The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-09-28

FARM AND HOUSEHOLD.
The HOusekceper.

rlnd OF one lemon, one teacup Oh
sugar, two eggs, one cracker, and
one-half of q cup of milk.
Fried Tomatoes. - Take cold
stewed tomatoes, well seasoned,
add to them sufficient rolled crack
er to enable you to form into
cakes, fry in butter to light
brown. Fresh tomatoes sliced and
rolled in fine cracker crumbs, first
sailing them, and fried in the same
manner are very nice.
Pumpkin Pudding. = Pare the
pumpkin and put it down to stew,
strain it through collander; two
pounds of pumpkin to one pound
of butter, one pound of sugar and
eight eggs beat to froth; add half
q wine glass of rose water, one tea
spoonful of mace, cinnamon, and
nutmeg all together.
To Broil Fish.-Split the fish
down the back and rub it over
with melted butter. Let the Goals
be clear and bright, and the grid
iron wire one that can be turned
without disturbing the fish. When
done slip it on to pot platter and
season to taste with pepper, salt
and melted butter, spread chopped
parseley over the top and garnish
with sliced lemon.
Hominy Fritters. Two full tea
cups of cold boiled hominy, add to
it one scant teacup of sweet milk
and little salt, stir till smooth,
then add four tablespoonfuls of
flour and one egg, beat the yolk
and white separately, adding the
white last. Have ready pan with
hot butter and lard (half Of each),
drop the batter in by spoonfuls
and fry light brown.
Ammonia for Cleansing. - Am
monia is invaluable to the house
cleaner. A few drops in u pail of
water will remove dirt from paint
without much scrubbing. 1t is
good to brighten silver, good to
brighten carpets; it viii take out
grease spots from every fabric, it
will clean hair brushes, laces and
muslins. A few drops in the bath
tub will remove all disagreeable
odor from the person and refresh
the bather
Genuine Scotch Cake One and
o half pounds of -four, three-quar-
tiers of a pound powdered sugar,
three-fourths of a pound of butter,
quarter of a pound of lard. Warm
your flour and sugar together, then
whip the butter and lard to a
cream and mix with the -four and
sugar. 1t will be in crumbs, which
must be pressed together with the
hands into small cakes and laid on
a paper, without buttering, on a
sheet tin. Sprinkle a few comfits
on top before baking.
Veal Cheese. Take shoulder
Of veal, take out the bone, cut it in
small pieces with just water enough
to cover it, stew until tender, take
out all pieces of gristle. mince it
fine and return it to the liquor it
was boiled in, then add one pound
of cold boiled pork chopped fine,
one tablespoonful of salt, one tea
spoonful each of pepper and mace,
some sweet herbs, anil two we'll
beaten eggs. Put all into an earth
en-dish, with plate on the top,
and bake for one hour. To be
eaten cold.
Potatoes with Cream.-Put an
even tablespoonful of butter into a
bright pan, and, when it melts, add
an even tablespoonful of -four; mix
well, then add by degrees half a
pint of sweet cream, and table
spoonful OF chopped parsley. Sea-
son to taste with salt and white
pepper, and when the mixture boils
add pint of cold sliced potatoes,
that have been boiled or steamed.
Serve as soon as the potato is well
heated through. Milk may be used
instead of cream, in which case
more butter and a little -four may
be used.
Cure for Dropsy.-This is said
to be sure cure: One and half
pounds of burdock roots, one-half
pound parsley roots, half a pint of
black mustard seed; put the whole
into a gallon jug with two quarts
of cider, cork it up tight, then put
it in kettle of water and boil it