PEACH FLOAT

• 1 pint canned peaches, cook ten minutes, the whites of three eg-g-s well beaten, add a tablespoonful at a time until thoroug-bly mixed, then beat in sug-ar to taste. A very nice dessert. Mrs. F. A. Lyons.

Charlotte Rnsse.

1 quart of thick cream, l/2 pint of milk, 1 ounce of gel- atine, yolks of 5 egg-s, whites of 7 eg-gs, 12 ounces of sugar. Dissolve the g-elatine in the boiling- milk; take it off the fire and stir in the yolks of eg-gs, then the sugar and Dixie vanilla flavoring. When the custard is cool, before it cong-eals, stir in the cream, whipped to a froth, and then the beaten whites of the eggs.

78 ( 'reams and Custards.

Tapioca Cream.

Take two tablespoons of tapioca soaked over night, or

say three hours, in water enough to cover it. Boil this

with one quart of new milk in a double boiler. Add one

cup of sugar and a little salt. Beat the yolks of 3 eggs

thoroughly, and stir them into the milk when it has boiled

ten minutes. Remove from the fire and stir rapidly for 5

minutes. Flavor with one teaspoonful of Dixie Vanilla,

pour into a baking dish, beat the whites of the eggs to a

stiff froth, pour over the top. Sift sugar over this and

brown. Serve cold with cream.

Mrs. F. A. Dicks

Cocoanut Charlotte Russe.

Make a sponge cake in a deep round pan, cut out the centre leaving about an inch of crust. Fill with cocoanut custard, cover the top with whipped cream, put in a cold place till needed.

Cocoanut Custard .

6 eggs, white of 5, 1 pint of milk, 1 cup sugar, 1 cup cocoanut. 1 teaspoon cornstarch, 1 teaspoon Dixie Vanilla flavoring, small cup of cream whipped light with the white ol 1 egg. Mrs. Annie Flake.

Place in a glass bowl alternate layers of sliced oranges and grated cocoanut, sprinkling sugar on each layer of orange. Having top layer cocoanut.

Mrs. Oliver.

Orecmis and Citstarcfo. 79

Strawberry Float.

1 pint of strawberries, 2 eggs, 2 cups of pulverized sugar, 1 pint of milk, vanilla flavoring. Crush the berries. Separate the whites of the eggs from the yolks, beat the former to a stiff dry froth, and add the sugar. „ Put in crushed berries gradually, beating- all the while until the whole is a stiff pile of rosy cream, place in glass dish and set on ice. Beat the yolks of the eggs in half a cupful of the milk, place remainder of milk on the stove in pan set in another containing- boiling- water. When the milk is hot add sugar, eg-gs and vanilla to taste, and set on ice to cool. This sauce is to be poured in serving- about the frothy

bernes' Mrs. J. W. Wilkinson.

Lemon Cream.

Yolks of 4 eg-gs, 4 tablespoons granulated sugar, juice and grated rind of 1 lemon, 2 tablespoons boiling water. Let simmer till it thickens. When cold, just before serv- ing-, add the whites beaten with 2 tablespoons of sugar,

mixing thoroughly.

Miss May Williams.

80 Sherbet and Ice Cream.

i Sherbet and lee Gream.

?€€^€«^€^€€€€€€«€€€€$€€«€€€!€«€«€€^€

Freeze ice cream in a warm place, the cream freezes more rapidly when the ice melts quick.

Vanilla Ice Cream.

Put one quart of milk on to boil in double boiler. Beat tog-ether the yolks of 6 eggs, 6 tablespoons of sugar, stir into boiling milk, cook about a minute, stirring constantly. Strain it, allow to cool, add 1 tablespoon of Dixie Vanilla and the beaten whites of eggs and freeze.

Mrs. Briggs.

Lemon Ice Cream.

6 lemons, 3 quarts milk, \\ pints sugar. Pour milk over the lemon peels and let it stand 1 hour, strain and sweeten, and when nearly frozen, stir in the juice of the lemons. This makes one gallon.

Miss Mary Werlein.

Bravarian Ice Cream.

Sweeten 1 pint of cream to taste, flavor with vanilla or lemon. Churn the cream to a froth; skim the froth as it rises, and put in a glass dish. Dissolve U tablespoons of gelatine in warm water, pour into the froth and stir for 15 minutes. Pack or set in ice, and it will be ready for use in a few hours. Mrs. S. S. Keener.

