The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-06-22
USEFUL AND SUGGESTIVE.


The best way to clear out lead
pipes without the expensive aid of tho
plum Der is to pour a strong solution OF
concentrated I've down them. The 1y0
will dissolve all animal and most veg
etable matters, and SO open the pipes.
Dreamed Eegs.-Six eggs, one pint
milk, one pint cream. Put the milk
and cream into a double boiler, or far
ina kettle. Break the eggs into it and
stir constantly until as thick as clotted
cream. Add pepper, salt and butter.
Serve observation-disclosures.
For a damp closet or cupboard,
which is liable to cause mildew, place
in it a saucer of quicklime, and it will
not only absorb all apparent damp
ness, but sweeten and disinfect the
place. Renew the lime once in q fort
night; if the place is very damp. renew
it as often as it becomes slacked
-Ten-Egg Sponge Cake. Beat the
Jelks of ten eggs very light; add one
and one-half cupfuls powdered sugar,
the grated peel and half the juice of .
lemon. then the well-beaten whites OF
the eggs and one cupful sifted -four.
Bake in two tins and cut in squares. It
is improved by a soft icing.-Country
Gentleman.
Baked Onions.-Select even-sized
onions. Cover with hot sailed water
and simmer thirty minutes without
y
to bake carefully remove this thin
mem branous skin, place the onions in
a baking dish and bake until tender,
basting often with melted butter. The
onions must be thoroughly done, but
should not lose their shape.-Prairie
Farmer.
-Scalloped Onions.-Remove tho
skins and put them into boiling sailed
water. Boil them twenty minutes and
pour off the water entirely, then put in
equal parts of hot water and milk and
boil them twenty minutes longer.
When done, drain, cut in slices, put in
to shallow dish, cover with white
sauce and buttered crumbs, and bake
till the crumbs are Decentralization
budget.
Egg Salad. - Twelve hard-boiled
eggs, one-half pint of cream, butter
the size of an egg, little parsley
chopped fine, two tablespoonfuls e1
flour. Take cream, butter, parsley and
flour, mix and cook until thick. Slice
the eggs, and after each layer of eggs
add one of bread crumbs, over which
pour the cream to cover. When the
dish is full bake until brown. Garnish
with parsley and serve hot-N. Y.
Ledger.
Orange Souf1le.-Peel and slice sly
of oranges, then one of sugar and 50
on until all the orange is used; let
stand two hours. Pour over this
warm custard made of the yollks of
three eggs, one pint of milk. sugar to
taste, with grated orange peel for dav-
oring. Beat the whites of the eggs to
a stiff froth, svveeten and flavor and
pour over the top of soufae.-Orange
Judd Farmer.
Scotch Broth.-Take about one and
a half pounds of shin of beef, cut it
small, and place it in a saucepan, with
half teacupful of we'll washed pearl
barley. Add to the meat two
quarts of water, and bring to a
boil, skim we'll then add two carrots,
two turnips, an onion, a leel<, and a
little celery, all cut into small pieces
suitable for serving in the soup. Sim
mer all for two hours, adding little
chopped cabbage for the last fifteen
minutes cooking. Skim off the soup
all the fat that you are able to take up.
Remove the bones and larger pieces of
meat, and serve. The bones and extra
meat should be reserved for further
broth making.-Leeds Mercury.