The Opelousas courier., 1889-11-30
RECIPES.

Carrots with White Sauce-The small,
French carrots, or larger ones sliced, are
delicious if simmered until tender in
salted water, and served in white sauce,
made by adding a spoonful of flour wet
with cold milk to a cup of boiling milk.
Stir in a lump OF butter, season to taste,
Law in the carrots and let them get hot
through.
Deviled Fish-Half a pound Of any
cold, boiled, faky fish; shred fine. Mix
one tablespoonful of flour with a little
milk and stir it into a gill of boiling
milk; add a tablespoonful of butter and
remove from the fire. Pour over the fish;
add also two Jokes of hard-boiled eggs
mashed fine, a tablespoon of fnely-minced
parsley, and salt and cayenne pepper to
taste. Fill clean scallop shells with the
mixture, brush over with beaten egg,
cover with crumbs and brown.
Apple Pudding-A very nice pudding
is made from stale cake and stewed
apples either fresh Oh dried. Crumble
the cake and put a thick layer in a but
tered pudding dish, add a layer of stewed
apples and add another Of cake crumbs.
For a quart dish of this mixture, beat
the yokes of two eggs and the white Of
one with a pint of milk and three table
%spoonfuls of sugar; pour over the cake
and apples and bake thirty minutes.
Draw to the oven door and cover with Q
meringue, made from the white of the
egg beaten with sugar.
Shoulder of Lamb-A shoulder of
lamb cooked as follows is a very cheap
and excellent dinner: Have the butcher
cut out the shoulder-blade, and the first
length and half the second of the fore
leg, taking care not to mangle the meat.
&Suff with a forcemeat made Of bread
crumbs with one boiled and mashed
onion, seasoned with salt, pepper and
sage. Truss it up something in the shape
of a duck and sew shut. Lay in o
dr~ipping-pan on a few sliced vegetables,
pour over a gill of hot water, and bake
twenty minutes to the pound. Garnish
| with new, small carrots, onions and new
| potatoes; strain and thicken the gravy,
pour it over all and serve.
Rolled Beefstake-Make o dressing of
a cup of fine bread crumbs, an ounce of.
minced salt pork, sage, salt and pepper,
and mix well with a tablespoonful Of
melted butter. Lay two pounds of round
steak on a board, trim of the fat, and
with a chopping-knife cash the upper
surface, but da net cut through. Spread
the dressing on this side, roll up like
jelly cake and fasten with skewers. Lay
over a few thin slices of salt pork and
lay in a saucepan tile COPIED onion
and carrot, cover withA pint of water to
which has been added SAt and q little
vinegar. Simmer until Wy tender,
probably three hours. Lay in sabaking-
pan, dredge with fewer, and brown
quickly. Strain and thicken the gravy
and pour over the meat.
observation-disclosures frequently kill
their own calves and sell them to a
country butcher, who does rot knowths
/ Ssslue atbreads, for which a city
customer must pay from forty to seventy
Eve cents a pair. they are easily cooked,
and most delightful when prepared
properly. Soak them in a bowl Of cold
water for an hour; pull off the skin and
fat; parboil for twenty minutes in water
with a little salt; throw in cold water
for five minutes and then press between
two plates with a weight on top until
perfectly cold. Dip in beaten egg and
bread crumbs, and fry in hot drippings.
They are especially nice with green peas
served in a circle around them.-Ameri-
| can AQrieuEturist.