The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-02-09
HOME HINTS AND HELPS.

meal, one cup of -four, one cup of mo-
1asses. two cups Of sweet milk. two
tcaspoonfuis of baking-powdc-. Scald
two cups of the meal and mix the 9TH
er with the -four and baking powder.
Steam three hours.--Farn. Field md
Firesidc.
"A Rich Steamed Pudding: Stir
| thoroughly together one cup of mo-
lasses with one cup of butter and a cup
of milk. Add one cup of chopped
raisins and three cups of flour into
which u teaspoonfui of saleratus has
been stirred. Add citron if desired,
and steam in pudding boiler three
hours. For the sauce beat three eggs
to a frotl,, stirring into them cup of
sugar and a little vanilla-Ludies' Home
journal.
Egg Plant Fritters: Take large
sized egg plant, leave the skin and
stem on and boil till tender. Remove
the skin and mash very fine in an
earthen bowl with a teaspoonful OF
salt. Drain off the liquor and add
plenty of pepper, a large iron spoonful
of -four. half cup of milk or cream
batter. Drop into boiling hot lard and
fry as you would fritters.-Christian
Inquirer.
Poor Mans Pudding: Line Il but
tered pudding dish thickly with bread
crumbs. Over this put a thick layer
of lemon juice little nutmeg, tea
spoonful of butter in tiny bits and
three ia bleSpoonfu1s of sugar, now "a
thick layer of crumbs and apples as be-
fore, with twice the quantity of but
ter. Finish with crumbs, bake and
serve with or without sauce.-Cheer-
full Moments.
Beef Cakes: Mince the meat very
fine. Boil and mash potatoes equal .o
one-third the quantity of the meat,
mix them together thoroughly. season
with pepper and a few sprigs of parsley
minced. Add the beaten yolll of
egg to bind it. Wash and flour your
hands. Make the ,nincc into cakes
about the size round of the top of =
tcacup, and fry them Il nice brown in
hot butter or beef drippings. Serve on
a napkin with a garnish of fried celery
Boston Budget.
-Gravy Soup: Get an cight-pourd
shin of beef; have the butcher cut it
into a stew pan with a gallon of cold
water Let it heat slowly. Skim, and
add ia blespocnful of salt, a dozen
black pepper cOrns, a bouquet of sweet
herbs. three cloves. Il blade of mace and
two onions sliced and fried golden
brown in Il tables poonful of butter.
Simmer gently four hours, then take
out the meat (Which can be eaten hot
cold). strain the soup, and let it
stand all night. Before serving re-
AoVc every piItlClC Oh IaI, ana II LIE CT
add a turnip, a carrot and some celery:
cut in slices and simmer them in The
soup till done, add only little
Mushroom catsup OF soy.-Boston Bad
get.
Titan Creams: Soak one-half of
box of Tclatine in one-half of n cup OF
cold water for an hour; then dissolve
over hot water. Whip one pint of
cream stiff. Add to the cream two
thirds of cup Of pulverized sugar,
onc-half of teaspoonful of pistachio
havoring, one teaspoonful of vanilla,
and, if wine is used, one spoonful of
sherry. Add the gelatine and color
the cream delicate green with chic
rophyll coloring. Stir from the bot
tom toward the top until the cream
begins to thickcn. then turn into Il
melon mold. Make small quantity
of orange of wine jelly. color a deli
cate pink. and turn into small mold.
which will fit in the center of the
melon lnold.-Ohio Farmer.