Sherbet and Ice Ci 'earn.

Caramel Ice Cream.

Melt \\ pounds of brown sugar in the frying* pan until liquid, stirring- all the time. Do not let it scorch or get too dark. Pour the caramel into a pint of boiling milk by de- grees, mixing well. When cold strain into three quarts of cream or milk and freeze. I pint of the cream may be whip- ped and added as directed. Mrs. D. Rosenbaum.

Lemon Sherbet.

Two-thirds can of condensed milk, 3 lemons, juice and grated rind, sugar to taste. White of 2 eggs, beat and put in when nearly frozen. This is for \ gallon, add water enough to nearly fill the can. Mrs. F. R. H.

''Remember the Maine"

But when in need of ART GLASS, STAINED GLASS, BEVELED PLATE GLASS, or when you want your spotted Mirrors Resilvered, then

don't forget the

La. Glass and Mirror Works, Ltd.

:509-319 LAFAYETTE! ST.,

Telephone 1082. NEW ORLEANS, LA.

82 Sherbet and Ice Cream.

Philadelphia Ice Cream.

2 cans condensed milk, 4 cans cows milk, 2 cans sweet

cream; whites of 2 eggs, whipped to a stiff froth. Flavor

to taste with vanilla or lemon; add whites just before

freezing-.

Mrs. S. S. Keener.

Peach Ice Cream.

1 pint cream, 1 pint milk, 1 cup sugar, 1 quart peach pulp. Rub the peaches through a sieve to produce a pu]p, add a small quantity of the sugar and set aside. Place the cream and milk over the fire to allow them to come exactly to the boiling point, remove and stir in the remainder of the sugar and set aside to cool, then add the peach pulp and freeze. Mrs. G. M. Quarles.

Cream Cheese Ice Cream.

5 cream cheese, sweeten and flavor to taste; add 1 quart

of sweet milk and freeze.

Mrs. Annie Flake.

Strawberry Cream Cheese Ice Cream.

3 cream .cheese, separate the cream from the cheese, mash cheese to a paste, add one can of condensed milk, and sugar to taste, add the cream; then \\ pint of sweet milk, 1 glass ice cold water, Dixie Vanilla Flavoring, the beaten whites of 2 eggs, and lastly the mashed and sweet- ened strawberries. Beat all together well and freeze. This makes f gal, delicious cream. Mrs. E- P. Lowe.

Sherbet and Ice Cream. 83

Chocolate Cream.

12 eggs, 3 cups sugar, h gallon milk, £ cup chocolate or cocoa, vanilla extract. Beat all the eggs, except the whites of 3 with the sugar and chocolate; add the milk and then boil to a thin custard. When it it beg'ins to freeze, add the whites of the eggs.

Mrs. Annie Flake.

Coffee Frozen.

• Prepare the coffee as for the table; add cream and sugar, making it sweeter than for drinking. Freeze and serve in after dinner coffee cups. Mrs. Oliver.

Pineapple Snow.

1 gallon rich milk, 1 can pineapple, 1 pound of sugar; beat all together and freeze.

Mrs. H. W. Knickerbocker.

Frozen Cream Cheese.

One quart of sweet milk to 6 cream cheeses, with the cream, £ teaspoon of soda. Sweeten to taste, flavor with Dixie Vanilla Extract. Mrs. Holmes.

\ g-allon cream whipped, yolks of 9 eggs, 3 pounds of granulated sugar. Mix the eggs with i gallon of milk which has been boiled with vanilla bean in it, add the sugar to the whipped cream, then mix all ingredients to- gether, beating well. Then freeze. This makes about 24 bisques. Miss Wasson.

84 Candies.

■m^^CandieSo €##«

Pecan Candy.

Take two large cups of granulated sugar, put into a dry pot and stir constantly till every bit of sugar is dis- solved. Soon as it becomes a syrup pour it over your pre- pared nuts. In a few minutes it will be cold enough to cut into small pieces. P. S. M.

Pecan Candy.

1 cup sugar, white of one egg, 1 cup pecans, (picked well) stir and mix well without beating, place thin layer in pie pan, bake light brown in moderately hot oven.

Mrs. J. H. Magruder.

Caramel Candy.

