The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-02-23
Domestic Recipes.

teaspoonfuls of soda and two heap
ing toaspooBfuls of cream of tartar.
nutmeg or other spice. Do not mix
too stiff.
Baked Fish.-After cleaning salt
the fish for about an hour, wash aud
then prepare dressing of bread
crums, salt and pepper, savOry and
piece of butter the size of a wal
nut Then put iii "A pan and sift on
little -four, put on a little butter,
pepper, salt and about pint of wa
ter. Bake IN hour and half.
Buckwheat Cakes.-To a quart of
buckwheat add two level spOonfuls
each of Indian meal ard wheat -four;
mix with warm water, add cup of
sweet yeast and a teaspoOntul Of
salt. In the morning, before baking,
pour off a cup Of the batter and set
in cool place for the next morning,
then beat the remainder briskiy for
few minutes, add a scant teaspoon
tul of soda and bake at once.
Chicken Soup.-Cut up an old hen
anu LbC bOuNC. Il ul IL III IL
gallon of cold water and simmer sew
eral hours, skinlming it well. Halt
, an hour before taking up add to the
sonp nearly a cupful of rice and a
sprig of parsley. Strain through
sieve and take ont carefully bones
and parsley. Press the rice through
sieve. Season with salt and pep
per, heat again and then serve.
Icing that VIII Stick.-One cupful
of white sugar and enough water TO
dissolve it; set on the stove and let
it boil until it will .'hair.1 Beat the
white of one egg to stiff froth. pour
the heated sugar on the egg and stir
briskly until cool enough to stay on
the cake The icing shonld not be
applied until the cake is nearly or
quite cold. This will frost the tops
of two common sized cakes.
Gravy for Turkey. pint OF
brown soup stock, OF the Juice from
the vessel i'm which the turkey was
baked, one small onion, half a tea
spoonful Of salt and little pepper.
ami simmer gently until the onion
is done; then add the liver, either
minced very fine or rubbed to paste.
and having mixed teaspoonful of
arrowroot with little cold water.
pour it into the gravy, which keep
stirring. Then add little Worces-
tershire sauce, let it boil once then
pour it into the gravy tureen.
Dolly Warden Caixe.-Four eggs.
two cups white sugar formulated is
best), half cup of butter. Beat this
hard half AN hour, tlien add three
cups of -four, sifted light, one cup of
sweet milk, two teaspoonfuls baking
powder. Beat well together, put
half the quantity in another dish.
aud add tostbis one cup OF raisims,
stoned and chopped, half cup cur
rants, half nutmeg, two teaspoon
fuls of cinnamon, ard two cloves.
Bake the light and dark separately
half inch thick, put icing between
aud pile them mp as in cOacoanut or
jelly cake.
Baked Turkey.-Parboil little.
then make batter dressing for it
and stuff, haste and bake according
to.dirucuons given for the pig last
week. Ii you fancy variety of fla
vors combined you can add twenty
oysters to the dressing; fry and stuff
the turkey with them. Basic and
turn the turkey very often till il is
nicely Drowned, then take il up and
add TO the grease that has dripped
from the turkey into the pan enough
of the liquor in which it was boiled
to make nice gravy. Stir while it
is cooking down and then add the
liver and gizzard and pour into your
sauce boat or tureen.
Potato Salad. - Take eight LARGE
Irish potatoes when cold and slice
them in a fiat dish with one or two
onions and spIinkling Of celery and
salt; over each layer of potato and
ouion pour the following dressing
Beat two eggs with a tablespoonful
of sweet oil, add small teaslIoonful
each OF sugar, pepper, mustard and
salt; when well mixed pour en- two
eupfuls of boiling vinegar, put back
on the fire and stir until it is as
thick as custard. Let it cuol before
putting it on the potatoes, and then
sprinkle little Cayenne on the top.
Make it in the dish in which it is TO |
come to the table. 1t is better if |
day old. This is a most excellent |
recipe.
Farmers Fruit Cake. - Soak two !
cups of dried apples over night in |
warm water. In the morning draiu
the apples and chop them fine, chen
simmer for two hours in two cups of |
.molasses; when cool add eup of |
brown sugar, half teaspoonfui of |
cloves. one of cinnamon. one-half of
n grated nutmeg and pinch of salt.