The Opelousas courier., 1894-10-27
DOMESTIC CONCERNS.

Cream Cookies: One-half a cup OF
butter. one eur of sweet cream. ore
and d half cupfuls of white sugar, one
Egg; three teaspoonfuls, of baking pow
der, a little salt, AID -four slough to
roll: Sprinkle with white sugar and
bake.-Orange Judd Farmer.
Lunch for Evening Party: Serve
frozen cherries with waters. Of 5}iad'
docks. cut in halves, with waters and
tea: potato salad with waters and
caviare; fruit salad with coffee or choc.
olate: anchovy sandwiches would make
a change, served with coffee. II the
refreshments are ser7ed at the close ot
the evening II chating-disli could, tt
Used and oysters or Holsters cooked, OF
Welsh rarebit made.
Clam Broth: Clam broth. which is
highly recommended, rot only for in;
tslids. kut az 4 steadt diet fnt thosa
inclined to grow stout, is made by sim
mering chopped clans in their own
broth with an equal quantity of water,
the broth st-ainea thrcrs'<ynMH A muslin
and seasoned with pepper. If Cor an
invalid, hot milk may be added when
the broth is strained. Serve with
toasted crackers.-Ameviean Farmer:
-GinEef; Snaps: One cupful broNf
Sugar, two cupfuls molasses, one cup
full shortening, two tea spoonfuls soda,
two heaping teaspoonfuls ginger, three
pints -four. Stir the sugar and ginger
into the -four, then rub in the shorten.
ing, add the molasses, in which the
soda has been dissolved. Add more
-four to roll out smooth: roll thin, and
bake quickly. The sitter the dough
and the thinner they are rolled the
snapper" they will be. They should
not be put away until perfectly cold
Detroit Free Press.
-Gooseberry Trifle: One quart green
gooseberries, one and one-half cups
graduated sugar, two cups milk, two
eggs, n pint whipped cream. Cook
the gooseberries in a double boiler ut'
til they are soft enough to rub through
a colander, and add one cup sugar, OF
more if they are very sour. While they
are stewing make a boiled custard OF
the milk, eggs and a half a cup OF
sugar. When the pulped gooseberries
are cool, pour them into a glass dish
cover them with the cold custard, and
heap the whipped cream on top.-Farn
and Home.
Sweet Cucumber Pickle: Take q
bushel of yellow cucumbers, pare them
remove the seeds and cut them into
small. thin pieces, cover them with colo
vinegar and let them stand twenty
four hours. Drain them, and throw
away this vinegar, as it is worthless
Make a rich sirup of one pint of vine
gar to seven pounds of sugar. add a ia
blespoonful each Of whole cloves, stick
cinnamon and %allspice. Tie the spice
in a bag. When the sirup boils up put
in the cucumbers and cook until they
are transparent. When done put the
cheumbers into jars Or wide-mouthet
bottles, pour the hot sirup over then
and seal. This makes a very rich ane
delicious pickle.-Boston Budget.
A Country Porch.-A New Jersey
country house has some quaint jar
dihiefes disposed about it, that ado
greatly to its cozy air. They are simply
pieces of logs with the bark on, il
which a hollow has been burned in toy
OF side, and in this earth has been pu'
and various plants and vines started
Nasturtiums are most friendly, an6
will adapt themselves to any surround
ings, and from these rustic boxes they
are clambering everywhere over veran
da, pillar and railing. At n corner
of this porch, on which a wide French
window opens, mating awnings a b.
let down, and here stands a coy rount
table where the family take tea on hot
evenings; two or three light chairs ane
some bright rugs are placed about.