The Houma courier. (Houma, La.) 1878-1939, 1894-10-13
usEEuL AND SUGGESTIVE.

-Beefsteak Pie. Cut into small
pieces one and one-half pounds of
beefsteak; put in a stewpan with a cup
full of water; three or four green onions
tchopped) and a little pepper and salt;
when half cooked remove from the
fire. Line a dish with sweet crust, put
in the meat and bake in a quick oven.
When putting gloves on begin by
fastening the second button, then,
when buttoned to the top you can
easily fasten the first button without
tearing the kid. Never remove the
gloves by pulling the fingers, but by
drawing the part covering the wrist
over the hand, then leaving the wrong
side out for some time before turning
them to their proper shape. Always
lay gloves lengthwise, never roll them.
Farm and Home.
Water Pudding.-Moisten three
tablespOonfuls of cOrnstarch in a little
cold water. Pour over one pint of
boiling water. Cook just one minute;
add half cup of sugar, and pour this
over the we'll beaten whites Of three
eggs. Stir in one pint Of fruit, turn
into a mold and stand away until cold.
Serve either with custard made from
the yolks Of the eggs and a pint Of
milk or with plain cream. Then the
yolks may be used for sauces or salads.
N. Y. World.
Boiled Tongue.-Have a fresh beef
tongue put into corn for thirty-six
hours. Cover with cold water, boil
until tender, take out when done, skin
it and return it to the liquor in which
it wal boiled, with half a cup of brown
sugar, half a cup Of vinegar, two dozen
cloves, two dozen sliced lemons and n
cup of whole raisins. Let all boil to-
gether for u few minutes. and serve
with a brown gravy made of some of
the liquor strained and thickened with
Drowned hour.-American Agricultur-
list.
-Cocoanut Cake. -One-half teacup-
full of cOrnstarch, three-fourths pound
each of sugar,a and flour. whites of six
eggs, One-half teacupful of water, two
t~easpOonfuls baking powder. Cream
the butter and sugar, add the water.
the -four and c]Ornstarch with which
the baking powder is sifted; last, the
whites Of the eggs. Bake in shallow
pans. For filing, take whites of three
eggs beaten stiff, six tablespoOnfuls
pulverized sugar, one ~teacupful cocoa
nut. Mix together and spread between
the layers.-Orange Judd Farmer.
Spanish Cream.-Soak one box Of
gclatine for one hour in a coffee cupful
of milk or water. One quart of milk
made by using three-quarters of a can
: Of Gail Borden Eagle Brand condensed
/ milk to one and one-half pint of water,
eight eggs, yolks and whites beaten
separately. Put the milk on to boil in
a double boiler. Beat the yolks of
eggs. add to them the soaked gelatine
and two ~spOonfuls of cold milk. Mix
well then into the boiling milk, stir.
ring constantly until it thickens like
L custard.-N. Y. Observer.
> Raspberry Sauce. This is a very
i delightful sauce for boiled buildings.
{ Beat two eggs until smooth. and incor'
" porate a t~easpoonful of -four with
them, add half a pint of raspberry
juice, sweeten the mixture to taste
: with fine sugar, pour into a saucepan
and set over the fire. stirring constant
3 ly until it begins to thicken. Another
l sauce for cold buildings is made by
c whipping half 4 pint of raspberry
juice with the same quantity of sweet,
rich cream, pouring over the pudding.
Serve at once.-Farm. Field and Fire
( side.