The Lake Charles echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1876-1898, 1879-05-03
FARM AND HOME.
HOUSEmOE-lp HELPS.
MARLBORO PIE.

soft, three eggs, one cup OF sweet cream
or milk, sugar to taste, flavor with NUT
meg and lemon cover with good crust.
HOME cBP CAKE.
Two cups sugar, one cup of butter,
one cup of milf, three eggs, three tables
spoontuls cream tartar, one Of soda, -four
to make 1t proper consistency.
GOOD COFFEE.
Warm three teaspooniuls of coffee in
the tin coffee pot, which must be dry;
when we'll heated pour in pint of boil
ing water, stir with a wooden ladle for
three minutes without boiling, then add
& pint and hall of boiling water and
yet the whole back on the stove TO steep
Tor ten minutes.
IRISH POTATO PIE.
One pound mashed potato, rubbed
through culIender, one half pound of
butter ereamed with the sugar, six eggs,
whites and yolks beaten separately, one
lemon squeezed into the potato while
hot, one teaspoonful nutmeg, one tea
spoonful mace, two cups white sugar.
Mix and bake same as sweet potato pie.
PEACH PIE.
Peel, stone and slice the peaches.
Line q pie-plste with crust and lay in
your fruit, sprinkiing sugar literally
ever them in proportion to their sweets
ness. Allow three peach kernels, chop
ped fine, to each pie; pour In very
little water and bake with an upper
crurt, or with cross bars of paste across
the top.
SOFT GINGERBREAD.
One cup of sugar, ONE cup cf molasses,
one halt cup of butter, one cup Of sour
milk, two eggs, one tablespoonful of
cinnamon, one teaspoonful Of cloves, one
half of 8 nutmeg, one tablespoonful Of
ginger; do not mix very stiff; two tea.
spoonftlIs of soda dissolved in little
hot water; put this in last /; bake in q
quick oven in q square tin.
SWEET POTATO PIE.
One pound mealy sweet potatoes, one
half cup Vt butter, three-quarters cup
white sugar, one teaspoonful cinnamon,
enc teaspoonful nutmeg, four eggs,
whites and yolks beaten separately. one
lemon, juice and rind, and glass OF
brandy. Parboil the potatoes and crate
when cold. Cream the butter and sugar,
add the yolk, the spice and the lemon.
Beat the potatoes in by degrees until all
8 light, then the brandy and stir in the
whites. Use no top crust.
csRcY, Oh CARROT sour.
Procure six fine red carrots, scrsped
and washed well slice very thin; also,
two heads of celery, two onions. two
buaches of ham, similarly; two cloves
one blade of mace, one sprig of thyme,
one teaspoonful of salt, one ct sugar,
Tablespoonful Of pepper, one small
bayleaf if. handy; place the whole in
stew pan with three ounces OF butter;
stew gently for one hour, rub through a
-four sieve, place the pulp in same stew
pan, add two quarts Of "stock" or broth,
and bring to boil, stirring all the time,
add q little plain boiled rice; In the
absence of broth add little milk, or
water, 10 Lent.
STUFFED EGGS.
Boil the eggs hard, cut them In two
lengthwise, and remove the yolks, which
chop, adding to them some cooked chick.
en-, lamb, veal or picked tongue, chopped
fine; season the mixture, and add
enough gravy or the raw yolk of egg to
bind them. STUFF the cavities, smooth
them and press the two halves together:
roll them ia beaten egg and bread
crumbs. When just resdy to serve, dip
them in wire basket, into boiling lard,
drain, serve on napkin. Garnish with
parsley or leaves, or serve with tomato
sauce.
BREAKFAST HASH.
Chop into hash some cold meat
(corned beef, beet, or mutton, or fowl y
season with salt and little pepper, also
a little butter if liked; boil enough pos
tatoes to make, when mashed, twice the
quantity of the hash; mash the potatoes
to cream, adding before the mashing 8
tablespoonful of butter and teaspoonful
of salt; fill an earthen baking dish with
the potatoes, rounding it Handsomely /;
in the centre of the potatoes make deep
hole large enough to contain the hash !;