The weekly echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1868-1876, 1876-05-25
HONE INTERESTS.
GINGER BREAD.

nne-hau cup S@A# 80
inoey one Of soda, two eggs, four cups
-four. -, = ,,,,.rr
TIse two parts rather coarse corn meal
III one part rye meal, stirring in the
-, meal frst and cooking awhile if de-
49, then adding the rye meal, stirring
~eTv carefully; cover close and cook
.lovIv one hour or more.
- CRANBERRY ROLL.
Stew quart Of cranberries in sufficient
rater to keep them from burning. Make
very sweet, strain and cool. Make a
este and when the cranberry is cold,
soread IL ON the paste aboutan inch thick,
Toll it, tie.it close in flannel cloth, boil
too hours, and serve with sweet sauce.
CHEAP CURTAINS.
One of the most agreeable materials for
orrtainirig windows is coarse unbleached
c.tton. The irregularity Of the thread
and the roughncss Of the surface gives its
eoft folds much the charm of a Russia
crash. and its hue warns the light Of
cool, north windows almost to the glow
of sunshine.
TO COOK OATMEAL.
In cooking oatmeal, hominy, wheaton
srits, cracked wheat, or any of those nice
breakfast dishes, cook it in covered tin
dish set in a kettle of boiling water; in
this manner there is no danger Of scOrch-
ing. Corn starch pudding, sea-moss, ia
ripa, and all other articles mixed with
milk, can be cooked in the Same way.
DRAINING DIsHEs.
A rack made of narrow strips of half
inch board fsa device frequently used
for draining dishes, thus saving the
trouble of wiping them. This rack placed
On a shelf inclining toward and adjoining
the sink holds the dishes securely while
they are drying. A cloth should be
spread over them to keep the dust from
settling ON them. d. xsEzve. asa#..
FRUIT CANS.
Those who have emptied their fruit
cans of their first contents, and are fortu-
nate enough to have green apples, may
now fill them with apple-sauce for future
use, Favored with lemon or black rasp-
berries, and put up hot, like other fruit,
this sauce is preferable to good dried
apples. Some chop cabbagefne and pack
tightly in glass cans, covering it with
cold cider vinegar, seal them up, and
find them an excellent resource when
the warmer season comes on. 1t keeps
well in this way. ... .-
FRIED CHICKEN.
Out cold chicken into small joints
and put them in a deep dish, covering
them with some chopped parsley, onion,
salt, pepper, and little salad oil; and
squeeze over all the juice of lemon; let
the chicken remain in this three or four
hours, turning the pieces every now and
then; take them out, dredge each piece
with -four and fry them. Pile high on
dish, and pour good gravy sauce, sea-
sOned, and favored with sweet herbs,
around it. RF
...... TO COOK BEANS. ...
When beans are kept over year or
more they become rather difficult to cook
tender. One way to accomplish it is to
soak them over night in soft water, and
in the morning put them to boil, putting
aquarter of teaspoonful of soda in the
water. The water mus be turned off as
soon as it boils, and changed two orthree
times Have teakettle of boiling water
ready to cover them when the other il
poured of, as cold water hardens them
again. After they. begin to crack open
they should be put in the oven, with a
piece OF pork previously freshened, and
water enough to keepthem from burning,
and bake d couple Of hours. Beans are
healthfnl and convenient dish and
should often appear on farmers table,
being as good or better when cold than
they are when just cooked.