The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-02-24
NOME HINTS AND HELPS.

-Rejuvenating Stale Bread: Dip the
loaf. or loaves. in cold water. put I'm tho
oven and heat thoroughly; take out,
wrap and sweat.
Fried Celery: Cut large stalkA-o of
celery into three pieces. Boil till ten
der; then dip each piece into a batter
made with two eggs and q few spoon
fuls of milk. Roll in fine bread crum BIS
and fry brown in hot butter.
Budget.
Peach Shortcake: One quart of
sifted -four, two tablespoonful of bak-
ing powder, a pinch of salt, q table
spoonful of sugar, three tablespoonfuls
of butter and milk to make a soft
dough; bake in two layers, one on top
of the other with butter between; when
cool slit open with a knife and cover
with canned peaches sprinkled with
sugar. put other layer of crust on top
and Eireside.
cooked split peas which have been rub
bed through colander. one cup OF
mashed potato, and one-half cup of
strained, stewed tomato, add uf6cient
hot water to make of proper consis-
tency, season with salt 0and add an
onion sliced. Reheat the whole until
we'll favored with the onion. Remove
through a soup-strainer when it is
ready to serve. A little cream may DO
added if desired.-Good Health.
Yorkshire Pudding: Five table
spoonfuls of flour, two eggs. a pinch of
salt, milk enough to make a batter
the thickness of cream (about . pint).
Mix eggs, flour and salt with q little
milk till smooth. adding gradually the
rest of the milk. Pour the batter into
a large dripping pan which has been
thoroughly creased with hot beef drip
ping. Bake in hot oven fifteen or
twenty minutes Serve with the beef,
with gravy poured over.-Good House
keeping.
Fish Forcemeat: Take two ounces
of turbot, sole, lobster. shrimps. or
oysters; free from skin. put into q
ter, one ounce of bread crumbs, yolks
of two eggs, boiled hard, and a little
eschalot, grated lemon peel, and pars-
ley, minced very fine. Pound we'll till
thoroughly mixed and smooth; season
with salt and cayenne pepper; break
in the yoll< and white of one egg. rub
we'll together, and the meat is ready
fine, and an anchovy may be added
HouSelxeepcr.
-Cocoanut Pudding: Break the CO..
coanut and save the milk; peel off all
the brown part and then CRATE the CO.
coanut very fine. Take the same
weight of the cocoanut of powdered
white sugar and onc-q quarter pound of
freshsbutter; rub the butter and sugar
to a cream, and add to it five eggs, we'll
beaten, one cupful of sweet cream, or
rich sweet milk, the milk of the cocoa
nut. Stir all we'll together. Line a
deep pudding dish with rich paste. put
in the padding, and bake it an hour
and a quarter. To be eaten either hot
or cold without sauce.-Ohio Farmer.
Sponge Cake: Take the weight of
ten unbrol<en eggs in sugar and half
that weight in flour. Beat the yolks
till very light, then add the sugar and
beat five minutes; add the rind and
juice of one large lemon. or two small
ones, and the whites beaten to a stih
froth. Stir in the -four gradually and
thoroughly. This measure makes three
good-sizcd loaves Bake about half an
hour in a moderate oven. The oven
door must not be opened till the cake
is nearly done, as it will be likely to
fall. If you wish to make a smaller
measure take the weight of five eggs in
sugar and half that weight in flour.
Sponge cake should always be broken:
never cut it with knife.-Boston
Budget.