The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-08-24
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FARM AND HOUSEHOLD.
The Housekeeper.

pour one pint of boiling water, two
cups molasses, two cups of brown
sugar, two teaspoonfuls soda, and
spice and fruit to taste.
Sponge Pudding.-Two cups of
sweet milk, one cup of molasses,
half a cup of butter, three aud a
half cups of -four, one cup of rails
ms, one teaspoonful baking pow
der,. one of cinnamon, cloves and
nutmeg; put in basin and steam
two hours. Serve with sauce.
Stye on the Eye.-Put tea
spoonful of black tea in a small
bag; pour on it enough boiling
water to moisten it, then put it on
the eye pretty warm. Keep it on
all night, and in the morning the
stye will likely be gone; if not, a
second application is certain to
remove it.
Cranberry Jelly.-Stew a quart
Of cranberries in one quart of
water, with six ounces of sugar,
until they are soft enough to be
passed through a sieve, leaving in
it only the skins; return this juice
to the fire, add four tablespoonfuls
of corn starch dissolved in b ,lf q
pint of cold water, and boil it five
minutes, stirring it constantly, and
then cool it in molds dipped in
cold water.
Fruit or Currant Cake.-Botb
currants and citron for cake should
not be "rolled in -four" but dredg-
ed or we'll sprinkled with sifted
flour, having first made the fruit
as dry as possible; that is, after
washing and draining the currants,
dry them over the stove, and while
they are warm and dry dredge
them with sifted -four just before
adding them to the cake. The
fruit should be the very last thing
added.
Vegetable Salmagundi. - Take
an equal amount of carrots and
turnips, cut them in bits the size
of almonds, peel dozen small
white onions, and put all in a
saucepan with lump of butter;
let them brown gently, add little
gravy and some mushrooms, French
peas, haricots, tops OF caulifower.
salt and pepper, and teaspoonful
of sugar. Let them all boil gently,
and, just before serving, thicken
the sauce with little -four.
Tapioca Jelly.-Soak a cup of
tapioca over night in a pint of
water. In the morning set it on
the back part of the stove and add
a cupful of warm water. Let it
simmer slowly, stirring it often to
prevent burning Let it remain
until it looks clear, and if it is too
thick add a little boiling water
Flavor with sugar and lemon juice,
and turn into wet moulds to cool.
Serve with sweet cream favored
with vanilla and sugar to taste,
and a little grated nutmeg.
Lemon Pudding. Mix the graf
ed rinds and juice of two lemons
TO three heaping tablespoonfuls Of
corn starch, six tablespoonfuls OF
white sugar, and half a pint of
cold water. Boil three pints of
milk, remove it from the fire, add
the above mixture, four eggs, and
an onuce of butter, slightly melted.
Put the pudding over the fire, and
stir constantly until it has boiled
five minutes, then pour it into Gus
tard cups or moulds dipped in cold
water, and cool until firm. Use
with cream and sugar. This is an
excellent desert.
A Novel Way of Making Jelly
Cake. = Take the whites of six
eggs. one cup of white sugar, same
Of flour, one teaspoonful of butter,
two tablespoonful of sweet milk,
two teaspoonfuls of Eureka yeast
powder. Bake in a large oblong
dripping pan. so the cake will be
very thin. Meanwhile stir another
batch, making just the same, with
the exception of using the yolks
instead Of the whites. When both
are done, and while warm, spread
with jelly, or preserves of any
kind; put together and bring the
largest side of the cake toward
you, roll Immediately, or cut into
four or eight parts, put together
ALTERNATELY. puttipo ielly between