The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-10-21
HOUSEHOLD RREvlTIES.

-COrned Beef-If beef is young and
properly corned it will not be necessary
to soak over night. Wash off the salt,
put on in cold water. Bring to boiling
point and simmer from four to six
hours according to size of the piece. II
to be eaten cold and a suitable piece,
the bones may be removed, the meat
folded up and pressed, making nice
Preside.
Picked Mackcrel.-Four dozen
small mackerel, a tablespoonful each
of pepper, allspice and Glove, and two
cupfuls of salt. Cover entirely with
vinegar. Make n crust of flour and
water to keep from burning, and bake
seven hours. If the vinegar cooks out.
put more in when ready to set away.
They taste somewhat like sardines
<minus OILY, and are nice for relish
for tea or lunch.-Good Housekeeping.
-Omelet-Take as many eggs as
there are persons and one extra, beat
whites and yolLs separately, season
yolks and add to them half cuPful of
hot milk or cream, then beat thoroughly
into the beaten whites Pour into a
hot, we'll buttcred spider and cover. In
a few minutes it will be done, and then
loosening the edges double it on a hot
platter and serve immediately. Chopped
ham stirred in makes a nice change
Detroit Free Press.
-bdkco 1e1cn J'uuulnS.-S11C TO-
getker two teacupfuls of flour, onc-half
teaspoonful of baking powder Stir
into this with a stiff tablespoon apiece
of softcned butter the size of a small
egg. Make soft dough with two
thirds of a cupful of milk. Roll half
the dough to fit the bottom of a pud-
ding dish, and cover with two teacup-
fuls of peeled and sliced peaches
Sprinkle over two-tllirds Of a teacupful
of sugar, cover with layer of dough,
and bake. Eat with butter and sugar
or cream saucc.-Ohio Farmer.
Plain French Dressing. One salt
spoonful of salt, one-fourth saltspoon-
full of pepper, one tablespoonful OF
vinegar and four of oil. This dressing
is used by the French on nearly all
their salads. Those who do not care
for oil should use equal quantities of
Oil and vinegar, or Onc-third vinegar to
two-thirds oil; but four parts of oil to
one of vinegar is needed to make the
genuine French dressing. The dress
ing may be mixed in a bowl and the
salad added; or the salad may he made
as follows: Place the salt and pepper
and a tablespoonful of oil together,
mix we'll and add to the salad. Stir
lightly, put in the rest of the OIL, stir
again a few seconds, and add lastly the
vinegar.-Prairie Farmer.
Fish Pate.-This is an excellent
way of using any cold fish which may
be left over from dinner: Free thor
oughly from bones and shred fine
enough fish to fill Il pint measure, add
to it one quart of milk, two eggs, one
quarter of I, cup of flour mixed smooth
ly with u little milk which has been re-
served from the quart. Season with
pepper, salt and nutmeg, one-quarter
OF a teaspoonful of each. Mix the milk,
flour, eggs and spice smoothly together.
Set it over the fire and stir until it is rs
thick as cream. Put in a deep baking
dish alternate layers of sauce, fish apl
bread crumbs, in the order named, and
set in the oven until it is slightly
Drowned. Very little time is required,
as almost all the ingredients have
been previously cooked. 1t is ex-
cellent dish for breakfast, lunch or tea
-HarpcrS Bazaar.