The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-01-26

FARM AND HOUSEHOLD.
Domestic Recipes.

! Oyster Omelet. This differs from
egg omelet only by adding one
dozen of finely chopped oysters
with little parsley to every hall
dozen Of eggs used.
Sponge Cake.-Mix one cupful OF
-four with one heaping teaspoonful
of baking powder, one cupful OF
sweet milk; stir briskly; bake at
once.
lie Crust. One cupful lard,
three cupfuls slfted -four, three
fourths cupful of very cold water,
little salt. Rub the lard and
-four together, when thoroughly
mixed, add the water, dropping it
slowly.
Beans and Oysters Boil beans
until ready for baking, season plen-
tifully with butter, pepper, salt and
little bits of pork if liked; put q
layer of the beans intoqnite deep
baking dish, then a'layer OF raw
oysters, and so on until the dish is
nearly full; pour over tescupful
of the oyster liquor and bake one
hour.
Baked Fish.-After cleaning, salt
the fish for about an hour, then
wash it. Make dressing of bread
crumbs, salt and pepper, summer
savory aud piece of butter the
size of q walnut Then put in a
pan and sprinkle with -four; put on
a little butter, pepper, salt and
about pint of water. Bake an
hour and half
Roast Wild Duck.-Slice an on
ion or carrot, put inside of the
duck and parboil ten minutes; this
takes away the disagreeably strong
tase. Throw away this water and
lay the duck in fresh water half an
hour; wipe dry, stuff and roast un-
til a nice brown, basting with but
ter and water; thicken the gravy
with Drowned flour, and just before
taking up stir in Tablespoonful of
current jelly.
Frosting.-One pound of sugar,
the whites Of three eggs; dissolve
the sugar 10 little hot water, beat
the eggs little, but not to froth;
stir both together in basin, put
the basin In q spider of boiling wa
ter, and stir until it thickens, which
will take half an hour or more,
then spread. When it gets too cold
and stiff add a little hot water.
Put in spoonful of starch to make
it whittier, and season with lemon.
Rock Cream,-Wash teacupful
of the best rice, and boil slowly un-
til quite soft, N new milk; add
white sugar to taste, and then pile
it on dish. Lay on, in different
places, Jumps of Jelly or thick pre-
served fruit. Beat the whites of
five eggs to stiff froth, with a lit
tie sugar and favoring. When we'll
beaten, add tablespoonful OF rich
cream, and drop it over the rice,
initiating the form of rcck of
snow. aa aht
Soft Jumbles. One teacup but
ter, two teacups sugar, two eggs,
one cup sour or sweet milk, four
or four and a half teacups -four,
small teaspoon soda, two sGall tea
spoons cream tartar. Beat the but
ter and sugar to cream, add half
the milk favored with one teaspoon
vanilla, then half the -four; add the
eggs well beaten, then the other
half OF the -four with the cream tar
tar mixed thoroughly with it, and,
lastly, the half cup milk with the
soda. Make in small cakes and
bake quickly.
Cocoanut Cake.-One-half cup
full butter, one cupful sugar, one
half cupful sweet milk, two cupfuls
flour, two teaspoonfuls baking pow
der, salt, three eggs, whites of two
taken out for icing. Frosting-of
whites of two eggs beaten to a stiff
froth with egg-beater; then, a tea
spoonful at a time, add twenty tea
spoonfuls of powdered sugar, stir
ring 1T IN with knife. Bake it in
Jelly cake tins, spread each cake
with icing, and sprinkle each even
~ and thickiy with desiccated
cocoanut.-Ida, Bastrop, La.
Cheap Vinegar.-Take quanti-
ty OF common Irish potatoes, wash
them until they are thoroughly
clean, place them in large vessel /