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

Apple Short Cake-Season good
apple sauce with butter, sugar ana
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 a steamer over
kettle of boiling water until the whites
are set and a film has formed over the
yolk. Serve hot with a 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 a pan
with three Pints of cold water. Well
wash two ounces of pearl barley, and
add it to the broth. Season with a
half carrot. half a turnip. two onions,
and half a head of celery; let it boil
gently for four or five hours. Swimming
carefully; then strain and leave until
cold; remove the fat, and before serv-
ing add little chopped parsley
Leeds Mercury.
Roast Beef.-Ha~e the butcher
prepare roast with skewers. Rub lig ht-
ly with pepper, salt and butter; dredge
with flour, remove skewers. put in
dripping pan. pour in water to keep
the meat from burning, place in a hot
oven. haste often with the drippings.
When done. place the roast on plat
ter, Garnish with sliced lemon. Make
thickened while boiling with two
tablespoonfuls each of -four and butter
rubbed together. Serve in gravy boat.
Farm and Home.
breast of Mutton Grilled.-Half
boil a breast of mutton, score it, and
season it with pepper and salt, rub it
over the yolk Of an egg, and sprinkle
it with bread crumbs and few sweet
herbs. Put it over a clear fire, and
broil it gently till it is fine brown
color Chop sprig of parsley, an on
ion, four picked cucumb ers and n Ia.
blesPoonful of capers, and boil them
five minutes in half a pint of gravy;
thicken the gravy with a piece of but
ter rolled in flour. Lay the mutton on
a hot dish, and pour the gravy over it.
To Color Icinfs and Creams Green.
Take young spinach, wash in several
waters. pick Off the leaves and pound
them. put in a cheese cloth and squeeze
out all the juice you can. Then pour
. 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 a tin sieve.
The residue is the coloring matter.
Put it on n plate. and add as much fine
sugar as you have of the coloriug. If
you desire your. crea m to be a delicate
tint of green. add only a little; if
deeper. add more.-Home Queen.
-Pepperpot- - To four quarts of
water put one pound of corned pork,
one pound of neck or scrag of mutton,
and a small knuckle of veal. Let this
simmer slowly for three hours, skim
ming all the while, and then take ont
the mutton, which will serve as a spc-
cial dish for the table with celery
sauce. Into the broth put four sliced
white turniPs. six tomatoes or a table,
spoonful of tomato kctchup, an onion
in thin slices, a little pepper and salt
to taste. Add to this a half pound of
tripe in one-inch strips, six potatoes
thinly sliced, and a dozen whole cloves
Simmer for an hour. Ten minutes be-
fore serving add dumplinRs no bigger
than marble. Serve hot. removing
the pork and veal bone before serving.