The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-05-05
HOME HINTS AND HELPS.

vanilla Custard: One quart milk,
two heaping Tablespoonful ornstarch.
two eggs, lump of butter the size of
walnut and one teaspoonful vanilla ex-
tract. Dissolve the cOrnstar ch in u lit
tie of the milk, allow the other to come
to a boil before adding the bea ten eggs.
cornstarch, butter and sugar. Stir well
until it thickens, add the vanilla and
turn out into Il dish.-Earm, Field and
Preside.
Chocolate Pie: Heat pint of
sweet milk with two tablespoonful OF
grated sweet chocolate. When partly
cool add the yollSs Of three ,vell-beaten
eggs and white of one, with three
quarters of a teacupful of sugar and
one tcaspoonful vanilla. Pour this
into Il nice crust and bake. When
done, whip the whites of two eggs stiff.
add two ia blcspoonfuls sugar and
spread over the top. Return to the
oven and brown a little.-Orange Judd
Farmer.
English Plum Pudding: One cup.
full of sugar, one cupful of chopped
suet or butter, two cupfuls of sweet
milk, one cupful of raisinss one cupful
Of currants. one teaspoonful of Spices
one teaspoonful of salt, two. teaspoon
fuls of baking powder, one quart Of
flour. Mix and put into n double bag
that is Toured inside, drop into a ket
tie of boiling water and boil three
hours. Never stop the boiling and
keep the kettle full of water.-Good
Housekeeping.
-Ambushed Asparagus: Take one
quart of asparagus tops, boil for twenty
minutes, and drain. Take one dozen
stale light rolls; cut off the tops, and
remove the centers; set in the oven tG
dry; laying each top in the pan. Put
one pint of milk to boil. Beat
three eggs, and stir in the boiling m ills
<o1 f,1 Of 1,,,ff TOW.
little salt and pepper: chop the aspara.
gus tops, and add them to the milk.
Fill the rolls with the mixture, put
on the tops, and serve hot--Harpcr's
Bazaar.
keeping Picplant: When pieplant
is old, or if it has made a slow growth,
it becomes tough and stringy, and il
then used, peel it before it is cooked.
When young and tender the thin SIX in
will cook as we'll as the rest, and the
delicate color that i adds to the sauce
improves the looks and does not alter
the taste. When you have more than
YOU need for immediate use cut it into
suitable lengths. pack closely into Ma
son cans. fill up with cold water and
seal. For use turn off the water and
prepare as though it was fresh. The
fresh juice of pieplant, with the addi
ton of sugar, a few drops of lemon eN
tract and cold water makes refresh
ing drink Tor a warm lighthouse
keeper.
-Hominy, BOILED and Fried: Take a
pint of hominy, pour cold water oven
it. stir md let it settle. Then pour of
the water. DO this twice; then put il
to soak in three pints of water or milk
over night. In the morning, put it
over to cook in Il double boiler, add a
little, salt, and stir often. If it becomes
SO thick not to stir easily, add more
water or milk. 1t should be just thick
enough to settle down smooth soon in
:. deep dish. Fine hominy will cook in
two hours, the coarse requires three.
1t is very nice eaten warm with crca m
and sugar. To fry it for breakfa ST
slice it about half an inch thick and
lay it on a gridtlle CREASED with nice
beef drippings or butter