The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1886-12-11
HOUSEHOLD HINTS.
"hat 10 COOK and How to Cook it.

PARTRTDGEs have yellow legs and a
dark-colOred bill when young. They
are not in season till after the first OF
September.
MuFF1Ns.-One egg, one cup of milk
one teaspoonful of sugar, two tea.
spoonsful OF yeast powder, and little
salt. Mix with flour not quite so thick
as cup cake.
SPONGE CAKE.-Four eggs, one tum-
bier each of white sugar and flour. two
tablespoonsful of sweet milk, one tea
spoonful Of cream of tartar. one-half
teaspoonful of soda, lemon and salt.
SWISS CAKE.-Two eggs, one and
one-half teaspoonsfull of melted but
ter, one teaspoonful of cream of tartar,
one-llalf teaspoonful of soda, and spice
to suit the taste.
FRUIT cAKE.-Two cups of butter,
thee cups of sugar, five cups of flour.
hve eggs, one cup of sour milk, one
teaspoonful of soda, one pound Of rails
ms chopped fine, three-fourths of "a
pound of citron, two-thirds of cup of
molasses, one pound OF currants. and
all kinds of spices mixed.
PRESERVING MEAT.-With regard to
meat says Chambers Journal. a Joint
may be preserved for many days by
wrapping it loosely in q fine cloth
Wrung out of vinegar and hanging it
IN draught of air. If the weather be
very warm the cloth must be moistened
twice or even thrice a day
PLUM JAM.-Let your fruit be dry
and free from leaves and stalk. Take
equal quantities of plums and sugar.
put into a clean vessel and boil one
hour. stirring it thoroughly. Damsons
prepared the same way are very good.
Care must be taken when cold to cover
all preserves closely and stand in cool,
dry place.
STUFFED PEPPERS Slit the peppers.
take out the seeds and stuff with cab
bage, SHREDDED very fine, and English
mustard seeds in equal pasts. Put a
small Nhite euiap md t1o cloves in
each pepper. Tie them hfmiy Up and
put into cold vinegar. The cabbage
should Be sprinkled With salt and hung
up in bag to drain the day before it
is used,-Tho Caterer.
GERMAN MUsTARD.-This will keep
a year. Eight tablespoonsful of mus
tard, four tablespoonsful each of salt
and white sugar. n saltspoonful of cay
enne, four tablespoonsful of melted
butter, the juice Of one raw onion. "a
large onion squeezed through lemon
squeezer), and mix with vinegar.
CREAM sHEEBEr.-One quart cream,
three eggs, one teaspoonful of orange
flower and six ounces pulverized sugar.
Take the yolks OF the eggs beat them
and mix them with tile cream. adding
the orange-iiower water Put the mix
ture over gentle fire, and as soon as it
commences to thicken remove it. pour
it out and stir in the sugar Then set
it aside, and when cool freeze as ice
cream. NAe reg 4 r as4sr
LEMON sHERBET. One and onn-half
pounds loaf sugar, one quart water
and nine lemons. Wipe the lemons
clean, and rub them with the humps of
sugar i'll order 20 extract the zest. Put
the rubbed lump with. the rest of
the sugar into the WATER, and allow
them to dissolve. Then cut all the
lemons into halves. squeeze the Juice
into the .sNeetened wQ.eg. strain and
freeze the same way as ics-cream
APPLE sSow.--Three eggs. one pint
each of milk and apple salice not sweet
ened, and one emp OF puiverlzed sugar.
Make a boiled custarls of the milk,
yolks of eggs. and sugar to sweeten,
with salt and iilvorine. Beat the whites
of the eggs toa Very stif freth, and
beat in the sugar and sauce little bv
little. Serve the custard as sauce.
This is very nice. -.
FRENCH WAY OF COOKING CABBAGE.
Chop cold boiled white cabbage and
let it drain till perfectly dry: stir in
some melted butter. to taste: pepper,
salt and four tahlcspoonsful of cream:
after i: is heated through add two we'll
beaten eggs; then turn the mixture
into a butteled frying pan, stirring
until it is very hot and becomes deli
cate brown on TIE under side Plaeea
lot dish over tie pan. which mllss lie