The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-02-07
FARM AND FIREsEDE.

Snow PuDDING.-DissolVe a box of
gelatine in l pint of cold water. After it
is thoroughly dissolved add pint of warm
water, cups of sugar, juice of 2 lemons.
Let it cool, then put in the whites of 3
eggs well beaten. Serve cold with sugar
and cream.
A WRITER in the Poultry Bulletin for
September states that, after failing with
red pepper for chicken chOlera, he gave
2 teaspoonfuls of 80 per cent whisky to
chicks badly reduced by chicken cholera,
and "the next morning they were appa-
rently as.wel as ever As preventive,
he had since used rye or wheat soaked ID
or twice week, with good results.
FRIzzLED BEKF.-Into pan put slices
of dried beef, with just enough boiling
water to cover them. Let them cook ten
minutes, and drain off the water. If not
fine enough. cut smaller. Return to the
pan with lump of butter the size OF
walnut, and little pepper. To quarter
of pound of beef allow 2 eggs, beat well
together, and when the beef is hot, stir in.
Cook about three minutes, and send to Ia
BILE hot.
POTATOES FRIED IN SLICEs.-Peel large
potatoes, slice them about a quarter of an
inch thick or cut them into shavings, as
you would peel, a lemon. Dry them well
in clean cloth and fry them in lard or
dripping. Take care that the fat and fry
ing-pan are quite clean. Put it on quick
fire, and as soon as the lard boils and is
still, put in the slices and keep moving
them until they crisp. Take them up and
lay them to drain on sieve. Send them
to table with a little salt sprinkled over
them.
PEACH JELLYl-For a table ornament
nothing is more elegant. Dissolve in srf-
ticient water ! ounce of isinglass strain it;
halve dozen large peaches, and pare them;
make strip OF Il pound of fruit sugar and
pint Of water. Into this put the peaches
and kernels; boil gently fifteen minutes,
when place the fruit on plate, and cook
the strip ten minutes longer; add to it the
juice of lemons and the isinglass. A py
ramid mold is very pretty for this. Fill
part full of jelly, and when set, put in one
quarter of the peaches. Place ON ice, and
let it harden add more jelly, harden, ETC.,
until full. Let the base of the mold be
jelly.
SwEET-PoTATo COFFEE. There are
many persons who are very fond ola good
cup of coffee, bat who dare not indulge in
the fayorite beverage on account of the
nervous excitement or bilious affection
that follows. 70 such it will be pleasing
to learn that the new modes of evaporating
fruits and vegetables by artificial processes
have rendered it possible to reduce the un-
cooked sweet potato, without faint, to the
dry and brittle condition necessary for
roasting and grinding as coffee In this
condition its useful and economical proper
ties are said to be manifold. Being very
wholesome as well as exceedingly nutri-
tious, it is said to be valuable substitute
for chicory and the Indifferent article of
peas, which usually make up large por-
ton of the mixture usually sold for "pure
ground eoffee.'' Its rich saccharine con-
tents not only diminish the amount of SUI
garreeuired, when it p used, but so COM
pletely agglutih nate and settle the grounds
that coffee mixed with this preparation
may be used as fine as -four without max
ing the infusion muddy, thus permitting
double the ordinary strength to be obtain
ed from the coffee itself. The ground
sweet potato may be mixed with half its
bulk of good, pure coffee The mixture
will cost less than half the price of pure
coffee and by many is decidedly preferred
as matter of taste. More important,
however, to those who cannot drink pure
coffee,i is the consideration that in the sweet
potato there is no headache, no excite
ment of the nerves and no bilious affec-
ton