St. Landry democrat., 1879-03-01

| ~~0~1~S~~N3 SA-NS
eggs well beaten, ore pound OF raisins
two cups of -four, two teaspoouiuls G
baking powder. Eat hot for luncheon
accompanied with iced milk.
| SPANISH Picked ONIONS Gu
onions into slices; put slayer of then
in Jar, Sd. inkle with salt and cayenn
pepper; then add another layer of onion
and season SIS before. Proceed is thi
way until the jar is full, and pour COLI
vinegar over all till covered. vii
be fit Tor use in mont.
KIssEs.-Beat the whites of FOUR eg.
to a stiff froth, stir into them a cup ant
half of white sugar. Flavor with va
nilla or lemon. Drop the mixture OF
buttered letter paper, put in pans or OF
a slab of wood. Bake in slow oven I'm
til yellow When slightly cool, slip
knife carefully under them, and join tw|
together by the unbrowned under sides
SOFT CUsTARD.-The yelks of three
eggs to pint of milk; boil the milk
pour hot on the eggs, well beaten pre-
viously, then return to the pail, add two
tablespooniulsofsug and one teaspoon
full OF vanilla; boil until thick, then pour
into cups; whip the whites with two
tablespooniuls OF powdered sugar, and d
I teaspoonful of extract OF lemon, and drop
| little on each.
Hot LrMoNADE.-A hot lemonade is
one Of the best remedies for cold, as it
acts promptly and efficiently and has no
unpleasant after effects. One lemon
should be properly squeezed, cut in slices,
put with sugar and covered with half a
pint of boiling water. Drink just before
going to bed, and do not expose yourself
on the following day. The remedy will
ward off an attack of chills and fever If
it is used promptly.
FRENCH MUsTARD-Mix quart OF
brown mustard seed with handful each
of parsley, chervil, taragen and burnet,
teaspoonfuI of celery seed, and olives,
mace, garlic and salt according to taste.
Put the whole into basin, with enough
wine vinegar to cover the mixture. Let
it steep for twenty-tour hours, then
pound it in marble mortar. When
thoroughly pounded, pass it through a
fine sieve; add enough vinegar to make
the mustard of the desired consistency,
and put into jars for use.
APPLE MoULD.-Range some thin
slices of white bread round basin or
mould that has been buttered very thick.
When this is properly done, fit a slice at
the bottom; then pare and core some ap-
pies, put them in another basin with a
spoonful Of water, cover them, and set
them in an oven till soft, take them out
and beat them. Next put in about two
ounces of butter, grated lemon peel, nut
meg and sugar; beat in the yelks Of six
eggs and the white of one; when cold
put it into the basin with the bread, ft~
ting another slice at the top. Bake it an
hour, after which let it stand about fl
teen minutes before it is turned out.
BAKED APPLE PUDDING Five mod
crate sized apples, two tablespoonfuls of
finely chopped suet, three eggs, three
tablespoonfuls of -four, one pint of milk
little grated nutmeg. Mix the -four
to smooth batter with the milk, add
the eggs, which should be well whisked,
and put the latter into we'll buttered
pie dish. Wipe the apples but do not
pare them cut them into halves, and
take out the cores lay them in the bat
ter rind uppermost; shake the suet on
the top, over which you crate little
nutmeg; bake in moderate oven for an
hour, and cover when served with sifted
loaf sugar. This pudding is also very
good with the apples pared, sliced, and
mixed with the batter.
FRIED FISH WITH TOMATO SAUCE
Skin and bone good sized fish, then cut
it into even pieces. Season with pepper
and salt; dip each piece, first in the
cracker crumbs, then in a beaten egg
mixed with three tablespoonfuls of milk
and then again in crumbs with slight
sprinkling of salt and pepper. Fry q
few slices of salt pork and add some nice
drippings, or, instead, use lard and a
little butter with salt pork. Fry the fish
in the hot fat, and arrange it neatly on
hot platter on which is already placed
the tomato sauce. Cut dozen medium
sized, unpeeled tomatoes into sauce
pan, or use instead a quart of the
canned. Add sliced onion, half a
small carrot, hay Leaf, two stalks of
parsley, one of celery, two pepper corns
and one Glove. Simmer all together
until the carrot is tender, then strain
and press closely to obtain the tomato
pulp. Return this to the fire and cook
gently until it is reduced to the thickness
of catsup. Season to taste with pepper,
salt and butter; pour into the platter
aud keep it hot until the fish is ready.
Place the latter carefully over the sauce
in over tapping slices and serve inn
mediately.