Rapides gazette. (Alexandria, La.) 1869-187?, 1873-11-01
HOME INTERESTS.

one quart meal, one quart buttermilk, one
cup moIasses, one egg, salefsitus and salt.
KEEPING CIDER SwEET.-IIeat the cider
until it boils, pour into the bottles, which
have been previously heated to prevent
cracking. Cork tight, and seal Immediate
ly, as in canning fruit. The cider will
keep unchanged for years. ~ O..
To PRESERVE GRAPEs.-Procure some
tin cases of any convenient size, and put
in layer of dry sand or charcoal, and
then bunch Of grapes, until the case is
full seal down the lid and make all air.
tight, and bury them to any convenient
depth in the ground. ~ ---
EGG PLANT.-Pare- the fruit, cut it into
slices third of an inch thick, slightly salt
the pieces and stack them upon a plate. In
an hour or two they will have lost cOnsid-
cradle water. They are then to be dipped
i'm beaten egg, sprinlded with cracker
crumbs and fried. Serve very hot.
CELERY SAUCE.-Pick and wash two
heads of celery, acut them into pieces an
inch long, and stew them in pint of wa
ter and teaspoonful of salt, until the Gel
cry is tender. Rub q large tablespoonful
gether; stir this into pint of cream, and
Serve hot, with boiled poultry.
OATMEAL PUDDING BAKED.-One pint
OF oatmeal mush, one quart of milk, four
spoons of sugar, one cup of bread crumbs
rubbed fine, one cup of frtlit-currants.
dried apples, peaches, or any fruit you
have convenient. Stew the fruit before
putting into the pudding; one egg, one
spoonful of good yeast, and spice to suit
Cfannn
SPONGE CAKE.-Six eggs, one coffee cup
and a half of white sugar, and the same
of flour. 1t is best to whip the whites
separately, then after the yolks and sugar
are well beaten together, add the flour and
whites of eggs, a spoonful of each alta time.
Beat minute or more between each
spoonful. Flavor to suit the taste; bake
in rather hot oven. 19
To KEEP SAUSAGE MEAT.-As soon as
convenient after making sausage, cut i'm
slices or make in cakes and fry till done.
Take stone jar, place your cakes closely
in the jar and pour over the fryings. If
not sufficient to cover to the depth of two
inches when done, use fresh lard. Keep
the sausage in a cool place. When wanted
for use, remove the lard, take out what
you want and return the lard, to keep the
air from what remains. This Will keep
till August. have never tried to keep it
any longer.
MILK BREAD.-Mix teaspoOnful of salt
with three and a half pounds of flour. Dis
solve one ounce of yeast in a pint and a
half of skinned milk made lukewarm.
Proceed exactly as for household bread.
When ready for the oven divide the dough
into three loaves. set them on a well-flour-
ed baking-sheet, and bake for an hour in q
hot oven. When taken out, care should
be taken not to put the lOayes down flat,
or the crust will be soddened with the
steam.
% CHICKEN PrE.-Select young tender
joint them, and season with salt
and pepper, sprinkling a small quantity
over each piece, and arrange in deep
earthen pie-tlish. leaving out the breast
bone, the back, and the neck. Cut fine a
piece of butter the size of a walnut. and
prtt over the pieces of chicken enough cold
water TO nearly cover the meat. and about
a pint of oysters, without any of the liquor
allowing one pint of oysters to two
chickens. A little pounded
mace is a great improvement. Make the
crust not quite so rich as for ordinary pies,
anil when placing over the dish lay fold
in the middle, that there may be room for
the meat and liquor in cooking. Bake
in moderate oven about two hours.
Should the crust be too brown before the
meat is done, leave the oven doors open.