The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-08-17
FARM AND HOUSEHOLD.
The HOusekeeper.

IbtliONC HUH bIit
fire and stir in a teaspoonful eacl
of the extract of mace. cloves and
ginger.
Ginger Nuts.-Two and u hal
cups os molasses, one cup of but
ter or lard, one tablespoonful OF
ginger, two teaspoonfuls cream OF
tartar dissolved in one-third of a
cup of hot water, one teaspoouful
of soda dissolved in hot water.
Saratoga Potatoes. Pare, wash
and slice thin raw potatoes, lay in
cold water an hour or two, dry in
a napkin; have deep kettle of hot
lard and put i'll few at time,
Try light brown, sprinkle with
salt and turn with fork. Re-
move with wire spoon, put in a
dish and set in dish and cook
until thoroughly baked. To be
eaten either hot Oh cold.
Cheese Soup.-To a pint and
half of rich milk add one cup of
grated or finely cut cheese, a little
salt, pepper and butter. Set it
over the fire and bring to a scald-
ing heat, then add two well heated
eggs. Let 1T remain but an in
slant over the fire after the eggs
are added or it will curdle. Serve
hot for II tea relish. The flavor is
like that of an oyster stew. 1t is
very good without eggs.
Spiced Cake. = Beat two eggs.
yolks and whites separate, to
stiff froth. Then mix together one
teacupful of sugar, half teacup-
ful OF sour milk, the yolks of the
eggs, one teaspoonful and half OF
nutmeg, one teaspooDful of cloves,
one-half teaspoonful of cinnamon,
one cup and a half of flour, in |
which has been mixed half tea
spoonful of soda. Add the whites |
Of the eggs last, reserving some of |
1T for frosting. Stir, but do not
beat it.
Pocketbooks. -Take one pound
OF the finest flour and two ounces
Of butter, mix both together with
as many eggs as will form light,
smooth, stiff paste. Spread it out
to the thickness of half dollar,
cut it out in round pieces four
inches III diameter, place in the
middle a teaspoonful of any we'll
favored, ready cooked mince or
jam; gather up each piece of paste
and tie it up with a thin strip of
paste. You can roll the trimmings
out again and again, till all the
paste is used. Any manner of de-
vice can be made with the paste.
To cook these things, have a fry
ing pan full of very hot lard, and
plunge them in for more or less
time, according to the size OF shape
OF the figure, turning as one side
becomes brown, to the other.
Apple Dumplings. Put into /,
two cups of flour one half teas .
poonful Eureka baking powder and :
slit them together. Chop very fine ;
a half pound of best suet, freed
from the skin, sprinkled over it a
little salt, and stir the suet into I
the flour, and wet with one teacnp :
OF cold water mix into a smooth :.
and rather firm dough. Line six !,
cups well buttered with the paste
rolled out thin, wetting the edge. Z
Feel, core and slice six tender 7
sour apples, cover the apples with :,
a cup and a half of sugar, fill the q
cups with the apples, then cover :.
the tops of the cups with paste. y
Bet the cups in a stew pan large .
enough to hold them, into which :,
put enough boiling water to reach .
to the middle of tile cups. Steam 9,
hem thus forty-fve minutes, then ~
urn them from the cups to n dish, -
'ift. sugar over them, and serve y,
hem with spice sauce or any that :" ~
8 agreeable. :"
Dried Rusk.-One pint of warm of
milk, two eggs, one-half teacupful ez
# butter, half cupful of yeast, si
me teaspoonful of salt. Set a st
PONCE with these ingredients, but m
cave out the eyes, and stir in -four su
ii you have a thick batter; early ne
the morning add the eggs, we'll &C
eaten, and -four enough to enable Sc
on to roll out the dough; let this pl
se in the bread bowl two hours, bu
ut into round cakes, and arrange tn
your baking pan two deep, lay ret
g one npop the other carefully. fac
ct these stand for another half ity
our and then bake; divide the up