The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-01-28
THE HOUSEHOLD.

uuence Of which has been TO deprive the
readers Of this column OF their accustomed
Mondays article for two consecutive weeks.
The accident we are proud to say, however,
occurred in O way altogether credtable to the
editor OF the Household" and was attribute
BILE entirely to duck and turnips. Mustard
plasters and efnetics brought us out OF des-
uerate serape, but even had it been fatal to us,
we should have met the last dspensation with
the calm and soothing reflection that we were
about TO die noble death, even as the martyrs
who yielded ND their lives for the faith
that was in them. Right here we have sug
gestior to make to suicides. Instead OF hang
Ing OF drowning themselves, or taking some
horrid potion to ease them OF this mortal
coil 2 LET them get up morbid appetite with
absinthe and then gorge themselves on a rich
and sumptuous feast and die OF cholera NOR
bus. This liz an ideal taking off, and ono that
no. gentleman should be ashamed to incur.
The courtier who, when his tyrant permitted
him to choose his manner of execution. asked
to be drowned III q butt of sherry, had most
excellent idea of such things, yet we offer our
suggestion as even an Improvement on this.
Well. we can afford to be facetious, now that
we have safely parted company with that
duck and those turnips; but we were in a far
different humor that Sunday night, two weeks
ago, when we wrestled with them till the
dawn, even as Saul wrestled with the LORD.
4 liz liz barely possible that IN the course OF time
we may become reeonciled to duck but while
this evil turn it has served us Is green in our
memory we shall keep the pernicous fowl out
Of our menus, and will hold, with old Burton.
that "these ducks, cranes, cOots, didappeIs,
with nil those teals, ours and peckled fowls,
that come hither In winter out OF Scandal,
Muscovy, Greenland. F,riezland, which hall
the year are covered all over with snow, ana
frozen up are unfit for heatheps to eat.
Though these be fair in feathers, pleasant in
taste. and have q good outside, like hypo-
critics. white in plumes, and soft. their flesh is
hard, black, unwholesome, dangerous. melan-
choly meat. GrdUuHt ct putrefdct1nh st0-
machum.'
This week our readers must content them
selves with a few recipes, but OF these at least
sone, we are sure, will compensate all disctiml-
Mating lovers OF good cheer for the absence OF
fuller menus, as well as the usual garniture OF
sstable talk which we endeavur to make
pleasant as well as instructive. II we were
] called upon to select the one dish which, under
proper circumstances, Is the most agreeable
to our palate, the richest and yet the least
harmful, we should unhesitatngly choose o
CRAwFIsH BIsQUB
Z This ia one of the cheapest dishes, too, that
can be prepared; is simple of connection, and
vet 1t ID one most rarely met with, even Mt the
tables of our best ltyers. In order, therefore,
to insure Its more frequent appearance on the
tables Of our dining acquaintances we have
procured the following recipe for making it,
which we can honestly commend. 1t su1ticeth
b to say that 1t does not come to us secondhand,
through the master of ceremonies, or head
waiter Of u restaurant, but direct from one of
4 the most accomplished of our New Orleans
cooks.
boil the er'awtish till they are half done, or
turn red putting them on in cold clear water.
3 pfsflt In tailu ff IN n them heads
to stuff, OF the rest mash heads and all, and
stew with some ham, carrots potatoes and
rice over slow fire two r three hours. Mash
,lp the tails that have been laid aside with
bread crumbs. season to suit the taste and
stuff the shells with the mixture, and brown
! them and put them in the soup when done
I When done the soup must be strained through
d SITTER and a bottle Of good white wine and q
quantity OF butter added. Result: A crawfish
bisque dish for the gods
BAKED FOUNDER.
This Ii most excellent dish when properly
prepared. The following will be found an ex-
d cellent recipe for preparing it; Open the fish
i and season on the inside, putting in quantity
OF onions chopped fine. Put in q dish and
bake with white wine, dressing it with trutfles,
mushrooms, oysters. shrimp, etc. II you
have good stew, on daube, pour some OF the
gravy from 1t over the fish when cooking
NORTHERN COOKERY.
Among our Northern exchanges there are a
devoted to the homestead, cookery, and such
matters. Week after week we have per1sed
their columns with the hope OF getting valu-
able suggestions for our readers, but all in
vain. We have found as yet scarcely dozen
recipes. or ideas, that we could conscientious
" endorse, scarce half dozen dishes we
could commend to the stom sch of our more
enlightened and cultured bons piudnts. Most
Of these recipes are for breads, sWeetmeats,
preserves and such things. On the merits of
these we are not preparedito pronounce but OF
the menus for dinners given in some OF these
papersiwe can speak only with horror. There
I are, however, some. papers appearing IN
Andrews Basdr, a Cincinnati ladies' journal,
by MADAME de Courcil," entitled, "A
Frenchwoman's talks with American House
keepers that contain some good recipes and
Is valuable suggestions III regard to household
economy. From the last paper we clip the
following very sensible suggestions, and ac-
companying recipes:
what's called plain living is often the most
expensive Roasted meats and poultry served
every day for dinner, and no re-serving of the
sa ne In any other form, and unvarying steak
mutton chops for breakfast make any
thing but a cheap diet. Besides being expen-
sive, such a bin of fare lacks variety, and Is
for that very reason less healthful than a
table supplied as have suggested in previous
talks. Many portions of beef, for example,
that are quite unsuitable for roasting, can be
cooked In other ways. and be as palatable,
perhaps more SO. than the, porterhouse or sir
Ioin roast, and equally nutritious. One of the
best known dishes Of this kind is
LA MODE BEEF.
If this is properly prepared, it will be SO
s well liked that one will be tempted soon to
j try 1t again
Take large, solid piece Of beef from the
round, and lard it with salt pork cut into
strips half an inch thick. Pepper the meat
and rub 1t with vinegar; then tie it up with
Irvine to keep it in shape, and put it into a
deep saucepan, with enough. soup or stock to
I cover it. Let it come slowly to boil; skin it
carefully, and put in calves foot, two carrots,
and q tlavoring of all kinds of spices. II you
like the flavor, add the green part of a bunch
OF celery and tulnip. Then cover the pan
closely and let the contents simmer, but never
boil for four or five hours. Then, II to be
eaten hot, serve upon bed of rice, garnished
with celery or parsley. But if, as Is far the
best way, it is to be eaten cold, then take 1t
from the pot and place 1t in a deep basin, and