The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-03-17
HOME HINTS AND HELPS.

Potato Croquettes: Take eight cold
mashed potatoes. Season with pepper,
salt, nutmeg; add two eggs. with a lit
tie chopped parsley; one tablespoonful
melted butter. Form in balls and roll
in beaten eggs and bread crumbs or
cracker dust and fry in hot lard.-N. Y.
World.
Steamed batter puffs may be made
from raised dough, shaping as for bis
cults, rolling berries into the dough.
Set, after rising, into steamer and keep
the water boiling hard until the puffs
are done, allowing twenty minutes for
this. Eat with sauce.-Good House
keeping.
Hard Sauce: Stir to a cream ono
cup of butter and three cups of pow
dered sugar. When light beat in three
fourths of a teacupful of wine. the
juice of one lemon and two teaspoon
fuls of nutmeg Beat long and hard
and set ice until the pudding is
served.-Farm, Field and Fireside.
Cheese Cakes: One cup of grated
cocoanut, ono cup of milk curds, one
cup of cream, yoll<s of five eggs, one
cup of sugar, one tablespoonful of al
mond extract; boil until thick; pour
into tart tins lined with puff paste;
bake ten minutes Orange or lemon
can be used instead of cocoanut.-Farm.
Field and Fireside.
White Wine Jelly: Pour one pint
of cold water on six sheets of isinglass
and let stand until dissolved. Then
add, first, i pint of boiling water; next,
the juice and grated rind of one lemon.
one pint of sugar and one vine-glass OF
white wine. Let stand until it hardens.
This jelly is excellent in sickness, and
makes very nice dessert to be eaten
with cake.-Womanl<ind.
Rich Date Cakes: Make any nice
layer cake and bake six layers. Re-
move the stones and chop a pound of
dates. Beat the whites of two eggs
stiff, add two cupfuls of fine sugar and
a spoonful Of almond favoring. Mix
part with the chopped dates and spread
between the cakes Use the remainder
on the top. and ornament with whole
dates with the stones re m oved.-House-
keeper.
-Jelly-fish: Fill a deep glass dish
half full of jelly. Have as many small
fsh-molds will lie in it. Fill the
molds with blancmange. When this is
cold, and the jelly also, lay the fish in
it if going in different directions;
put in little more liquid jelly; let it
then fill the dish. The jelly should be
very light-color ed. and perfectly trans
parent.-Harper's Bazaar.
Gin namon Bun: Two ounces of but
ter, one teaspoonful of salt, three eggs,
one pint of milk, one-half cup of yeast
OF nall Oh h com pressed CAKE fuC Inc
milk in Il farina boiler to sca1d. Beat
the eggs until light, pour over them
the milk, add the butter and let stand
until lukewarm; then add the yeast
and salt and sufficient flour to make
thin batter. Reat thoroughly and con-
tinuously for five minutes; cover and
sta nd in a warm place over night. In
the morning add one cupful of flour,
beat thoroughly and then add suffi-
cient flour, little at a time, working
all the while with the hand. to make
soft dough. Take out on the baking
board and knead lightly for ten min
utes (it must not be as stiff as bread).
Put back into the bowl, cover and let
stand in a warm place until very light.
Then take about one-half of this dough
out on the baking board, roll it out
into thin sheet, spread lightly with
butter, cover thicl<ly with sugar,
sprinkle with dried currants and Gin
namon and roll tightly in long roll.
Cut through this roll about every two
inches. place the buns fat, closely to.
gether, in creased pan. Roll out the
remaining dough in the same manner.
cover and stand again in warm place
until very light. Bake in moderately
quick oven for about half hour.
Turn them out of the pan while hot
N. Y. World.