The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1883-02-15
HOME MATTERS.

Soused Trlpe.-Cut In pieces the
right size TO Serve at table. put IN a
deep dish with bits of butter laid over
the top, and set in hot oven one-halt
to three-quarterS of an hour. The
more butter the richer the gravy.
Palmetto Flannel Cakes.-One pint
of buttermilk, two well-beaten eggs,
flour enough to make stiff batter
the flour to be mixed, half wheat and
half corn -four. Put a spoonful OF
sea foam into the flour and cook on
griddle.
Chocolate Cake. Take two cups Of
sugar. one cup of sweet milk, half a
cup of butter, two and One-halt cups
of Hour, two eggs and three teaspoon
fuls of baking powder. Dissolve one
third cake of chocolate, mix with one
half cup Of the cake. thru marble
through the whole.
'---Hyou wish 10 give delicate and
yet distinct onion flavor 70 the dress.
ing for a fowl. boil the onion till
tender, changing the water twice;
then chop IL very small bits. Just as u
it were raw. Roast goose and Wild
duck gain To most palates by having
the dressing thus favored.
Beets and CarrOts.-When small
beets are boiled and cut in slices and
served in saucers ut dinner. a great
addition may be made by slicing some
boiled carrots with them. Do not
cook the carrots and beets together,
but in separate kettles. Served to
gether each gains and neither losses.
This is a novel way of serving them;
try il.
Celery Soup.-BoiI a small cup Of
rice in three pints of milk until it
will pass through solve. Crate the
white part of three heads Of celery
on a bread-grater; add this To the
milk after II has been strained; put TO
IL quart OF strong veal stock: LEI Il
boil until the celery is perfectly ten
der; season with salt aad cayenne
pepper and serve. Ii cream is Obgain-
able, substitute one pint for the same
quantity Of milk.
Rabbirs.-Rabbits. which are in the
best condition in midwinteT, may be
fricassed like chicken, in white or
brown sauce. To make a pie, first
stew till tender and make like chicken
pie. To roast. stuff With dressing
made of hread-cTUmbS, chopped salt
pork. thyme. onion. pepper and salt:
SOW up iuV NNtA W ANit a. lAltit RALAAt
or pin on it Il few slices of salt pork,
add little water in the pan and haste
often. Serve with mashed potatoes
aud currant jelly.
A Cure for Corns. The Scientific
American, very reliable paper, gives
the following recipe as sure cure for
corns. AS the remedy is simple. il
any of our readers are afflicted with
corns it would probably be well for
them to give il trial: Take one
fourth cup of strong vinegar, crumble
into il some bread. Let it stand half
IN ifo0r. esuptil it s0ftens into a good
- boultice. Then apply. on retiring
at night. In the morning the soreness
will be gone, and the corn can be
picked out. If the corn is very OBJ
stinate one it may require two or
more applications to effect cure"
Hints About Cooking. The fol.
lowing culinary rules are from the
London Caterer: /. Never boil fat
with bones or meat for stock for gra-
vies or soups. .. Place all fish, salt
OF fresh, to cook in boiling water. 3.
Az fresh fish to have vinegar and
salt added to the water. 4. Never let
fish boil fast, draw il to the side of the
uVt, anu only lcl IL uOii SLOWLY, D.
Place all meat to boil in boiling wa
ter, then the same as rule 1. 6. All
vegetables To be cooked in plenty OF
boiling water, with salt. and be rap.
idly boiled. Z. All green's, rs broc-
coli, cabbage and sprouts, to be cooked
with a little soda and salt in plenty of
boiling water, $. Carrots, par
ships, sea kale and celery, artichokes,
: Ocet --Eseat--Segetsble marrows and
onions TO have>fat boiled in the water,
with salt; no soda. 0. All things to
be fried to be first well dried, well
Toured or egg crumbled and cooked in
boiling fat and plenty of it. 10.
Strain through tin strainers all sauces.
gravieS and soups. IL. Dripping can
be used for fish twice;it should not be
discolored. but while hot be strained
into lard or butter for basting and for
pastry. 1t should be noted that stew
ing and simmering are not synony-
nous terms for boiling. A thermom-
: eter will soon show the difference be-
tween the two processes. Boiling
point is not reached under PIP de-
grees Fahrenheit, whereas simmering
requires only 1888 degrees.