The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-09-23
HOME HINTS AND HELPS.

Lemon Beer: Cut half dozen
lemons into slices, and put in a jar with
a pound of sugar and gallon and
half of boiling water. Let stand until
cool, and add half a cup of fresh yeast;
let fcrment. BOTTLE and cork very
tight.-Harper's Bazaar.
Soup for an Invalid: Boil a chicken
to a jelly, and when cold skim off the
fat. Add to it pint of cream, the yolk
of an egg (hard boiled and mashed), a
ty-five oy sters. Boil slowly fifteen min |
utes. and when done strsin.-Boston
Budget.
Salad of Anchovies: Wash the an
chovies we'll, clean and soak them, and
then cut into fillets and drain and put
into a relish boat. Arrange over them
a melangc of hard egg FOLK and white
chopped separately, with parsley and
whole capers. Moisten perfectly under
this garniture-but not SO as to run
with oil and vinegar.-Boston Globe.
| Tomato Catsup: One-half a bushel
of tomatoes, three tablesPoonfuls OF
salt, one tablespoonful each of allsPice,
| cloves and sugar, one teaspoonful OF
red pepper. Chop the tomatoes and
cook till tender Sift, and boil down
till thick, putting in the spices first.
If vinegar is wished, add a little to
keeper.
| Baked Omelet: Heat very hot three
| eills of rich, sweet milk, with one ia BILE
spoonful of butter in it; beat thorough
| ly five eggs; wet one tablespoonful OF
-four and a pinch of salt in a little cold
milk. Mix the eggs with the -four and
cold milk, then add the hot milk STIR
ring fast. Bake in a quick oven fifteen
or twenty minutes. Serve hot.-Oh1o
Farmer.
| Hot Fish CoquiIles: Take remain
ders of cold fish. cut with a silver knife
into little ''thimblcs,' that is, thimble-
| sized, and moisten with white sauce.
Let it simmer and reduce. Then add
| an equal volume of cold cooked mush-
| rooms hashed and Il little nutmeg, salt,
| white pepper and Il squeeze OF lemon;
fill oys ,er or clam shells and put grated
| bread and butter over the top and ba Ike
| light brown.-BoSton Globe.
Corn Soup: Split the grains of one
dozen cars of corn and scrape. Boil the
| cobs in enough water to cover them for
ten minutes. Strain this water and use
one quart. Add to it slowly one quart
| cream, then the corn. Season and cook
5 | fifteen minutes. Milk can be used in
; stead of cream. if desired; it can be
thickened with one tablespoonful each
: butter and flour rubbed together
| Serve 1t at once.-Peoples Home Jour
{ nal.
l Dreamed Salmon: Drain all the
liquid from a can of salmon and cho1
t a small baking dish and put in a laye'
of bread crumbs, then a layer of fish
and so on until you have used pint o
/ crumbs and the fish. For the dressing
;. boil a pint of milk, add two ia blespoon
o fuls of butter. salt and pepper to taste
d Pour this over the salmon and crum
II and bake until brown. Have the to-
y layer of bread crumbs. - Pralri
4 Farmer.
Wafer Biscuits: Rub a teaspoonfu
of butter into a pint of sifted flour; ad
a little salt, and with the white of a
,. | egg and warm milk, mix a stiff. slnoot
| paste. Beat with rolling pin for one
;, half an hour, the longer the better
form into little round balls, size of
~ pigeons egg, and roll till the size of
y saucer. Sprinkle the baking par
~ with a little flour, and bake with car
These may be made of oatmeal, or di
ferent grains. cut in any pretty shap
and served with tea, OF nourishin
liouids.-Housekeep