The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-04-27
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FARM AND HOUSEHOLD.
Domestic Recipes.

ter; pour into Il creased pan aud
bake under beef roast; when II
is rearly done remove the meat TO
brown the pudding. The eggs
should be we'll beaten.
Hickory-Nut Cake. - Two cup
fuls of sugar and one of butter
rubbed well together; four eggs,
whites and yolks beaten separate
ly; one cupful of cold water, three
cupfuls of sifted -four, two tea
spoonfuls of Eureka yeast powder,
and two cupfuls of kernels of the
hickory-nut.
Corn Mullins. - One quart of
wheat -four, two tablespoonfuls of
Eureka yeast powder; add to it a
cupful Of yellow meal; cream to-
gether one cupful of butter, one
cupful of sugar, three eggs; add a
pint of milk, stir well, then add
-four and meal Bake in muffin
rings in hot oven.
Biscuit Pudding.-For light bis
cult, take four tablespoonfuls of
flour, four of sugar, one of butter,
one quart of boiling water and one
teaspoon of lemon. Beat the -four
to a paste with cold water, after
wards add the butter and sugar,
the quart of boiling water, stirring
briskly all the time; now split the
biscuit and add.
California Beer Seed.-Take a
good sound Irish potato, say the
size of good large hens egg, and
CRATE it fine. Then take quart
of rain water and sweeten it with
molasses. Put the grated potato
in the water and set away. In a
few days the seed will begin to
grow and make good beer. A very
small quantity of the seed will
make a large jug of beer.
Scotch Fancy Cake.-Rub half a
pound of butter into a pound and
half of -four; break four eggs
into three-quarters of pound of
sugar, and whisk them five min
utes; make a print in the flour,
pour in eggs and sugar, and add q
half gill of cream; mix all into a
dough, cut into pieces about two
inches across and an eighth of an
inch thick, cover the tins with but
tered paper, lay the cakes on and
bake.
A White Soup.-Break up shin
of veal; let it soak in cold water
about two hours; then put it to
boil in four quarts of water with
an onion, little mace, pepper and
salt; let it simmer about five hours.
Strain it through sieve and set
away TO cool until the next day.
Then take off all the fat, wiping it
with a cloth; put it to boil. When
quite hot, if not well seasoned, add
whatever may be required; mix
two spoonfuls of ground rice With
water; stir until it boils, then add
a pint of good sweetmilk, and give
it one boil.
Canning Peaches.--It has often
appeared to us that the canning of
peaches and various other fruits,
as well as preserving, in this part
of the country, should become an
important and paying industry.
Numerous objections have been
raised, but the country is full of
objections and stumbling blocks,
which prove nothing but the stub
born opposition of objections to
progressive movements and small
industries. Some contend that the
Southern fruit will not keep like
Northern fruit, that this climate is
unfavorable to canning, that the
fruit foments badly in this climate,
and SO Cd. As an answer to most
or all of these, Mr.. Danl Bennett,
of Mississippi, states that he saw
at Mr.. Joseph Miller's, of Crystal
Springs, jar of peaches, pnt up
in 1871, more than six years ago,
by Mrs. Miller, and the fruit was
as nice, fresh and pure as peaches
put up last season. The jar was
not opened for six years. Mrs. Nj.
puts up canned fruit every year,
and says she has no trouble in
keeping it. This is her recipe, and
we suppose it is about the same as
that which is used in New jersey,
as she brought it with her from
that State:
Pare and cut the peaches, pack
them in glass jar tight as posi-
bic. Mix two pounds of sugar to