The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1893-04-29
HOUSEHOLD BREvITIES.

OnG1tltES
Egg Sandwiches. Chop hard-boiled
eggs fine with a cucumber pickle, large
or small, according to the number OF
eggs. Pepper and salt, adding a little
made mustard, and rubbing very smooth
with a silver spoon. Spread between
thin slices of crustless buttered bread.
Pile on a plate on a folded napkin
Prairie Farmer.
-Gingerbread-Take two cups of
molasses, a cup of lard or butter, a cup
of sour milk, two teaspoonsful Of soda,
five cups of -four, a cup of sugar, three
eggs well beaten, a teaspoonful of GIN
ger. Mix the butter with the sugar;
add the flour; then the soda dissolved
in the sour milk; last, the eggs and
ginger. Mix well. Bake in large pans
-Harper's Bazaar.
Fish Outlets. Cut the fish in
squares or in slices across the back,
removing all the bones; dry, dip in bat
ter and fry in deep boiling lard 1t is
quite necessary that the lard should
boil. When a gold color, drain till dry
on brown paper and serve on a folded
AdDhih Will q dudhtIIy Va poASACJ VI
crosses and a slice of lemon. A tomato,
~mayonnaise or tartar sauce may be
served with the outlets. Boston
Budget
Baked Tomatoes. Fry to a delicate
brown a small onion in a tablespoonful
Of butter. Add a quart can Of toma-
toes, season with salt, pepper and a lit
tie sugar and cook ten or fifteen min
utes or until the tomatoes are soft;
then butter a pudding dish, place in it
a layer of tomatoes, then one of bread
crumbs with bits of butter. Continue
this until the dish is full, with crumbs
last. Bake in a moderately hot oven
Orange Judd Farmer.
-Marie's Cold Slaw.-Chop half a
head of cabbage very fine; mix q hand
full of salt with it and let stand while
making sauce as follows: Two-thirds
cup of vinegar, one t~easpoonful of
mustard, one of black pepper, n
of butter, two of sugar, n egg
beaten. Mix and boil. stirring all
the while. When cooked, press all
the water from the cabbage. put in a
salad dish, pour the sauce over and mix
welL-Detrolt Free Press
MOT only is it very healthy to
yawn," says a French physician, but
artificial yawning should be resorted to
in cases Of sore throat, buzzing in the
ears, catarrh and like troubles" 1t is
said to be as eficacious in its way as
gargling the threat. with which process
it should be combined. The reason
stated is that during the act of yawn-
ing there is considerable stretching of
the muscles of the pharynx and soft
palate. which are in this way put
through a sort of MASSAGE; besides
this. in the act of yawning the throat
tubes contract and drive into the
pharynx the mucus that has accumu-
lated.-N. Y. Tribune.
Uses for Glaze. Almost any kind
of joint, which is to be served cold, will
be improved by one or two coats of
glaze, and where the butter decoration
seems inappropriate a little fresh pars-
ley looks very nice on the dark shining
surface. The green tops of celery also
make a very refreshing and appetizing
garnish. All small birds may be glazed,
when it is intended tt serve them
whole, but very little o-rnamentation
will be needed for them 1t must be
born in mind, however, that the glaze
cannot be applied until the article re-
ceiving it is quite cold, and that after
it is on, care must be taken not to ex-
pose it to any undue warmth, as that
would cause it to melt.-Ladies' Home
Journal