The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-07-06
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FARM AND HOUSEHOLD.
The Housekeeper.

iOuT eggs, Que ldISc Cupiui Coiu
rice or hominy, little salt, -four
to make a stiff batter, and Eureka
yeast powder in the proportion of
about two teaspoonfuls to u quart
of flour.
Buttermilk Muffins.-OGe quart
of buttermilk, two eggs, butter the
size of an egg, two level teaspoon
fuls of soda mixed in a little water,
two teaspoonfuls salt, flour enough
to make a thick batter. Bake in
rings in quick oven.
Steam Pudding.-One quart of
-four, one coffeecup of chopped
raisins or currants, one teacup of
chopped suet, one teacup half-filled
with molasses, half a teacup brown
sugar, one teaspoonful soda, two
teacupfuls sweet milk, little salt.
Mix and steam three hours. Serve
with sauce.
Ants.-If the ants are numerous
among jam and jelly pots, take a
large sponge, wet it in cold water,
squeeze it nearly dry, and then
sprinkle white sugar over it and
place it on the infested shelf, and
next morning dip it quickly and
carefully into bowl of boiling
water. Repeat the operation, and
in due time you will be free from
the pests.
To Remove Fruit Stains.-Let
the spotted part of the cloth be
wet o little with water, without
dipping it, and hold the part over
three or four lighted birthstone
matches at proper distance so as
not to burn. The sulphurous gas
which IS discharged soon causes
the spots to disappear. Nearly all
bright-colored fruit stains can be
removed by scalding in clear boil
ing water.
Beef Tea.-Chop a piece of lean
beef from the neck is best1 and
put it into a wide mouthed bottle.
Cover tightly and set the bottle in
a kettle of cold water. Heat to a
boil, and cook steadily for three or
four hours, then press and strain
the juice from the meat and season
with salt. This is the most con-
centrated form of nourisbmept,
and should be used when the pa
tient is able to take only small
quantity.
Snow Cream Take six large
and juicy apples, half pound of
powdered sugar, the juice of one
lemon, white of three eggs. Pare,
core and slice the apples, and stew
them with just enough water to
keep them from burning till prop
erly tender. Strain through coarse
lace, add the sugar and beat to-
gether until smooth. Whisk the
white of eggs until stiff, add to the
apple. and beat together till the
mixture will stand alone. Eat
with cream.
Vegetable Soup. - Purchase a
small piece of shin, with q little
meat on it; put into the vessel in
which you make the soup four
quarts water, with salt; boil three
or four hours, then add teacup-
full OF rice, one carrot grated, one
turnip cut in pieces, one leek, one
stalk of celery, or parsley, and
little pepper; just before serving
for the table take out the shin, re-
moving the meat, which you cut in
small pieces; put the meat into the
tureen and pour the soup over it;
send to table to be eaten with cat
sup or spiced sauce.
A Nice Way to Cook Apples
Take large, smooth apples, peel off
the skin quite smoothly, to make
them look nicely. Then with
slender pointed knife extract the
core from the flower end, taking
care not to cut through. Pull out
the stems and then lay the apples
in a baking tin, having first filled
the holes where the cores were ex-
tracted with sugar white is much
preferablel and place in a moder-.
ate oven and bake until quite ten
der. Finally put them all nicely
on dish and sprinkle more sugar
over them. Serve hot or cold.
Spring Soup.-A very delightful
soup for this season of the year
may be made this way: Shred in
thin strips one quarter of medi-
um sized carrot, one quarter of a
white and the same of yellow