St. Landry democrat. (Opelousas, La.) 1878-1894, 1893-08-26
RELIABLE RECIPES.

MUTTON BRorH.-Remove every par
tlcle of fat and skin, leaving two pounds
OF lean mutton, when done pour over it
quart of cold water and add pinch of
salt. After it comes to boil let it sim
mer for two hours. Barley can be boiled
in it, Or small pieces of macaroni added,
about twenty minutes before it is done.
FRIED EGG PLANr.-Pare and slice Que
large egg plant, let it soak in salt water
Tor half an hour, them steam until soft
enough to mash. Stir the egg plant into
| batter made of one egg, one cup of milk
and flour enough to make it thin. Fry
like fritters in boiling lard Drain the
grease off by placing the pieces on brown
paper. When served spread well with
Butter
BEOILED KIDNEys.-Broiled kidney
are delicious if cooked thoroughly with
a little bacon for seasoning. Cut them
through lengthwise and lay on the broier
with alternate slices of the bacon Law
on hot dish, sprinkle half Of each with
minced parsley, pepper and celery salt,
and press the other half on it.
NOODLES FOR SoUP.-Bcat three eggs
well without separating, and add three
tablespoonfuls of milk, and as much
flour as the eggs and milk will mix; roll
out as thin as possible, cut into strips,
and dry half an hour. Boil for twenty
minutes in plenty of boiling sailed
water; drain dry Brown dclicately in
a frying pan, with one tablespoonful of
butter.
Tr-rJpH>r Cow, A ,;oo 49, o.,,,,
for family is the Julienne," which is
made as follows: Put a piece of butter
the size of an egg into the soup kettle;
stir until melted; cut three young onions
small, and fry them nice brown; add
three quarts Of good clear beef stock,
little mace, pepper and salt; let boil one
hour; add three young carrots and three
turnips cut small, stalk of celery cut
line, pint Of string beans, and pint of
green peas; boil two hours; if the soup
DC not of light, clear color add spoon.
fll of soy.
BoNED ROAST CHICKEN. this pu,
pose you must have fine, tender chicken.
After it is drawn, washed and wiped
dry, lay it on a clean table and take a
very sharp knife with a narrow blade
and point. Split down the back, and
let the knife follow the bones, scraping
loose the flesh rather than cutting it. 1t
requires care and pains to do it nicely,
and to avoid tearing or breaking the
skin. AS you set the bones free, remove
them carefully. Place bones and carcass
in hot water, fold the chicken in cheese
and lay across the bones in such a man
her that it will not touch the water; let
steam for two hours, then brush with
butter and bake in oven until brown.
Serve with mushroom sauce.
UTILIZING Cold PorLTRY.-Cut the
fowl into joints, removing all skin aud
,inew; melt together with teaspoon
tul of flour aud bare half ounce of
cutter, stirring it well till thoroughly
tmalgamated then add 10 it about three
quarters of a pint of white stock (matlc
rom the trimmings of the fowl if none
'ther is handy, and let it boil for few
minutes with Il strip or two of lemon
oeel and morscl of mace, then strain
t, pour it on the fowl, and let it all |
!eat gently together; when hot, arrange
he fowl neatly on a dish, thicken the |
'raVy with the yoke of an egg beaten
Up in a wineglassful of cream, but do |
lot let the sauce boil after this is added,
nd pour it over the fowl, garnishing
he latter with tiny rolls of fried bacon
nd sliced lemon. This, of course.
makes a fricassee, but by using any
took and letting the flour and butter
rown, you can have the sauce brown.