The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-03-24
NOME HINTS AND HELPS.

%Stale Cake Pudding, Place slices
Of dry cake in a>sSe1l- buttered pt1ddins
dish and pour over them a boiled Gus
tard, which need not be quite as thick
SIS when r1iade to eat alone Set aside
and let stand for three hours. Spread
jelly over the top, or if preferred, use
only yol1s of eggs for the custard and
save the whites for merringu<. Serve
cold.-Ohio Farmer.
Cabbage Salad: White cabbage
makes cheap and good salad. Use
the firm. white heads only; u quarter is
enough for a small ia mily. Shred very
fine. mix with it some mince, boiled
potatoes and cover with the French
dressing two hours before serving. If
the cabbage is not tender, shred and
cover with boiling water about fifteen
minutes, drain and dress. - boston
Globe:
-For lobster sandwiches chop the
meat of a lobster very fine. and season
II with pepper and salt. Make a thick
cream sauce with half a cup of cream.
two 'tab1espoonfuls of -four, and a ia BILE
spoonful of butter, stirring these in
gradients over the fire until perfectly
smooth. Add the chopped lobster, and
set the mixture away to cool. Spread
between slices Of brown bread.-Chris-
tian at Work.
--Clliclten Baked with Rice: A
chicken of uncertain age that has been
simmered until tender may be iointed.
seasoning each joint will, pepper, salt
and suspicion of mace; lay some slices
of bacon in the bottom of a dish, place
the chicken on top: stre&v over a minced
onion. pour a cup of the stock in which,
it was boiled over all, fill in the dish
with boiled rice, put on a tin or china
cover and bake one hour.-Country
Gentleman.
Celery Soup: Boil a head of celery
(some of the stalks not s1lita BILE for the
table may be usedl in a pint. or more,
OF water for forty-fve minutes. Boil Il
few slices of onion in a pint and q half
of milk: mix one tablespoonful Of flour
with little cold milk and add to the
boiling mile. Cook ten minutes Mash
celery III the water in which lit was
boiled and stir into the milk. Add but
ter, salt and pepper to taste. Strain
and serve at nce.-Housekeeper.
Mashed Potato: Peel quarter and
boil about three pints of potatoes:
drain thoroughly, and shake for n few
minutes in an open doorway to make
them meety. Mash them we'll. and
mix with them two onces of butter.
two yoli>s of eggs, salt, pepper and
salt enough to make them of a proper
thickness. Set on the fire for two O.
three minutes. stirring constantly, and
serve hot. When on the dish smooth
them with the back Of knife or seal.
Top them according to fancy..-Roston
Budget.
Best Potato Salad: Potato salad
as usually served is not a thing OF
beauty. Nor is it exactly joy to every
digestion. The secret of the perfect
one lies in using freshly-boilcd pcta-
toes. This seems heresy, for why does
potato salad exist save to use leftover
pota toes? Nevertheless. boil your pc
tatoes in their Jackets. and let then,
partly cool before peeling if you want
your salad to be eaten with keen en-
joyment and no aftermath of indiges-
ton. Use lemon juice with this salad ::
and pota toes being Houry, and there
fore absorbent. use three times the
quantity of lemon juice. If CON
venient a scatter of chervil, chives.
etc, chopped fine If not.a soupcon OF
onion minced to mere jnice.-Detrcit
Eroe Pleas