The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-09-21
The HOusekeeper.

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cinnamon. Roll very thin and
bake nice brown.
Opportunities. "-Yolks of two
eggs, one pint of -four, one-half
pint milk, two teaspoonfuls butter,
little salt. Roll them very thin
and bake in a moderate oven.
Waffies One pint sweet milk,
four eggs, one large cnpful cold
rice or hominy, a little salt, -four
to make a stiff batter, yeast powder
in the proportion of three tea
spoonfuls to a quart of flour.
Egg Bread. One pint of milk,
two eggs, butter the size of an
egg, half cupful of sugar, three
teaspoonfuls Eureka yeast powder,
flour enough to make batter, and
bake. This makes one loaf.
Citron Cake Three cups sugar,
one cup of butter, one of sweet
milk. four of flour, two teaspoon
fuls yeast powder, half pound of
citron cut fine and thin, and the
whites of ten eggs beaten light.
Rice Oysters first month
without the "R may be frightened
by rice oysters, which are made by
cutting cold steamed ground rice
in slices, dipping it in egg and
cracker crumbs and then frying in
butter. Oyster lovers can exc out
their favorite dish i'll this way.
Buttermilk Muffins.-One quart
of buttermilk, two eggs, butter the
size of an egg, two fat spoonfuls
of soda mixed in little water Tor
one spoonful saleratus) two tea
spoonfuls salt, flour to make thick
batter. Bake in creased rings in
quick oven. i.
Soft Ginger Bread.-Stir one
tablespoonful of ginger into cup
full of good molasses; then take
two and one-half cups of -four, in
to which sift two teaspoonfuls Ed
reka yeast powder, then rub into
it one-third of cupful of butter,
and mix with h cupful of acdrm
mot hot) water, then bake.
Sweet Potato Pone. One and
three-fourths of a pound of sweet
potatoes, boiled and mashed; stir
in while warm two iablespoonfuls
good brown sugar, one of ground
ginger; beat in three gills of milk;
when'quite light from beating. put
into a buttered pan, and bake for
three-quarters OF an hour. Serve
the pone hot
French Loaf Cake. Two and a
half cups sugar, one and q half
cups butter, one cup raisins, one
cup warm milk, five cups of sifted
-four, three eggs, half wineglass of
wine, little nutmeg, II small tea
spoonful of salaratus Mix butter
and sugar to a cream, add part OF
-four and yolks of eggs, then the
other part of flour and whites of
eggs.
milk Toast.-One quart of milk;
when it comes to boil thicken
with one tablespoonful of corn
starch, add salt. Toast the bread
"a light brown, butter each slice,
put layers of the toast in q covered
dish and pour on the thickened
milk; then more toast, then milk.
and so on until the dish is full. let
it it stand five minutes until the
bread softens, and serve.
Apple Fruit Cake.-Soak three
cups of dried apples over night in
cold water, in the morning chop
and mash them till soft and mix in
three cups of molasses, stew very
little; when cold mix with three
cups of -four, one cup of butter,
three eggs, one teaspoonful OF soda,
spice, two cups of raisins, one cup
of currants, one lemon, chopped
fine. This makes two cakes.
Tip-Top Pudding.-One pint of
bread crumbs, one quart OF milk,
four yolks of eggs well beaten, one
cup of sugar, the grated rind OF
one lemon, one spoonful of butter;
bake, and when cold spread over
the top with jelly or jam, or any
preserve; beat the four whites of
the eggs to stiff froth; add juice
of one lemon and four spoonfuls of
sugar; spread this over the pud-
ding and brown.
Plum Padding. - Eight eggs.
yolks and whites beaten separately