Rapides gazette. (Alexandria, La.) 1869-187?, 1873-07-26
FIELD AND FAMILY.

Roll out thin.
COoKIEs.-One cup sugar, one Gun
| sour cream, one teaspoon soda, one tea
spoon cinnamon, one teaspoon salt, two
tablespoons shortening. Mix and roll
out thin.
NICE FRITTERs.-Three egg, one pint
sweet milk, one pint buttermilk, one tea
spoonful soda, the same of salt, and -four
to make batter a little thicker than for
griddle cakes. Fry in hot lard.
CHOCOLATE CREAM.-To one quart OF
scalded milk add five teaspoons grated
chocolate, two of cornstarch, one cup su-
gar, one cup Of milk. This is to be made
and eaten the same as boiled custard.
THE Warren process consists in cook
ing meat by the heat of boiling water,
but not allowing any liquor except its
own juice to come in contact with Ii.
When tender it is Drowned in the oven.
GIBLET soup requires the meat chopped
as fine as meal after boiling. This is
added to the liquor in which chickens
were cooked, favored with dust of nut
meg and slices of lemon. This is the
only soup with which rice is essential.
In preparing currants for jelly, it is use
less work to pick them from the stems.
Simply pick them free from the leaves and
dirt of any kind, wash them, and they are
ready to have the juice squeezed from
them.
Do not wash green peas previous to
cooking they do not need it; for what
can be more delicately clean than the in
side of the pea-pods? and the washing
seems to take away from their sweet, de-
licious taste.
A NOVEL sauce 1or poultry or delicate
veal is made by frying steak and sour
sliced apples in the same pan successfully,
with plenty of butter or clear dripping.
Season with pepper plentifully, and add a
glass of Madeira, thickening very little
with corn starch.
SPICED GoOsEBERRIEs.--Too one pound
green gooseberries take three-fOurths
pound of sugar. add one pint vinegar to ten
pints Of this mixture when boiling use
no water; cinnamon, allspice, cloves and
nutmeg to taste; let the whole cook
three hours.
In boiling dumplings, to insure their
being light before putting them into the
water, throw in cupful of cold water to
stop the boiling. This gives them chance
TO rise before the water bOils again {;
whereas II they are thrown into bO ling
water, they will inevitably be heavy.
MUTTON soup is the best way to improve
coarse bits of meat, which should be left
in the oven in close jar, with all manner
of sweet herbs and garden favors. When
wanted, simmer half an hour, with three
ounces of sago for each two quarts of
stock. Add glass of wine if desired.
A PUREE of turnip-tops. sorrel. spinach,
beet-tops, or cowslipsis made by boiling
these greens well, rubbing them through
a sieve, and thickening them according to
the formula givn below, dispensing with
sweet spices, and adding the juice OF a
lemon and yelks of two eggs. Slices of
fried bread may be served in dice with the
PURGE.
FISH soup is made from the water in
which fresh cod, halibut, or salmon has
been boiled. 1t must be used the same
day it is boiled; after taking the fish out,
stir in mealy mashed potatoes till the soup
look creamy; then add half cul full of
cream, cayenne, salt, and slices Of lemon
Or stew with nasturtium petals, and put
the pods in the soup.
JULIEN soup Is invariably misunder.
stood by ordinary cooks. Its object is not
10 present vegetable stew, but broth i'm
which the vegetables have lost consist
,ncy and are almost pulpy. The best way
70 prepare them Is to grind ali in saus-
ige cutter to a coarse meal, and boil a long
lime with spices tied in muslin. When
perfect success, the starch of the vege-
ables will have thickened the soup.
FRIED pork is often spoken of as one of |
he necessary evils in country fare, but |
prepared as follows our city visitors seem |
o relish 1t better than fresh meats. After |
t is freshened by boiling few minutes in |
water, dip the slices in flour and fry them |
veil, so that when they are taken from
he boiling fat they will not be greasy. |
Then don't spoil the whole dish by peur-
ny over the meat the fat In which it was
ried.
IL leguminous vegetables is nearly sll
ands of French cook. The invariable
ormula for this, as given by a well-known
of the art, was a spoonful of
utter and one of flour worked together,
nd Drowned In saucepan, with half a
mall onion, two cloves, bay leaf, and
hree leaves of thyme, on which was
CURED cupful of mutton or beef gravy,
r stock. The vegetables were selected
luch younger and tenderer than is COM
ION with us, washed before Smelling, but
OF after, boiled till tender with just water
nough to cover them, and the sauce added
moment before they were done, for
ast simmer.
TOMATO soup is usually an excuse for
fering canned tomatoes in the most
areless manner. Chunks Of tomato
eating in weak liquor is not soup.
he vegetable should be boiled in the
.Ock in porcelain kettle at least three
ours, and the whole pressed through a
trainer, which removes the seeds and
bres, leaving smooth thickened soup,
'hich should first be favored with three
aves of marjoram, a spoonful of sugar,
nd red pepper. An odd foreign style is
, season the tomato with salad dressing
I'd yolks of hard eggs beaten to cream,
Tired in after the soup is taken off the
re.
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