The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-05-06
USEFUL AND SUGGESTIVE.

-Custard Pie.-Threc eggs. ono cup
Of sugar. one quart Of milk, one table,
spoonful of corn starch, one teasponful
vanilla, q small pinch of salt Beat the
sugar and eggs together; mix in the
other ingredients we'll, and bake on one
crust This makes two pies.-Boston
Budget.
Boiled Apple observation-disclosures
your paste. Cut into squares, and fill
as for baked dumplings, chopping finely
the apples that they may cook more
READILY. Put each dumping into q bag
or cloth and tie. leaving room for it to
swell. Drop the bag into boiling water,
aud boil steadily for an hour. Serve
the dumplings hot with sauce. A good
sauce is made by mixing butter, brown
sugar and cinnamon. Home
Journal.
Vegetable Sculptor this always
buy q ten or fifteen-cent shin of beef,
on to cook in cold water at nine o'clock;
at half-past eleven o'clock have ready
four potatoes quartered, or smaller if
preferred, two onions, a double handful
of cabbage chopped fine. one carrot
grated, two tomatoes, and a small red
pepper. Lift the beef out on your meat
platter, and serve the soup at TWELVE
Ohio Farmer.
-Molasses Cup Cakc.-One teacupful
each of sugar and sweet milk. two
eggs, three teacupfuls of flour, half a
teacupful butter. a pinch of salt and
one teaspoonful Of soda dissolved in one
teacupful mo1asscs; flavor with a tea
spoonful each of cinnamon and ginger:
Bake in shallow cups or gem pans. Try
it and see if there is enough flour; if
not, add as much needed, but they
lose their excellence if too stiff.-Orange
Judd Farmer
Potato Pats.-Maxe mashed potato
into thin pats while it is warm, and
these can be fried in various ways-by
ing in butter. by dipping in egg
and then in corn meal and
frying in butter, or simply frying
after bacon or salt pork. They are also
delicious placed on buttercd pan in
the oven and basted often with dripping
from beef or mutton roast, and placed
around the roast when served.-Coun-
try Gentleman.
Graham Gems-In my estimation
Graham gems arc better made without
eggs. My manner of making them is
easy and is also Inexpensive. Take one
pint of thick, sour milk in which is dis
solved small teaspoodful of soda or
saleratus, q half cupful of sugar (they
are good without sugar; some prefer
them without); add Il little salt, stir in
graham flour until the mixture is quite
stiff Heat and grease your gem pans
and bake in a hot oven. Sometimes
mix the graham flour with wheat flour,
and find this makes little change that
is plcasant-Prairie Farmer.
Apple Butter-This is generally
made in large quantities. Boil down a
kettleful of cider to t,vo-thirds the orig
inal quantity. Pare, core and slice the
apples. and put in as many as the cider
will just cover. Boil slowly, stirring
often with fiat stick, and, when the
apples are tender to breaking, take
them out with strainer. Put in n sec.
ond supply of fruit and repeat the opcr-
alton. Pour all together into a large
tub, COVERT and let it stand for twelve
hours Return it to the kettle and boil
the fruit down, stirring all the time.
till it attains the consistency of brown
soft soap. Spice or flavor to taste; keep
it in stone jars in a dry cool place. 1t
should last good right into the spring.
Mercury.