Rapides gazette. (Alexandria, La.) 1869-187?, 1873-09-20
HOME INTERESTS.

| BAKED TOMAroEs.-Select thoroughly
ripened fruit, cut them in halves. sprinkle
over the cut half with bread-crumbs, sugar,
salt. pepper. and butter. Place them In a
baking-pan cut side upward, and bake i'm
an oven for two hours. Serve on a platter
garnished with curled parsley.
A SAFE, simple and inexpensive hair
wash may be made as follows: Pour a
quart OF boiling water upon one ounce of
powdered bOraX and half an ounce Of cam
phOr. When cold, bottle, land when want
ed for use, put little into basin, and
with clean hair brush apply to the head.
FRUIT for the table is all the better if
gathered in early morning before it be
| comes heated by the suns rays. 1t is also
improved i'm flavor if cooled down previous
to being served. An English gentleman
of epicurean tastes says he best accom-
plishes this end by placing it in sieve over
vessel filled with cold water and left
standing in some sheltered place.
FAMILIES troubled with ants, in cup
boards and pantries, may be glad to know
that a little corrosive sublimate (pOison)
rubbed on the woodwork around the holes
or cracks where they come in will very eff
fectually prevent their depredatiOns. II,
after a few weeks, they begin to appear
again, repeat the operation. To catch
them dip coarse sponge i'm little sweet
ened water, squeeze gently, and set it in
their way. They will run in the holes !;
then put the sponge in hot water and de
stroy them.
MILK, it is now found out, pint being
given every few hours, will check violent
stomach-ache and incipient cholera. Only
you mustn't boil it, but heat it sufficiently
to be agreeably warm. Typhoid fever,
cruel as tiger, is disease for which the
doctors have never been able to do much.
Now we are told that milk is an excellent
medicine to give in such cases. 1t nOur-
ishes, promotes sleep. wards off delirium,
and sOOthes the bowels. The patient both
in typhoid and scarlet fever is to have all
the milk he wants.
COOKING MEATs.-When joint of meat
comes from the market it is well to cut it
up at once. Separate your roasting piece.
Cut up the part for steaks, and put away
i'm your coolest place what is left to cook
afterwartl. Take out the bones you mean
to make soup of and boil them soon, as
| they will not Keep as well as the meat. 1t
is impossible 10 say how long meat must
be cooked; much depends on the fire
coal gives out more heat than wood; be-
| sides, persons differ I'm what well done
means. Red meat, like beef, must be
cooked rarer than white meat, rs pork. "A
good way to find how much done it Is IL
| to stick skewer i'm near the bone; il
blood flows it Is not done. Gravy for roast
meat Is made by putting some Drowned
| flour i'm; also salt, pepper and boiling water.
In frying meat, lard is better than butter.
Mutton and haaf cuaf orp tron1 yyhan tho
lard seems hot, try it by throwing i'm a
mite of bread. When boiling meat or
poultry, skim it often, or the meat will be
dark; keep it boiling. Put fresh meat
into boiling water, salt meat into cold; al
low quarter of an hour for every pound
of meat. In roasting poultry or birds, be
careful to haste and turn often. The back,
having little flesh, requires little cooking.
BAKING APPLES.-"I do not think, y
says correspondent, that housekeepers
have cooked apples nearly as often as they
should. There is nothing more wholesome
for dessert than apples baked i'm various
forms. They should be cored, put in Il
dish with little warm water, each with a
teaspOOnful OF sugar over it; bake until
soft, and serve cold. with cream or good
milk. Or make an apple float, by taking
dozen tart apples, stew and prepare them
as if for sauce; when cold, add the whites
of two eggs, beaten; then beat the whole
until quite stiff; having made previously a
soft custard with the yOlks, using about a
pint of milk. Or make an apple pudding,
by filling the cOred apple with nutmeg,
sugar and butter; make batter of one egg,
flour and milk, and pour around the APP
Piles. Or pare, core and spice, say ten
large apples bake until nearly done put
away to get cold; then prepare icing as
usual. Pour off the juice, lay the icings
on the tops and sides as thickly rs you cam;
then return to the oven to just harden and
set. To be eaten with cream, but if you
haven't that, as the article is scarce nova
days, good milk will answer, if you can
get it."