The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1873-10-25
HOME INTERESTS.

HOME INTERESTS.
INDIAN BREAD.-Take one quart flour
one quart meal, one quart buttermilk, one
cup molasses, one egg, saleratus and salt.
KEEPING CIDER SwEET.-Heat 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.
TO PRESERVE GRAPEs.-Procure some
tin cases of any convenient size, and put
in a 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 plate. In
| an hour or two they will have lost consid-
cradle water. They are then to be dipped
in beaten egg, sprinlzled with cracker
crumbs and fried. Serve very hot.
CELERY SAUCE.-Pick and wash two
heads of celery, cut them into pieces an
inch long, and stew them in pint of wa
ter and a teaspoonful of salt, until the eel
cry is tender. Rub large tablespoonful
of butter with spoonful of flour, well to-
gether; stir this into a pint of cream, and
put in the celery and let it boil up once.
Serve hot, with boiled poultry.
OATMEAL PUDDING BAKED.-0ne pint
OF oatmeal mush, one quart of milk, four
spoons of sugar, one cup of bread crumbs
rubbed fine, one cup of fruit-currants,
dried apples, peaches, or any fruit you
have convenient. Stew the fruit before
int hn
spoonful of good yeast, and spice to suit
your taste. Bake or steam one hour.
SPONGE CAKE.-Six eggs, one coffee cup
and half of white sugar, and the same
of flour. It's 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.
To KEEP SAUSAGE MEAT.-As soon as
convenient after making sausage, cut in
slices or make in cakes and fry till done.
Take a stone jar, place your cakes closely
III 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 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 a teaspoonfill of salt
with three and a half pounds of flour. Dis
solve one ounce of yeast in a pint and
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-fionr-
ed ballingsheet, and bake for an hour in
hot oven. When taken out, care should
be taken not to put the loaves down fiat, |
or the crust will be soddened with the
steam.
CHICKEN PIE.-Select young tender |
joint them, and season with salt |
and pepper, sprinkling a small quantity |
over each piece, and arrange in a deep |
earthen pie-dish, leaving out the breast I
bone, the back, and the neck. Cut fine a |
piece of butter the size of walnut, and |
put over the pieces of chicken enough cold |
water to nearly cover the meat, and about |
/ pint of oysters, without any of the LIQUOR |
allowing one pint of oysters to two
chickens. A little pounded t
mace is a great improvement. Make the |
rust not quite so rich as for ordinary pies. |
md when placing over the dish Law a fold I
n the middle, that there may be room for
he meat and liquor in cooking. Bake /
n a moderate oven about two hours. /
should the crust be too brown before the
neat IS done, leave the oven doors open.