The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1879-08-28
RECIPES.

BAKED oMAToEs.-Wash well, season
with pepper and salt and dust -four
over them. Put a lump of butter in the
pan and bake slowly until brown and
well done.
BREAKFAST RELISH. - Put bread
crumbs into a sauce pan with cream. salt
and pepper; when the bread has absorbed
the cream break in q few eggs, beat we'll
a1f fry as an omelct.
CHOCOLATE pUDDTNG.- One mart
milk, four eggs, eight teaspoonfuls Of
chocolate, and twelve teaspoonfuls of
bread crumbs; sWeeten to the taste and
boil q few minutes, then put into the
oven and brown.
BLACKBERRY WINE. Measure the
berries and bruise them; to every gallon
ADD one quart Of boiling water: let it
stand twenty-four hours, stirring occa-
sionally; strain Off the liquid into acask
10 every gallon add two pounds q sugar:
cork tight and let it stand until October
when it will be ready for use.
CHICKEN SALAD-Boil or roast mice
fowl. When cold cut off all the meat
n chop it a little, not yery small emf
upsa large bunch Of celery ana mix wifi
me chicken boil four eggs hard, mash
ana mix them with olive oil. penner
sait, mustard and a gill of vinegar. Beat
shls mixture together. aud lust before
serving pour il over the chicken.
FRosTED FRUITS Wy larqe. tina
sherIies' aprlcots, .plums, or grapes if
cherries, cut off half the stem have in
one dish some whites ofeggs, well beaten,
ana ~ anqtheE some powdered sugar
axe nc ffiat; Que ut d time, and roll
them first IL the egg aud then in The
sugar lay them on d sheet Of white IA
per, IA q sieve, and set n ON top of the
dens. H"i
IAPIocA CREAM-Three tablespoon
luis Of tapioca soaked over night in one
quart OF milk. Beat the yolk Of three
eggs with on cup Of sugar and add h
lie tapll9ca and milk, and boil all to-
get1er III q vessel set into il kettle0 Of Ioil- !
ing water Stir ii constantly until II i J
thlek like cream. Beat the whites Of The
eggs 70 9 stiff frotb aud stir into the ems
tard while hot. Flavor To the taste ana J
~ Il on ne until ready to be eaten. I
MIXED PtcKLEs-Soak small onions !
Snu c~'lcgunbers HI salt and water I'm :
,days Zone pint OF barrel salt To o%nc-ltaIf !
eashel Of pickles. cabbage, cauli-lower .
anu string beans, twenty-four hours Ia "
brine. 10 four gallons Of the best /
vinegar put one pint Of syrup or molas. i
yes, one red pepper, spices and mustard 7
Geo, u sou ike seald all together. ana !,
on the pickles while hot: rinse no 4
pickles after the brine. They viii keen I
NE year round. Is
BLACK CURRANT pRRsFRvFs.-JEso n
sugar, t~hree-quarters of a nound a,
o each pound Ell fruit do not add yo,r ri
ngar until your fruit has boiled twenty NJ
siauteS and been we'll skinned then III
dd your sugar ana boil half al boir. ~
II your jars, cork and seal the iuira m
lakes q delicious, cooling drink in fevnrs I'll
I any sickness put into water. II I ~
cry essential to skim Off the scum Al n a,
.ses, the more yoa can get off before II.
fding your sugar, the richer viii be NJ
our preserves. nj
RED CURRANT JELhN~-To one peck CIR
red eurrants add about three pints of me
spbeFries pick over your currants hit me
] not remove the stems, then t9extrfet a c
e Juice place the fruit ia 4 Stone lar han
+ within kettle IF tepid water when ext
e tTalt warm, mash we'll with 4 itu
asher9 and then put a little at a time
the Jelly bag squeeze wen ana then !
ace IN tho kettle lat this come Ia boil
: tncA ado sugar, one pound to each
g OF juice letthis boil from fifteen s. -.
enty mlnatess : Ten put d little in Il s:ts
q Saueer In test III generally ind ~
cen minus long enough. Eli goaf
81 Vbis sts4 sks
Wy face
$3.50 q St ms
~ ReRyE GFEES ToMAroE- betg
g t fresh lemons 10 every threa s7t