St. Landry clarion. (Opelousas, La.) 1890-1921, 1895-12-07
USEFUL AND SUGGESTIVE.

i Snow bal ls--Sweu rice IN milk ana
strain off, and, having pared and corsd
apples, put the ricesround them, tying
each in a cloth Put q piece Of lemon
peel and Glove in each, and boil well.
Rice Mullins Two cups of cold
boiled rice, two eggs, . little SALT
tablespoonful OF melted butter, one
cup of sweet milk and two cups OF
-four in which is mixed . teaspoonful
of baking powder. Beat thoroughly,
bake in gem-irens. Farm.
-omelette and Gomfitures ~ Well
beat four eggs, add them to two table,
spoonfuls of cream and three dessert-
spoonfuls of -four. Mix all well to-
gether. Put it into an omelette pan
and fry it only on one side like 2 PAN
cake, then fill it with any preserve you
may have or fancy, turn it over. sift
sugar over It and serve. Boston
Budget.
MARYLAND Biscuit. Into one quart
of -four put a large tablespoonful Of
| lard, d small pinch of Soda salt to
| taste: mix with cold water or cold
milk If preferred into q very stih
| dough. Let this stand about four
hours and then work well for ten n MIN IN
lutes.a Cut them out in small biscuits
and bake in moderate oven Detroibs
Free Press.
Potato Puff Take; two cups cold
mashed potatoes, stir in It two table,
| spoons melted butter, beating TO
white cream before adding anything
else; then put with this two eggs
beaten very light. a cup OF cream, salt
TO taste. Beat all well together. and
pour into deep pudding dish and
bake ia quick oven until brown
Cabbage Balls Wilt half g dozen
Inice cabbage leaves warm water.
Use any remnants Of cold meat chop
ped fine, add halt. d cup of cold boiled
rice or bread dressing, small onion
i chopped fine, pinch of salt and Pepper
Innd sage or thyme to flavor. Mix and
i add. tablespoonful OF melted butter.
i Roll into six balls, tie each bali IN a
4 cal abbage leaf and boil in kettle with
4 ham for half hour; or save liquor ham
/ was boiled in to- cook them. Chicago
Record.
-Devil1ed Chicken. Melt two table
spoonfuls of butter in q frying
add two tablespoonfuls OF bread
erumb bs, one pint Of cold finely chopped
chicken, and half cup Of cream or
milk. Stir until the mixture is heated,
!. take from fire, add two hard-boiled
Ieggs pressed through sieve, two
!, tablespoonfuls Of chopped parsley. two
Or three drops of onion-juice and the
same of celery extract. Mix well, turn
Into souffie dishes, cover with bread
! crumbs and dots of butter Brown
!, slig oh tly in quick oven. Home.
Bran Jelly. Put the bran into q
porcelain kettle and cover itwel with
! cold water Stir it up well, and then
: Ileave it to settle When the water
! looks clear carefully skim off any
: thing that floats on top. Drain OFT a y
! the clear water possible, and add boil
: ling water until the mass is the consis-
tency OF thick grnel Stand on back
of stove, where it will boil slowly
two hours Place q sieve over the toI
|. of a bowl or pan, and pour this grue!
into it to drain. When well drained
i return it to the fire and let it come te
vi a boil, adding little salt II it's not
h thick enough mix q little cornstarcf
II with cold water and stir it into the
Is boiling Cruel. Pour into meulds @
ii cups and set in d cool place, and yol
Is will have a.delicate jelly that may b
ID eaten with milk or cream Or any swee'
sauce Ladies' Home journal.