The weekly echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1868-1876, 1876-05-18
CHOICE RECIPES.


CHIcKEE sALAD.-Boil chicken: do
not chop very fine; cut rp one bunch Of
celery, the size OF cent to make the
dressing, wash smooth the yolk of a hard.
boiled egg, one fun teaspoonful of salt,
one or two tablespoonful Of made
mustard stir in slowly four tablespoon
full of sweet oil, then two tablespoonful
Of vinegar pour over the chicken and
celery.
LEMON PIE.-- Yolks OF four eggs and
one whole one, nine tablespoonful of
graduated sugar, juice Of two lemons,
and the grated rind Of one, three pounded
milk crackers soaked in one tumbler Of
milk, mix and bake. Then beat the
whites Of the four eggs with four table
sPoOnfuls Of powdered or fine granulated
sugar, and spread and put in the oven to
brown. This makes two pies.
MUsH BIsCUIT.-0ne quart of milk
(water viii do, piece of lard size of an
egg, tablespoonful of salt; put on tho.
FIRE; when boiling, add sufficient corn
meal to make rather stiff mush. When
this is milk warm, add one cup of yeast
and sufficient -four to make into a
dough. Work well; in the morning
make up into cakes, let rise about fifteen
or twenty minutes, and then bake.
QUEEN PUDmNG.-Six eggs, two cups
of white sugar, one cup sweet milk, one
cup grated bread, one tablespoonful of
butter, one lemon, or you can favor with
essence of lemon, one nutmeg. After
squeezing the juice, slice the lemon and
place in the bottom of butter dish,
pour the pudding on it and bake brown,
then put layer of BELLY or preserves on
the top, and cover it with a thick layer
Of icing and brown it nicely.
CHICKEN PUDDING.-Take two yoang
chickens, stew them in a little water,
season with salt and pepper. Take six
eggs, we'll beaten, one teacup of sifted
-four, six large rOasting-ears, grated, one
teacupfal of sweet milk, or enough to
make the batter of proper consistency, a
spoonful of butter. Pour the batter into
buttered dish, and drop the pieces of
chicken into the batter, bake quickly,
and serve with drawn bntter.
HOMEMADE YEAsT.-An invaluable
recipe: Three tablespoOnfuls of hops,
tive teacupfuls of yeast, ten potatoes
peeled and boiled in large pipkin of
water. The hops to be confined in
Thin muslin bag securely tied. 4 coffee
cupful of white sugar, two saueerfuls of
-four, proportion of salt. Put in
large tin pan to rise for two or three
days; then transfer to covered stone
jar in a cellar, refrigerator, or any cold
place.
CoCoANUT CAKE,-FOur cups of -four,
three of sugar, one cup Of milk, FIVE eggs,
beaten separately (save the whites Of
three for icing), one cup of butter, two
teaspoonfuls of cream Of tartar, one tea
spoonful of soda, the half of a cOcOanut
grated and put into the cake, the other
half put with the whites of three eggs
and half cup of powdered sugar, with a
little orange water or lemon juice for the
icing bake the cake in jelly pans; when
done spread the icing between and ON
top put in the oven for q few minutes,
Y OYSTER sHoRr CAKE One quart
feur, three tablespoOnfNls baking
powder, one tablespoonful butter, a
Pinch of salt, and enough sweet milk to
moisten well. Roll about an inch thick
and bake on tin pie plates quickly.
While it is baking, take one quart Of
oysters and half cup Of water and put
On the stove, then take half cup Of milk
and the same of butter, mixed with q
Tablespoonful Of -four, and a little salt
and pepper; add all together, and boil
up once. When the cakes are done,
split them open and spread the oysters
between them, some on the top. Put
the oysters that are left in a gravy dish,
and replenish when needed,