The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-08-03
HOME HINTS AND HELPS.

have the top edges rubbed with
piece of dry blac<lead.
Seed Cake: One cup of butter. two
of white sugar, three eggs, half cup
of caraway seeds, and -four enough to
make stiff paste. Sprinkle the board
with sugar, roll ont the dough very
thin, and cut it in rounds. Bake about
fifteen minutes. -Boston Budget.
Orange Jelly: The Juice of four
oranges, the grated rind OF one juice
and rind of the lemon, one and one
half cupfuls of sugar Put onc-half
box of gelatine into cold water, let it
stand two hours, and Il pint Of boiling
water and the other ingredients, pour
into lnolds and set on ice to cool.-N.
Y. Ledger.
BOILED Gooscberry Pudding: Make
a plain paste by mixing with water
half a pound of fnely-chopped suet,
one pound of flour and a little salt.
Line = buttered basin with the paste,
ill it with gooseberries. add half
pound of sugar, cover with the paste,
tie in Toured cloth, and boil for an
hour and half. Serve with cream
Leeds Mercury.
Cherry Meringue: Line plate
with puff paste, prick and bake in a
quick oven. While still warm, spread
thickly with fresh-stoned cherries
Make a meringue of the whites of four
eggs. one-half cupful of sugar and one
small cupful of cherries, stirred
through last. Heap this on the plate,
brown lightly and serve as soon as
cool.-Good Housekeeping.
Soda Crackers: Make with fresh
buttermllS a stiff dough with one
quart of flour. one tablespoonful of
butter. and half teaspoonful of salt;
beat till very light indeed, roll thin,
cut accura tely into squares, prick with
fork and bake quickly. If shredded
rasins are put in to the bu tternillz the
crackers resemble the fruit crackers
we find in 1narlSet.-Ohio armer.
"A lemon ice which will make even
July seem endura bic is made in this
way: Squeeze the juice of six lemons
into a bowl and steep in it the rind of
an orange and of the lemons for an
hour. Strain the mixture, add n pint
of sugar and then pint of water.
Stir this until the sugar is dissolved.
Freeze in the usual way. Before the
mixture is quite stiff remove the
dasher and pour in cup of rich
cream. Stir rapidly for a few minutes,
but do not churn tho mixture with the
dasher again. When it is frozen it
will be found delicious. Y. World.
-Quaking Omelet: Four eggs. half a
cup of milk. a rounded ia bles poonful
of flour and a teasooonful OF salt Beat
together the yolks of the eggs, the
Hour and salt and add them to milk.
Then whip the whites to a stiff froth
and stir them into the mixture. Put
the salt into the yollss before adding
the milk. Put tables :,oonfu of but
ter into hot frying pan and turn the
mixture into it. In about one minute
put the pan into the stove and let it
remain six minutes. Have a hot pla t.
ter ready and n sup of cream sauce
| we'll seasoned. Turn the omelet on the
platter. but do not try to fold it. Pour
the sauce around it. Serve at once, as
it will fall if let stand.-Chicago Rec
ord.
Red Raspberry Float: One quart
of ripe red raspberries; one pint OF
cream; one cup and half of powered
| sugar; whites of Six eggs, beaten to a
,neringue, and slightly sweetened.
Press the berries until they are quite
dry. To their juice add the powdered
sugar, and stir to the pint of cream.
Pour this into glass bowl. Stir
| lightly uto the meringue the squeezed
berries. and pour carefully, not to mix,
| on top of the cream in the bowl. Serve
at once. This is, If properly made,
not only delicious but pretty dish
The pink cream at the bottom of the
glass vessel, and above this the white
meringue dotted with red fruit, please
the aesthetic taste as we'll as the pal
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