The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-06-10
THE NEW ORLEANS DEMOCRAT, MONDAY JUNE 10, 1878

the woodland for partridge. flsh and game. rab-
bits, venison and even bears meat, and some of
these are reasonably sure to boil the charmed
pot, dive with huge ladle into which Is like
drawing ticket In lottery whore there are no
blanks.
With here and there q big lake trout
And here and there an onion
Meanwhile without the snow lies like the icing
on wedding cake seen La bridesmaids
dream the signing pines are black; the intense
stars slime IN the cloudess blue the 3, breath Of
erevices Of the stables, and from the shanty 3
smoking chimney the wind
Rolls the rich vapor far into the heavens
ITO such people we owe. and 1t is enough to
make them famous forever, not the OK. tail soup
peerless of,dttdiere of opulent America
An old Virginia friend Of ours complains that
chicken" such as he used to have at his moth
er's table, and asks us for a recipe, In compli-
anee with his request we submit the following,
which we, hope he may find q sweet remem-
FRIED CHICKEN.
FRY some fat slices Of salt pork until the
grease is extracted. but not until II browns.
Wash and cut up young CHICKEN h 9t brol Ii Ll
dry, season with pepper. dredge with -four and
fry in the hot fat to O rich brown. Bet aside In
Q hot, covered dish. Pour into the gravy left In
the pan @ cup of cream, or rich milk thieken
with tablespoonful OF -four the same Of butter,
and add little chopped parsley; boil up and
pour oyer the chicken, A dish fit to set before
This recipe is the one that prevails in our
own immediate non professional household"
and i is the very best Ia the world for dish OF
The following recipes we have clipped from
exchanges:
soAILopED EGGS.
Make force meat Of finely chopped ham. fine
bread crumbs, pepper, salt, little minced
parsley and some melted butter. Molsten with
cream or milk to O soft paste, and half fill some
patty, pans or scallop, shells with the mixture;
with pepper, salt and sift over them some finely
powdered cracker. Set in an oven and bake
until the eggs, are, well set-about. eight min
can be substituted for ham Ii preferred,
ooMPoTE OF CHERRIES.
For this, red cherries are to be preferred. be-
cause of their piQtdnt flavor Kentish or Mo-
reloes are the best. They must not be prepared
as for pie. because every cherry should have
a portion OF the stalk remaining. The best
way. therefore, Is to shorten the stalks with q
pair of scissors, Put the fruit In q stewpan
with fine sugar In the proportion of quarter
of pound Of sugar to one pound OF fruit, and
to the same, quantities add the Juice of one
sionally let them boil for three minutes. then
take them out with spoon, put in besin. and
carefully drain away oil the syrup which put
thicken the syrup g little isinglass may be
added, but IL 1t can be done without It is much
better, because Jelly OF pure syrup is beanti-
transparency, The syrup must be poured into
a plate to set and when the compete is required
the cherries are piled IN pyramid and the jelly
turned over them.
SALAD DRESSING.
One tea-spoonful OF made mustard, one tea
spoonful Of sugar. two tablespoonful Of salad
oil tablespoonful Of milk, two of vinegar.
cayenne pepper and salt TO taste. Put the m us;
mixing 81! he Ingredient we'll fpesther Pro o
c Gee in this manner s with the milk and vinegar
sauce will curdle; then put in the seasoning Of
cayenne and salt. It ought to have a creamy
appearance. and when mixing. tho ingredients
cannot be added too gradually, or stirred too
much.
CHERRY BoTNoE.
Stone and put in stone jar the cherries
place this jar into pot containing water, set it
on the fire, and let the water boil around the
cherries until the juice is extracted then strain
the juice. and to one gallon put four pounds Of
all scum has been taken of. While boiling ad d
q pinch of allspiee and few blades Of mace.
just be ore botting put to each gallon Of liquor
one uuRrt of'brandy and one quart of rum.
PICKLED CHERRIES
Pick Aver your cherries, and remove all the
speckeA ones, Put them into @ jar and pour
over thDm as much hot vinegar and sugar as
will odyer them-to each gallon Of vinegar
pour ifhot over the fruit. Let 1t and week
then pour off the vinegar and boil 1t as before
pour 1t hot over the coeTries the second time.
As soon as they are cold tie them closely.
TO PRESERVE STRAWBERRIES.
To one quart of strawberries put one pound
of sugar; put little of the sugar IN the bottom
Of the kettle and one tablespoonful of water
then layer of strawberries, and then of sugar.
until all are in. but do not do too many at q
time. Put them on slow fire, shaking them
every now and then until the syrup Is drawn.
Let them boil for half an hour put them imme-
diately into the jars and seal them up tight. Set