Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-10-02
HOUSEHOLD HINTS.

1 ]
Of sweet milk, one pint OF Hour two
iablc>poonlul> each OF melted butter
and SUGAR two tabIespoonfulS of bak-
NO powder. Steam from twenty 10
twenty-five minutes, and serve with
aucc.
Sweet Potato P.cs-WhPn the pO-
ta;ocs are dry and mcaly, take a quart
rficr they have been pared. boiled and
mashed: u quart of milk, four eggs,
salt nutmeg, cinnamon and sugar 10
taste. Bake the same as squash pes.
Ii the potatoes are very moist use less
milk.
Excellent soft gingerbread is made of
! cup o. sugar, cup of butter, ! cup
nf sour cream ! cup of New Orleans
| .JUlaSscS, cup, Of sil,ed flour, table
| pOonful of soda dissolved in II little
lot water, / tablespoonful of ginger. 3
Tcil beaten c"">. the iind grated of l
l,mon. lia.Sin> If wanted.
MoIa>,cs Fruit Cakc-Two cups of
moa>Scs. each of butter ,H@ar and
| Our cream, 4 tcaspOpnidl OF powdered
| loves. two nGtmc%S. two tra-pOOnfulS
| # soda. raisins and curraEt-. Make
about a. thick Is cup cake. This will
make two cakes, the fruit can be omit
ed rs it is good without it.
To Use Canned Salmon-Onc can Of
| I!>h rubbed INTO four liable ,poonfulS of
melted butter. add four well beaten
rigs. Onc-half cupful of fine bread or
rrack"r crumbs, pepper, salt and
minced parsclcy. Put into pudding
mold CATER thoroughly beating to-
gcthcr), boil or steam an hour.
Cabbage Salad-Two cabbages chop
ped fine; sprinkle with salt; let stand
over night. One pint vinegar. half cup
! of ground mustard, three eggs. Beat
eggs thoroughly and add 10 boiling
vinegar; pepper and salt to taste; let
I'LL come 10 Il boil. Pour over cabbage
and stir thoroughly together.
Fish and Rec Pick up and bone
cold fish. be it either salt or fresh.
Season and Ioat in a stew pan with
piece of butter the size of and cgg.
When hot add a tcacupful of cold
boiled rice and four chopped boiled
eggs. Stir until thoroughly heated
through. Dish and serve with pickles.
TO Prepare Corr-Cut off the kerr
nels from six large ears of corn. Boil
until tender in sailed water, about
twenty minutes. Drain and then put
in Il saucepan with cup of milk, into
which n tablespoonful of cornstarch
has been smoothly mixed; add two
beaten egg. Cook until the cornstarch
is done, and serve.
\ pretty pudding is made by putting
lp-f,p a ~, L..
bUtiered mold and sticking among
them at intervals either preserved cher
rieS or peaches, or bits of citron or Or
angc. Then pour plain custard of
eggs and milk into the mold, cover
with Il bit OF buttcrcd paper or stiff
pastcbOard and bake.
Plum Jam--Lct your fruit be dry and
free froIa leaves and stalk. Take equal
quantities of piumS and sugar, put into
\ clean vessel and boil one hour, str
ring it thoroughly. DamSons prepared
the same way are very good. Care must
be taken when cold 10 cover all pre-
serves closely and stand in a cool, dry
place.
Egg drinks are popularity advertised
in many tempting mixtures and de-
cOctiOnS ut the cOn;cctioners', the res
taurants and the soda water shops. but
it Is not generally known that the well
beat up white of an egg, added to any
of the cooling fruit drinks mot to tea)
makes them more readily absorbed into
the-Systcm, doing their refreshing work
more quickly.
Drowned Buttcr-Put onc-quarter Of
a pound of butter into fryingpan over
n clear irr; when the butter smokes,
have ready and throw into it, one table
spoonful of minced parsley, three
tablcspoonfulS of vinegar, salt aud pep
per and simmer one minute longer
Most excellent upon fish either salt or
fresh, or as a sauce for clans, qua
haUgs, lobster, scaliops or oysters.
To Pickle Pears and Pcachcs-Sclect
mcdium-sized pears and smooth free
stone peaches; stick them full of cloves.
Boil seven pounds of sugar with one
and an ounce of allspice. When it
boils put in the fruit and let it cook
till straw will pierce it. Remove the
fruit with skinner and boil the syrup
down for few minutes; then pour il
over the fruit. Cover close.
TO Boil Fish-Cut an onion in quar-
tiers, stick Glove in each, put bit of
parsley or thyme with it and lay inside
of the fish. salt and pepper, pin the
whole up in Il clean white cloth or
mosquito netting and put into water
that has had two gillS of vinegar added
and that is boiling. DO not lay the fish
into cold or even warm wafer. Never
put meat or fish into other than boiling
hot water TO boil, except for such us
are intended for soups or chowdcrs.
4 very simple way to fill in the
yawning space of an open fireplace is
to tear four yards of very coarse I'M
blrachcd muslin into half yard lengths,
and ravel it. When all done, fill your
CRATE with paper and put the rawlings
all over and up to the fender. Get
three moderate sized white fans. Tie
those together in center, letting each
OF the three be seen. Fasten a variety
OF the little japanese insects-toads,
beetles, &c.--all over the fans, then
put these in the center of the fender or
before the OTofp