The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1874-01-21
E KNOWLEDGE.

n t~easpoonful of white sugar, and lastly,
n we'll beaten egg. Roll into oval balls
with Toured hands. clip in beaten egg.
then cracker crumbR, mud fry in hot
lard. Very good.
INDIAN '""" C'N.,, '''
OF R't'" '"'"-'''"' WIZ ',''' va
ing MIX OF ""'eI M WIZ "''"' '''!
vic, .oIt on ng', 9ro,Jc cue 20 y T5%rb ~ m1rr m
IN T.. IL -,
Mako 1t maF small round CAKES roll
Them IN tIo"r' Rnn Try 'n"m III plenty
Of po'lIhR Jar" 10 cover ''e,h' "hen
brown OH Oo'n s'''N, HI''' I"''' "Ven'
butt"r 'heih III" Ho'" ~ '""'e Oh warm
P'"t'7'
'''''N"N '|""'' ,"N' ~ '''Ro '"''N-
en- CHI IL in'o small p'eo's' Drulse
the bones "nn sot I'll" who'' INTO " stone
J"r' with n cover That Will mako 1t
~"aIer-hFht. tut IN" jar N n Kettle OF
boiling water, ma Keep 1t boiling Tor
three hours. strain oil tho liquid, md
season II hght'y Win '"'t' pepper Il
mace or win Ioat-RuRar and lemon
Ron for whom it ia intended. Return
the chicken Fragments 10 tho jar, and
net it again in n kettle of boiling wntcr.
You will find that you can collect near
ly as much jelly by the second boiling.
This jelly can be made from nm old
owl.
-,
~ t , .,
49, :,
r.,t' l n1 W
", Im I.s., = .~n ~ ~
NJ ~ -
paP
Hruunim of rH,nratuz r,gsn1vad :, q ~
tic warm water. Add mill, to mako tbo
batter rather thicker than ia nsual for
the cnkoa di0icuIt 10 tr,u poLa ma..
!, tbo oo,no '''i"
coboo srrooJ ,Jantu - ~ 'e"'
all r.. WI '"on
J;o4o1. u,.., /" '"'p'e-
p'"'''
SHoRr Ror1H.-Disso1vo two tobIo-
a~poonfuls of buttor mr. oro If 1,r1 :,
half-pint of Iuke-warm miIl stir into i
a oupful of ycasf. and work nm with
it about n ot1art Of sirfad Gorr maxine
a tolerabTe gEifT dongh Tat = r,i,o o e
usual. When quito lipbt. prra,v oyor 4
n spoonful of sail. work in voIl mill or
small pieces, nil Of canal size ord uo,h
and shape each one into round coEos
Lay them in n butsorod baIrino ma,
close together. let them riso - IittIo IN
n warm place. then bake in , br;st oro,
pan. The same kind If do,,cb r,oLo.
nice broad hatod i, q sb,I1,un u.1
square pan. Send II to Tho AobIo war;,
ltIcE CRoQrFrrEs, Half n CUP of
rloe' ! pint milk; 9 tablespoonfuls
sugar o eggs n little grated lemon
peel l tablespoonful melted butter q
soltspoon III salt Soak the rice three
hours IN warm water enough to cover
ID. Drain almost dry, and pour in the
milk. Stew in q f~RrinR-kettle. or one ,
saucepan set in another Of hot water. ,
until the rice ia very tender. Add .
the sugar, butter and salt. and simmer ,
ten minutes. Wiiak the egps to n frotb ,
and add cautiously. taking The aapcanon
from tho fire while you whip them into !
the mixture, Return to tho ronro or ,
them to boil, Remove tho sorcapon
and add the grated lemon-peeI. then .
turn ont on a we'll greased di,b 70 ooo1 l
- !
How TO KEEP A Cprrprrr. Krrcnry J
The kitchen. in the cpro Of n wiso and J
capable housewife, can Ia os nloosont I
and s~potleHs n provipcn aa Tho ,,or1,. :.
above. Pans. kettles shiIIet, stn,a L
everything shouId he M rorfoottv o,onr u
for the Woodworking little trows how :
sensitive most nrticIes or food IN . rorv :
state are, Meat for instoroo stord;nn 1
. kitchen table by an omen window "
that let's in air from stagnant water. or
otherwise, often spoils in q abort Time !
and the queen OF the kitchen In disgust. +
by the bad odor of the once nutri. :.
Sious food. Berries, every thing in fact 4
the edible kind, allowed to remain in !
q dirty kitchen absorbg "the disease Of y
impufity, and, sooner or later tells on :
The health of the family. =
PArrroAKrs,-Pu n quarter of n $
pound Of butter in two pounda oF aopr t'