The Lake Charles echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1876-1898, 1879-03-08

and dipping in cold water; if it should
jell on the spoon it is done, if not, let it
cook little more; rour in jelly moulds.
This viii be fit for use the next day after
being made.
To PRESERVE PINEArPLEs.-Peel the
pineapple, cutting out all the brown
eyes, as they giveit bitter taste. Cut
in small pieces, say two inches large
Mix thoroughly in large esrthen dish
with plenty of granulated sugar, the
same as for eating. Have the jars ready
scalded and dried, put in the fruit
packed closely, and, after filling, run
silver knife or spoon in at the sides, to
exclude the air, and seal up at once. No
cooking required. This will be found
delicious smeetmeats. even better than
the fresh fruit.
CHARLOTTE Russo. Take one-ffth
of a package of gelatine and half a cupful
cold milk, place in farina boiler, and
stir gently over the fire until the gelatine
is dissolved; pour into dish, and place
in cool reom; take one pint of rich
cream and whisk it with a tin egg-beater
until it lis thick; flavor the cream with
either vanilla or wine, and sweeten to
taste; when the gelatine is cool strain
carefully into the prepared cream; lines
mold with lady fingers; then pour the
cream in carefully until it is filled;
cover with lady fingers and ice the top
if you desire to.
FLUID ScAP.-For cleaning, removing
spots, stains, etc, the following is the
best soap: Get from the druggist in
the same bottle, four ounces of aqua
ammonia, one ounce of sulphuric ether,
one ounce of glycerine and one ounce Of
alcohol. Cut into small pieces four
ounces of white CASTLE soap; pour over it
a quart of tepid water; keep it over the
fire until all the soap it dissolved; then
add three quarts of tepid water; take it
from the fire; add the mixture and bot
tie it Immediately. Wet sponge with
the auid soap, rub it on the soiled places
and wipe dry with clean rag.
GREENGAeE TART.-Make a short
paste with one white and three yelks OF
egg, an ounce of sugar, an ounce of but
ter, a small pinch of salt, and -four sufi-
Gent to roll. Work it lightly, and roll
it out to the thickness of q quarter of an
inch. Line fat mold with this paste,
gil it with unlocked rice, and bake it.
When done, remove the rice, and put in
greengages treated as follows: Stone
the fruit aud cut In halves, and stew it
for an hour with plenty of powdered
loaf sugar and little water, adding at
the last liquor glass OF pale brandy, to
be served hot or cold.
A WHITE FRIcAssEE.-Take three
chickens, cut every joint apart, and lay
them in warm ~ater for quarter of an
hour. Take them cut, and dry with a
cloth. Put them into stewpan with
milk and water, and boil until tender
Take one pint of good cream. quarter
of pound of butter, and stir until it is
thick; then Let it stand untiltit is cool,
and put into it little beaten mace, q
little salt and gill of wine. Stir all we'll
together; then take the chickens out OF
the pan, throw away the milk and water
they were boiled with, and put the
chickens into the sauce, shaking the pan
till they are hot, and then serve them
up.
BosTON BAKED BEANs.-First obtain
Boston bean-pot and some small white
beans; the small beans are the best; put
one quart of beans TO soak in cold water
at night; in the morning take them out
of that water and put them into kettle
and scald them; do not let them boil /;
skim them out of that water and put
them into the bean-pot; on top OF the
beans place halt pound of salt pork,
part fat and part lean, FIRST having taken
the rind off from the pork and sIashing
the top of the pork In ANAL squares; add
one and one-half tablespooniuls of mo-
lasses; and fill up the pot with boiling
water; bake twenty -four hours in slow
oven, and as the water cooks away, fill
up with boiling water.
CLAM CHowDER.-Pat in pot some
small slices of fat salt pork, enough to
line the bottom of IL; on that layer Of
potatoes cut in small slices; on the pota
toes layer of chopped onions; on the
onions o LAYER of tomatoes. in slices or