The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-01-17
FARM AND PRESIDE.

MAccARoN1 is IA very suitable winter
dish. and is prepared as follows: Break
into pieces an inchI long the best italian
maccaroni: stew till it is soft, then lay in
dish with alternate LAYERS of butter and
cheese cut into small pieces. Add pepper
and salt to taste, aicup of milk, and bake
in moderate oven till it is well Drowned.
PLUM PUpD1NG. lone pound of raisins,
one of eufrants, olhe OF bread CRUMBS, HAL
a pound of suet chopped fine, eight eggs,
one quart milk, OF lie teacup sugar, one nut
MEG. quarter of bound of candied citron,
the same of lemon cut in strips, salt and
other spice to taste. Boil slowly four hours,
and eat with rich $auce.
CHESTNUT Gre AM-Pound % roasted
chestnuts i'm a mortar with little milk
then put the paste so made into a stewpan
with the yolks of two eggs, half pint of
milk, two ounces Of butter, and four ounces
of powdered sugar: when it has boiled a
little while. strain it, put it into dish or
glass for the table, and let it cool.
LEMON CHEESE Dissolve an ounce of
gelatin in a pint Of water for an hour, add
four ounces sugar, and the rind and juice
of a large lemon, land simmer over the fire
till the gelatin is entirely dissolved strain,
and when nearly bold beat into it the white
of an egg thoroughly beaten. Wet the
molds with water and put it in them.
When turned outfit will look like snow.
This is a grateful dish to invalids.
CLEANSING CLOTHES, - Dissolve two
pounds of soap ih three gallons of water
as hot as the hand can bear; to this add
one tablespoonful of turpentine and three
of aqua ammonia, the mixture to be well
stirred. Soak tho linen clothes in this two
or three hours, taking care to keep the
boiler tightly closed. Then wash and
rinse in the us ual way. Add, for the
second use of theipreparation, half as much
turpentine and ammonia as at first, Both
these possess strong defensive qualities
without any Injurious effect. The smell
of both will disappear by the time the
clothes are dry. The use of this mixture
makes rubbing OH the board unnecessary,
and will not reno i've the colorfrom calicoes.
To KEEP CELLARS FROM FREEzING.-
| One who has tried it, says he prevents
frost in his cellar by FASTING the walls and
the ceiling over with. four or five thick
nesses of old newspapers, a curtain of the
same material being also pasted over the
small low windows at the top of the cellar.
| The'papers were pasted to the bare joists
overhead, leaving an air space between
them and the floor. He reports that the
papers carried This roots through last
winter, though the cellar was left un-
| banked, and hd is confident they have
made the CELLAR frost-proof Whatever
paper is employed, it will be necessary to
! sweep down the walls thoroughly, and to
use very strong size to hold the paper to
the stones. 1t Is not necessary to press
| the paper down into all the depressions OF
the wall /; every air space between it is an
additional defense against the cold.
SoUsED PIG's FEET.-Take half dozen
| feet, tablespoonful of salt, pint of vine
gar, a little of the water in which the feet
were boiled, a little allspiee and mace and
a few cloves and peppers. Scald the feet
and scrape them clean; if the coverings of
the toes do not come off easily, SINCE them
in hot embers until they are loose, then
| take them off; then put the feet into pot
of warm but NOT boiling water. with a lit
tie salt. Let Them boil gently till, by
turning a fork i'm the flesh it will easily
break and the bbnes are all loosened. Take
| off the scum asIit rises. When they are
| done take them out of the water and lay
them in vinegar enough to cover them,
adding to it little of the water in which
they were boiled. Add whole pepper and
allspice, with cloves and mace. Cover
closely in jar. Soused feet may be eaten
cold or they may be split in two, dipped
in flour and fried in hot lard and nicely
Drowned.