The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-06-22

The HOusekeeper.

NyulCkly huuO ""S
flour and suet take half pound
each, four eggs, quarter OF a pint
of new milk, little mace or lemon,
quarter of a pound each OF raislns
and currants, mix well, boil three
quarters of and hour, and keep 1t
covered closely.
Centennial Biscuit.-Make good
corn mush, just as if you were 60
ing to eat it with milk; when it is
lukewarm, take quart of it, work
in -four enough to make a stiff
dough, make it into biscuit, put in
your bake pan and set it i'll a warm
place over night; bake in very
hot oven, and you will have the
best and sweetest biscuit you ever
ate. Eat hot for breakfast.
Strawberry Syrup. - For five
quarts of fruit allow twelve pounds
of sugar and one pint of water.
Sprinkle the fruit with some of the
sugar and let it stand over night,
then crush the berries, strain, and
wash out the pulp with the pint of
water; add the remaining sugar,
bring to the boiling point, strain
again. Bottle and cork at once
and keep in cool place.
Celery Leaves. Most housekeep-
ers throw away the leaves and tops
of celery. There is a better way
than this. Dry them thoroughly
in the oven, then pulverize to a
fine powder, and they make a very
delicious seasoning for soup, the
aroma and strength of the celery
being remarkably preserved. At
ter being pulverized, the powder
should be kept in jar or closed
bottle to preserve the strength.
Brown Bread. Better than cake.
One heaping quart of rye -four,
one quart of Indian meal, a quart
of Graham -four, scant quart Of
milk, same quantity of warm wa
ter, cupful of molasses, cupful
of homemade yeast or penny's
worth of bakers yeast, teaspoon
full of soda, one teaspoonful of salt
Grease an iron kettle, put in the
mixture and place in slow oven
bake six or seven hours.
Catskill Milk Potatoes. = TAX
good, sound potatoes, cut them il
slices (raw) and nlt the milk, IL
the proportion of pint of milk t.
a pint of potato slices, in pud
ding dish; then, after you hav
put the potatoes in the milk, pu
it in the oven for about twent
minutes, then take out and put tn
potatoes, with the same milk, int
q saucepan to boil until done. /
should be seasoned before put Oh
to boil.
Apple Short Cake.-To a quar-
of sifted flour add two teaspoon
fuls of cream of tartar and one G
soda, half teaspoonful of salt,
quarter of a pound of butter, an
sweet milk to mix it. Have sti
dough roll and bake in sheet. A
soon as baked split open the Who'll
cake, spread one piece quickly wit
butter, cover with well sweetene
apple sauce, pour over 1t som
thick cream, CRATE on nutmeg, an
then place the other half on this
crust side down, spread with but
ter, cover with apple sauce, creaI
and nutmeg.
Cooking Greens. - This is th
simplest of dishes, and yet it is nc
always a well served one. Green
to be properly boiled should b
put in soft water and tablespoon
full of salt added to a large size
pot of it, which should be boilin
hot when the greens are throw
in. 1t should be kept boiling III
til they are done, which can be tol
by their sinking to the bottom I
the pot. and then they should /
skinned out as quickly as poss
BILE into a colander, so that all I'll
water will run out. Press the
with a small plate, and then tur
them upon a platter; add a lars
piece Of butter, cut up fine, al
serve smoking hot.
Wine Jelly.-Two pounds of 81
gar, one pint of brandy or ale, Oh
pint Of cold water, one package
of Coxe's gelatine, one quart
water, a good pinch of ground eli
namon, the juice of two lemon
~ III IS .Nxa 1an.n