The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-06-08
HOME HINTS AND HELPS.


Ounce Pudding: Six eggs. sig ap-
pies chopped fine, six ounces OF broad
crumbs, six ounces of currants. st1
ounces of sugar, a. little salt and nut-
meg. Boil two hours and serve With
wine or lemon uce.-leBoston Budget
Apple Fritters: Three eggs. three
tablespoons sifted sugar, one pint
-four, salt. milk to make good batter.
as many apples chopped fine as the
batter will take. Sift sugar over when
fried.-Orange Judd Farmer.
Orange Jelly: Squeeze the julie
from the oranges; pass through mus
lin; CRATE the rest OF two oranges
Boil and clarity the sugar. Mix all.
with a little gelatine. stir and put into
little pots. Use q quarter of suRar for
every pound of juice.-Leeds Mercnry.
Baked Cabbage: Boil . Arm head
for fifteen minutes. then change th0
water for more boiling water; boil till
tender, drain and set aside to- cool.
Mince some boiled ham, mix with bread
crumbs; add pepper, one tablespoonful
of butter, and two eggs well beaten
and three tablespoonful of milk: chop
cabbage very fine; mix all together,
and bake in q pudding-dish till brown.
Serve hot.-Farmer's Voice.
! -Stewed Mutton and Haricot Beans:
Take one and q half pounds of neck Of
mutton, cut it into pieces, melt an
| ounce of dripping in q saucepan, then
add to it one large onion sliced, and
| the mutton. Stir all together. until
slightly brown, then add half . pound
of haricot beans, previously soaked in
water for twenty-four hours, and .
stick of celery. Add suf3cien MT hot vs.
ter to cover, and then simmer together
until the meat and bones arc cooked.
Place the meat in the center of tho
dish, and the beans round, slightly
thicken the gravy. and add to it q little
oh nj M
serve.-Leeds Mercury.
Frozen Oranges: Medical men tell
us that when oranges are. touched by
frost they develop II pois onous quality.
and are extremely injurious. This msy
account for the distress certain persons
is said by experts that ono can very
quickly learn to detect oranges that
have been frosted. Whah in perfect
state the stem end is.vRy firm and not
easy to indent With tho I4humb: but II
the fruit has suffered from freezing,
| no matter how carefully it may hANe
! been treated afterward, it may rive
way entirely under pressure AS this
| is matter of q good deal OF 1un-
portancc.. il is worth while to observe
the condition in which oranges are be-.
fore purchasing them.-N. z. Ledger.
Canned Salmon with Drawn Bat-:
ter: Remove the skin and bOnes md
drain thoroughly. Be careful to keep
the fish as whole as possible. Put y
into a double boiler and steam It forty
minutes. If you have not . double
boiler, wash out the can, put the dsll
| into it, and place it in q vessel Of hot
| water; cover the vessel tight to keep
! in the steam and boil forty minutes.
| When done, pour into the center Of .
| hot platter. To make the drawn but
ter, put one tablespoonful of butter
! into a saucepan; when hot. stir In
| quickly two tablespoonfuls of Hour.
BE careful not to brown It, Add grad
ually one pint of warm milk, stirring
constantly. Boil until It thickens.
| then add a heaping tablespoonful of
butter cut into bits, stir until the but
| ter has melted, then season with salt,
| n dash of cayenne pepper aud the juice
of lemon. Add the yolks of four
hard boiled eggs, cut fine. Pour this
! sauce over the fish. garnish the dish
with parsley aud serve.-Boston Bud
get.