The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-01-05
Domestic Recipes.


lemon, sweeten to taste and boil one
hour.
Onion Sauce.-Four large onions,
slice them, put III stew pan with
halt a cup of batter, ANA let them
stew aud brown ur,ii quite tender.
This is very nice w.th Il round Of
beefstake.
Lamb Stew. Half a shoulder of
lamb. boil in tSvo qua,ts of water
tor two hours, thea put IN potatoes,
onions, tuinips cur in qual tiers, two
teaspoOnfuls of salt, aud pepper to
the taste. Ten minutes heiole serv-
ing put in the dunphngs.
Ham Toast. Some nice slices of
toast with all the crust trimmed off.
Dip each slice ior halt II minute into
u bowl of hut water. then butter il
slightly. Have ready some grated
cold ham ana spread it thick over
each slice OF toast. Tongue toast is
made i'm the same manner.
Meat Loaf.-Chop fine whatever
cold meat you may have, fat and
lean together; add pepper, salt and
"a finely chopped onion, two slices OF
bread which have been soaked in
milk, and one egg. Mix we'll togeth-
er apd bake in fuim. This is an
admirable tea or breakfast dish.
Lemon Pie With Raisins. - The
JUICE and grated lind of ere lemon,
one egg well beaten, one cup of su
gar, two tablespOOIfuls corn starch
dissolved in two-thirds Of a cup of
sweet milk, one cup of raisiDs care
fully washed, and butter one-half
the size vi an egg. Mix and bake
with an under crust.
Fruit Cake For a plain raised
fruit cake, make a sponge with one
tablespoonful of brewers yeast and
pint of warm milk. When light
add one cup of sugdr, one of rais'ns
or currants, three eggs and a table
spoonful of butter, and flour to stiff
en-. The eggs may be omitted for a
still palmer cake.
Potato ROlls.-EOil two pounds of
potatoes, pass through II cOlauder or
mash them well, add two ounces of
butter and one pint milk, a little
salt, one gill yeast, and as much
flour as will make soft dough; set
them to rise, and when light cut in
cakes; let them rise half an hour and
l..E tpfs IN AL
as above make beautiful biscuit.
Corned Beef Salad.-Chop the beef
finely, fat and lean together, add an
equal quantity of chopped boiled po-
tatoes (cold), one onion finely mine
ed, salt the mixture well and add Il
salad dressing OF equal proportions
of oil and vinegar, as follows: To
each tablespoonful of oil an even
salt spoon (half size teaspOoDl of dry
mustard; mix thoroughly, dress with
a few parsley leaves, aud you have
u tempting and acceptable dish.
Cracker Pudding. - For small
family, one pint of milk, the yelks
of two eggs, three crackers rolled
fine, piece of butter the size OF IA
walnut, and a little salt, then bake.
Use hree-fourths cup of graduated
sugar and The whites of two eggs
beaten To stiff frpth for frosting.
When the pudding is done spread
the fiosting over it, then set it III
the oven for few minutes to brown
very little, and your pudding is
ready for the table.
Rasin Pie.--TwO cups of raisins,
wash and set them on the stove to
boil, with enough water to cover
them. Make your crust paste rather
rich. When the Iaisins are nicely
swelled, dredge among them two
teaspOOniuls of -four to chicken the
water, and a little sugar; spread it
on the paste and bake in a moderate
oven. When the pies are cooled,
spread upon them a whip made of
the whites of three eggs and about
two teaspoOntuls of white sugar.
Place the pies in cool oven to set
the whip.
Breakfast Rclis.-One quart s;ftcd
flour, put Into it three teatpooafuls
of any good baking powder-rdb the
flour and powder through the sieve
to get it perfectly mixed. Add a
heaping teaspoonful of salt, aud rub
into the flour lard the size of one
egg and half. Then pour in cold
water milk makes them whittier, but
water does as weli) enough t. mix it
just as soft as you ran roll Il, cat in
strips abont two fingers wide aud Il
finger and half loug, put in pans
and bake in hot oven.
Baked Apple Dumplings. - Roll
ont some dough thicker than pie
crust. and inclose handful OF sliced
apples covered with batter aud SUI
gar. Bring the edges together as in
any simple tumplinm. " hen ms