The Opelousas courier., 1897-12-04

Juicy beef, a knuch!e of veal, two
small turnIrs, Two carrots, a soup
bunch, a SMALL pod OF red peppers,
two small onions, salt, six quarts Of
water. Boil six hours, then strain
through a sieve. Let stand over night
and CONCEAL. Skim Off the grease,
, put into a kettle to heat and flavor to
taste.
Swtetbreads.
Sweetbreais (,EIrs. Rorer's recipe if
prepared in folIowingm manner make
q most acceptable dish for l~uncleon:
Wash carefully anl boil a pai. Of
sweetbreals and throw them into
cold water to cool quickly. Pick them
apart, removing all the fiber. With a
silver knife chop them fine. Pat one
gill Of ream and half a cup OF white
bread crumbs over the fire and STIR
until boiling. Take from the fire aud
put into them one whole egg; add the
sweetDreais and half a pint Of mush-
rooms chopped fine, a teaspoon Of
salt, and a saltspoon Of pepper. Turn
the mixture into a fiat pau to cool,
keeping it perfectly smooth and not
ove one inch i'll thickness. When
perfectly cold with a round biscuit
cutter stamp the mixture out into
rounds. Dip each in egg and then in
bread crumbs. Cut three solid toma-
toes into slices a little larger than the
rounds OF sweetbreal. Have ready
also rounds of toasted bread. Put on
each slice Of toast a piece Of tomato;
dust with salt and pepper; put On top
Of each ii tiny hit Of butter. Run
into a quick oven while you fry the
rounds Of sweetbreal. AS soon as
they are fri-l drain them on brown
paper. Put one tablespoonful of but
ter and one Of flour into q saucepan;
mix and add half a pint Of milk; stir
constantly until boiling; add half q
teaspoonful of salt, a dash of pepper
and a dozen mushrooms. Stand this
over hot water while you dish the
s~weetbreads. Arrange the toast with
tomato first, placing on top Of each Il
round of the fried sweetbreads. Pour
over the cream sauce and serve as
quickly as possible.-Chicago Record.
Household Hints.
The best way to clean fine ievelry
is to brush it with gin and put in box
wood sawdust to dry.
II rubbed with fresh lemon or or
ange peels, knives and forks will be
thoroughly freed from the taste of
fish.
To have a custard pie Of an even,
nice brown when baked, sprinkle a
little sugar over the top just before
putting it into the oven.
Two or three clean oyster shells
boiled in the teakettie once a week
will prevent the formation or iron rust.
and all impurities will be incrusted on
the shells.
Never throw away orange peel. Save
it, and when dry keep in tin. Two or
three pieces thrown on fire will cause
his to burn up quickly aud will also
emit a slight but refreshing perfume.
Carpets andrugs can be as thorough
y beaten spread on the grass as hung
over a line, and with much less dan
ger Of injury. In either case they
should be beaten on the wrong side
first.
The correct observation has been
male that, as a rule, ii is not the poor
who practise small economies. If thew
nad the will and the skill to make the
most of what they have, they would
soon rise from their low estate.
All things considered, a solution of
Ok gall and warm soft water, in the
proportion Of n pint of the former
to two gallons of the latter is the best
cleansing and refreshing agent for car
pets. If spots are obstinate use white
soap also.
An excellent plain salad is made of
hot sliced beets cooked for awhile in q
water, vinegar and sugar. Make
a red sauce Of the water by thicken-
ing with ~cornstarch and add butter
and pour over the beets. It is good
hot OF cold.
Do not throw away old preserving
jars which have lost their covers or
whose edges have been broken. They
will come i'll handy for preserving
pickles. Just cover the top with q
of paper and then tie a string
around the paper TO hold it.
# two pairs Of shoes are kept in
use together, wearing them alternate
", the shoes will give o service
and last longer than two pairs worn
Que after the other. Shoes, like nIu1v
other things, become tired, and ie-
1uire an occasional rest to do good
work.
When you suspect what you are
has been scorched because
rou have neglected it for just one mo-
nent too long, lift the vessel holding
he food from the fire and stand il III
1 ian Of water for a few minutes. In
every case the scorched taste
will entirely disappear.