The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1878-05-18
Useful Family BeciDes.

Doughnuts-A large cup of butter,
two cups of sugar, one pint of light
sponge, four eggs, one pint of milk,
one teaspoonful soda, some nutmeg.
Let the dough rise twice. NJ, Gin
cinnati.
Bntterscotch--Take one pound of
sugar, three quarters of pint of wa
ter, and set over a slow fire, when
done add one and a half tablespoon
fuls of butter and lemon juice to fla
vor.-[M. NJ, Oxford, Ind.
Freoli or Black Bean Soup-One
pint of beans; soak over night; in
the morning put them in a pot with
four quarts water, three pounds beef,
two onions, two carrots, some parsley
and celery tops; cook slowly all day
and let it stand over night; in the
morning take off the fat and strain
through a colander; then make 1t
hot; put pinch of cayenne pepper,
two hard.boiled eggs chopped fine,
glass of sherry wine, and a lemon cut
thin, in the tureen, and pour in the
soup.-[Amy, New London, La.
Rich Jumbles-Rub to a cream a
pound of butter and pound of su-
gar; mix with it a pound and half
of -four, four eggs and a very little
brandy ; roll the cakes in powdered
sugar; lay them on fat, buttered tins
and bake in quick oyen.-[S. F.,
Alexandria, KY.
Biscuit One pint OF -four, one tea
spoonful of cream tartar, one table,
spoonful of lard, a little salt; rub
we'll together; stir in a cup of milk
in which has been dissolved one half
teaspoonful of soda; roll quite thin !;
cut ont with tin buiscnit rings and
bake in hot oyen.-[S. F. G., Flen.
dale, 0.
Beef Soup-Three pounds beef,
three carrots, one turnip, one bunch
of celery, four onions, two punches
leeks, tablespoonful salt, pepper to
taste. Cut the meat into pieces the
size of an egg; vegetables washed,
scraped, and cut into small pieces
put all into large saucepan, with
four or five quarts ofwater; boil very
gently one whole day; let it stand ali
night; carefully take off tho fat next
day; add one pinch cayenne pepper;
make boiling hot and ve.-[A.,
Martinsburg, W. Va.
Fricaseed Chicken-Having cut up
your chickens, dry them in towel,
season them with pepper and salt,
and dredge them with -four; fry them
in lard and butter; they should be OF
a fine brown on both sides; when
they are quite doue take them out of
the frying pan, cover them up and
set them by the fire to keep warm;
skim the gravy in the frying.pan,
and stir into it half pint of cream,
season with nutmeg, mace and cav.
enne, and thicken it with small bit
Of butter rolled in -four; give it a
boil, and pour around the chicken,
which must be hot; put some lard 10
the pan, and fry some parsley in it to
lay on the pieces. of chicken it must
be done green and crisp.-[S. s.,
Corning, N. Y.
Mock Turtle Soup-Lay a calls
head in strong salt water over night:
then put it in a. much water AZ Won
want soup, with large tablespoonful
of salt; skim as it bolls; add a large
onion cut fiue tas it boils) }, one. fourth
teaspoonful of cayenne pepper, some
sweet basil, summer savory, sweet
marjoram, cloves, allspice, all ground
"a teaspoonful of each when the
head is boiled tender, take it out and
take out the brains and put to one
side; cut up the meat in small pieces
and put back into the pot j.; one hour
before it is done mash the brains with
the yolks of three hard. boiled eggs,
two wiDe-g lassfnls catsup. one of wine,
half-pint Of brown -four, and put into
the soup; make little dumplir gs and
put ID half hour before taking up;
slice, lemon aud lay in the dish before
serving. 1t takes from S in the morn.
ing till S in the evening to make this.
Nv. s. j., Franklin, 0.
For Burns.--Stroug, fresh, clear
lime water, mixed with as much lin.
seed-oil as it will cut; shake the bot
tie before applying; wrap the burn in
cotton wadd'ng saturated with the
lotion; wet as often as it appears dry
without removing the cotton from the