The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-06-17
HOME HINTS AND helps.

-Omelet: Put six eggs in a bowl,
and give twelve beats with q fork. Put
teaspoonful Of butter in an omelet-
pan, and set on the fire to melt; pour
the eggs in. and shake over quick
fire until set: sprinkle with salt and
pepper: roll, and turn out on a heated
dish.-Harper's Bazar.
Ham Croquettes: Take two cups Of
fne-minced ham, or, better, one cup of
ham and one Of veal, mix we'll with
one-quartcr cup of bread crumbs. Add
two Ia blespoonfuls of stock or gravy,
and season with one teaspoonfu1 Of
salt. one-quarter teaspoonful of pepper.
Add the yolkS of two eggs, make into
small balls, cover it with egg and
bread crumbs, and fry.-Boston Bud
get.
Dried Apricot Pudding: Wash care
fully one-half pound of dried apricots
and one-half pound of hominy, put them
together in a bowl. add one quart OF
water and let soak over night. In tho
morning place in n double boiler. with
one-half cupful of sugar and 4 teaspoon
full Of salt; cook four hours. Turn into
a buttcred dish, sprinkle with sugar
and brown in the oven. Serve with
sugar, cream or sauce.-N. Y. Observer.
Whole Cod: Put large quantity OF
water into the fish kettle. which must
DE of proper size for the cod, with
one-ouartcr of pint OF vinegar, a hand
full OF salt and onc-half of a stick of
horseradiSh. Let these boil together
for some time and then put in the fish.
When it is done enough (Which will be
known by feeling the fins and the look
of the fish, lay it to drain, put it on a
hot fish plate. or strainer. and then in
Il warm dish. with the liver cut in half
and laid on each side. Serve with
shrimp oyster sauce and garnish with
horseradish.-tiood Housekeeping.
Scotch Cakes: These will keep for
wcekS-locked. Beat to cream one
and thrcc-fourths of Il cup of butter,
two cups of sugar, two well beaten
eggs. wineglass of sweet milk. a
pinch Of salt. and the juice of half a
small lemon. Sift halfa teaspoonful OF
baking powder with enough -four to
make a stiff batter. stir we'll. and then
knead, mix little sitter SO that
you can mold it. Take bit of the
dough the size Of an egg. pat it to an
oblong shape half an inch thick. pinch
the edges lightly with the fingers to q
sort of scollop. press lightly some cam
died c;,l away comftS on top, and put
In creased pan: bake ten or twelve
minutes in moderate oven. Watch
the baking so that they bake only to a
tlclicatc bro,vn.-Amcrcan Agricultur.
list.
To Make Good Bread: Take four
quarts of good -four, mix with it half a
tablespoon of salt. and set it in a warm
place. Pit one cnpful OF flour and one
yeast cake crumbled fnc' in a bowl
Mix to a smooth batter with one c1pfu1
Of lukewarrn water. Set in a warm
place and let it rise about three-quar-
tors Of an hour. Have one and onc-half
pints of sweet milk. and one and one
half pints Of water. made moderately
warm. Empty the bowl of sponge into
the -four, and add the milk and water,
until IL firm. rather stiff. dough is OBJ
tanned. knead this vi gorously for five
minutes. then set in Il warm place, and
let it rise from two and half to three
hours. Divide into three loaves. mold
and place in loaf pans. Let these rise
for about an hour. longer, and then bake
in a hot oven from three-quarterS to
one hour.-LadieS' World.