Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-05-15
HOUSEHOLD HINTS.

Cold Beef Stew-Slice the beef and
season with pepper and salt. as in Veal
Sydney; chop sweet herbs and onion,
one teaspoonful each to half pound of
meat and sprinkle it over; put cold
gravy in a pan and add the meat, ETC.,
cover close, and simmer fifteen min
utes. then add large tablespoonful of
vinegar. and one wine-glassful of wine.
Minced Beef-Mincc cold roast beef,
fat and lean, very fine, and chopped
onion-one small onion to half pound
of beef-and to that quantity, one table
spoonful of red pepper, two of salt, and
gravy or stock enough to moisten it
well; fill scoilop shells or dish two
thirds full, and cover them with pota-
toes mashed smooth with cream or milk,
and seasoned with pepper and salt.
Put small piece OF butter on top and
brown in the oven.
Ham Toast-Take some thin-cut
slices from stale loaf. toast them to
q delicate brown and cut them into
squares. Put an ounce of butter into n
saucepan over the fire. and when it
melts pour in two beaten eggs; stir
them for two minutes and then spread
them over the pieces of toast; now have
ready some cold ham minced very
finely. Spread this over the egg and
serve mt once, while the egg is hot.
To Make Bedroom Stand Cover
Get a pccc of brown linen one yard
square. Turn the edges as if for hem
four or five inches deep. Hcrringbone
stitch it around, then cut the edge and
ravcl it up to the line of work. At
short intervals fasten few threads of
red worsted. Fitch pretty pattern in
the corners with red. This makes good
serviceable cover that will do up well
and wear long time. 1t may be used
in the sitting room with good effect.
This is the way to make fancy foot
stool: Take seven round tin cans that
you buy fruit in, all the same size.
Wrap oil cloth around them. Put one
in the center and six around it. Fasten
them all together, put piece of old
quilt or some cotton on top. Take a
paper and lay over it and cut all around
Cut out cover for the top by your paper
pattern and cut piece of crctonne the
width of the cans and sew it around the
scollops. Turn and put it over the
cans. then cut out a piece for the bot
tom the same way and hem 1t on. /
have one made and every one admires
it.
Planned Oysters-Drain the oysters in
colander, then pour over them per-
fectly boiling water. three times shak-
ing the colander to make it run through.
Turn them on a soft tea towel, and dry
them by pressing gently between two
folds. Season with red pepper and
little salt. For every hundred oysters,
take a large tablespoonful of sweet
butter; melt the butter in porcelain
kettle or deep saucepan, and just as it
begins to boil put in the oysters and
turn them gently about with a spoon
until the edges begin to curl. They
should BY no means cook more than
five minutes. Serve in a well-heated
covered dish.
Veal Olives-Cut from fillet of veal
some thin slices. making them five
inches long and three inches wide. On
each Of these lay very thin slice of
fat bacon, cut the same length and
width as the veal; spread over the |
bacon n layer of veal force-meat, a
little minced shallOt, with salt and
cayenne. Now roll them up, fasten
each securely with a small skewer, dip |
them into bread crumbs, and fry them |
until they become lightly Drowned. |
Then pour over them enough gravy to
cover them and let simmer gently until
they are tender. Then dish them up,
strain and skim the gravy, adding to it
the strained juice of half lemon;
allow it to boil up, then pour it over
the olives and serve ut once.
Fried Oysters-Take larger oysters
than you would for stewing, and drain
them from the juice, Dip each one in
beaten egg anil then in cracker dust
until it is completely coated, and then
irop it quickly into boiling hot lard,
deep enough to float it. As soon as it
s light brown, take it up with wire
spoon and lay it on a wire basket or
sieve turned upside down, in front of
he fire, where it will keep hot. Serve
,n a very hot dish, on which a small
hin napkin is first laid, to absorb any
grease that may be left. Red pepper
md little salt may be beaten into the
'gg. Beat three eggs for one hundred
oysters more can be beaten if needed,
)ut if too much is beaten at first, it will
De wasted.
SuccOtash-Take corn and beans, in
he proportion of two-thiris corn and
'ne-third beans; boil the beans from
lalf to three-quarters of an hour, with
he cobs from which the corn has been
ut, then take out the cobs, and add the
orn, and let the whole boil fifteen or
wenty minutes, if corn and beans are
'oung; half an hour if they are old. To ,
wo quarts of corn and one quart of
'eans take two tablespoonfuls of flour,
md rub 1t smooth with the same guam ,
lty OF water, stir it into the succotash.
nd let it boil five minutes. Put one
tablespoonful of butter in the dish in !!
which the succotash is to be served. stir
wo teaspoonfuls of salt into the latter, &
nd put the whole on the butter. Hls
ried beans and corn be used, soak
hem the night before, and boil them in !
ne water in which they were soaked.-Io
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