hour longer add
potato, carrots, onions, parsey; take half pound
OF butter, work u Into one pound Of -four, with
pepper and salt and two eggs, drop this In small
balls into the soup while boiling, then serve.
CONN NBAL PUFPs.
In one quart Of boiling milk, stir eight table.
spoonfuls Of meal, four Of sugar, boil Eve min
utes, stir constantly; when COOL add six eggs we'll
beaten, bake In buttered cups one half hour. To
be eaten with maple molssses or other sauce to
INDIAN sLAPJAcK.
One quart Of milk. one pint of Indian meal four
eggs, four spoonfuls OF flour, little salt.l Beat
together and bake on griddle.
SAGE AND ONION sAucR
Chop nne an ounce OF onion and half ounce Of
green sage leaves, put them into Q stewpan with
four spoonfuls Of water simmer gently for tan
minutes, then put In teaspoon Of pepper and
SALT and one ounce OF bread crumbs, mix well
together; then pour to 1t gill Of melted but
ter, Cor broth or gravy stir well and simmer ID
few minutes longer.
UNION SAUCE.
Take four onions, slice them, put them In q
stew and brown until quite tender. This is very
nice with round Of beefsteak.
LEMON SAUCE.
Pare lemon and cut II into slices twice a. thick
a. half dollar divide these into doe, and put
them into gill OF melted butter.
LHxos DUxPLNa.
One pound Of -four. half pound of sugar, juice Of
three lemons, grated rind Of two, chop half pound
of suet, mix all together with little water,
make out In oumplings, and boil constantly for
one hour. To be eaten with any kind Of rich
sauce.
LzMos DUMPING no. 2.
Mix with twelve ounces Of bread crumbs half
full Of -four. the grated rind of two lemons, four
ounces Of sugar, three eggs well beaten, divide
into dumplings, Tie up In Toured cloths, boil one
hour.
APPLE DUxPLfsG, BAKED.
Select nice tart apples, peel and core them, all
with sugar and little cinnamon, make your
paste and cover each apple, bake in Q shallow
pan, cot With any sweet sauce.
Potato PUDDING.
Boil one quart Of potatoes, rub smooth, have
'eady half pound Of melted butter, six eggs
beaten TO froth, mix butter with half pound Of
ngar, stir IN eggs, half pound OF currsnts, one
nutmeg, mix all well together, put In cloths and
boil one hour, eaten with sauce.
APPLE PUDDING.
Take one pint Of stewsd sifted apple, six eggs,
lslfpint Of milk, four ounces OF butter; mix the
ppe and egg before the milk is put In /; add rose
vater, spice and sugar to taste; bake In q rich |
rust
CARROT PUDDING. qa
A cofee-cupful of boiled and strained carrots,
I've eggs, one ounce of butter and sugar each. |
innamon and rose water to your taste bake |
Fithout paste one hour. 40 90 -
GRAHAM BISCUIT.
Take one quart Of Graham -four, add little
alt and tablespoonful Of melted butter mix
bis with buttermik, with teaspoonful Of soda
dded to the mild, mix them to the consistency of
rop cakes; bake In pan for twenty minutes In
qick oven. .e ~ $3.50
FBDKRAL PANCAKES.
Take one quart of bolted rye -four, one quart of
olted Indian meal, mix II well, and stir ii with
tile salt into three pints of milk, mix to the |
roper consistency Of pancakes. fry in lard. and
3rve while warm. |
One pound Of sugar, half pound of butter, two
ounds Of -four, three eggs, one gill Of yeast, o |
tile cinnamon and orange peel; bake fifteen
inutes.
To make It properly. cut half pound Of good
an beef into very thin slices, spread the slices |
hollow dish, and having poured over one pint |
I'd half OF boiling water, cover up the dish, |
ID place 1t near the ire Tor half an hour, and |
en boil for about eight minutes; take of the
um and let II stand ten minutes, then pour Il of |
Id season with O little salt. This tea Is very 4
eful when the stomach n In q weak, irritable
ate; it is good for infants, and nothing answers
liter as breakfast for those who sick In the
orniDg. .s
TO STUFF PIG TO ROAST.
Boil the inwsrds tender, mince fine; add Q |
" loaf of bread, half pound OF butter, four
rs; salt, pepper, sage, summer savory and
yme. Mix the whole we'll together, stun and
" up. IL the pig be large let II be doing two
urs and o half; bast with salt and water.
'svy for the ssme-Hslf pound of butter; Z
,rk In two spoonfuls Of -four and one gill Of
ne, II agreeable.
70 sruFY LEO OF PORK TO BAKS.
Corn the leg forty-eight hours stuff with sau.
&c meat, and bake in an oven two hours and q
TO srUFP AND ROAST A COSTING.
Boil the inwards tender, chop them One, GOOD |
antity Of grated bread four ounces of butter: |