The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-09-15
USEFUL AND SUGGESTIVE.

quick SOup.-lnto one quart OF
boiling water put one cup of cracker
crumbs, one-haif cup of Irish potatoes
chopped fine, one tablespoonful OF
rice, butter the size of an egg. onion
enough to flavor and salt and pepper to
taste. Let this boil until done, then
add = teaspoonfu1 of extract of beef
and a raw egg. Beat the egg all to-
slowly into the boiling soup and stir
constantly. The soup is then ready to
serve.-Farrn, Field and Preside.
Raspberry Pudding.-Into a cupful
of sugar with which tablespoonful
of butter has been creamed, stir the
beaten yollks of two eggs. Then add n
cupful and a half of milk. the whites
of two eggs beaten till stiff. and
enough flour for a rather thick batter,
into which a teaspoonful of baking
powder has been mingled. Then add
pint of fresh raspberries, mixing
them in thoroughly. and bake in the
ordinary manner. Serve with berry
or other liquid sauce--Good House
keeping.
A Berry Pudding send a recipe
for delicious strawberry pudding. 1t
is rather late for this year, but rasp-
berries are equally good: One-half
cupfu1 sugar, two tablespoonfuls but
ter. one egg. one cupful milk, two cup
fuls flour, one-half teaspoonful soda.
one teaspoonful cream tartar; one cup
full of strawberries beaten in; steam
one hour. Sauce-Two cupfuls pow
dered sugar and half cuPful butter
creamed: add the white OF one egg and
one cupful mashed berries. Beat all
till light.-Cultivator and Country Cen
tle1nan.
-Gazpacho.-In Spanish countries
this is a common luncheon or supper
for working people. Take onions. cu-
cumbers and small Chilli or red pep
per. Peel them, chop them fine and
mix with plenty of bread crum BIS and
I. little salt. Mix equal portions of
vinegar and water. and add an ample
portion of sweet oil. Put in earth
ern stew pan and stir it we'll. Set it on
hot Goals. .and simmer it till we'll
cooked. Eat slices of bread with it.
In summer it is usual to serve up this
mixture in large bowl without any
cooking.--N. Y. Observer.
Delicious Sirup.-After the fruit
butter is removed from the preserving
kettle pour in the Parings and also tho
water in which they have been soak
ing. Boil for half an hour, then pour
into cullender and drain thoroughly
Strain the liquid through cheese
cloth jelly bag: add one pound of SUI
gar to a quart of liquid, boil briskly.
removing the scum as fast as it accu-
mulates; boil from three to five min
ntes; if the liquid begins to thicken
then remove from the fire and bottle
Immediately. COrk ClSnCJy ana cover
the top with tin-foil or sealing wax.
; This sirup is unequaled for hot cakes
OF every description.-Prairie Farmer
Sweet Cucumber Pickles: Take
perfectly ripe cucumbers peel, extract
, the seeds, cut lengthwise, then once
across. and steam until quite tender.
or else soak in salt and water for TWEEN
ty-four hours. and drain; then soak in
vinegar and water, half and half for
another t~venty-four hours. drain and
put into jar. Boil one quart of vine
gar, two pounds of sugar, stick OF
cinnamon and half a teaspoonful of
cloves together, and pour it over when
boiling. Then cover the jar with a
saucer. Every second day for two
weeks pour this Off the cucnmbers and
boil up again, pouring it back over
them in the same manner. Plums, wa
termelon rhine. crab apples, grapes,
tomatoes, pears, pineapples, ounces,
peaches, raiSinS. Strawberries. beet
root and rhubard may be treated in the
same manner. Sweet pickles, of course.
are intended to be served with cold
meats.-N. Y. Advertiser