Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-09-25
rERMS--S2. 90 PER YEAR
HOUSEHOLD HINTS.


IINHLk>.
One cup oI ,uJ /. nall cup ui bHttcr.
three eg"-. half cup uf milk. one tea
-p1ontnl "f baking powder. aui aout
-nuu5h - rnl'.
| ,IlrOlOTA.
| TrS brown in butter = small slice!
| onion pour in L cup oi cold beef soup.
seasoned with >a!t and pepper: when il
| boil~ STIR N ihickening uf one hcap-
in. tcd~p Dpntul of Hour, wei with cold
water. just bcforr -crvin. pu, thln
slices of cold roast beef into the gravy
and lei them heat through.
| MARBLE CAKE
| VIII part Half cup nf butter. one
| and hall cul y "f white sugar. hall
cup OF sweet milk. Two and hal
! pounds OF flour. quarter Of teaspooa
Of soda. whites uf far eggs. DARK
| part Half cup vi butter. half cup %
treaclc. tw" cups OF brown sugar. hall
cup II sour milk. yrlks of four eggs.
two cups of flour spice 10 taste But
ter the pans and pour in a few spoon
iuls of the dark and then the same Of
white alternately. until all is used
VEAL CTrLErS.
| After the outlets are trimmed. salt
and pepper them aud broil them on
each side over = brisk lire for five nj. u
utc>: then place them without delay on
buttcred dish hy the fire While the
outlets are broilln" prepare the saucs
for them: mix three eggs with tw0
tablespoonfuls If flour, seasoning with
vert little muirleg and salt and pep.
per: then my ga -iully with two cups
nf milk. and pour over the outlets.
Put the dish in the oven until the cut
lets are well Drowned: then serve.
,REAM PrFFs.
One pint 10 ling water while boil
ing >tir N one cupful of butter. two
heaping cups of -four and eight eggs.
| Nolk> and whites beaten seperatelv.
STIR until we'll mixed. then take of the
| lire. When cool stir in one teaspoon
ful of Soda Now drop in gem pans
| and bake in hot oven. For the cream
take one quart OF milk let the milk
come tu y boil. Mix together four Ia
bleepoonfuls OF corn starch. five table
opoonfu!s of sugar and four eggs. pour
into the milk. stirring constantly. Gut
the puff IN half and ill with the cream.
ORSFD BEEF HASH.
Chop cold corneil beef. and 10 one
cup of meat add Two of cold boiled
potatoes. chopp.,i; mix in one table
spoon dry mustard and lille pepper;
put an egg sized piece of butter in \
| frying-p;tn and let IL melt slowly. turn
ing the pan 50 that it will be thoroughly
bnttercd: put in the hash. pressing it
down smoothly all over the pan: moist
cn slightly with hot water and let
cook. without stirring at all. until il
begins to brown on the SIDES, which
YOU can tell by pressing IL back from
the sides. when it will H. done. Turn
out Oh = hot pIatter-bottom side up in
cake.
Take large green peppers. wash them
and cut two-thirds around the stem. sc
that it rSmsin> attached 10 the pepper.
and remove all the seeds. Making
stufling of two quarts OF finely-chopped
cabbage. hall cupful of grated horse
radsh. three tablespoonfuls Of celery
seed, one cupfull of mustard seed and
two tablespoonfuls OF salt. Fill the
peppers with the MIXTURE. pun ing into
each pepper one tinv cucumber and one
small onion replace the stem ami
fasten il with string. Put the peppers
in large mglszed Jar. cover them
with cold vinegar and place muslin
bag with thin lsver Of mustard seed
over the top cover the jar and keep
in cool, drv place.
BOILED BEEF TONGUE.
Wash fresh tongue and just cover
il with wafer in the pot put in pint
Of salt and small red pepper; add
more water a. it evaporates, so as 10
keep the tongue nearly covered until
done-when it can be easily pierced
with fork: take il ont aud il wanted
soon, take OF the skin and set it away
To cool. II wanted for future use. do
NOT peel it until it is required A pint
of salt will do for three tongues. if YOU
have thai number 10 boil: but do not
fail to keep water enough in the pot 10
keep them covered while boiling. II
salt tongues are u,ed. SOAK them over
night, of course omtting the salt when
boiling. Or. after peeling tongue.
place it in a saucepan with one cup OF
water. half a of vinegar. four table.
spoonfuls OF sugar, and cook until the
liquor is evaporated.