One cake Baker's chocolate (not sweet, J lb.) 3 poifnds brown sugar, % pound butter. 1 tea cup milk. Mix milk and sugar and boil well together, then add the butter, stir- ing until melted, then add the grated chocolate and boil hard until done. Test by dropping on a plate and cooling rapidly. . Mrs. Christian Keener.

Cocoanut Pralines.

One cup of peeled and grated cocoanut, two cups of sugar, i cup of water. Put sugar and water on to boil, cook it until when dropped in cold water it is brittle, add a piece of butter size of a walnut, put in the grated cocoa- nut, and cook just a few minutes, then drop on buttered plates or tins. For the white use white sugar, for the brown pralines, the best brown sugar, and to color them pink, use fruit coloring. Miss Clara Biixington

Pickles and Preserves.

pickles and Nsertfss.x

In making- pickles the vinegar should be very strong and should only be brought to the boiling point and im- mediately poured on pickles. Cook in porcelain or granite kettle. Never put up pickles in anything that has held grease of any kind. The nicest way to put up pickles is bottling; sealing while hot and keeping in a cool dark place. The brine for pickles should be strong enough to bear an egg; make it in the proportion of a heaping pint of coarse salt to a gallon of water.

Sweet Pickles.

■J peck green tomatoes, sliced; 9 cucumbers, 1 head cab- bage, 1 dozen seed onions, 3 pods of green pepper. Place in a jar alternately with salt and let stand over night. 1 ounce each of white and black mustard seed, | ounce turmeric, 1 ounce celery seed, \ box mustard, 1 pound sugar. Mix together with cider vinegar. Let it come to a boil,

then put in a jar and seal.

Mrs. W. W. Sutcliffe.

Sweet Pickle Peaches.

1 quart good vinegar, 2 cups of sugar, 1 teaspoon of cinnamon. Stick 2 or 3 whole cloves in peaches. After peeling, put fruit in with sugar and vinegar; boil till fruit is very tender, and juice thickened.

Mrs. Ella Everett, Shubuta, Miss.

86 Pickles and Preserves.

Chow-Chow.

1 peck tomatoes, 5 onions, 3 heads cabbage, 1 dozen green peppers. Chop all separately, then mix well, put in salt and let drain all night. Put in a kettle one pound of brown sugar, £ teaspoon grated horseradish, 1 teaspoon ground black pepper, 1 teaspoon ground mustard, 1 table- spoon of celery seed and 1 tablespoon of white mustard seed. Cover with a pint of vinegar, boil and pour over chopped mixture. Mrs. W. W. Sutcliffe.

Chow-Chow.

1 dozen onions, 1 peck green tomatoes, 4 heads of cab- bage, 1 dozen cucumbers, (in brine 3 days), 3 oz. white mus- tard seed, 1 oz. celery seed, 4 tablespoons whole pepper, 1 oz. turmeric, small box of mustard, 2J lbs. brown sugar. Chop onions, cabbage and tomatoes day before and sprinkle with salt in proportion, \ pt. to a peck; next day drain out brine. Tablespoon pulverized alum. Put all in kettle cover with weak vinegar, 3 tablespoons of turmeric let it come to a boil then drain off. Then cover with strong vinegar and add all the spice and sugar, simmer slowly \ hour and bottle. Mrs. F. A. Lyons.

Spiced Grapes.

Small dark grapes are excellent for this. 5 pounds grapes, 4 pounds sugar, 1 quart vinegar, 1 tablespoon cinnamon, 1 tablespoon cloves. Cook for sometime, skim- ming off the seeds as they rise to top, in cooking. Cook down to a sauce. To eat with vegetables.

Mrs. Ella Everett, Shubuta, Miss.

Pickles and Preserves. 87

Green Tomato Sweet Pickles.

Slice 1 gallon green tomatoes and salt well. Let stand until morning-, drain and pour on fresh water, let stand 2 or 3 hours. Slice 12 large onions; put in kettle a layer of tomatoes and a layer of onions, cover with best vinegar and boil until tender; then add 1 tablespoon of mace, 1 table- spoon of spice, 1 tablespoon of nutmeg, 1 tablespoon black pepper, 1 tablespoon mustard, 1 tablespoon cloves, 1 pound brown sugar 1 oz. white mustard seed.

Mrs. S. S. Keener.

