Feliciana sentinel. [volume] (St. Francisville, La.) 1877-1892, 1891-11-28
HOUSEHOLD BREviTIES.

TO make burning fluid, take eight
gallons OF ninety-fve per cent alcohol.
and add two gallons camphene. ten
grains camphor and ten to fifteen grains
of nitre. Free Press.
"A good tea cake that dyspeptic
can eat without injury if cold: One
cup sugar. one egg. half cup sour cream.
the same OF sweet milk, small teaspoon
full soda, little salt and nutmeg. Bake
an hour before tea time SO that the
cake may have time to cool
Egg Gems-Mix together one pint
of finely chopped meat, pieces OF roast
or fried, and one pint OF bread crumbs.
Season with salt, pepper. and little
butter if the meat is lean. Moisten
with milk. Heat this thoroughly, then
I'LL the gem-pans or patty-pans with the
mixture; break an egg on the top OF
each and put them in the oven until
the egg is sufficiently cooked.-House-
keeper.
Boiled Corned Beef-Put on the
meat in cold water; allow one quart of
water to every pound of meat The
slower it boils the better it will be.
For every pound of meat let it boil
fifteen minutes; thus, \ piece OF beef
weighing twelve pounds should boil
three hours. II the beef is to be eaten
cold, as soon as it is taken out OF the
pot immcrse it in cold water for short
time. in order to retain the juices.
Tongues are oiled in the same manner.
Boston Budget
Chestnut Compote.-The chestnuts
should be roasted before peeling. Press
them a little on the edge of tho tn BILE.
See that they arc clean. then
put them into sirup prepared as for
apple compete. and warm them gently
on the fire. BY so doing the strip will
permeate or soak into the chestnuts.
Add the juice of n lemon and n few
lemon chips Put the chestnuts into
glass dishes. sprinkle some powdered
sugar over them. get your salamnnder
and glaze them.-LldieS Home Jour
nal
-Slippitie. is an old German
dish. dating back at least a hundred
years Boil two quarts of pared, quar-
tered and corcd sweet apples until ten
der. Thicker them with tablespoon
ful of flour smoothly mixed with cold
water. Have ready a kettle with three
quarts of boiling water, into which stir
wheat flour until rs thick as corn-mcal
mush. Boil three minutes Fry n
"
large spoon drop one spoonful Of the
mush at time into the Drowned
crumbs, turning it over, and place on n
platter. To make it slip easily off the
spoon, dip the latter each time in water.
Dish the apples separately. and send
both to the table hot, to be eaten to-
gethcr. emorest's Magazine.
Hare Pie. Cat the hare into small
pieces and season with pepper, salt,
nutmeg ard mace: put it into a jar,
cover close, and set i: over the fire in n
deep stewpan OF boiling water, and let
it stew until half done. Make n force
meat with quarter of n pound of
scrapcd bacon, one onion minced fine,
a French roll grated. the liver chopped
fine, little winter savory, grated nut
meg and glass of port wine. Season
with pepper and salt, and mix it well
together with the yo!ks of three we'll
beaten eggs. Line the side and edge of
dish with dough: put the force meat
n: the bottom and then the pieces of
hare, with the gravy that ran from it
in the jar, cover it over with rich
crust and make hole in the top. egg
it over and balle.-Boston Herald.