The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-06-15

FARM AND HOUSEHOLD.
The Housekeeper.

tables is that they should be fresh,
and then let them be cooked until
perfectly tender. A deal of mis-
chief is done to our stomachs by
poorly cooked vegetables. Above
all things always serve vegetables
smoking hot.-N. Y. Atlas.
Green Peas.-Cook green peas
in plenty of sailed water, drain
them, add salt and butter, mingle
them well and serve.
Water Cress Salad. Wash we'll
and put in a salad bowl with Ia
blespoonful of mayonnaise dres-
sing in the center, little salt and
a hard boiled egg cut in slices.
Parsnips. - Wash well, scrape
and cut in four pieces lengthwise,
boil in sailed water. When quite
done dish up in a warm dish; pour
melted butter with minced parsley
over them.
Macaroni.-Cook the macaroni
ten minutes in boiling water, add
a cupful of milk with a little salt,
and stew until tender. This dish
is very nice eaten with meats the
same as a vegetable.
Mint Sauce.-Finely cut or chop
fresh mint, mix with cold water
and vinegar in equal parts, very
little salt, and a teaspoonful of
brown sugar: stir all together and
serve in a sauce-bowl
Stewed Potatoes. boiled
potatoes, cut them in a shallow
pan, cover with milk. add one Ia
blespoonful of good sweet butter,
salt, and when thoroughly heated
they are ready to serve. With a
little finely chopped parsely much
is added to their appearance.
Beet and Onion Salad. - Peel
and cut in very thin slices two
large sized onions, put in a bowl
with little salt and vinegar, let it
stand for one hour, take two or
three boiled beets, cut in slices
and put in a salad bowl, drain the
onions, add them to the beets, with
oil, vinegar, salt and pepper to suit
the taste, and mingle well.
Roast Spring Lamb Select a
hind quarter of spring lamb, re-
move the spine carefully without
injuring the fillets, cover the outer
part with the leafy fat from the in
side, tie with strings, and roast in
a moderate oven for an hour, take
of the strings, dish up, drain off
the fat and make gravy with the
drippings, strain it over the roast,
then make fringed cuff of white
paper and add to the handle-bone.
Serve with bowl of mint sauce, as
above directed to make. d.
Ox-Tail Soup.-Chop a tail in
inch pieces, wash them, put them
in stew pan with Que gallon of
water and an ounce of salt. Clear
off the scum carefully, as soon as
the water boils add three medium
sized carrots, scraped and cut in
bits, three onions, one stuck with
8 or 10 cloves, a boquet of savory
herbs, head of celery or parsley,
one turnip, about six pepper-corns.
Stew gently from three to four
hours. Cut the meat from the
bones and strain the liquor, remov-
ing all the fat that may come to
the top. Add the meat to the
strained liquor, season to taste, and
serve hot.
Potatoes a la Knickerbocker.A
Take two dozen peach blows, early
rose, or other potatoes, pare them
and slice extremely thin, place in
a large pan of cold water for two
hours, drain thoroughly. Have
ready clear drippings of lard on a
steady fire, and when hot drop in
a few potatoes. Instantly they as
sumo a beautiful cafe an laa shade.
Drain and sprinkle with salt from
n fine dredger. They are lovely !
and can be eaten cold or hot, and |
will not soil the fingers as they. are |
not at all greasy. They are very |
fine eating at cold collations and |
impromptu suppers.
Porter House Steak with Mush- |
rooms.-Rub over your broiler a
bit OF fat, have good strong (but
not too hot) fire, place your steak,
well sailed, on the broiler over the
fire, turn constantly, have a dish
hot and turn the steak into it, and
then season with manner opI lint