The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-03-02
Domestic Recipes.

until YOU can mould II like u !',ii al
bread, then add butter the size of
two eggs, pepper. salt and little
pulyerized sage. This H. 4 very de-
licious dressing.
Fremont Cake.-Twn cups III Sn
gar. one cup of shortening l"ne-hi,if
lard and one half btitter), three eggs,
one teaspoOnful of >alaratus dissoiv'
ed in one cup of sour milk, three
cups rather full Of sii;ed flour, one
cup of chopped raisius, and half "a
nutmeg.
HOminy Fr;tters. Cook the homi-
nv well, letting it boil down pretty
thick before using; add'to one quart
Of boiled hominy about half cup
full of sweet milk, one egg, little
salt, and -four enough to fry and
turn without running. Only enough
lard required in frying To prevent
burning; too much milk and flour
toughens them. 1s4A
Mince Pic.-One cupful lard, two
cupfuls -four, one half cupful very
cold water lice water best. IL pinch
OF salt; use knife to cut the lard
through the -four until fine, then add
the water and mix with the Knife
until no Hour remains in the bowl.
Roll in thin sheet and place bits of
butter over: dust well. fold mp, and
repeat the process twice. using half
cupful of butter. Roll the crust
thin, have Il hot oven, aud 1t will
rise in flakes.
Luncheon Pufls.-Put two ounces
of -four into q saucepan with three
of sugar, one of butter, one OF al
mOnds pounded, some lemon peel,
three yoiks of eggs and one white, il
little-salt, half pint of milk. Place
over "a fire until the mixture sets
like cream; line some tartlets with
puff paste and fill with the above;
bake in brisk oven until three
parts done, take out, put SOME whip
ped egg on each, sprinkle sugar over
and return TO the oven to finish the
baking.
Freshening Salt Butter. = Churn
the butter with new milk IN the pro
portion of pound of butter to Il
quart of milk; treat the butter in
all respects in churning as it it was
fresh. Bad butter may be improved
greatly by dissolving it thoroughly
III hot water; let it cool, then skim
il off aud Charm again. adding II
sm.lj on,mt;tv nj onnJ salt and an
cor sn,,E ,r.n,t;t,, may he t,.i.t
and annroy.d }efore trvinr n larner
ms The water sboujd i've merely
hot enouyh "a melt the butter.
w
Goldfish cakes.-A YANKEE Disii; -
Goldfish that has been cooked slowly,
slinmered ana not boiled, Tie Jay
beford. Remove the bones, mihce
IT and NIX Win warm mashed pota-
toes, masiied WIN ou''cr anu milN
fish and two. thirds mashed pot;,toes.
add sufficient baatep egrs To- make
the wbole-into n smooth naste II
il seems dry add a little butter. ana
IN, n roll into cakes an inch thick
and as Iarre round as a tea,up. Fry
in salt pork and serve the slices with
tbe fish cakes. These are very nice
if well made.
-, .FE - - ~. III
oubsntnte for Jeiiy.--h you nap
pen ~ nave no Jeily TO eat WIN
your meats, take pound Oh dried
apples, PICK ana wash them thoi
oaghiy anu put In sihaii ooiier
WIN water s'lleien. 10 cover 'heh,
Wen theh put 'he boiler top on ana
often TO keen the APPLES from burn
ing on the bottom. When soft add
n teach Sful of supar and mash and
stir while cooking till it has stewed
down tn the consistency of marina.
lade. Serve out in little dishes. and
when cold crate loaf surar over the
TOMS