Richland beacon. [volume] (Rayville, La.) 1869-1890, 1881-07-09
Donnsssie Economy.

Domes'ie Economy.
IxpIAx MrrFIHs.-Ons quart scalded /
milk and poured on Indian meal, one
pint -four, four eggs and little salt.
RYE MUFFISs.-One pint -four, one
pint rye meal, two table-spoonfuls yeast,
milk enough to make thick batter.
To KEEP BREAD MoIsr.--Keep large
,arthcn jar-a cover Of the same mate
rial is better than a wooden one-and
nave it well aired and fresh let the
bread no well cooled after it is taken
from the oven, and then place in the jar
and cover closely. 1t will keep moist
md fresh long time.
FOG SoUP-Thc yclks of two eggs,
pint of water: half an ounce or so ot
butter, and sugar to taste; beat up to
gether over slow fire, adding the water
gradually. When 1t begins to boil, pour
backward and forward between the jug
and saucepan till quite smooth and
frothy.
LEMON CHfsss CAKEs.-Ono pound
Of loaf sugar pounded, two lemons
grated, add the juice strained. quarter
Of pound Of butter and two eggs; let
it simmer on the fire till it is as thick as
honey; when cold put in jar, tic down
with paper and It will keep month.
CHOCOLATE PUDDING.-SOak half
pound of gelatine with httlo cold
water, put it in pan with quarter
pound grated chocolate, ono ounce
sugar and one pint of milk, stir till 1t
boils. Break the yelks of four eggs in a
basin, stir with wooden spoon. When
the chocolate boils allow it to stand one
minute, then pour it on the yelks,
return to the pan and stir till it thick
ems, not letting 1t boil pour into wet
mold.
MILK the rind off twelve
lemons, two Seville oranges and one Tan
gcrine steep them for two days in half
a bottle of rum, add the juice of the
lemons, two pounds of sifted sugar, one
nutmeg (grated and little finely
pounded cinnamon and mace, one quart
of water, one and half bottles Of rum,
and one of brandy mix, add one quart
of boiling milk, let it stand couple of
hours, strain through a jelly bag till
quite clear, and bottle for use.
SrEwED TRoUT.-Take some rather
small trout, remove the insides. cut off
the fins, wash them carefully and
sprinkle them with vinegar. Put into
a stewpan one pint of stock or broth
we'll freed from fat, with half pint OF
wine, quarter pint of vinegar, few Sill
| cos of onion, some parsely, bay leaf,
whole pepper and salt to taste; lay tho
trout in this and simmer gently without
letting them quite boil, until done.
Strain off the sauce, place the fish on a
hot dish, garnish with parsely, and serve
either with oil and vinegar. or with tho
following sauce Melt a small piece of
butter in saucepan, stir into it table
spoonful of -four, and add some OF the
strained sauce from the fish, let it boil,
and pour over the trout.
| FINDING ONES PLACE.
Aeood many people spend all their
fife hunting for . place in this world
that they were intended to fill. They
never settle down to anything with any
sort of restful or contentcd feeling.
What they are doing now is not by any
means the work that is suited to their
abilities. They have sunny ideal of a
very noble life which they would like to
reach, in which their powers would
have free scope, and where they could
make very bright record. But in their
present position they cannot do much
of anything, and there is very little use
to try. Their:. life is a humdrum and a
prosy outline, and they can accomplish
nothing really worthy and beautiful.
So they go on, discontinued with their
own lot, and signing for another and
while they sigh the years glide away,
and soon they will come to the end, to
find that they have missed every oppor-
tunity Of doing anything worthy of an
immortal being in the passage to eterni-
ty. The truth is. ones vocation is never
some far-of possibility. 1t is always
the simple round of duties that the pass
ing hour brings. No day is common
place if We only had eyes to see its
splendor. There is no duty that comes
to orr hand but brings us the possibility
of kingly service