The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-05-25
HOME A,NTs An5 HEtps.

Apple ftritters: fh, ee eggs; TIRES
ia bl espoonfuls siftcd sugar, one pint
Acur, salt. milk to make good bat
ter. as many apples chopped fine as
when fried.-Mrs. Dale. in Home.
Lamp Shades: Artificial lights hurt
the eyesight more or less, but MOST of
all when they arc placed on a level
with the eyes, A shade Of some kind
should always be used which not only
protects the eyes from the bright glare
but makes the light fall directly on
the book or work:
-Currant Jumbles: One-fourth potln nd
of flour. one pound of white sugar.
three-fourths of q pound of butter,
five eggs, one gill of sour milk, one
teaspoonful of soda, two cups of cur
rants, flavor with mace and nutmeg,
and If you like a glass of wine. Drop
the mixture on pans and bafkc.-Boston
Budget.
Lemon Dumplings: Half n pound
of breadcrunbs, half pound of fine.
ly chopped suet, a quarter of a pound
of dried flour, the Juice and rind of one
lemon. and two eggs. Mix the in
gradients we'll together, divide them
into eight dunplinss, throw into boil
ing water, and boil steadily for an
hour.-LeedS Mercury.
--Gingersnaps: One cupful of sugar,
one cupfu1 of mo1asses, one cupfu1 Of
lard or butter, one teaspoonful of salt,
one teaspoonful of ginger. Put on
mix with a teaspoonful of soda dis
solved in a little hot water; mix stiff
and roll thin, and bake in a quick
oven.-Farm and Preside.
Drowned Eggs: Hard boil the eggs,
cut in halves, remove the yollks care
fully and pound them to smooth
paste, adding pepper, salt, butter and
Il very little cream. Refill the cavities
with this mixture and press the two
halves firmly together. Roll each in
beaten egg, then in fine bread crumbs,
place in frying basket and fry in a
deep lard to a delicate brown.-Farm
and Home.
-Stewed Carrots: Boil the carrots
until they are half done, then scrape
and cut into thick slices; put them in
to a stewpan with as much milk rs will
hardly cover them; a very little salt
and pepper, and small quantity of
chopped parsley; simmer them until
they are perfectly tender, but not
broken. When nearly done add a piece
of butter rolled in flour. Serve hot
Farmers Voice.
-Polenta with Gravy: Have ready a
quart or more of thick hasty p',dding,
with a spoonful of butter added. a cup
full of good gravy and one of tomato
sauce, all very hot, and half a cupfnl
of grated cheese. Dish up the pudding
with alternate layers of tomato and
gravy and sprinklings of cheese. and
serve Immediately. This simple dish
is a savory and also a very substantial
one.-Coun try Gentleman
Eggs in Newport Style: Sock one
pint of bread crumbs in one pint OF
milk, whip eight eggs very light md
mix with the soaked crumbs, beating
for five minutes. Have ready a sauce
pan in which are two tablespoonful of
butter melted and hot. but not scorch-
ing. Pour in the mixture, season with
pepper and salt and scramble with the
point of u knife for three minutes. or
until we'll cooked. Serve ON a warm
platter. heaped on slices of buttercd
| teast.- Orange Judd Farmer.
Cream Pie and Orange Dessert:
Cut the oranges in thin slices and
| sprinkle sugar over them; let them
stand two or three hours; serve on or
| binary fruit plates. The pie is made
with a bottom crust only, and that not
thick, but light and haky. Take one
| coffee cup of thick, sweet cream, hall
| a cup of pulverized sugar, a tablespoon
full of flour. one egg; flavor with lemon
| extract; bake until you are sure the
| crust is brown and hard, SO that it will
| not absorb the custard.
Voice.