St. Landry clarion. (Opelousas, La.) 1890-1921, 1895-03-23
USEFUL AND SUGGESTIVE.

Bacon and Sweet Potatoes. Fry
four ounces of thinly-sliced bacon till
crisp and brown. Transfer to a hot
dish and fry in the drippings one pint
of cold, boiled sweet potatoes cut in
slices one-third inch thick. Country
Gentleman,
Court Bouillon. To two quarts OF
boiling water add one slice of onion,
one bay leaf, two sprigs Of parsley.
three whole cloves, one blade Of mace,
one small piece OF cinnamon, and one
cup of vinegar Let boil up once and
pour over the fish.-Ohio Farmer.
-Thirded Biscuit. One cup of flour,
one cup of rye flour, one cup of Indian
meal, two cups of sour milk, into
which put a heaping teaspoonful Of
soda, one large tablespoonful of sugar,
q pinch of salt, two we1l-beaten eggs.
Mix together the wheat and rye -four
and Indian meal; add the milk, sugar,
salt and lastly the eggs. Bake in gem
pans.-Ladies' Home Journal.
A Good Irish Stew. Take two or
two and half pounds of the scrag end
of mutton. Cut 1T into neat pieces and
lay it in pan. Take two or three
large onions, sliced, and about four
large potatoes, peeled and sliced. Sea-
son with teaspoonful of pepper and
half teaspoonful OF salt and add to
the meat. Cover with water and then
place the pan over the fire to cook.
Stir occasionally and let the meat slime
mer until it is quite tender and it will
come easily off the bone. Serve very
hot.-Liyerpool Eng.) Mercury.
Curry OF Eggs. Slice two onions,
carrot, an apple and o little celery.
Fry them in one heaping tablespoonful
OF butter. Add three tablespoonsfuls
Of -four and stir until brown: then add
q teaspoonful of curry powder and
mix thoroughly; stir in pint Of broth
or milk and season with salt and pep
per. Cover the saucepan and let it
simmer fifteen or twenty minutes.
Boil six eggs for fifteen minutes, then
remove the shells, cut them in slices
and put on a warm platter, Strain the
sauce over them and serve with q bor-
der of plain boiled rice. Boston Budr
get.
Veal Birds. Cut slices OF veal very
thin, and trim into pieces four inches
long and two and a half inches wide.
Chop the trimmings fine, add half as
many bread crumbs as there is meat,
season highly with salt, pepper, thyme,
lemon, cayenne, and minced onion, in
quantity to suit taste. Moisten with
one egg and little hot water Spread
the mixture on each slice OF meat, roll
mp tightly, and tie or fasten with =
skewer. Dredge with salt, pepper and
-four; fry In hot butter until they are
a golden brown; half cover with
cream, and simmer fifteen or twenty
minutes longer. Remove the strings
and serve ON toast. Garnigh with points
Of toast, and sliced lemon. House
keeper.
Plain Omelets ~ Beat two eggs nn-
til well broken, add q pinch of salt and
tablespoonful of sweet milk; have
your pan perfectly smooth and clean,
well secured either with sapolio or
with soap and ashes. Now put
spoonful OF butter in the pan and when
ii lii rs hot ais III can be without scorch
ing the butter pour the egg mixture III
keep slipping thin broad bladed
knife under it and raising il up to pre-
vent burning. AS soon as the under
side Is brown and the top is "set" fold Il
together, shake the spider or pan so as
to entirely free III, carefully slide II on
to d hot platter ana serve Immediately.
The guests may wait two minutes for
an omelet but an ome1et can not wait
one minute for . guest Farm, Field
and Fireside.