The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-05-18
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FARM AND HOUSEHOLD.
The HOuSekeePer.

rinds of two lemons, one teaspoon
full of yeast powder, three-quarters
of cup of boiling water, poured
over the whole.
Potato Soup Peel eight or ten
large potatoes, three onions, two
heads of celery, one turnip, one
carrot, a slice of ham OF lean ba-
con; cut all in small squares, and
boil them with some broth; when
done rub all through the sieve and
season with pepper and salt.
Beef Soup.-Boil the soup bone
until the meat is quite tender, pour
the broth in kettle, then rub an
egg into dry -four and mix@hor-
oughly until the noodles are quite
fine, and. then add them to the
broth slowly, stirring until all are
in; boil fifteen minutes and season
to taste.
Plain Rice Pudding "A cupful
of boiled rice, a quart of milk, Il
half a cup of raisins, half cup Of
sugar, a tablespoonful of butter.
Stew the rice gently into the milk
for two hours, add the sugar, rails
ms and butter, and bake for one
hour, stirring once to mix the but
ter in. The pudding is very nice
eaten cold for luncheon.
Capital Oatmeal Cakes.-Work
three parts of fine oatmeal and one
part of -four into a stiff paste with
treacle golden syrup with the ad-
dition of a very small quantity of
larl and sufficient yeast powder to
impart the desired hghtness. Bake
the paste in the form of small fiat
cakes much, resembling the ordi-
nary "ginger-nuts" of the biscuit
baker.
To Broil Fish Split the fish
down the back and rub it over with
melted butter or olive oil The
fire should lie clean and bright,
and the gridiron wire one that
can be turned without disturbing
the fish. When done slip it on u
hot platter, and season to taste
with pepper, salt and melted but
ter; sprinkle some chopped pars-
Law over the top and garuish with
sliced lemon.
Fritters. One pint of lukewarm
milk, three eggs, folks and whites
beaten separately, one pint of -four,
heaping teaspoonful Eureka yeast
powder. Never dissolve yeast
powder before using it, as the eff
fervessing takes place and it loses
the very thing that should take
place in your dough to make it as
light as it should be. Into "a pan
of boiling lard drop tablespoon
full of the batter one at a time. II
is done when they look like brown
balls.
Loaf Corn Bread.-To one quart
of mush, that has cooled little,
add nearly pint of cold water,
and stir in meal and large hand
full of middlings until q stiff batter
is produced. In cold weather let
it stand in a warm place until wa
ter rises and is sweet. If it gets
sour, add some soda and spoonful
of molasses or sugar. If you fail
of good bread the first time, try
again, for it is premium bread, and
excellent cold or warm. 1t must
cool some before cutting or it will
not come ont of the pan.
Soap.-Dissolve three pounds of
sal soda in two gallons of warm
water, then slack in hrkin three
pounds of good quick-hme, add to
It the soda solution, stir'the whole
thoroughly with a stick, add two
gallons of boiling water, stir again
and let it settle; pour off the clean
liquor in a clean iron boiler placed
on the fire, and stir into 1t six lbs
of clarified grease and one pound
of powdered borax; now let 1t boil
slowly until it gets ropy (about te,i
minutes boiling and pour 1t INTO
a tub or tight box This makes "a
good hard soap for family use. 1t
should dry month or so IN a dry
room and then be cut in bars.
To Fricassee Chicken. - Wash
and joint the chicken, place the
pieces in stewpan with the skin
side down.; sprinkle salt and pep
per OH each piece, add three or
four slices of pork, stew till tender,