The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1893-07-15
HOME HINTS AND HELPS.

-Lyonnaise Potatoes: Chop an onion
fine and fry in butter: add cold boiled
potatoes cut in small pieces, when
brown stir in a little minced parsley
and serve hot.-Farm and Home.
strawberry Parfait: Whip a quar-
of cream to a froth; add half a pint of
strawberry juice and a cup of sugar:
turn carefully into an ice-cream mold,
press the lid down tightly. pack in salt
and ice and let freeze three hours
Harper's Bazaar.
Ham a La Russo: Soak three hours.
Trim and cover with paste, half an inch
thick, of flour and water. Bake, re-
move paste, skin, cover fat with paste
of half a cupful of brown sugar one
tablespoonful of flour and moisten with
port. Brown in oven.-Good House.
keeping.
-Piccalili: One peck of green toma-
toes and one quart of onions, all
chopped fine, add two cupfuls of salt
and let them stand over night; drain
well in the morning, and add one head
of cauliflower and one quart of chopped
peppers; stir in two ounces each of
cloves, allspice, cinnamon and mace.
four ounces of mustard seed. cover with
good vinegar, heat quite hot, then put
in your jars and cover when cold
Good Housekeeping.
Portfolio for Drawings: A port
folio for drawings may be made of card
board and canvas. Cut the card board
and fold in the form of a book, cover il
neatly with brown linen and bind the
edges with black velvet, then cut a
panel from the center of the upper
cover and put in a piece of zephyr
worked canvas from the under side.
after binding the opening with black
velvet. The design on the canvas con-
sists of pillars entwined with scrolls.
The inside of the portfolio, is neatly
lined with linen.-Prairie Farmer.
breakfast Rolls: Into two quarts
of wheat -four rub a piece of butter the
size of an egg, a little salt, one table
spoonful of white sugar, one pint of
sweet milk previously boiled and
cooled, and a half teaeupful of yeast.
When the sponge is light mold 1t for
hlOSCh HlilutCS- Leu III TlSc again, l1eu
cut it into round cakes; when light,
fiatten each cake with a rollingpin;
put a bit of butter on the top of each
and fold each one over on itself. Put
them in pans to rise, and when light
bake in a quick oven. If the edges Of
the roll are dipped in melted butter
they will not stick together.-Ohio
Farmer.
Dreamed Asparagus Tips: Remove
the heads from two punches of aspara-
gus and break the stalks into inch
lengths; cook in boiling sailed water
until tender, adding the tips some time
afterward, as they require less cooking
than the stalks. Make one pint cream
with two tablespoonfuls each of
butter and flour, one-half teaspoonful
salt, one-half saltspoonful pepper, and
one point hot milk or cream. Drain the
asparagus, arrange on buttered toast,
cover with the sauce and garnish with
toast points. When boiling asparagus
in lunches, it is better to stand them
on end in the kettle, so hat the tips
will be above the water, and seven or
eight minutes before they are done, fill
up the kettle SO as to cover the tips.
In this way the shape is preserved,
making them much more slightly
Farm, Field and Fireside.