Green Tomato Sauce, or Soy»

2 gallons green tomatoes without peeling, sliced; 12 large onions, 2 quarts best vinegar, 1 quart sugar, 2 table- spoons salt, 2 tablespoons ground mustard, 1 tablespoon black pepper, 1 tablespoon allspice, 1 tablespoon cinnamon, ground; 1 tablespoon cloves. Mix all together, stew until tender, stir often to prevent scorching; put in fruit jars.

A fine soy for all kinds of fish and meat.

Mrs. Ella Everett.

Peach Sweet Pickles.

Make a syrup of 1 quart of vinegar, 5 pounds of sugar,

1 tablespoonful each of cloves, allspice and stick cinnamon.

Tie the spice in a thin cloth, drop into the syrup, let come

to a good boil. If the fruit is peaches, peel them and leave

stones in; if pears, peel and core. Take 8 pounds of the fruit and add to syrup (after the fruit has been through the lime water preparation). Let the fruit boil until it is transparent and begins to sink in the syrup, when it is ready for the jars. Mrs. J. B. Walker,

Mississippi City.

88 Pickles and Preserves.

Preparation for Preserving Ripe Fruit.

Have 1 gallon of cold water in an earthern bowl. Put in the water 1 large teacup of unslacked lime, stir well, then put in as much fruit as water will cover. Let stand about 6 minutes, then rinse in clear water (do not let it remain in the water); continue putting- your fruit in lime water and then in clear, until the kettleful is prepared. Let the fruit remain in lime water two minutes longer, every bowl full as the acid weakens the lime. This lime water will prepare a larg-e kettle of fruit. The lime water toug-hens the fruit so it can be boiled, also assists in pre- venting- the preserves from fermenting-.

Mrs. J. B. Walker.

Spiced Currants.

Wash thoroughly 1 pound of currants. Cover with cold water and vineg-ar equal parts, 1 teaspoon of cloves, cina- mon or any spice desired. Tie spice in muslin cloth; boil until currants are soft, add 1 pound of sug-ar, boil half hour. Very appetizing- with cold meats.

Mrs. A. J. Crebbin.

Spiced Grapes.

Eig-ht pounds of grapes, 5 pounds clarified sug-ar, \y2 pints vineg-ar, cloves, alspice, ground cinamon to taste. Pop the grapes out of the skins, and boil till you can rub throug-h a collander to remove seed. Then put back on fire, with the skins, vineg-ar, sugar and spices, boil two hours. Miss May Williams.

Pickles and Preserves. 89

Unfermented Grape Wine.

Wash and pick grapes, put in porcelain kettle, let fruit heat until skins burst. Pour into cheese cloth bags and drip, then put juice back on stove; adding not quite J pint white sug-ar to 1 pint juice; boil rapidly 4 or 5 minutes; bottle and cork tig-htly, seal with wax or put into fruit jars.

Mrs. Ella Everett, Shubuta, Miss.

For Preserving Figs and Pears.

To 8 pounds of sug-ar add the strained juice of 2 lem- ons, and a table spoonful of stick cinnamon. Cut the rinds of the lemons, and put in the kettle with the other things; make the syrup with as little water as possible. When the syrup boils, put in 12 pounds of either fig-s or pears which have been through the lime process. Let boil until the fruit looks clear, and begins to sink, when it can be put in the jars. Mrs. J. B. Walker.

Sour Orange Peeling Preserves.

Grate the yellow off of the orang-e, then peel it in four pieces, soak them two days in water (water must be chang-- ed every day to draw the bitter off); third day scald and drain well, then weig-h them; use one pound of sug-ar to 1 pound of peeling, put the sug-ar in just enough water to cover it well, boil until a g-ood syrup is obtained, then put in the peeling-s and cook until the syrup is quite thick.

Mrs. M. C D. Lehde.

90 Miscellaneous

Roast Turkey with Oyster Dressing.

After cleaning and thoroughly washing- the turkey, pour boiling- water all over it to plump it or make it tender. Rub it well with salt, then prepare dressing-, as follows: about one loaf of stale bread, after it has soaked in hot water until soft, squeeze it dry. Chop one iarg-e onion, a small portion of celery, parsley and thyme. Half pound of sausag-e meat, add salt and pepper to season. Mix .all to- g-ether well. Put in a frying- pan of hot lard and fry until brown, stirring- constantly to prevent burning-. When the dressing- is done, stir in two or three dozen oysters chopped tolerably fine. Stuff the turkey with it and put what is left in the pan. Sift a little flour over the turkey to brown it, also one tablespoon lard. Fill the pan nearly full of hot water and baste the turkey with it, turning- it occasion- ly until thoroug-hly cooked and brown.

