Feliciana sentinel. [volume] (St. Francisville, La.) 1877-1892, 1891-02-28
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stai1RSof daeheSSGs g potatoes use cold boiled
r9tataea cut iH dfee. 3eason.to sfasta
With salt, and. pepper dip in. butter
(msltsd1, sprinisfs VIII hour and bake
il ss,hot Oaenglitcli1TSo s.i q. sns
u~,A m.uss vsyuf, pstching ahOae' in
? tsblecloth would. prgsP bly, be to eey
on piece; woman's way Is to patch
the piece on with starch on then smooth
ieEHh Q. hotircps a4a nGs .sit:. n
J i-sMsceFoons. r-M ne-AuarterPoand
almond paste and the whites ofstwo
eggs tpQethe5. Beat with 9. fork. Then
add hte ounsss PQWdeIed sugar aBsks
III 4 slow oven. 4..cstoh Herald: 4..,:s,
2 sLsEEeY i,Bafis. &Pouad the .yeriss 81
Hafd- boiled eggs when cody 70 paste
Or masA them 'in5 q Sowp with = sponge,
bestings gsin.Alit&ie. sAas ,pepPer and ehe
whitefi Of q, raw egg.st8fOld thih' intb
shspe, .dreAge with 1oun and fryiin hsts
tSr- af.t oi Y.:o Joi. s,tge@i Ii9'i.U
,,rSmslL fancy cakes 7 that are easily
made may, be prepared Ias follows; Cut
any: kind Of plain cake into rather thick
squares and remove . portion Of the.
center of each; then All with almondsi
ana Saisins choppedandniax1d together,
cover with the cake that was removed
and ice. the whele.TN. Y. World I'll
.zAmber. Pudding. q pound at
suet, one--haf pound Of bread crum bs,
1our tatdespoonfuls OF white sugar; a
Little sandpd lemon pee4. the grated
rind and Juice of lemon, four. well.
Beaten eggs and two tablespoonfuls OF
apk3eotmaruadlsde; mix these ingredi'
,epts, well together ppur, into; a, mold
and boil three hour; serve with sauce
and 3e4fJ:6 :6Boston Herald -
-xrHoa1sehold Pudding - Ingredients.
One csp csarrants, one cup raisins, one,
.and one-half cups -four, one cup bread
crumbs, fone teaspoonfnl spice, one
;teDspoonful, extract nutmeg. one ted
spoonful soda. pnsteaspoonfu ful dripping,
tone cup hot and one cup cold. milk, a
lRtK' lafaR6n peel. MEX the 'currants,
raisins; br4ad cruinbs, -four, spice, ex.:
tract nutmeg apd lemon peel; dissolve
the soda In the cold, the dripping in the
ehot9 hilks mix an together. - Bon IN
cloth or mold for three hours = .:sa1
Z ;.:Spupe. Puree de ,Pommes de Terre
Lee. .LCook ia salted water the weight
OF e pound and "a half of POTATOES
peeled and cut. When they are nearly
done, strain, and put in the, oven to dry;
then pass through a sieve, little at
time.s Put the pa1fees thus obtained in a
saucepan, and dilute with boiled milk
or stock: let it boil up once, and then
stir we'll and put to the side OF tha
stove, season with salt and pepper, and
add a lump of sugar and some. nutmeg.
Then stir in. the yelks of three eggs,
we'll beaten; and a tablespoonful OF
butter. 1t isithen ready to pour into
the sopp. .tnreep-v7lDemorest's Monthly.
Egg Baskets--These should be
made for breakfast the day after you
have had roast chicken, duck or tarkey
for. dinner. Z Boil, six eggs hard, cut
nearly in half and extract the yelks; rut
these to paste with some melted but.
| ter, pepper and salt, then set aside
Pound the minced meat of :he cold
| fowl fine, in the same manner, and mix
| it with the egg paste, moistening with
melted butter, Or with a little OF the
| gravy if you, have it TO spare. Cut off 9
slice from the, bottom of the hollowed
! whites Of the eggs, to make them stand
| fn them with the paste, and stand them
close together upon, a fiat dish. Poul
over them the gravy left from yester
! days roast, heated boiling hot and mel
| lowed by a-fcw spoonfuls Of cream OF
rich milk. -Setinto theaoven for about
| five minutes and serve--Housekeepe