The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1896-01-18
NOME HINTS AND HELPS.

.-Baked Apple sahce-One quart Of
apples, dEattere0j put them in l''ld'
ding dish and covsf them over with
sugar; then pour on one-half cuPfnl OF
watcr. Cover with an earthen tiish'
ana bake one honr.-ChicagoC Chronicle.
-Stewed ISiddeys-Cut the kidneys
,f,tJ small dice atfd throw into boiling
v alter ana t.'e'k ore hour; one dozen will
be enough for five persons: LaInbs'
kidneys are used. Put OH fhs'Hre one
half pint of milk and when it comes to
boil add one heaping tcaspoonfu: Of
fiotst ana one heaping tcasPoonful OF
butter. Season with salt and pepper
and stew the Kidneys in this sauce for
ten minutcs.-Chicago Record.
-Stockings.-Ago good way of PrescTv-
ing the color OF black stockings is to
wash them in soap free from soda, and
in the last rinsing- water add tea
stockings. Dry them in the shade.
Boston Brown Bread.-For one
large loaf use three pints of sifted corn
meal, three pints of rye flour. one cup
of hop yeast and one cup of 1nolasses.
Mix very soft with warm water, pour
the mixture into a round pudding tin
and allow it to stand until light. lake
with steady fire for three hours
Ladies' Home journal.
one cup molasses, one-half cup butter,
one teaspoon each of cinnamon, cloves
and al!spiice; two teaspoons OF soda In
one cup boiling water; two and one
half cups of flour; two well-beaten
eggs, the last thing. lake in layers
and put together with white icing very
thielf between the laycrs.-Womnn-
kind.
Potatoes in the Pan:-Stearh sweet
potatoes until they are SOFT but not
brsken. Peel and slice them. Boil two
cups OF su$ar sud one and one-half cups
of water into thick strip. Stir 1t
into one-half cup of butter. Put the
sliced potatoes into a deep baking dish,
and pour the strip over them. Sprinkle
bits Of butter over them and bake from
one and n half to two hours.-Detroit
Free Press.
Dutch Hamnkihs.-ScraPe a quarter
CT pound of good Cheshire or Glonces-
ter cheese, mix with it about one and
one-half ounces OF butter and the yolks
Of two hard-b0iled eggs. Put 1t into
mortar nnG pound it to q smooth paste.
Toast some slices Ut bread, butter them
and cut them into square pieces, spread
the mixture thickly over them, brown
them in n quick oven, and serve as hot
as possible. little cayenne added
to the paste is an improvemcnt.-Bos-
How to Cock Meat.-Take care the
fire is made up thoroughly, nnd NIL the
various cooking utensils required IRE
ready for use, clean, and ut hand. The
joint should be ovcrl,auled and cleansed
where necessary. Baked meat should
always be placed upon trivet, and
that in n baking tin, care being taken
that the joint is placed in the center OF
the dish, and does not touch the sides
~ tho Vonfilafe, the oven 1SOi1el
fresh meat should be immersed in boil
ing water, as the heat draws out the
substance which forms q coating that
retains the juice of the joint. Broi!ing
wants special care, such as n clear fire
and warm gridiron. Coke is better than
coal. Frying: Pan should be warmed
first and then fat thoroughly boiling.
Meat or fish should not be put on till
fat boils. Stewing: The joint in this
case is placed in cold water. and should
simmer only, never really boil. This
takes a much longer time than either
boiling or observation-disclosures Mer-
curry.