Rapides gazette. (Alexandria, La.) 1869-187?, 1873-08-09
FIELD AND FAMILY.

AMI
SOFT RECOMMENDATIONS and a half
cup OF molssses; two-thirds of cup of
butter; one teaspoonful of soda; one tea
spoonful of ginger.
THR success of the beet sugar cultiva-
ton and manufacture in California has al
ready reduced the price of sugar there
from one to one and half cents per pound.
The usual proportion of sugar there to
pulp is eight to eight and half per cent.
VEGETABLE SoUP.-An excellent soup
can be made by putting cupful of Lima
beans, cupful of sliced potatoes, five
sliced carrots, into one pint of milk pep
per and salt to taste. Simmer it for an
hour and half. Before serving blend
teaspoonful of flour in half cup of milk,
bring the soup to boil, and slowly stir
in the thickened milk until the soup be-
comes smooth.
A New WAY OF BURNING STUNPs.-A
writer in the american AgrieuLt,uist gets
rid of stumps by boring hole with two
inch auger from the top of the stump to
the bottom. Another hole is bored near
the bottom at right angles to the first and
connecting with it. Fire is kindled over
the horizontal hole and the natural draft
draws the fire through the holes, consum-
ing the center of the stump first and ulti-
mately burning the whole.
BLANC-MANGE.-Seas one quart OF
rich cream with five ounces of white SUI
gar and few drops of extract OF vanilla
or any other fiavoring preferred. whip
it to stiff froth. After soaking one ounce
of isinglass or gelatine in one pint OF cold
water for half hour, let it simmer on
embers until perfectly dissolved. stirring
from time to time to prevent the gelatine
from sticking to the bottom Of the stew
pan and burning. When lukewarm, pour
the cream slowly in, beating it all the
time until stiff enough to drop from a
spoon, then put it in molds previously
dipped in cold water.
CABBAGE STUFFED.-A stuffed cabbage
makes good dish, but many who like
cabbage do not cook any on account OF
the smell which it evaporates while cook
ing. This is easily prevented by putting
in the pot or pan with the cabbage piece
of charcoal wrapped up in a rag, and by
simmering the cabbage instead of boiling
it. Clean and blanch the cabbage in boil
ing water and salt for about ten minutes /:
take off, and drop it into cold water, and
drain: remove few of the center leaves,
and fill their place with sausage meat, to
which you may add few yOlks of eggs.
Be careful not TO break the leaves then
tie it with Irvine, giving 1T its original
form as nearly as possible. Put on the
bottom of pan few pieces of salt pork,
the same of veal, if handy, and also of
ham, two or three onions sliced, same of
carrots, a bay leaf, and two or three
cloves, place the cabbage, or cabbages, on
the whole, cover with broth or water
(broth is best), add salt and pepper to
taste, simmer for an hour and half !;
take the cabbage off carefully, and dish
it, remove the Irvine, skim OF the fat
from the sauce, turn it over the cabbage
through strainer, and serve warm.
DEvoNsHIRE CREAM.-One of the noted
luxuries of the West of Englandis "Dev-
onshire cream" or "clOtted cream"
The method of its preparation is as fol-
lows: From six to eight quarts of milk
are strained into thick earthenware pan
or crock, which, when new, is prepared
for use by being stood in clear cold water
for several days, and then scalded three or
four times with skinned milk. rhepans
may be used If they are scalded in hot
bran and left to stand with the bran in
them for twenty-four hours. The milk
being strained into the pans is stood in a
cool room from nine to fourteen hours,
according to the temperature, 1t is then
carefully moved to the top Of the stove or
range, or placed over bright fire mot too
near it), and slowly heated-so that at the
end of halfhour the cream will have
shrunken away from the sides of the pan
and gathered into large wrinkles, the milk
at the sides of the pan commencing to