Rapides gazette. (Alexandria, La.) 1869-187?, 1873-06-28
FIELD AND FAMILY.


RECIPE FOR CRAcKERs.-To make
crackers, such as we buy, take seven cups
of -four, one teaspo0nful of saleratus, two
of cream of tartar, half cup of lard. Rub
the lard. saleratus and cream OF tartar In
the flour add cold water enough to make
very stiff dough. Let them stand In
the oven until dried through. t
RICE CAKE--Take six eggs, with their
weight in fine sugar and In butter also,
and half their weight of flour of rice,
half of wheaton flour. Throw in the rice
afer the flour add the butter, and bake
the cake about an hour and ten minutes.
Give any flavor that is liked. Rice cakes
for breakfast are made simply of flour
and rice, mixed in the usual way, with q
little milk. F.r.ar 4.e r
CORN MEAL FRITTERs.-Take two and
half cups of sour milk, one and q halt
cups cream, three eggs, a little
salt, heapirg teaspoon soda. Mix with
one-third flour, and two-thirds corn meal,
thick enough to just drop from spoon.
Drop by the spoonful into hot
lard. They require a longer time to fry
than doughnuts.
RHUBARB PUDDING.--Line your pud-
ding dish with slices of bread and butter,
cover with cut up rhubarb, stewed with
sugar, then slices of bread and butter,
and SO alternately until your dish is full,
having the. rhubarb and sugar on top.
Pour in half cup of water, cover with a
plate. and bake half an hour. Eat it warm,
not hot.
PoTTED FIsH.-Cut a fish of twelve
inches in length into four equal parts, rub
a little salt on the ends of each piece, and
place them in an earthen pot, and whole
spices and cider vinegar enough to cover.
Tie on paper cover and place an earthen
cover over this to keep in ali the steam;
set in a moderate oven for three hours.
Fish cooked in this way is delicious, and
will keep for two weeks. ,s.sr
SALT PoRK.-For the benefit of those
who are obliged to use salt pork, the fol-
lowing plan improves it wonderfully !:
Cut as many slices as will be required for
breakfast the evening previous and soak
till morning in sweet milk and water.
Then rinse till the water Is clear and fry.
1t is very nearly as good as fresh pork.
For change rolling it in corn meal is
good imitation of fresh fish. y sss VI
HARD SoAP.-Take five pounds of soda
ash, dissolve in three gallons of soft water.
Take two and half pounds of lime, and
slake with boiling water. When the soda
ash comes to boil pour over It the lime
and stir well; when settled, pour off the
clear I've. Take ten pounds of grease, add
the I've and let it boil. Pour more boiling
water over the lime and stir well. When
settled add to the grease until you have
ten gallons. While making, If the I've
settles to the bottom, add more weak I've
or water. Boil from two to four hours.
When cid cut in bars.
Sour WITH New CARROTs.-Clean and
slice half dozen carrots, four onions,
two turnips, a small plant of celery, and
two leeks, which you put in saucepan
with small piece of butter; set on fire,
stir now and then until they begin to turn
yellowish; add then broth or water enough
to cover the whole well, and simmer for
about two hours. Turn the whole into a
colander, and mash it through; put back
on the fire, add salt and pepper to taste,
also broth or water if it be too thick; sim
mer for few minutes; put few slices of
toasted bread in soup dish, turn the con-
tents OF the saucepan over, cover the dish
called soupe a la Ctecy. r., ~
SoUPE OR PorTAGE PRrNTANIER.-.
Clean and cut in decor use vegetable
cutter-about six carrots, as many tuT-
nips and leeks, and blanch them ten min
utes In boiling water and salt; take off
and drain; put the whole in a saucepan
with dozen small onions whole.
a dozen small red radishes, the eatable
part of dozen asparagus, half pint of
green peas, head of lettuce, the leaves
of which should be broken in pieces
about half an inch long; cover
the whole with broth or water (broth
is better,) add salt and pepper to taste,
and about tablespoonful of sugar; SIM
mer until the whole is well cooked, and
serve. A handful of chopped chervil may
be added minute or two before serving,
If at hand. This is most excellent soup,
if made with broth. 1t is also
called potage Ia pdysanne, or soup Ia
jardin;ere.
Recommendations seem to have
nearly gone out of fashion. Perhaps the
perfect failure of the multicaulis specula-
ton disguised people with every thing
that bore the name of mulberry. At all
events, we see trees much less frequently
now than formerly. The Persian, or, as
it Is more generally called, the English, is
a fine favored fruit, and is worth growing
wherever the climate will allow. Down
ing's Everbearing is Seeding of the
multicaulis, and remains long time in
bearing, although it does not give very
large amount of fruit at once. The fruit
is much esteemed by many for cooking.
Hicks everbearing is a Kentucky seed
ling, and though better bearer than the
its fruit is inferior to that in
quality. This tree is valued at the South
for planting In poultry yards. 1t is a
rapid grower, spreads widely, and makes
. dense shade, while its abundant fruit
furnishes food to the fowls. A new
variety is mentioned in the French jour-
nails, which originated in Hungary, and
is called Mo7ss alba Fegguernekiana.
Though the name is long, the tree is not,
as it grows about six feet high, and is
spoken Of as a dwarf of remarkable
beauty.-Agiealtm-ist. .
A CERTAIN REMEDY FOR DRoPsY can be found
in DIR. Jayne's Alternative. IL eradicates the dis
ease by stimulating the absorbents into healthy
action, and assisting them in the performance Of
their natural functions.
pncr avarv fxxyo dava IL tha tn fak Qhal-