The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-03-23

FARM AND HOUSEHOLD.
Domestic Recipes.

Potato Soup - Boil SIX good h'@
potatoes, put them mt" one I'lri
of milk, with one ouiGn cut fire
simmer one hour strain through IA
colander, add the yelks IF two
eggs, pepper alfd salt to taste. II
the milk should simmer away, add
a little after the yeiks are put in.
and then put on the fire and heat
through.
Baked Indian Pudding.-Boii a
quart OF milk, stir into it four
onuces of meal, one level teaspoon
ful of salt and spice, and one ounce
Of butter slightly melted; put the
pudding into = baking dish, add
one pint of cold ruilk, and, Nithout
stirring it, put 1t at once into IA
moderate oven aud bake 1t slowly
for two hours aud a half.
Flo-Flo Cakes. -One pound of
sugar, one pound of butter, eight
eggs, one pound and quarter of
Hour, two ounces currents aud hall
nutmeg; mix the butter with the
sogar and spice; then add half the
eggs and beat for a few minutes;
add the rest of the eggs ana work
for five minutes longer; stir in the
-four and currants and then bake
into shapes.
Custard in Cups. - Beat three
eggs with three tablespoonfuls of
sugar and a little nutmeg and salt,
add aquart Of milk lnewis best;
pour into your cups and set them
into a deep dish, ill it with boil
ing water within quarter of an
inch to the top of the caps, then
put them into the oven to bake.
In this way they are much nicer
than when cooked out of the dish
of water.
How to Cook Corned Baef.-The
Boston journal of Chemistry says:
"Don't boil it, for corned beef
shoald never be boiled 1t should
only simmer, being placed on a
part of the range or stove where
this process 4nty go on uniterrupt-
eddy from four to six hours, ac-
cording to the size of the piece. If
it is to be served, let the meat re-
man in the liquor until it is cold
Tough meat can be made tender
by letting it remain in the liquor
until next day, AMI bringing it to a
boil just before serving.
Raised Biscnit-Make sponge
of about pint of milk or water,
with small piece of yeas cake, or
n penny's worth of bakers yeast, at
night: III the morning knead with |
pint Of milk warmed and half |
a cupful of butter and lard; knead |
very soft. let stand until light and |
then knead again: when light roll |
ont, cut and let stand for an hour |
in the pans and hen bake. This
will do for people who have time
to waste, bnt If you use Eureka
yeast-p"wder, The making, baking
aud serving is all to be done in
less than twelve, minutes.
Gridlle Cakes, Waii}es, Etc
If you have not used yonr waffle
iron for some time, wash it off
clean with hot soap and water;
wipe and rub we'll with dry salt;
heat it and grease with bit of salt
pork Oh a fork. 1t is "a mistake.
beside being slovenly aud wasteful,
to put more grease than is abso-
lutely necessary to prevent the
cake from, sticking. A piece of
pork al inch square should last
for three days. Put on a great
spoonful OF batter for each cake,
and before filing the grid'ile test
it with single cake, to he sure it
is albright with it as we'll as the
batter. The same rules apply to
waffles. Always lay hot cakes and !
hot wafiies upon hot plate as |
soon as baked.
A Strengthening Blancmange.-
Dissolve in n pint of new milk half {
In ounce of isinglass. strain it t
,arough a muslin seive, put it on t
he fire again, with the rind of half q
. small lemon, pared very thin, and
,wo ounces of loaf sugar, br, ken v
,ery small; let it simmer gently V
lutil well favored, then take ont Il
lie lemon peel, and stir the milk a
o the beaten yelks of three fresh t,
gigs; pour the mixture back into
be saucepan and hold it over the C.
re, keeping it stirred until it be s.
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