The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-04-13
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FARM AND HOUSEHOLD.
domestic Recipes.

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of vinegar put in the water will
keep eggs from breaking when be-
ing poached.
German Puffs. One pint milk,
five eggs, two ounces of butter, ten
teaspoonfuls of dour Bake them
in cups Eat with sauce.
Rice Griddle Cakes and Waffies.
Use the cold rice left from dinner,
add milk, salt and butter sufficient
to make it the required consistency
for either griddle cakes or waffies.
Fruit Jelly. - Mix four table
spoonfuls of corn starch into one
quart of any sweetened fruit Juice,
and stir till it boils five minutes;
then cool it'd in moluds dipped in
cold water.
Hominy Bread-This is easy,
quick and nice. Two eggs, two
cupfuls of boiled grits, or boiled
rice; one cupful of meal; one table
spoonful of butter, or lard, and
sweet milk enough to make thin
batter. Bake in the dish in which
it is to be served.
Apple Tapioca Pudding Soak
one large teacupful of tapioca over
night in three pints of water; mex.
morning pare and core six sour
apples, add to the tapioca and
water also one cup brown sugar,
and bake till the apples are well
done. sauce of sugar and cream.
Toast Water. - Toast two or
three slices of bread till it is we'll
Drowned all through, but not in
the least burned. Put in a pitcher
and turn on one pint of hot water,
letting it stand for half an hour or
so, when it is ready fer use. 1t
may be sweetened with loaf sugar
if You like. This is cool and very
nourishing.
Scalloped Eggs Mince any kind
of cold meat, season with pepper
and salt, adding a few crumbs of
bread; cover the bottom of pre-
serve saucers With it, putting in
each a small piece of butter; break
fresh egg on top, and set on II
slide in a hot oven; when the egg
begins to cook, sprinkle a little
cracker, rolled very fine, on it, with
adjust of salt and pepper; send to
table hot-for breakfast or lunch.
Washing Flannels.-Take good
soft water, make it as warm as you
can bear your hands in. TO wash
nicely have good hard soap. Ii
very dirty, wash them through two
waters and then put them in a tub
and put hot water on them and let
them stand short time. Wiring
them and put them ont to dry.
Never use hard water nor cleaDsed
water nor cold water nor very hot
water on fannels if you wish them
to be nice.
Cream Pie.-Bake the crust, not
too rich, in a common plate first.
Boil pint of milk: when boiling
stir in half a cup of -four, one cup
of sugar, and the yolks of two
eggs; beat well together. Cook 1t
long enough not to have raw
taste, and add the juice and grated
rind of one lemon and little salt
Beat the whites of two eggs, with
cup of sugar, to a stiff froth,
spread over the pie when filed, and
brown in the oven.
Baked Ham.-First make a thick
paste of -four and water mot
boiled), and cover the entire ham
with it, bone and all; put in pan,
on a spider or two muffin rings, or
anything that will keep it an inch
from the bottom, and bake in a
hot oven "a small ham two hours,
large one two hours and half }
the oven should be hot when put
in. The paste forms hard crust
around tie ham and the skin
comes off with it. Try this and
You will never cook a ham in any
other way.
Ginger Ale.-The Belfast ginger
ale, which has for the last few sum
meys become quite II popular drink,
is made as follows: Powdered re-
fined sugar sixteen ounces, bicar-
Donate of soda three and one-haif
ounces, citric acid four and "a balf
ounces, essence of cayenne four
drains, essence of lemon forty