The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1886-11-13
.4f,e. Household. ~ ;


To CLEAN black cloth or silk. sponge
with warm water or coffee and little
ammonia iron on the wrong side: if the
silk is thn add little sugar to the
water or coffee.
PLAIN PUDDING. Two eggs, cup
of sweet milk. pint of Hour, 2table-
spoonsfl each OF melted butter and
sugar, , teaspoonsful OF baking pow
der. Steam from - 10 % minutes and
serve with sauce.
SP1CED CUHi;NNTS. Five pounds of
ripe clurants, four pounds Of brown
sugar, one pint OF vinegar one table
spoonful each Of cloves and allSpice.
alittle nutmeg; boil one hour, or until
quite thick.
10 Sc CANNED SALMON can
Of fish rubbed into / tablespoonSful of
melted butter; add / Well-beaten eggs
3 cupful of fine bread or cracker
crumbs, pepper, salt and minced pars-
ley. Put into pudding mould (atter
thoroughly beating together); boil or
steam an hour
TApIoCA CREAN.-C Cover g table
spoonStul of tapiuca with water and let
it stand over night. then pour off the
water, if any. and put into quart Of
milk, over the rrr: when it boils stir
in the yolks Of 5cgrs, !; cup Of sugar,
and brown ipsbp oven
LOBSTIl. PLAIN. - Separate body
from tail, hrcak of the claws and crack
them at the Joints without breaking
the meat; split the tail in halves.
Arrange neatly i'll pretty dish with
the body in the middle Garnish with
parsley. Serve with salad oil if you
wish; it can be sprinkled on the lobster.
CABBAGE SALAD. - Two cabbages
chopped fine: sprinkle with salt: LET
stand over night. One pint vinegar,
half cup of ground mustard, 3 eggs
Beat eggs thoroughly and add to boil
ing vinegar: pepper and salt to taste;
let all come to boil Pour over cab
bage and stir thoroughly together.
MoLAsSEs FRUIT CAKE.-Two cups
of molaSSeS, each of butter. sugar and
sour cream a teaspoonful of powdered
cloves, 2 nutmeg, ieaspoonsful of soda.
raisins and currants. Make about us
thick as cup cake This will make =
cakes, the fruit; can be omitted, as it is
good without it.
FISH AND RICE" Pick up" and bone
cold fish. be it either salt or fresh. Sea
son and feat i'll a stew-pan with apiece
of butter the size of an egg. When
hot add teacuptul of cold boiled rice
and chopped boiled eggs. Stir until
thoroughly heated through. Dish and
serve with pickles.
Drowned BUTTER.-Put i pound
of butter in a frying-pan over a clear
fire; when the butter smokes, have
ready and throw into it, | tablespoonful
of minced parsley, 3 tablespoonsful of
vinegar, salt and pepper and simmer l
minute longer. Most excellent upon
fish either salt or fresh, or as a sauce
for clans, quahaugs, lobster, scallops
or oysters.
CHERRY TAET.-Beat the yolks of
ilye eggs with twelve ounces Of sugar
for thirty minutes. Beat the whites of
the eggs to Il stiff froth. adding the
grated rind Of 4 lemon and six ounces
OF sifted bread crumbs. Stir in the
beaten yolks and sugar and put half
this well-mixed batter in buttered
baking pan; stew with cherries that
have been seeded; cover with the other
half the batter and bake in slow oven
WHITE LEMON CREAM. - Boil the
thin peel of TWO lemons in one pint of
cream, strain. and thicken with the
wel-beaten yolkS of three and the
whites of four eggs, into which half 4
teacuptul Of white sugar has been
beaten. Add half Il saltspoontul of salt.
Stir rapidly with the egg-beater until
nearly cold and pour it into glasses or
cups. This quantity will till six Gus
tard-cups.
RASPBERRY vINEGAR-Take three
pounds fruit. one quart good cider vine
gar, one pint of juice. one pound OF
sugar. In Il deep earthen pan place
the berries and vinegar. let them stand
1or three days and mash them thor
oughly. Ladle them out into a pointed
nannei bag: let it drip dS much is t
Will without shaking or pressing When