The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-05-19
l4oUsEHolp eREvITIEs:

Potato Soup.-Most cooks have . |
thoroughly good recipe for potato soup. |
and 1t will be q decided change to have
this vegetable In the first course. in
stead OF Ranking the meat
Cup Molasses Pudding.-Four cups
Of -four, Ave eggs, two cups of sugar.
one cup of molasses. one scant table
spoonful Of ginger, one cup of butter,
teaspoonful of saleratus- Put into the
molasses Mix all together and bake in
q mold.-Boston Budget.
Corn Fritters.-One cup OF -four,
with a small teaspoonful baking pow.
der mixed with it. one egg well beaten.
half a pint of canned corn, and salt to
taste. Add more milk if it is too thick,
or more flour if it is too thin. Fry on
griddle like batter cakes. United Pres
byterian - ~
butter. one teaspoonful soda dissolved
in a cupful of molasses, three eggs, one
cupful of strong, cold coffee. four cups
| Of -four, spices to suit the taste. Add
one cup of hickory nuts chopped fine.
one cup of raisins chopped aud seeded
Bake in two layers-Prairie Farmer. -.
| Cream Tomato Soup.-Bon one
quart of water with a can of tomatoes.
two large potatoes minced fine, two
| onions also minced, a teaspoonful OF
sugar, and a few sprigs of parsley.
| When the potatoes are done, finish the
L OA1SS 50
quart of boiling mill<.-American Agri-
| culturist
| -Codfisl Loaf-Prepare the fish as
for balls mix with the potatoes or rice,
or both may be used: add pepper and a
dust of powdered sage, or celery salt;
mix with beaten egg and II the mass
does not seem rather moist add a little
sweet milk. Pour into pan or pud-
ding dish and bake done and brown
Farm, Field and Fireside-
| Loaf Chocolate Cake.-One cupful
of granulated sugar and one-half cup
full of butter, beaten together Add
| the yolks of four eggs, One-half cNpful
| of strong coffee, one and one-half cup
fuls of flour measured before sitting,
two teaspoonfuls.. of baking powder
sifted with the flour. (Flavor with
vanilla if one-half cupful of milk is
| for the oven stir in one and one-hali
squares of chocolate which have been
shaved. and set in a dish to melt
Good Housekeeping.
Salt Eish.--Take two three
pounds of wet salt fish and soak it i,
} plenty of cold water for about twenty
four hours. If the fish is very salt
soak it longer and change the water
several times. Now steam the piece o.
fish for half an hour, cut it into sever
or eight slices, which lay in baking
dish, sprinkle them with two table
inely-choppcd parsley, teaspoonfu
. each of chopped herbs and pepper, ant
. a pint of nutmeg. Place some pieces
. of butter on top, and bake forty min
utes.-Wo1nan's Home Journal.
Pressed Veal.-Boil shin of yea
in four quarts OF water until the mea
is tender enough to allow the bones t.
be taken out and the water is nearl.
boiled away. Chop the meat fine, sea
son it with powdered mace. pepper
salt, chopped parsley and two crackers
:. rolled very fine Mix we'll toGethe
3 with the water that remains in the Se'
+ tie, and put it all into bowl previou:
It ly wet with cold water. AS you fill tt,
; | bowl insert here and there slices of tv
b or three hard-boiled eggs Put Il plat
h over the bowl that will fit closely; Sc
9, weight upon it, and let it stand unit
the next day. Cut in slices. This
~ nice for luncheon or tea.-Eosto
{, Budget.