The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-11-04
DOMESTIC CONCERNS.

Sauce for Fish: Scrape fine the
yoll<s of two hard-boiled eggs, add pep.
per, salt, mustard, three ia blespoonfu ls
each of salad oil and of vinegar and
one of tomato catsup.-Houselscep
Chicken Mince Pie: Chop meat fine
from boiled fowl. Put layer in dish,
cover with sliced chicken liver. Add
rest of fowl. with butter and seasoning,
then rich broth and crust, and bake
Good housekeeping.
Potatoes and Egg: Put alump OF
butter into frying-pan; when it boils,
brown in it a finely chopped small
onion. Cut some cold boiled potatoes
over them the well-beaten yoll<s of two
eggs, add pepper and salt; fry a golden
brown on both sides.-N. Y. Times.
Chopped Tomato Pickle: Add to
eight pounds Of chopped green toma toes.
we'll drained, a scant half teacupful of
salt and four pounds of brown sugar.
Let this boil two hours. then add {,
quart OF vinegar, half n tablespoonful
OF ground cloves, and one of ground
cinnamon. Boil fifteen minutes, and
can.-Far1n, Field and Fireside
preserved Greengages: Allow one
pound OF sugar and a teacup of water
to each pound of fruit, halved and
stoned. Boil the syrup ten minutes be-
fore putting the plums in. SKIM and
from fire, and let stand overnight.
The next day boil up again, adding
few of the blanched kernels taken
from the stones. Pack the fruit in
cans. pour over the syrup, and SEAL
Aarpcr's Bazaar.
Fried Cucumbers: Cucum bars are.
good in any form, but they are particu-
larly delicious prepared in the follow
ing manner. Pare and cut the cucum-
bers lengthwise in Slices about one
quarter of an inch thick. Cut Off the
tough white part on the outside pieces.
and soak in coltk wa ter, slightly sailed,
for one hour. Wipe dry, sprinkle each
slice with Il little salt and pepper,
dust with flour and roll in sifted bread
crumbs. or dip in beaten egg and then
in crumbs. Fry in hot buttcr.-Roston
Budget.
Household News gives this recipe
for French Crullcrs: Put a half pint
of water and two ounces of flour on to
boil. When boiling add hastily one
moment. until like smooth dough-
Stand aside to cool. When cool add
three eggs, one at n time, unbeaten.
beating each time until the egg is thor
oughly blended. Roll out, cut same as
doughnuts, and fry in srnoking-hot fat;
roll thin. using as littld -four as posi- |
bic. AS soon fried, roll each in !
powdered sugar. These are delicious
when fresh.
-Allemande: Melt a good tablespoon
full OF butter with one of flour and add !
half a pint Of white stock, salt, pepper,
md a dash of grated lemon peel: sim
ner for ten minutes and stir mean
while: add a half pint of milk or cream
Ind the yollS of one egg. Do not boil
lfter the egg has been added. Finish
he seasoning with Il little lemon juice
Many COOKS use the yollzs of three eggs
or this quantity, but it is rich enough
With one. The broth can be made
rom the mcrest trit1e of chicken or
zeal bones or Trimmings
Gentleman.
-Cucumbers Stuffed: The large, |
'ipe cucumbers need not go to waste.
They make most delicious dishes if !
lightly cooked. Peel two or more, cut
slit i'll one side and scoop out the |
ceds with Il small spoon. fill with any
Kind OF bread or meat stuffing and tic
hut. Line Il saucepan with slices of
hin bacon and beef. lay on the cucum-
,ers, cover with more meat and bacon
Ind then with stock or water and SIM
ncr an hour until all are tender. If
water is used add two young carrots,
me turnip. an onion and soup herbs
American AgricultUralist.
FROCkS FOR SMALL GIRLS.