Richland beacon. [volume] (Rayville, La.) 1869-1890, 1880-11-13
UOuSKEEPERS' HELPS.

To CLARITY FAT-Cut into small
pi.ces. fat of either beef or mutton. Put
INTO sauce pan and cover the pieces
with cold water. Stir until the water
boils. skim carefully and allow Ia boil
until the water has been discharged in
yapor-the fat will then he Of the color
Of salad oil-strain, and it will keep any
length Of time.
APPLE BATTER PrDDISd -Four beaten
eggs, one pint of rich milk, two cups of
flour, one teaspoonful OF salt, two even
teaspoonfuls OF baking powder. Peel
and core eight ripe, tart apples; put into
decpbaking dish; fill the center Of each
with sugar and pour the beaten batter
over them. Bake an hour, and eat with
cream and sugar, favored with nutmeg
or lemon.
Coop APPLE Butter. Boil kettleful
of new cider until reduced two-thirds.
Have quantity of tart, juicy apples
pared. cored, and sliced. and put as many
into the kettle as the cider will cover.
! Cook slowly until tender, skim out and
put in a second supply Of apples. When
! tender turn all out and let stand over
night. In the morning return to the
kettle and boil down until quite thick.
Add whatever spice you please. 1t re-
Guires almost constant stirring.
OMrLrl-Beat the yolks of eight eggs
and the whites Of four until very light.
| stir in n t.acup of cream in which
tablespoonful Of -four has been mixed
and season with salt aud pepper. Melt
Tablespoonful Of butter in a baking pan,
pour in the mixture and set the pan in
hot oven. When it thickens spread
over the remaining whites beaten to a
froth. Return to the oven and bake a
delicate brown. Slip OH large platter
and serve at once.
QUISoE PRESERVES. Pare, quarter,
III core. saving the skins and cores.
Sa->,st cover the quarters OF ounce with
Z citxaterand simmer until tender. Take
o,S IovSpieces carefully, and lay on fiat
rlatt.aa'Add the parings. etc., 70 the
water, cover tightly and stew an hour.
Strain through n jelly-bag, and to ca z
pint Of the juice ndlapound Of gran,ilatetl
sugar. Boil, skim, add the pieces of
qniacs, ne9d boil e. % We minutes n
t" jcii.,,''-'rp' : III TilS tie ass two
thirds IN nif,! cover with'v'e figures
CoCo'es TRoM THE nor tire" &C two
quarts c.ndr-ry hot water mt.o three
quart enamele!asaucepan fc.i,le cry one.
quart pound II. ,!ro,md cuco. nj bs, nnd
stir well toge%',er Boil gently, but in
cessantly, for eight hours, and ST. -
sionally. Strain off the liqr" ~T, =
sin and let it stand until qpn,ains smother
the fat Tor butter) SHOULD. follows, Sen
of. Warm up the cocoa for Use. IN.
cocoa nibs will reboil several 8; ~, a
little fresh be added. The I'd. Ms
cocoa is valuable for chapped haie
sore lips end burns. &c. tried the
whole nibs, but discarded them in favor
of the ground, and have used the above
recipe for years to the general satisfac-
ton Of my friends.
CRISP OATMEAL CAKE.-Rub quart o.
OF pound OF dripping or lard into half
pound OF oatmeal, into which you have
mixed large pinch of carbonate OF soda
and of salt. Make into a dough with q
GIL Of cold water, shake meal plentifully
on the board, turn your dough on to it,
and, having sprinkled this also with
meal. work it with the backs of your
fingers as little as possible Roll the
| dough out to the thickness of a crown
piece cut in shapes-the lid of sauce
pan or glass answers we'll for this p,,r-
pose-put the cakes on a hot stove. and.
when n little brown on the under side.
take them off and place on hanger be-
fore fire the in order to brown the upper
side; this done, the cakes will be ready for
use: If to be kept, put them away in a
TIN box in dry place. and when required
for table put them in the oven for five
minutes to warm them through and re-
crisp them.