The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-11-18
HOME HINTS AND HELPS.

Potato Cakes: Crate eight or ton
! good sized potatoes. season highly
with salt and pepper, add beaten yolls
! OF three eggs, and beaten whites after
ward. Fry in hot lard, spoonful 1t .
time. These should be made, fried
and eaten as quickly as possible
Womanlkind.
"A ripe tomato will remove ink
stains from the hands or from paper or
linen. There is no particular knacle
about it. All that is to be done is to
crush the tomato in your hands and
rub the ink spot with the juice, then
wash in clean water and ink and to-
mato juice will come away together.
Baked Ounces: Take nice, sound
ounces of uniform size, wash we'll and
place them in a dripping pan. Fill ths
holes with butter and sugar, sprinkle .
little sugar over the tops and bake In .
slow oven an hour and half, or until
tender. Served with cake or crackers
that have been buttered and Drowned
in the oven, they make a plain but very
good dessert.-Boston Budget.
Preserved Orange Peel: Weigh the
oranges, and allow pound for pound Of
sugar and fruit. Peel the oranges and
cut the peeling into shreds, cook in
water until tender, changing the water
once. and having it hot to begin with.
Strain the juice of the oranges over tho
sugar, bring to a boil, put in the peel
and simmer twenty minutes. Put In
jars. Lemon peel may be treated tho
same way, and either one is very nice.
N. Y. Observer.
Pigeons With Green Peas Roast
four pigeons for ten minutes. Take
them Off the spit and split them, and
lay them In a saucepan with three
ounces of butter. AS soon as the but
ter has melted pour in a pint of young
green peas, add a little salt. a pinch OF
white pepper and two or three table,
spoonfuls of stock. Stew for twenty
minutes. shaking the pan frequently
while cooking. Serve pigeons in the
middle of the platter, surrounded by
the peas and sauce.-Boston Budget.
Chicken Curry: Fry two sliced
onions in two tablespoonful of butter.
ter-the same butter. Put in pan ono
and one-half tablespoonfuls of curry
powder and two tablespoonful butter.
Fry three minutes and add four raw,
sliced onions. Fry three minutes, add
one pint of stock, one small, chopped
Glove of garlic, two green chillies and
salt. Stir, cook down to one-third, add
boil up and simmer twenty
minutes. Add one-ha1f lemon. the two
fried onions, and serve.-Good House.
keeping.
Apple Jelly: Pare and core the APP
,les and cut into pieces, put into pre-
serving pan with enough cold water to
:over them. Let boil for an hour and
Train strip from them through q hair
ieve, and measure juice. To every
'int of juice allow three-quarters of .
,ound of sugar, and boil together for
hree-quarters of an hour. Remove all
cum as it rises. and stir jelly often to
prevent its burning. A little lemon
ind may be boiled with apples, and
mall quantity of lemon juice be put in
he jelly if the flavor is liked. II
hould be stored away in small pots or
ely glasses.-Detroit Free Press
yellow Tomato Preserves: These
make delicious preserve. The large,
ound are the best, but are difficult to
md in our market. You can use tho
mall, oval variety, and they are very .
God. Scald. skin and take out all the
eeds. 1 wash mine to insure this.
AXE, for seven pounds of fruit, five
ounds of sugar; use the rind of two
ranges: cut it small; take the juice Of
tx and put oranRe-juice. sugar and to.
ether on the back of the range, stir
ntil sugar is melted, bring to the
ront of the fire, and after it begins to
hiclzen, stir continually; when the
ruit is clear and the juice has thick
ned sufficiently, take from the fro
nd put at once, while boiling hot, in
, self-sealing pint jars-glass always.
Farm and Fireside.