The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1876-02-13
HOUSEHOLD HINTS.
RICE MQEEINS.

HOUSEHOLD HINTS.
Take one cup Of cold boiled rice, one pin
of flour, two eggs, one quart of milk, on
tablespoonful of butter, and one teaspoonfa
of salt; beat very hard and bake quickly.
| TO BOIL OLD POTATOES
| Peel them and let them soak in cold watel
several hours; then put them in cold wa,el
with little salt in it; boil slowly-the slower
the better, If it stops boiling they will bt
watery; rub them through q colander.
SCRAMBLED EGGS.
Beat up four eggs with salt and pepper te
taste. Pu. an ounce of butter into sauce.
pan; directly it is melted put in the eggs, and
keep constantly stirring with a spoon unit
they are nearly SET adding at the last little
finely minced parsley.
oLD.FAsHIoNED INDIAN PUDDING.
One quart of milk, three handfuls of In.
dian meal stirred in while the milk is hot
let it cool, and add one egg; molasses &c
sweeten; butter, half the size OF an egg
cinnamon and salt to your taste; bake three.
quarters of al hour.
BATTER BREAD.
Take half cup OF bread crumbs soaked in
a pint OF milk and two eggs; beat this TO q
smooth batter; add two cups of Indian meal,
one teaspoonful Of salt and one tablespoonful
Of butter; stir all together very hard, and
bake in shallow tins very quickly.
FORCE MEAT BALLS"
Chop two pounds of veal very fine, one
onion, parsley. quarter of pound of suet or
salt-pork; season with cayenne pepper, salt,
sweet marjoram, and thyme. Mix all together;
make into small balls, and fry light brown.
Put into the soup cold just before serving.
MOTHERS RAISED BISCUIT.
Scald one quart OF milk; into this, while
hot, put piece of butter the size of an egg;
when cool add one egg, teacupfal of baker 5
yeast or homemade; thicken with sifted -four
to batter as thick as muffin batter; let rise,
mold, rise again, bake quickly; delightful.
BROWN FLOUR MUFFINs.
One quart tepid water, half cup yeast, one
tablespoonful OF Indian meal, two of molas-
ses, two pints Graham flour, one pint wheat,
one teaspoonful Of soda about half an hour
before baking-as thick as soft Gingerbread
bake half an hour-or in creased rings on o
griddle.
HARD TIMES PUDDING.
Half pint Of molasses or syrup, half pint Of
water, two teaspoonfols soda, one teaspoonful
salt; thicken with flour (sifsed) to batter
thick as cup cake; put in pudding boiler, half
full, to allow for swelling; boil steadily three
hours; eat with or without sauce. Very nice
and cheap.
POTATO CROQUETTS.
Season cold mashed potatoes with pepper,
salt and nutmeg. Bat to a cream, with.
tablespoonful of melted butter to every cupful
Of potato Add two or three beaten eggs and
some minced parsley. Roll into small balls;
dip in beaten eggs, then in bread crumbs, and
fry in hot lard.
OCHRE soUP-EQUAL TO TURTLE SOUP.
One leg of beef quarter of package OF ochre,
two carrots, eight tomatoes, two onions cut
fine, nine quarts of water; boil six and half
hours; cut the meat off the leg in small pieces,
take the most glutinous parts of the leg and a
little of the flesh, and mix it with the soup
when 1t is made; cut the ochre in small pieces
boil steadily, but not hard.
TEA BISCUIT.
One quart of sifted flour, a little salt, three
royal baking powder, small
handful of sugar; mix ightly through the
dour; rub large teaspoonful of lard through
he dry mixture; mix with sweet milk or
water, the colder the better; roll out soft to
thickness Of about one-third of an inch cut
With large-sized cutter, and bake in really
not oven.
RECEIPT FOR sTEwING OYSTERS.
After pouring off the juice, put the oysters
n some salt water and pass each one between
he thumb and finger to get rid of the slime.
Then to 100 oysters add half pound of but
er rubbed up with teaspoonful of -four; stir
or ten minutes or till done, then add half
pint OF cream, but do not permit it to boil, |
otherwise the cream will curdle; and salt and |
ayenne to the taste.
BEEF STEW.
Take three pounds of beef-navel piece is |
he best-cut in inch square pieces; peel and |
lice four or five onions; put a layer of meat |
n the bottom of the pot, then a layer of |
MONS, and SO on until used up; season each |
aver with pepper and SALT cover with boil |
ng water; boil slowly, and keep the pot COW
red. Peel quart of potatoes, cut into small |
pieces; add the potatoes about half an hour
'efore serving.
CORN-sTARCH PUDDING.
Boil one quart of milk, then beat the yolks
# four eggs with four tablespoontuls of corn
tarch and little milk; stir into the boiling
nllk, let it boil up once and turn into pud-
ling dish; then beat the whites of the eggs TO
fioth and add four spoonfuls of white pow
erred sugar; cover the pudding with the mix.
1re, and set in the oven and brown lightly.
'lavor with vanilla, lemon, etc. The frostlng
} improved by adding favor to it.
ORANGE PIE
Two oranges, eight tablespoonfuls sugar,
our eggs, two-thirds tumbler milk; beat the
olks, sugar, and grated peel of the oranges,
being careful not to CRATE off any OF the
'hite, which will make it bitter); add the
lice and milk; stir well and set in the oven
, bake; beat the whites of the eggs to q
9th and add four tablespoonfuls OF white
ugar, powdered. AS soon as the pie is we'll
aked, cover with the frosting and brown
ghtly in quick oven.
LYONNAIsE POTATOES.
Pat pint of milk in a frying-pan; add q
iece of butter the size of butter-nut, some
ut and pepper; let it boil; take heapipg
'aspoonful of corn-starch, mix with little
old milk, add, stirring till it thickens; have
< or seven good-sized pealed potatoes
boiled or baked the day before), cut them in
nall pieces, put all together; let cook fifteen
linutes, stirring to prevent burning. Do
Of add parsley, for it is very indigestible.
hey make a delicious breakfast dish, cheap
TURKEY HASH.
Cold fowls may be turned into hot break
st dish as follows: Chop the meat very fine;
k1 LII - Il