The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1874-07-22
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Receipts

CHICKEN SALAD.-Boil or roast a
nice fowl. When cold, cut off all the
meat, and chop it a little, but not
very small; cut up large bunch Of
celery, and mix with the chicken
Boil four eggs hard, mash and mix
them with sweet oil, pepper, salt,
mustard, and gill of vinegar. Beat
this mixture very thoroughly togeth-
er, and just before serving pour it
over the chicken. -a
FRlAE's OMELETTE.-Boil eight Or
nine apples to a pulp, stir in two
ounces of fresh butter, and add
pounded sugar to taste. When cold
add an egg we'll beaten up. Then
butter a deep baking dish, and the
sides also. Thickly strew crumbs of
bread so as to stick all over the bot
tom and sides. Put in the mixture,
and strew bread crumbs plentifully
over the top. Put it into a moderate
oven, and when baked turn it out and
put sugar over it.
VEAL OLIvEs.-Cut some very thin
slices of veal rather wide, but not
more than three or four inches long.
lay avery thin slice of fat bacon Oh
each, then layer of forcemcat, a lit
tie shalot sliced thin and fine as pos
sible, with pepper, salt and cayenne,
roll them round and fasten each Sc
curely with small skewer, brush
them with egg and fry them a nice
brown. Boil few mushrooms,
picked or fresh, with half a pint, or
as much as your olives will require,
of brown gravy, pour it round them
garnish with egg balls.
TOMATO CATsUp.-Take half a peck
of tomatoes, wash and slice them; put
them in your preserving kettle, and
let them stew gently until quite soft,
but do not stir them. Strain the
juice through sieve, and pour it
back into the kettle. Add twenty
four cloves, half an ounce of all
spice, half an ounce of mace, salt and
cayenne to your taste. Set it on the
fire, and let it boil until reduced to
half the original quantity. The next
day strain out the spice, and to every
pint of juice add gill Of vinegar, and
bottle for use.
MAGDALEN CAKEs.-Take half a
pound Of butter, and let it soften in
steam; stir it with q wooden spoon
for good quarter of an hour, until
it is reduced to the consistency of
cream; incorporate with it then, one
by one, six eggs; add half a pound
of grated sugar, little orange fower,
or grated lemon-peel, and, after all,
mix with it one pound Of -four.
Work we'll your paste, so that you
can roll it out with rolling pin.
Make your cakes of any convenient
size, and arrange them upon iron or
tin plates, about half of the thickness
of your thumb; wash them with the
yolk of an egg, and bake them In a
very moderate heat, SO that they may
remain in the oven hal an hour.
VAR1EGATED JELLY.-One quart of
clear jelly, half a teaspoonful Of pre-
pared cochineal or red-currant juice;
some blanc mango. Divide the jelly
into two equal portions, and color one
with a very little prepared cocilIneat,
leaving the other as it is of a pale
amble color. Wet a mold with cold
water, and pour in a LITTLE of the lat
ter. Set the mold in the ice, that
the jelly may harden quickly, and,
so soon as it is firm, pour in carefully
SOME of the red. Set back upon the
ice to get ready for the amber, add
ing the two colors in this order until
you are ready for the base, which
should be wider than the other
stripes, and, consist of the white
blanc-mange., Keep both jelly and
blanc-mange near the fire until you
have filled the mold--of course, that
intended for the latest layers. Let
all get very firm before YOU turn it