The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-07-21
HOME HINTS AND HELPS.

merSing them in hot water, not by
sta nding them on hot stove.
banana Dessert: Soak cup Of
tapioca over night. When ready to
cook, add three cups of boiling water,
and cook in a double boiler in n quart
of water until transparent. When
done. add a cup of sugar and three or
four sliced bananas. Serve cold with
cream.-Good Health.
-Graha1n Rusl>: When baking
bread take four cups of the light
sponge. One-half cup butter, one cup
sugar or good malasses. three eggs:
add enough graham flour to knead
easily: let rise, make into nice shaped
biscuits. let rise again. rub the tops
with little sugar and water, then
sprinkle over them dry sugar. Bake
twenty minutes.
Clear Soup a la Royale: Prepare in
the usual manner, and the day before
it is required. the requisite quantity OF
clear. richl fla vored white stock: then,
when the soup is going to be made.
carefully remove every particle of fat
which may have settled on the top. and
bring the stock to boiling point. About
five minutes previous to serving.
add garnishing of royal custard
green peas. asparagus tips, and
Juliene shreds of cucumber, all OF
which have been carefully cooked be-
forehand. and send to table very hot
CHRISTIAN inquirer.
-::Stravvberry Trifle:" When in mid
winter Senator Stanford used to receive
by private car from his California home
big. perfect Strawberries for their gem
erous entertainments in Washington.
this recipe was often prepared in addi-
ton to the beautiful dishes of fresh Der
RIGS piled high in their own leaves:
''Fill glass dish with sponge-cake cut
thin. Wet it with sweet cream. Cover
it with firm. fresh berries. Sprinkle
heavily with sugar Add layers of
cake, cream and berries. Over all pour
a rich golden custard. The whites Of
the eggs used for the custard beat stiff;
add sugar and strawberry-juice. Heap
this on top. Lay rows of whole berries
upon the meringue, and wind the plat
ter or the stem of the crystal dish with
strawberry leaves
Straw berry Cream Cake: Make a
Light sponge cake and bake in jelly
tins. Soak quarter of a box of gela-
tine in half a cup of cold water. Whip
pint Of cream and put it in a granite
pan. standing this inside of another
containing cracked ice. Add to the
cream half cup of powdered sugar
and a teaspoonful of vanilla sugar.
Stir the gelatine over boiling water
until it is dissolved, add it to the cream,
and stir at once until it begins to thick
en-. When the cakes are cold put a
thick layer of this cream over each and
stand Strawberries thicl<ly on: pile one
top of another and let the top layer
be cream and Strawberries. This is
not so costly desert it seems as
being very rich only a small quantity
is required.-American Agriculturist.
Boiled Asparagus: Wash the as
paragus carefully in cold water and
cut off the tough white ends. Scrapo
the white part that remains, and throw
into cold wat to soak for fifteen min
utes. Tie it in small bundles and pu t
it into Il kettle of boiling water. and
boil for about half an hour. At the
end of twenty minutes add a teaspoon
full of salt. While the asparagus is
boiling toast squares of bread. butter
while hot. and lay on heated platter.
Take up the asparagus with skim
mer. drain. cut the strings, and lay it
the toast. the heads all one way.
Have ready heated half pint OF
milk. Rub one tablespoonful of butter
and one of flour together till smooth,
add it to the hot milk, stir and let it
boil until it thic&ens. season it with
salt. pour it over the asparagus and
serve.