The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1890-06-04
DOMESTIC CONCERNS.

The white of an egg is mainly al
bum an, and when not properly cooked,
becomes positively indigestible. Not
SO, however, with the yelk; it is easily
aigested, raw or cooked.
-Raisin Puffs: Two eggs one-half
sup of butter, three teaspoontuls bak-
Ing powder, two teaspoonfuls sugar, two
cups of -four, one cupof milk, one cup Of
raisins, chopped fine. Steam one-half
hour in small cups. To be eaten with
,auce.-Household
Paste for Custards: Rub with half
pound -four, six ounces butter; beat two
eggs and add three tablespoonful of
cream, and with teen mix to paste.
Let the paste lie on the slab for an
hour, when it will be ready to roll out
thin for lining custard dishes.-Leeds
Mercury.
-Parsnip Cakes: Crate raw parsnip;
mix with it an equal quantity of bread
crumbs; add two or three eggs, seasoning
to taste; add milk enough to moisten
the ingredients sufficiently to make into
cakes. Fry them in hot butter or lard,
over slow fire, till they are nice
brown on both sides.-The Housekeep-
er.
Berry Batter Pudding: Cover but
tered dish thick with berries; mix in
another dish half a cup of sugar, two
tablespoons of butter, pinch of salt,
one egg, one cup of milk, two cups of
flour and two teaspoons of baking pow
der. Spread this over the berries and
bake. make my buildings with canned
blackberries; they are very nice. For
the sauce, if canned berries are used,
take the juice for the sauce, add little
butter and thicken with flour. Add a
little sugar if the juice is not sweet
enough.-Farm and Home.
Beef and Potato Pie: A very ap-
petizing way of serving beef is to cut
the meat into slices, make gravy of
flour and water, seasoned with pepper
and salt, put the beef in, add two or
three tomatoes pared and sliced, and
warm the whole quickly-do not let il
become tough by stirring long time.
Then put the mixture in platter, and
arrange around the edge border Of
mashed potato. Set in the oven till the
potato is brown, and serve at once
Ladies' Home Journal.
Those who have canned fruit with
tin lids have probably found that the
lids often rust the first year. The rust
will drop down on the fruit and spoil it
To prevent this, place the lid upside
down on the stove, and put enough seal
ing-wax in so it will cover the bottom
after it is melted. Then let it cool anG
it is ready for use. The fruit will no
taste after it and will keep air-tight
French Mullins: One and one-hal
pints of flour, one cupful of honey, one
half teaspoonful of salt, two teaspoon
fuls of baking powder, two tablespoon
fuls Of butter, three eggs and little
over one pint of milk or thin cream
mix into very smooth batter and hal
fill well-greased muffin tins, and bake
in a steady oven about eight minutes
Boston Herald.
Celery Salad: Cut up blanched
stalks of celery into short. pieces; mi,
dressing of one tablespoonful of oil t.
one teaspoonful of sugar, one of salt
half as much pepper, and four table
spoonsful of vinegar, with half a tea
spoonful of made mustard; heat the vim
egar to scalding and pour over a beatel
egg, little at time, beating it we'll
to this add the oil and other ingredi
ents, whipping up the mixture with al
egg-beater. When cold. pour over tn
salad, toss up with silver fork, ant
put into glass bowl.-Christian a