St. Landry democrat. (Opelousas, La.) 1878-1894, 1880-02-28
HINTS FOR THE HOUSEHOLD.
The Table.


Of cold mashed potatoes, cold boiled
rice OR hominy, | make croquettes.
Take teacupful of either, mash fine
without warming, add an egg well
beaten, and tablespoonful of milk OF
cream, and salt to taste. Butter fry
ing-pan, and drop in the mixture, tea
spoonful at a time. Brown nicely on
both sides, and serve very hot. These
are very nice with cold meats.
When | have pieces of cold roast
pork in the house, use in this way:
Chop very fine, and if you have little
piece of cold roast beef Or beefsteak to
chop with it, it improves it. Season
with salt, pepper, and sage, moisten
with a little milk or hot water, make
into little cakes like tishballs, dust with
flour, and fry a nice brown on both
sides in lard or beef drippings.
When l have cold roast of beef
which will give me no more thin large
slices for the table, make stew. Cut
the beef in small thick slices, and put it
in a kettle with water to cover it, add
ing a little gravy if you have it. Salt to
taste, cover closely, and while it sim
mers, peel and slice five or six small
potatoes, according to the quantity
of meat, and two good-sized carrots.
Put them in the kettle, and, it there is
not water enough to just cover, add a
little. Boil gently for three quarters of
an hour, taking care not to let the water
boil out. Mix tablespoonful of flour
smooth with little milk or water, and
stir in gently; when it thickens, let it
boil a minute OF two, and serve as
quickly as possible.
I make pudding once in the while,
which uses up all my pieces Of dry cake
and gingerbread. 1t is a real economy
pudding, and is good. Take two cup
fuls of crumbs broken or rolled fine, two
cups of milk, two of flour, one of mo-
lasses, two eggs, a teaspoonful each of
salt and soda, and spice to taste. Add
a cup of raisins or currants, or a little
citron, or cup of dried sweet apples,
which have soaked over night and are
well drained Batter pudding-pan or
a pail, pour in the mixture, and steam
it two hours and half. Serve with any
sauce preferred, with butter, or cream.
Sometimes, if | have rauch cake on
hand, l make a larger pudding, as it
will keep two Or three weeks in cold
weather, warming over as required
Cor. of the Household.
=" Picked-upn Dinners: The 9th
er day we had fricasseed chicken for
dinner, and, of course, had little left.
Not enough to warm over to make a
nice dish by itself, but one of those
provoking little messes that will accu-
mulate to the horror of every house
keeper. So made a pie in this man.
ner, and it was very nice: Sift tea
spoonful of tartar into pint OF
flour, and then work in a heaping tea
spoonful of butter. Add three-tourths
of a cup of milk in which half tea
spoonful of soda and a pinch of salt
have been dissolved. Mix as quickly as
possible, divide, and roll nearly half an
inch thick. Butter a small dish or a
three-pint tin basin, and lay in one
piece of the dough, bringing it we'll up
at the sides. Have the pieces of chicken
cut from the bones, and lay them on
the crust, put in two or three table
spoonfuls of gravy, put butter over it,
dust over it a very little flour, and put
on the other crust-cutting two or three
missions across the center. Press ii
well down at the edge, and bake in a
rather quick oven for more than an
hour. Heat the gravy, and if there is
not enough, add little milk and q tea
spoonful of butter, stirring in a little
flour (well mixed with milky to thicker
sufficiently. Cold roast or s"ewed yea,
is nearly as nice as chicken, used in the
same manner.