The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-02-03
HOME HINTS AND HELPS.

Spice Sauce, Boil thrcc-fourths Of |
. pint of water, one cupful OF sugar,
twenty minutes. Take from the lire
and add one teaspO0nful each OF ex~
tract of mace. cloves and ginger.
Wash for the Hair: Three pints Of |
bay.rum, onc-half pint spirits of wine,
one-half pint of water. one-fourth
ounce tincture of cantharides, one
fourth ounce of carbonate of ammonia.
one-half ounce salts OF tartar. Ruo IL
on the head after washing with water.
Work basket: A dainty vvork-bas-
ket is always attractive. The one we
give, lined with silk and trimmed with
ribbons, and hung in a tripod OF bam-
boo canes, is particularly pretty. 1t is
only to contain the dainty work re-
served for evening or when some one
drops in.--Farn and Preside.
Indian Pudding: Boil till well
cooked a mush of three pints of water
or milk, and two teacupfuls of corn
meal; add teacupfu1 of each of sugar
and suet chopped fine, two eggs, tea
spoonful each of ginger and cinnamon,
and teacupful of Toured raisins.
Bake an hour and serve a teaspoonful
OF jelly with each dish.-Ohio Farmer.
TO Written Linen: Stains occa-
stoned by fruit, iron, rust and similar
causes may be removed by applying to
the parts in jured weak solution of
chloride of lime, the cloth having been
previously we'll washed. The parts
subjected to this operation should be
rinsed in soft. clear, warm water and
then dried in the sun.-Tankee Blade.
Ducks la Franchise: Put two
dozen chestnuts roasted and peeled
into Il pint of good gravy with sprig
of thyme, two small onions, few
whole peppers and a bit OF ginger.
Take a duck, lard the breast with
shreds of salt pork and half roast il.
Then put it in the gravy. add half q
pint of port wine. and let it cook about
twenty minutes. When the duck is
done. take it out, boil up the gravy to
a proper consistency, skim it clear OF
any fat, lay the duck in a dish and
pour sauce over it.-Boston Budget.
To Preserve Eggs: Pressure of
work prevented my giving before this
my method of preserving eggs. which
have used great many years, and my
neighbor has tried it successfully three
or four years. When eggs are cheap
take them direct from the nest, and
| having a tub placed in the cellar put
them in. Have lime slaked in water to
| the thickness of butter and pour over
| to cover the eggs. 1t is much better
| than putting in the water and lime
separately. I hope A Farmers Wife
| will find this recipe as profitable as
| others havc.-Dctroit Free Press.
Almond Nougat: Blanch II pound
| of sweet almonds. and when cold cut in
small pieces. Melt over a good fire. in
! a porcel;,in-lined vessel, one pound of
fine white sugar with two tablespoon
! fuls of water, stirring with a wooden
| spoon continually. When melted, add
| the chopped almonds to the sirup and
stir for five minutes; take from the fire
| and add a little grated lemon rind.
| Place a well-oiled fat pan on the range
in I; warm but not too hot place. Pour
| the almonds and sugar into the mold.
! When brown, remove from the fire,
| turn ont of the mold, cut into cubes
| and wra p in oiled paper.-Ladies' Home
| journal.
Roast Turkey. 1t is best to ha ve
the turkey killed and prepared a day
| or two before it is to be used. Have it
| slightly sailed and kept in cool place.
| When ready to cook all it with a dress
| ing of bread crumbs seasoned with
salt, pepper and butter. Oysters may
be added to the dressing if preferred
Sew up the opening, place the turkey
| in IL pan with a large spoon of lard ane
| Il little water. Bake two or two and {
half hours, bastine frequently. Before
it begins to brown dredge with flour
10 the gravy add pepper and salt, ant
flour enough to thicken. When ready
to take up slice into the gravy two OF
three hard-boilcd eggs. Serve will
cranberry sauce.-Detroit Free Press.
Pumpkin Pies: Select a ripe pump
kim pare. take out seeds, cut in small
pieces. Put it in Il saucepan, add
| teacupful of water, cover, and stew
slowly until tender. When done, re
move the cover to let the moisture DIR,
out, as the dryer the pumpkin is Thu
sveeter. Stir often to prevent burn
ing, and strain through a sieve. Il
one quart of pumpkin. add one quar-
of sweet milk, three eggs, one-fourtl
of a teaspoonful of cinnamon. Glove
and allspicc, very little grated nut
meg, and salt to taste. Sweeten t.
taste. Set the pan with the mixtur
over hot water on the stove; when no
fill deep plates and bake in moder
ately hot oven. Fewer eggs can b
used by adding more pumpkin to tn
quart of mill>.-N. y. Observer.
Millinery Novelties.
Hats and capotes have very wild
strings. and they arc neither fastene
under the chin nor the hair. but com
~ nd no