The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-03-25
THE HOUSEHOLD,

just at this particular time it is not so easy
a matter to supply the table with pleasant
and alluring dishes. This is the intermediate
period between winter and spring, wher
people have grown weary of the rich dishes d
the colder season and banker after "garder
sass" and such like daintier things. The fish
Is good now, as it Is the year round in New
Orleans, but the oysters are beginning to be
milky, and the game Is utterly worthless and
flavorless. The river shrimp are yet small
and, therefore, not worth the trouble of peeling
unless one is exceptionally fond of them The
spring vegetables are just beginning to make
their appearance, and are, of course, too scarce
and costly as yet for the tables Of families
Lettuce for salads is, however, abundant and
of the finest quality, and this, with young
radshes and tender turnip tops cooked in old
fashioned plantation way, with bit of sweet
bacon or pig pork, make very excellent meal
We noticed In the restaurant windows young
potatoes, just the size to be smothered in rich
cream, peas In the pod which are not SO good,
by the way, as the small French pea in cans)
and cueumbers. These are luxuries as yet
and the best any man can do is to treat him
self to them at restaurant or the
lake and go home and tell his wife
how nice they were. Any true, good,
affectionate wife will content herself with
this sort Of enjoyment Of these 1uxuries for a
week or two at least, and then there will be
an abundance for all.
Some OF our lady friends have found fault
VII W.. our column because we give no recipes
for what, they claim, Is the most difficult and
scientific branch of the culinary science-the
making OF deserts, pastry and hot breads
Our answer to thisis, first, we know nothing
about such cookery; and second, we are be-
icy levers IN French cookery, which repudiates
not breads and pastries as unwholesome and
batbarous. At this season, though. breakfast,
Is most delicious meal, and, il the table is
set out with fruit and flowers, a nice plate of
Waflles or mullins wl1l be pardonable. We,
t1isa 4b make concession for once and
OF which we do n .ot vouch.
MUFFINs.
Flour, on. quartern; warm milk and water,
one one pint and half; yeast, quarter of pint;
SAT-, t'No ounces mix for fifteen minutes;
nner. further add, -four, quarter of a peck
lake dough, let it rise one hour, roll it up,
them into warm place and when the
whole dough is made into balls, shape
them into mullins, and bake them on tins
turn them when half done, dip them into
warm milk and bake into pale brown.
wAFFLEs.
One pint of milk, two eggs, flour enough to |
make a thick batter, piece Of compressed !
yeast size OF silver dollar (the new dollar, a |
little salt and one ounce OF butter Mix the |
flour, salt and yeast over night, dissolving
the yeast In q little warm water before adding
1t to the batter. In the morning add the eggs,
well beaten. Bake in waffle irons well But
tered. a little cold rice added in the batter is
a,great Improvement.
As light dinners are now in order, perhaps
we cannot do better than to devote our col
<{ichD hot
obviate the criticisms of our lady friends.
The latest dainty, and very delicate one it
Is, is
VELVET CREAM.
lagedients-One ounce of isinglass, coffee
cupful of wine, juice of a large lemon, one
the wine; rub large Jumps of sugar over the
lemon to extract the oil; squeeze out the
juice, and sweeten to taste. Boil this mixture
and strain it; when quite cool add the cream
and put 1t into moulds.
Another older and better delicacy, one
known to every good housewife, is
WHIPPED CREAM.
Take half a pint or one quart of milk boiled
down TO pint. Add One-quarter of pound
Of powdered gum arabic dissolved in orange
Hover water. Beat the liquid until converted
Flavor the cream with vanilla, or anything
previous to beating.
In this line, though, there never has been,
nor will there ever be, invented anything
to good ice cream. 1t has been a
source Of trtbulation, we know, to impecuni-
ous and amorous youths. and has made door
steps on summer ewes places to be summed.
Yet, despite the prejudice the itinerant ven
iOr has attached to it, ice cream, when
handed around by the young ladies of the
house, is andurabIe yet even to the poor
out honest lover. We therefore give the fol
owing recipe for
CHOCOLATE ICE-CREAM
One quart Of cream, one pint Of new milk,
me pound Of sugar, two well-beaten eggs,
.ubbed smooth ID a little milk; flasor to |
aste; heat the milk almost to boiling. pour it |
" degrees in with the beaten egg ard sugar,
md freeze.
hat have been addressed To us &ne a very