The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1879-03-09
HOUSEKEEPING IN LENT.
How 10 Keep the Fast with some Degree
OF GOniOrt-savory soups without
Meat.
philadelphia Times.l

| lPhtiadelphia Timesi
Before the day Of canned vegetables and
soups the season of Lent was a trying one to
| the housekeeper who wished to feed the
bodies and yet not offend the consciousness
of those Of her family who deyoutedy kept
the fast. Now her task Is an easier one.
although still calling for thought and care
Tradition tnlls us how 'the monks Of Melrose
made guide kale on Fridays when they fast
ed, and there Is story Of certain French
prelate who, inviting his brethren to q Len
ten dinner, set before them five ample
courses and yet not in a single dish were the
rules of the fast infringed upon. The
first course was p0tdge aMr ieRtttes, fol-
lowed by two Of fish, boiled and baked,
with vegetables in season, the dessert being
omelet souilee, followed by fruits and coffee.
The rules Of the Roman Catholic Church.
while exempting certain persons entirely call
for a total omission of one or two meals every
day. ThOs) Of the Protestant Episcopal
Church depend more on the conscience Of the
person who fasts, and leaves him In great
part to be y law unto himself Episcopaans
usually observe the fast by abstaining from
meat or butter, or both, during Lent, except
ing on Sundays, which are never counted as
fast days. Mother rs nursing infants and
DvalidS are exempt from the fast; so also are
growing boys and girls. These may, how
ever, keep the spirit Of the law by abstaining
from some pet dainty, the lack OF which can
do no harm to health. Soup, fish, eggs, and
vegetables are the accepted articles of diet,
and on these no one need st4rve. Oatmeal
porridge and milk for breakfast, with tea or
coffee, eggs with bread and potatoes for lunch
With soup and fish and vegetables for dinner
is aSsuredly bill OF fare for which many
people would be thankful.
To keep the letter of the fast, soups for
Lent must be made without meat Take
peas, beans or celery, cut into bits and stew
until perfectly soft Mash through a coan-
der and add half pint of milk to each quart
of the puree. II butter is used put in piece
about the size of a walnut-if not, beat an egg
light Tor each quart and stir in. Season with
salt and pepper and send to table with small
squares Of dry toast floating on top. Macca-
roni Is nourishing and may be prepared in a
dozen or more ways. TO cook It in any of
these it should first be boiled in salt water.
The water should be boiling when the macca-
roni Is put in and it should cook twenty min
utes. To bake it lay it in baking dish with
little butter between each layer, cover with
milk and put grated cheese on top. Then
bake In quick oven until the top is quit.
brown To cook maccaroni with tomatoes
take half can of tomatoes, put them in n
saucepan with small piece OF butter, pepper,
salt and herbs, add few spoonful5 Of either
stock or gravy; keep stirring on the fire until
they are reduced toa pulp, pass them through
hair sieve, and dress the maccaroni with
this sauce and plenty of cheese freshly grated
For maccaroni a la creme, put a quarter of a
pound Of boiled and well-drained maccaroni
into saucepan, with an ounce of butter, a
gill of cream, and plenty of cheese freshly
grated, and dash of pepper, toss it on the
lire TILL thoroughly well mixed, and serve
Rice and small hominy are also available
for Lenttn dishes. Rice cakes are generally
liked, and hominy pudding serves as an ex-
eellent and nourishing vegetable. For this
last, soak pint of breakfast homny over
night and then boil until done. Beat up two
eggs with pint Of milk and tablespoonful
OF butter, stir into the hominy and bake in a
quick oven for about twenty minutes. The
list, OF Lenten dishes might be indefinitely
prolonged; search through the cookery
books will furnish any number.
Many good people belonging to the churches
which ordaln the fast do not keep Lent at all,
except In spiritual sense, believing that it
was instituted at a time when the age of good
living and The pleasures of the appetite were
carried to sinful excess. For these Lent