The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-12-02
USEFUL AND SUGGESTIVE.

Cream Pie-One cup sugar, ono cup
cream, one cup of milk, two teaspoons
, cornstarch, four eggs Bake in puff
paste, without top crust
Pretty cushions are made of parch-
ment satin, SO called on account of it's
color. Finish with a frill of silk and
decorate with flower designs.
-Uncooked French Cream-Break
| the whites of two eggs into an earth
ern bowl; add an exactly equal meas
ure of cold water and stir in confec-
TONERS sugar, xxx. until you have it
stiff enough to be molded.-American
Agriculturist.
Chicken Pie.-Stew skinned feet,
wingtip neck and giblets with little
water, one slice each of onion and
carrot Reduce one-half. Add a little
lemon juice. Put dismembered chicken
in dish, cover with strained gravy,
rings of hard-boiled whites of eggs.
slices of yoll<, then with gashed pastry,
and bake.-Good Housekeeping.
-Flaked F'ish.-Malke a sauce, by
dredging flour into tablespoonful of
hot butter in a saucepan, and stirring
till smooth; let it bubble, and add two
cupf,1ls of cold fish, nicely faxed, one
tablespoonful of cold butter, a dessert
spoonful each of anchovy sauce and
mixed mustard, one teacupful of cream,
crumbs Heat, and serve; or pour it
into a buttered baking dish, spread
bread crumbs over the top, and brown
in the oven.-Housekeeper
Fricasseed Chicken-1n making the
gravy for fricasseed chicken I always
add a little milk. 1t is an improve
ment. If toast is made to lay under
the chicken it should be dipped in the
gravy before it is thickened to moistcn
it. Nice, light biscuit, freshly baked,
broken in two and laid under the chick
en-, is an Improvement on toast, but
toast is nice and sometimes one has a
quantity of bread to be disposed of be-
fore it is too old. A dish of stew may
be made better with toast. Stewed to-
1natoes are nice over toast Baked or
fried tomatoes are especially nice on
toast They nice for breakfast
when you. have not meat--Prairie Far
mer.
Sweet Breads.-It may not be gen
orally known that the sweet breads are
the portions of fowls or animals which
lie at the anterior part of the back, also
known as the pancreas. Wash the
sweet breads and remove all the bits OF
fatty matter, cover with cold water
water and cover with cold water until
the sweet breads are firm. Stew in a
little water the second time. When
tender, add for each sweet bread a
heaping teaspoonfu1 of butter, little
chopped parsley, with pepper and salt
in this gravy Tor five minutes, then
take them up. Send to table in a COW
cred dish with the gravy poured over
Observation-Disclosures.
Fried Scallops.-One of the sim
plest ways of cooking the scalloP is to
fry it. Drain the liquor from the seal
lops thoroughly, laying them in a
sieve Immerse them in milk, season
them with a little salt and pepper, and
roll them in fine cracker crumbs, being
careful to cover them thoroughly. AS
they are Dreaded, put them into fry
ing basket and plunge them into boil
ing-hot fat Fry them about four min
utes; drain and slip them on brown
paper to absorb any extraneous fat.
Then put them on a napkin on a hot
platter. Serve them with delicate1y-
thin, hot, buttered slices of brown
bread. Mix about quarter of a cup of
flour with every cupful of sifted cracker
crumbs used in neutrality-suspicious. Bud
pQf.