The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-07-13
USEFUL AND SUGGESTIVE.

Apple Short Cake-Season good
apple sauce with butter. sugar and
spices if desirable. Make a short cake,
open and butter it and spread with the
apple-sauce in layers. Serve with
sweetened whipped cream--N. Y. Led
ger.
Steamed Eggs With Tomato Sauce
Break eggs into individual egg or
vegetable Dishes salt very lightly, and
place the dishes in steamer over a
kettle of boiling water until the whites
are set and a film has formed over the
yolk. Serve hot with u dressing of
hot stewed tomato which has been
rubbed through a strainer to remove
seeds and skins.-Good Health.
Mutton and Barley Broth.-Take
two pounds of the neck Of mutton: cut
it into small pieces place it in q pan
with three pints of cold water. Well
wash two ounces of pearl barley, and
add it to the broth. Season with q
half carrot. half a turnip, two onions,
and half a head of celery; let it boil
gently for four or five hours. sl<imming
carefully; then strain and leave until
cold; remove the fat, and before serv-
ing add q little chopped parsley
Leeds Mercury.
-Roast Beef.-Haxe the butcher
prepare roast with skcwers. Rub light
ly with pepper, salt and butter; dredge
with flour, remove sf<ewers. put in
dripping pan, pour in water to keep
the meat from bu urning. place in a hot
oven. baste often with the drippings.
When done. place the roast on a plat
ter, Garnish with sliced lemon. Make
a rich brown gravy of the drippinGs,
thickened while boiling with two
tablespoonfuls each of flour and butter
rubbed together. Serve in gravy boat.
Farm and Home.
Breast of Mutton Grilled.-Half
boil a breast of mutton, score it, and
!, -
over the yolk of an egg, and sprinkle
it with bread crumbs and u few sweet
herbs. Put it over a clear fire. and
broil it gently till it is = fine brown
color. Chop a sprig OF parsley, an on
ion. four picked cucusnbers and q ta-
five minutes in half a pint of gravy:
thicken the gravy with = piece of but
ter rolled in flour. Lay the mutton on
= hot dish. and pour the gravy over il.
TO Color IcinFs and Creams Green.
Take young spinach. wash in several
them put in a cheese cloth and squeeze
out all the juice you can Then pour
q little water over the pulp and squeeze
again Put the juice in = granite iron
saucepan over the fire and cook until
it curdles. Strain through . tin sieve.
The residue is the colorinX matter.
Put it on n plate. and add rs much Il no
sugar as you have of the coloring. II
you desire your. crea m 30 he . delicate
tint of green. add only a little: IL
deeper. add more e-Home Ooecn-
-Fepperpot- - To four quartz Of
water put one pound of corned pork.
one pound of neck scra9 of mutton.
and q small knuckfe of veal Let this
simmer slowly for three hours, skim
ming all the while, and then take out
the mutton. which will serve rs . sre-
Ciai dish for tho table with celery
sauce Into tho broth pm, four sliced
white turnips- six tomatoe. or . table
spoonfui of tomato kctchrp. an onion
in thin slices. little pepper and sal,
to taste. Add to this . half pound of
tripe in one-inch strips. six po,ato~.
thinly siiccd. and = dozen whole cloves
Simmer tor an hour Ten minutes es-
sorc serving add dumplings no bigger
than q marble Serve hot removing
the pork and veal hone before serving,