Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-09-25
HOUSEHOLD HINTS.

Soft Gingerbread-O cupmolasseS'
one cup sugar. one cup sweet milk
two-thirds cup of butter. one teaspoon
full SaleratuS, four even cups flour, TWO
eggs.
Hard Gingerbread-One cupful mo-
lasses. one teaspoonful >alcratuS dis
solved in half II cup of boiling water,
shortening as big as an egg. ginger 10
taste, Just flour enough To roll.
Butter tubs should be thoroughly
cleansed and then soaked in brine bc-
fore packing down butter in them.
which will materially assist in prevent
ing the butter from being tainted.
Before using new carthenware, place
in boiler with cold water, and heat
gradually till it Goils: then let it re-
main till the water is cold; it will not
be liable to crack if treated in this
manner.
When wash-bOiler begins 10 rust,
and is still too good to cast aside.
make q good sized bag of strong mus
lin or old bed-ricking, put the clothes
to be boiled into it. and so save them
| from rust.
Puff Pudding-Onc pint of boiling
milk and niue tablespoonfuS Of flour,
mixed first with a little cold milk.
When cold add little salt and fiOnr
we'll beaten eggs and bake in butter
ed dish. Serve as soon as done.
A japanese parasol. with the handle
removed, and Il hole cut in the center
TO admit the chimney, makes pretty
lamp shade. This is not especially
new, but is effective always. The ribs
of the parasol are finished with tassels
of tufted crewels.
Sour Cream Cake-One cup of sugar,
two eggs. white and yolks beaten sep
aratelv. one cup of sour cream made
sweet with soda, and three small cups
of flour, one cup of currants and q
tablespoonful of vanilla extract. Bake
in cups or little pans.
German Cakes-One egg, seven
ounces of sugar, ten and a half ounces
of flour. one tablespoonful of molasses.
! Mix without adding other wetting, and
roll out; sprinkle cinnamon and sugar
on top, roll again thinner, and cut out
into little cakes.
A pretty way of serving oranges is to
divide the peel into cighths, and bend
them down nearly flat; then divide the
inside in small parts, being careful not
to break the thin skin, and separate
them a little; then bend the ends of the
peel towards the center.
Dreamed Cabbage-Cut the cabbage
us for cold slaw. Cook till tender in
clear water. Turn off the water that is
left. To one pint of milk add little
flour to tlicken; add salt, pepper and a
good sized piece of butter. Let it SIM
mer up once. Just before serving add
three tablespoonfuh of vinegar.
Cheap Cake-Two cups of molasses,
u cups of boiling water. tablespoon
fuls mot heaped) of tried out beef suet,
or n piece of butter the size of an egg.
4 3 heaped teaspoonfuls of baking pow
der. spices to taste. and cup of raisins
and currants. Add flour enough TO
make soft batter. and bake in loaves.
Tongue Toast-Toast some slices of
bread mot very thick, brown evenly
on both sides, cut off the crust before
! toasting the slice: butter them slightly
and CRATE with large CRATER Il liberal
supply of cold tongue and spread thick
ly on the toast; lay the slices side by
side on long dish and serve for break
fast or lunch. II mustard is relishcd,
it will be better TO put it on as the slices
are used.
Veal Cutlets-Have your steak cut
half an inch thick. fry four slices of
salt pork, remove the pork and put in
the steak, cover and fry to nice brown
on both sides. This will take about
| half an hour to make II tender. Have
ready pint of milk. and n teaspoonful
of -four (Which has been made smooth
in the milk let it come to boil. Sea-
son to taste and pour over the outlets
and serve.
Batter for Fritters-Beat up table
spoonful of brandy and little cold
water, with the yolk of l egg; add a
pinch of salt, then work in sufficient
flour to make, with the addition OF
more water, as much batter as will be
needed 1t should be of the consist
ency of thick cream. just before using
beat the whites of 2eggs to a stiff froth
and mix them lightly but. effectually
with the batter.
Picked Chicken-Boil four chickens
until tender enough for the meat to fall
from bones, put meat in stone jar and
pour over it three pints of cold, good
cider vinegar and a pint aud half OF
the water in which the chickens were
boiled; add spice if preferred. and il
will be ready for use in two days. This
is popular evening dish; it is good Tor
luncheon at any time.
A Fine Short Cake-Sift enc tea.
spoonful of salt into a quart of prcpar.
ed -four. Chop into. the flour a large
half cup of butter until the flour is like
yellow dust. and then wet it with two
] cups Of milk; or, if you can use cup
Of cream, take one cup of milk and not
quite SO much butter. Roll out. with
AS little handling as poss bic. half an
nch thick. Bake i'm Il broad. shallow
pan. When done, cut in squares. split
and butrer, and send at once TO the
table.