The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1877-12-29
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FARM AND HOUSEHOLD.

flour to make a stiff batter.
Sweet Potato Cake.-Half pound
grated raw sweet potato, eight eggs,
half pound white sugar, handfni OF
sifted flour, grated nutmeg. Stir
well, and bake thoroughly in hot
oven.
Griddle Cakes.-Four eggs, one
quart of milk. Il littie salt, a table
spoonful of batter, one gil % yeast,
and -four lur an uroilH;sry batter.
Raise over night. AID, if sour, add a
little soda.
Corn Cake.-Ol.e pitt milk, half a
gill yeast, one gill Of Hour, one tea
spoon salt, halt ici,aP0nn soda, In
dian meal for stiff latter. Let it
rise over night, ;.:.d haAe IA tho
morning.
Peach Fritters. ~ batter of eight
eggs, eight t:.liespooniu!s i";u, and
one quart oi lAilk. lave l;idy ~ Il
frying pan so.ic nicc huITsr not. 70
every tables. ioon vi the butter add a
half peach, aud fry, draining each
through SKINNER as you take it up.
SeIvowith sugar.
Graham Biscuit.-To one quart of
Graham -four, add IA little salt and a
tablespoonful of melted butter, mix
this with buttermilk, with tea
spoonful of soda in it. mix them TO
the consistency of drop cakes; put in
a pan tor twenty minutes III hot
oven.
German Wafiies.-Warm II quart of
of milk, cut up and soften in it one
quarter OF pound of butter Beat
eight eggs, and stir in in with q half
pound sifted flour, two tablespoons
of good, smart yeast; set i'll warm
place to rise; when well risen it is
time to put in well creased waffle
irons.
Roll Jelly Cake.-FOur eggs, one
cup of sugar, one cup of -four, half a
teaspoOnful of soda, and one tea
spoonful of cream tartar, a pinch of
salt. Beat the eggs as light as pos
sible; add to them first the sugar, and
having mixed the powders and salt
with the flour, dust that in, and beat
up light, and put thin in a shallow
square panywhen done. turn out on
towel, spread Oh the jelly, and roll
Immediately.
Lemon Oake.-Half cup of butter,
one and half cups sugar, two cups
sifted flour, three eggs, half a tea
spoonful of soda, half a cup of milk,
and the juice and rind of half a LEM
on: Beat the butter and sugar to-
gether; then beat the eggs as light as
possible; and add them, and then add
the milk; and beating up light, sift
in the flour-intO which has been
previously mixed the soda; lastly,
add the lemon, and put it in II hot
oven.
Pound Cake.-One pound butter
zone pound Of sugar, one pound -four,
ten eggs, two tablespoons rosewater
Beat the sugar and butter together
as lightly as possiDle: then add grad
ually the rosewater and about one
fourth of the -four. Stir the eggs
until very stiff, then stir in the bnt-
ter and sugar gradually; then the re-
mainder OF the flour-a small guam
tity at time. Beat all well togeth-
er. Line your pan with white paper,
put in your batter, smooth the top,
and place in a moderate oven about
two hours and a half.
Jelly.-Half an ounce of gelatin,
one quart of water, the grated rind
and juice of two fine lemons, the
whites of four eggs, sugar to taste
Pour the quart of water, boiling hot
over the gelatin, and stand it neal
the fire to keep hot until the gelatin
is dissolved; then add the rind and
juice of the lemons, with the loaf SUI
gar, and let it come to boil; take il
off the fire, and when lutewarm add
the beaten whites of the four eggs,
with the shells. Strain it through a
flannel bag perfectly clear, and pour
into the moulds and set to cool; wine
or any other desired flavor may be
substituted for the lemon, in which
case the juice only of lemon.
Whitewash.--lntO a clean barrel
put a half buslIel of fresh lime,
pour ON boiling water sufficient to
cover it six inches; stir until well
slaked, then pour on about twelve
gallons of boiling water. and stir in;
have ready two pounds of rice flour,
boiled to a thin paste, and stir in;
add two and IL half gallons of linseed
oil, two pounds OF blue vitriol, and
two pounds of Spanish whiting. Stir
all in while the mixture is hot, and
apply with brush at your leisure.
Ii desirable, "a beautiful color
may be given by adding to che above
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