The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1878-08-24
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10 BOIL IlChLEp D""'
the fire in cold water; let is simmer
slowly, allowing Is minutes for every
pound do not let it boil keep SKIM.
ming or it will look dirty II II Is
left in the pot until the water IS c"''
1t will bu more tender.
TO BRIGHTEN GILT FRAMEs.-Iake
sufficient -four of sulphur to give a
golden t,nge to l! pints OF water;
boil in this water fonr or five onions
strain, and when cold, wash with sou
brush any part that requires restor.
ing =: when dry it will como out as
good as new.
RICE PupplNG.-Take ! g"llon OF
new milk (skim will do), | teacnpfnl
rice. 2 teacups Of sugar, put III an
earthcn pan, cover aud put IN the
stove to bake. 1t will take 2 or
hours to cook it soft. Raisins are an
improvcment. This is better than
covking 1t on the stove.
WINE JELLY.--l ounce OF ge'at'ne.
/ ounce of stick cinnamon, juice ot3
lemons, tea spoonful Of lemon flavor:
ing sweeteu to taste ; pint OF colo
water ; boil the cinnamon in pint
and a half Of cold water mix togeth'
er: then put wine, lemons, and sugar;
strain all put in molds until SOLID
VEGETABLE SAI.MAGUNDI.-Iake
an equal quantity of carrots ana t9r'
}, uips. cut them tho size of almonds !;
peel dozen small white onions, ana
mt all iu a saucepan with a lump Of
. Lutter let them brown gently add
y a little gravy aud some mushrooms
= French peas, haricots, tops OF canh'
+ flower salt and pepper, and a tel"
- spoonful Of sugar let them all oo'
=, gently, and, just before serving
-, thicken the sauce with a little Hour
d. Cold SLAw.-Beat 2 egg 10 min
y utes, and add 3 gi||s Of vinegar ana !,
w. little mustard !; stir until it b"'!s
W when it will be thick like custard
T." cut the cabbage fine. ast before d!n
10 10 ner, aud throw little salt over It
~ mix it, and pour it over the caooagt
e, which should be in the dish 10 who
'er It is to be served. The cabbae
III should not lay long after it IS cut
60 it willis.
to BEEF Soup.-3 pounds beef: 3 ca
up rots, | turnip, l bunch celery, 4 o.
ions 2 punches leeks, tablespoon
t" salt, pepper to taste cut the meat 10
zen small pieces the size Of an egg i've
Ct stables washed, scraped, and cut in
small pieces; put all into a lar
to saucepan, with 4 or 5 quarts Of vat;
'er. boil very gently one whole day;
Her it stand alt night; carefully take
EAR, the fat next day add ! pinch Ca
~ enne pepper; make boiling not a
W." serve.
Md Rou,xG PvrAroEs.- your sa'l
zen. nan half full of water: let it boz, u
Eve throw in 2 teaspoonfuls OF set, than
~ hN your DOGdtVCSS ACV
w." do not let them stop boiling one ins!a
nv: -. when they crack open or seem incll
u IL to do so, take them off the tlre, stl
id'- the water off, put them back on the st 81
reat with the cover on the saucepan let tt
fleet stand so three or four minutes ana
on't will have them mealy and white.
NV BREAKFAST DlsH.-Take about ! Po
~ S dried beef, first slicee thin, than P1!le'
eac" small pieces. Have a quart OF m'lk
but ;nq. into which put the beef with e
cast niece nice of butter and little pepper. "
have + comes to boil thicken with a Il
you dour or corn-starch, then toast orea
flee. slice for each member Of the family
aver noach in hot water an equal numo
' wv, erys place one on each slice OF te
w.: w." mt all on large platter ana pour
'"te' tina above dressing and send to the
even hot lean ham may be used in plac
""u the beef.
en- =,