The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-03-31
USEFUL AND SUGGESTIVE.


three eggs. whites and yolks beaten
separately: two teaspoons of baking
powder three tablespoons of boiling
water.-Ohio Farmer.
Charlotte Russc.-This is pretty
served in individual glasses; small ones
about half the ordinary size are pretty.
Line the glass with latty-fngers (plain,
thin glass or tinted ones look well, fill
the glass with whipped cream favored
with rose, strawberry or almond
Farm and Preside.
marlborough Pudding. -Iakc equal
quantities of stewcd and strained APP
pies, thick, sweet crea III and sugar. and
add six beaten eggs to pint Of this
mixture with the juice and grated rind
of lemon. Bake in open shells The
excellence of this pie depends upon the
richness of the cream. Farm, Field
and Eiresidc.
Peach Jelly.-Takc sound peaches;
wash them thoroughly Use the par
ings and few pieces of the fruit Boil
in enough water to cover them. Strain
through a jelly-bag. Allow the juice
of one lemon and one pound of sugar to
each pint of juice. Boil the juice twcn-
ty minutes after straining before put
tin. in the sugar, which has in the
mean time been heated i'll the oven.
Then boil again for five minutes, and
pour into tumblers --Harpcr's Bazaar
Substitute for Buckwheat Flour
In many localities buckwheat is very
scarce, hence buck wheat flour is
pensive. A mixture Of cornmcal and
Ora ha m flour makes a very good Substi-
tutc. Set the ba tier for cakes over
night using warm w alter, salt and yeast
for bucl>w hc;,t flour, taking nearly
one cupful of cornmc;ll to two of graham
flour. Treat them the same as buck
wheat cakes except bake Il little moro
slowly, being careful not to scorch.
the gra ham flour will have raw taste
from not being thoroughly cooked.
These cakes are more hcaithful than
buclwhcat and many like them better.
Orange Judd Farmer
"A Brown Betty.-Well butter the
sides and bottom OF pudding dish: put
layer Of grated bread crumbs on the
bottom, then a layer of apples. quar-
tered. and cut in thin slices, sprinkle
with brown sugar, cinnamon and nut
meg and cover with pieces of butter:
then another layer of bread and
cr,,n, bs. apple. butter and spices, and
SO ON, till the dish is full. Add one
tablespoonful of brandy, 1u:scd in a
ia blcspoonful of water. Have tho TOP
layer of bread crumbs thclzlv dotted
with butter Bake three or four hours
in moderate oven. II it cooks toe
fast. cover the top with 4 plate. but dc
not let it touch the pudding. Serve
with cream or Il ricl, wine sancc.--Bos-
ton budget
Beef Soup This is mcagcr dish.
The bones TIL orouShiy cracked. and the
meat adhcrn- to them should be put
into gallon of cold water and cooked
for six seven hours Turn into a
bowl at night to get cold, first taking
out the bones. In the morning take
off the fat, and if it was properly vast
ed you will find about three quarts oil
jelly. Put this into Il kettle with one
half dozen pepper-corn: few celery
tops large onion and q bunch OF
sweet herbs tied with thread. Have
parbOilcd two carrots. two parsnips,
| a small turnip and two potatoes: put
into the soup and let all simmer for an
hour, then take out the herbs. rub the
| vegetables through a colander and re-
turn them to the soup. Burn spoon
full of sugar, mix with two ia b1eSpoon.
fuls of flour, little ketchup, pepper
and salt to taste and stir into the soup.
-Woman's Home Journal.
FRUSTRATING HARES.
The UnbclievinE German Lost His Ret
Will, the Spaniard.
Hare is a dish never seen on Il Span
ish ia bic, because in Spain there is;
superstition that hares, in the night.
go into churchyards and dig mp the
graves and eat the dead bodies. a
writer in the Muncllcncr Zeitunr. who
recently spent some time shooting in
Castillo. where game is very plentiful,
relates how he convinced of the
| fact that hares do cat flesh. He had
| been told So by the country people. but
| had treated their assertion a a ri,ic,,-
| lous fiction. The next time he found
| himself in a party of sportsmen he re-
| peatcd what he had heard joke;
| but, to his surprise, every one listened
quite gravely, and assured him that it
| was perfectly true: they themselves
! had frequently seen hares eating flesh.
| AS he still expressed doubt on the sub
! ject, however, one of the company Of
| fcred to bet him fifty litrcs of wine
| that he (thc Germany should sec a hare
| eating meat. The bet was accepted.
The next morning very early. the
! Spaniard. the German and two gray
| hounds went out to Il great heath to
! lool. for fiesh-ea ting hares. AS they
! were sitting waiting for the harcs to
| appear. the Spaniard. to the Germans
| anazement, took a little live crab out
| of his pocket. What do you want
| that for:'' said the German. ITO
| catch the hare with,' replied the
! SPaniard 1t struck the German that
! perhaps the Spsniard had brought him
| out merely to make 4 fool of him. But
! then he reflected that that was not the
| Spanish way with strangers: SO he
! held his tongue and went wait
| ing. Ey and by fine hare ap-
| pearcd In moment the two dogs
| were after him (they were we'll muz-
| lied so that they could not do him any
| harm), and. in a few moments more the
| hare had disappeared again in his hole,
| and the dogs We're barking at its mouth.