The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-03-10
Domestic Economy.
HINTS FOR THE HOUSEWIFE.

From the Cincinnati Enquirerl
FRENCH LOAF CAKE.
Five cups of pulverized sugar, three cups Of
fresh butter four cups Of milk six eggs, ten cups
of dried sifted flour, one wine-glass Of wine, one
wiDeglass of brandy, three nutmegs, small tea
spoonful Of soda, one pound Ct raisins, quarter
pound Of citron.
FRUIT CAKE-FIRsr.
Three pounds of flour, one pound of butter, one
pound of sugar. one quart of molasses, six eggs,
one pint OF milk, three teaspoonfuls Of baking
powder one teacup Of ginger, one teacup full OF
raisins, spice to taste.
FRUIT CAKE-sBCoND.
To one pound and four ounces Of -four, one
poznd Of butter, one pound OF sugar. ten eggs,
one pound Of currants, half pound citron, spice to
taste.
Cut biscuits into lengths as thick IS your finger,
in lany shape you please; soak In some cream,
nutmeg sugar, cinnamon and one egg; when well
soaked fry brown and serve with butter, wine and
sugar sauce.
RICE PANCAKES.
Boil half pound of rice to jelly; when cold
mix it with pint of cream, four eggs, little salt
and nutmeg; stir in eight ounces of butter just
warmed, and add as much -four as will make the
batter thick enough fry in as little lard as pos
sible.
A GOOD SUBSTITUTE FOR CREAM TO PUT IN COFFEE.
Boil a pint of milk and let it cool; beat the
yolKs of three eggs and stir in; 1t will make the
coffee much richer.
PUDDING SAUCE.
Take one cup Of butter and one cup o. white
sugar. beat them well together, favor with lemon
extract just before serving your pudding set the
sauce on the stove and stir until 1t becomes hot
it will rise up very light.
APPLE CUsrARD.
Take one dozen sour apples, peel and core them.
place them over the fire to cook In tea-cup OF
! water until they begin TO be tender, then put
them in pudding dish, cover them with sugar,
beat up ten eggs with three pints OF milk and pour
over them; bake about three-quarters OF an hour.
KEEPING APPLIES IN WINTER.
The following is a new method of keeping sp-
ples fresh and good through the winter and into
the summer. Take quantity OF pippins or other
good winter spples; take them fresh from the
tree carefully when ripe and before frost; make
hole through each one with a goose-quill. from
stem 10 eye, fill this with sugar; let them lay in
this position two weeks till they are little wilted,
then put them in q tight cask and keep them from
| freezing.
l TO PRESERVE GREEN BEANS FRESH UNTIL WINTER.
Take green beans suitable for eating, string and
| break them, then put them into cask, first
sprnkling in SALT then layer OF beans, and 30 al
terpatey until the cssk is full. Then add weak
| brine 90 as to cover them; take out for use and
1 freshen them twenty four hours In water, often
changing it /; boil three hours in fresh water.
/ HOW TO WASH WHITE pRRIso sHAwLs.
Wash in q clean, warm suds, but do not rub
soap on the shawl; rinse in two warm, clesl
| waters; then take q solution OF gum'srsbic and
add to warm water until you think it win produce
little Stiffness like starch when dry; press with
1 moderately hot iron before quite dry, laying
clean linen or cotton cloth between the iron and
4 TO KEEP CLEAR OF BED-BUGs.
Take the whites OF four eggs, ten cents wort
| of quicksilver; put them in bowl and beat to
psrisct froih, Take feather and dip in this pre-
stead where bugs conceal themselves; do thi
once year, and you will never see bed.bug il
your house.
| An easy way to preserve eggs is to rub the out
side of the shell, soon as il Is gathered from tn
nest. with little butter or any other grease tia
is not fetid. By filling up the pores Of the she
the evaporation of the liquid part Of the eggs
| prevented. and by this means excludes the extel
| nal sir. The milkiness which most people ar
fond of in new'laid eggs viii be preserved 10
| months, as perfect az when taken from the nest.
ANOTHER WAY TO PRESERVE EGGS FROM MAY T
/ MAY AGAIN.
Take piece Of unsscked lime as large as
| pint bowl, slack II by degrees when well slacke
put ten quarts Of water 70 it, and add salt till tn
| eggs rise; then put them in wi N care that non
| get cracked, and lay cloth on me eggs, that wi
| Keep them wet on the top.
cRAcKKR PIE.
Take two Boston crackers or soda crackers
soak ID q cofee-cup of warm water, one tea
| spoonful of tartarc acid, put in sugar TO tasie
| you would for apple pie, or use teacup Of sugsl
| cinnamon, to taste this will resemble an sppl
| pie in taste and appearance. Bake with unde
and upper crust.
eOFT WATERS.
One cup of yeast, one quart of milk, two pound
OF -four, one pound Of butter, ten eggs, one-hslf
| remain until risen.
MARLBOROUGH PUDDING.
Take twelve spoonfuls Of stewed lspples, twelv
of wine, twelve Of sugar, twelve of melted buttel
and twelve Of beaten eggs. little cream; spic
| 10 your taste lay In paste in deep dish. Bak