The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-06-29
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
Chocolate Icing:-Mslt half .
pound Of grated Ehocolate over boiling
sugar and stir until smooth; add q ten
spoonful of extract of vanilla. Spread
on the cake while warm.-Farm, Field
and Fireside.
-Broiled Shad.-Rub the fish with
olive oil before broiling as it gives it a
much finer flavor, broil it over a mod
crate fire SO that the outside does not
son to taste, spread with soft butter,
garnish with slices of lemon, and seTte
1T once.-Houselxeeper.
Lemon Pie.-One cup sugar, one
tablespoon butter, one tablespoon corn
starch, juice and grated rind of one
lemon and one cup hot water. Cook
until it looks clear, stirring all the
time to keep from burning. Add one
well-beaten egg. Bake with top and
bottom crusts.-Mrs. Henry Hall, in
Home.
Egg Sauce.-To two tablespoonfuls
of melted butter add one tablespoonful
of -four and stir, without browning,
until we'll cooked, then slowly add
boiling water until it is the right con-
sistency; add little salt. another
spoonful of butter and three hard
boiled eggs cut in small pieces--Or-
ange Judd Farmer.
-Treaclc Tart.-Line a pie-dish with
some pastry. then put a layer of bread
crumbs, we'll moistened with treacle,
and favored with chopped 1emon-peel.
Then n layer of thin pastry, next trea-
Gle, ETC., and SO on till the dish is full.
Place top crust over, and bake. To
serve, turn out with the bottom up
wards, and sift sugar over.-Lecd's
Mercury.
Coffee Blancmange. = Take one
third box of gelatine and dissolve in
oughly dissolved add another one-half
cup of milk, one large cup strong cof-
fee heated to the boiling point, one
half small cup of sugar, two eggs we'll
beaten, pour into a mold; to be eaten
with cream and sugar.-Mrs. J. S. Nc
Elwain, in Farm and Home.
Lamb Chops.-Season the chops
with salt and pepper, wrap in buttered
paper, and broil over a clear fire for
fifteen or twenty minutes. Cook fresh
green peas, have them quite dry, then
stir in half a cup of sweet cream Tor
milk with a little butter will do) in
which has been smoothly stirred a
teaspoon of flour. Season to taste, and
pour around the chops.--Housekeepc
Chicken Broth.-Cut up a good
sized chicken and put to it three pints
of water or weak broth, ta tablespoon
full of salt, half a teacup of pearl bar
ley or rice. Cover it close and let it
simmer for an hour, skim it clear and
add pepper to your taste. The chicken
butter over it, a dust OF pepper and
served with mashed potatoes. -Boston
Budget.
Fried Cabbage.-Spring cabbage is
very nice when it first comes into sea-
son. but after u while one tires of it.
If fried. it forms a pleasant change,
and seems almost like another vegeta-
bic. Take any remains of cold cab
bage, and, if you have it, little pota-
to. Chop both together, and season
highly with pepper and salt Melt
about an ounce of dripping in a frying
pan, and when quite hot place the veg
etable in it. Then mold the vegeta BILE
into a shape on one side of the pan,and
leave it until brown. Turn out in a
vegetable dish and servo at once. -
Leeds Mercury.
To Fricasee Pigeons.-Cut two
pigeons into pieces, wash and clean
them we'll, and put them into a sauce
pan with a pint of water and the same
of claret.- Season it with pepper and
guet of sweet herbs, and one and one
half ounces of butter rolled in flour.
Cover the saucepan closely and let
them stew till there is just enough for
the sauce. Then remove the onion
and herbs and place the pieces of pig
eon on 4 dish and keep them hot. Beat
the yoll>s of three eggs and stir them
into the gravy until it is thick and
smooth, then put in the pigeons and
shake it all together over the fire. Put
the piece S of pigeons into a dish and
pour the sauce over them. Sea tier a
few fried oysters over the top.-Boston
Budget.
THE FAMILY SITTING-ROOM.
4 Place Where Family TIos Are Strength