Feliciana sentinel. [volume] (St. Francisville, La.) 1877-1892, 1891-10-31
nousEHoLp sREvITIEs.

t1~OS6bpSAD
For . good stove polish In the form
Of , powder. use good quality plunbae
60, applied with stiff brnsh--Scien-
ti6c American. es-,s. y
Lemon Jelly Filling. .-One-half pint
of sweet milk one egg or yolks OF two.
one teaspoonful Of corn-starefI, Orie t.
blespoonful of -four, two tablespoonfu
of sugar, the juice and grated rind Of
one lemon Cook like boiled custard.
Boston Budget s
Nice Dressing. Cut bread into
slices, then into small dice-shapeA
pieces. put in butter, salt and pepper. i.
tiny bit of sage. the merest' davor Of
onion, mix, put in three eggs For nice
turkey gravy. make as usual, and just
before taking up pnt In one quart Of
oysters -Detroit Free PresA
Pie With Two Crusta-Pare, quar-
ter and core tert apples and lay them
closely together in, a-> deep pie plate
lined with paste. Season with sugar,
nut, whatever spice or extract one pre-
fers, and q little water. After addine
the upper crust sift pulverized sugar
over the top and bake forty minutes
Boston Globe.
Thin muslin or lawn dresses viii
be stiffened and cleansed by washing
them in bran-water. Boil two quarts
of wheat bran in q gallon and a half 6f
water for half an hour. Strain this
through towel and add to the water
for washing. Avoid the use of sonp or
starch if possible. A little of the bran.
water may be stirred in the rinsing wa
ter or the goods rinsed lightly impure
water.-N. Y. World.
An experienced hoosekeeper once
well said:' II never throw away SIM
gle potato which Is left over; there is
always some use Aor l. : If even onefor
two only are left, CRATE them and use
them to thicken soup. If more. they
can be sauteed the next morning for
breakfast, or cut into dice and heated
up with hot milk into which some salt
and piece of butter has been added.
Bv putting them into hot oven and
allowing the milk to be partly absorbed
by the potatoes, this makes very good
plain dish"
Chocolate Layer Cake.-Make
cream sponge with two eggs, one cup
sugar. one-haf cup sweet cream, one
cup flour, one heaping teaspoonful
baking powder and one-half teaspoon.
full salt Bake. Beat whites of two
ekSS tOut uOb dS 1oT ITOSGAuSJ,
two tablespoonfuls sugar for each egg
Crate in chocolate sufficient for taste
and color, add few drops vanilla and
spread between layers aud on top.
When making this often take three
eggs, using two yelks and one whole
egg for the cake, reserving the whites
for frosting.-Orange Judd Farmer.
"A Fruit Pudding. is Mrs. Lin.
coins way Of making au apricot pud-
ding, but any kind of fruit can be used
as we'll: Boil one c4pful of rice fifteen
minutes, or steam till tender. Wiring
small pudding clctEs, two-thirds Of a
yard square. out Of hot water, and lay:
them over small half-pint bowl.
Spread the rice one-third of an inch
thick over the cloth. Put an apricot in
the center, filing the cavity in each
half apricot with rice. Draw the cloth
around till the apricot is covered
smoothly with rice. Tie tightly and
steam ten minutes. Remove the cloth
carefully and turn the balls out on a
platter and serve with sauce, for which
take one cup apricot juice, one half-cup
sugar, one teaspoonful corn starch or
-four. Boil all toge ther for Eve minutes
and strain. Use any kind of fruit juice
or sirup in this same way for sauce
Chicago Herald.