St. Landry democrat. (Opelousas, La.) 1878-1894, 1879-02-15

water, let boil twenty minutes, then a Ii
sugar and boil twenty-five minutes mo re
stir the berries often and mash even ~
When done TIE sauce may be strained III
q bowl. When cold, serve in slices.
SAusAGEs "A contributor to the G er-
nantoWn Telegraph says, try the fol ow'
! ing receipt Eor sausages, with herbs and
pepper: One hundred pounds OF neat
cut fine, tour ounces Of sage, put thr ough
fine sieve, two pounds of salt, hal
ounce Of cayenne, two ounces Of black
| pepper, aud one>half ounce of su MINER
sayory, passed through fue sieve, Mix
thoroughly.
JUNIATA OMELET.-Beat six eggs
separately; mix with the yolks or e and a
halt cups sweet milk, a little { alt, and.
one tablespoon tul Lof -four we'll mixed
with little milk; lastly, add the whites
b&aten to stiff roth, then pour all ig to
heated buttered or larded pan and let
1t boil, stirring constantly until it tb jck-
eng, then pour into an omelet or ba king
dish, and bake in quick oven.
MoLAssE5 LEMON PIE.-Pe and
take the juice of six lemons, folr cups
molasses, two cups sugar, four table
spoonEuIs flour, two cups wafer, (boiliug;)
take the peel Of three of the LEI aons, put
Ill cold water, set it On the fire till it
comes to boil; change the water three
time; this will remove the bitterness;
chop this peel with the pulp of the six
lrmons after they have been squeezed:
put all together.
10 BONE TURKEY.-The legs az d
wings can be drawn from the body, and
tie fowl being thus fAttened on a table |
may be covered with the force meat and
ingredients above named, placed in 60 ual |
thickness in every part, then tig htly
rolled, bound firmly together with
tiIlet OF broad tape, wrapped in D thin |
pudding cloth closely tied at both end,
and dressed cook about an hour and a
half
STEWED OYsTERs.-Take ach oyster
out separately from liquid; strain Juice
to get out any piece OF shell there may
be in it {; add one point of milk to everv
quart of oysters; boil mil & and Juice,
adding salt and pepper to taste; when
the above is boiling, put in oysters, and
when just beginning to boil, take off at
once and serve. The last direction in
sures the oysters being tender, plump,
and cooked also.
To REDUCE Bones TO POWDER
Bones may be packed in layers in pit
with fresh wood ashes, and kept moist
for two or three months, when thew will
become soft, and may be reduced to
powder easily. IF there is only a small
quantity, barrels may be substituted for
L pit. The cheapest way of rendering
ZONES soluble is by treatment with sui
ohufic acid. This >methnd, however is
lot STE for pe,s7ns who are not used to
NO k with this dangerous substance.
ROAST Fowl. The GERMAN WAY :
Truss the fowl for roasting, stuff the S
breast with veal stufing, and fill the !
'ody with chestnuts boiled tender, I
peeled, ard roasted; spit it, and put it 6
o roast at brisk fire have dozen T.
more roasted chestnuts pee led, stew them i
L pint of gravy, season it with pepper =
nd salt, and thicken it with piece of G
'utter rolled in -four; boil until 1t is O
mooth, fry halt dczsn sausages, pour t
he sauce into the dish, place the fowl in t
t, and the sausages around the fowl; v
arnish with slices of lemon.