Mrs. J. W. Billington.

Boiled Flour.

Tie tig-htly in a close linen cloth one pound of flour. After tying-, moisten with water and dredge well with flour 'till a coating is formed to prevent the water entering the flour. Boil four or five hours and let the flour remain tied in the cloth until it is cold. It will be a hard, solid lump and is a substitute for arrow-root. Prepare by grating. Excellent in diarrhea or other bowel affections.

Diet for Infants.

Dissolve a piece of gelatine an inch square in half a gill of warm water; when dissolved, add a gill of milk; put on the fire, and when boiling add half a teaspoonful of arrow-root or boiled flour-ball When sufficiently boiled, take off the fire and stir in two tablespoonsful of sweet cream. This may be given to very young infants; and as they grow older the food may be made stronger by using more milk or cream. Mrs. Florence E. Russ

Miscellaneous. 91

Cream Puffs.

One cup boiling- water, £ cup butter, put these on the stove, when boiling- add one cup of flour, stir five minutes; put this off until nearly cold, then stir in one egg at a time until you g-et in five egg's. Soda size of a pea dissolved in teaspoonful cold water and put into the mixture. Have your tins hot. Bake twenty-five minutes and do not re- move from tins until cold. Have oven very hot. Filling — One pint milk, one cup sugar, £ cup flour, two eg-gs, beat yolks and flour together. Boil the milk and stir in mix- ture slowly, when it thickens take it off and let cool before putting- in cakes. Flavor with Dixie vanilla extract.

Miss Clara Billington.

Cake Icing.

To the white of 1 eg-g-, add 9 heaped teaspoons of pow- dered sugar, 1 even teaspoon of cornstarch, and J teaspoon of cream of tartar. Put all in tog-ether, and beat with a fork till too stiff to flow. The whites of 2 eg-gs and its ac- companying ingredients will ice a g-ood sized cake. Flavor to taste. If put on a hot cake, will not crumble off readilv.

' Mrs. S. S. Bothick.

The Way to Make Good Coffee and Tea.

For making coffee or tea, never boil the water more than three or four minutes as most of its natural properties escape by evaporation, leaving very insipid liquid when boiled very long, which spoils the coffee or tea. Never use the water left in the tea-kettle over night, but have fresh boiled water always if you want good coffee or tea.

For tea, have an earthen or china pot, scald it out well and set on the stove, where it will dry and keep hot, when dry put in two teaspoonfuls of tea, let heat a minute or two and ten minutes before serving, pour in a pint of fresh boiling water.

92 Miscellaneous.

Stuffed Peppers.

Select £ dozed large green peppers, cut off the small ends and take out the seeds; then scald the peppers and drain them. Take any left-over meat, (veal preferred) and chop very fine, then chop up about two small toma- toes and half of a green pepper; \ cup cold rice, season with salt and a little pepper; mix well and stuff the pep- pers. Set them in a pan half filled with water and a table- spoonfull of butter and a sprig of parsley; put in oven and bake until peppers are tender and brown, basting frequent- ly. Miss L. Klocke.

Stuffed Eggs.

Boil 8 eggs hard, when cold peal and cut in half. Take out the yolks very carefully so as not to break the whites. Mash the yolks and mix with two teaspoons melted butter, one teaspoon mustard, three or four pieces pickled cucum- bers chopped fine, salt and pepper to taste. Finely chopp- ed ham, or celery seeds may be added.

C. Billington.

Onion Soup.

Fry three medium sized onions in butter, a light brown color. Pour one pint rich, sweet milk into a granite boiler and place upon the stove; when it comes to a boil pour in the onions and season with butter, pepper and salt. Serve with toast. Mrs. C. B. Sholaks.

WALTER A^I^I^E^ISL,

Dealer in Foreign and Domestic

Dry Goods. Hosiery, Notions,

Gents' Furnishing Goods, Carpets, Mattings and Window Shades....

1618 and 1620 DRYADES STREET,

Bet. Terpsichore and Euterpe, NEW ORLEANS, LA.

Household Wniis.