The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-01-19
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.-s1s go 80
FARM AND HOUSEHOLD.
Domestic Recipes.

pint OF OOlllnS water, one GIN vi
Madeira wine. One-guarter pound OF
sugar, half nutmeg; mix the flour
and butter together, pour IN the
boiling water, let it boil few min
utes, then add the sugar and WINE
and CRATE in the nutmeg.
Cleaning Silver.-Nevcr put par
ticle of soap about your silver if You
would have it retain its original lus-
ter. When it wants polishing, use
piece of soft leather and whiting and
rub hard. The proprietor of one of
the Oldest silver establishments in
the city of Philadelphia says that
housekeepers ruin their silver by
washing it in soap suds, us it makes
it look like pewter
Hominy Bread.--This is easy to
be made and nice. Two eggs, salt
to taste, two cupfuls of boiled grits,
or boiled rice, one cupiul of meal,
one tablespoonful of butter or lard,
and sweet milk enough to make a
thin batter. Bake it in the dish in
which it is to be served, and help it
with a tablespoon -eat it with your
mouth. The Virginia name for that
kind of soft corn bread is pudding
bread"
How to Use Stale Bread.-SOak
two quarts of stale bread in water
enough 10 cover the bread, add five
well whipped eggs, one cup of sugar,
one cup of Iaisins. one of currants,
spices to suit the taste, lump of
butter the size OF an egg, make a
nice paste and line dish, ill it
nearly full of your mixture, then
cover with thin crust and bake in
a moderate oven; eat while warm.
This is nice dessert for dinner.
Casserole or Dressed Mutton.-To
have it as it should be, the dish must
be lined with mashed potatoes, the
mutton nicely minced and properly
seasoned and placed il the dish, a
little stock added, and then covered
over with mashed potatoes, roughed
with fork, and then placed before
the fire until the dish assumes the
appearance of a nicely baked hedge
hog. The hotter served the better
it will be >relished, provided it has
only been allowed to simmer and not
to boil.
Corn Vinegar.-Steep quart of
corn in about five gallons of cold
water for two or three hours, then
put it on the fire until ,he corn be-
> gins to show signs of bursting. Do
not let it burst, but take it off the
fire and strain the liquor into cask
and add about two pounds of sugar
to it. Set it i'm a place where the
sun can shine on it, and in three Oh
four weeks. it will be found to con
tain five gallons of good vinegar.
Less quantities can. be made in the
same way.
Sweet Pickle. = Nine pounds OF
fruit, two pounds brown sugar, one
quart of vinegar, cinnamon, cloves
and mace to suit the taste boil the
sugar, vinegar and spices together
skim thoroughly, then boil the fruit
in the syrup till the skin cracks, and
pour all into a jar together. Every
three days, for three different times
pour off the syrup and boil for tel
minutes, and pour over the. fruit
again; they will then be ready fol-
use. For green tomato pickles, chi
slice off both ends OF the fruit.
Hop Yeast Bread.-0ne yeastcake
dissolve in a cup of warm water
with tablespoonful of sugar; two
quarts Of the best flour, one table
spoonful of lard mixed well with the
flour. Then pour in the yeast-cake
with sufficient warm water to make
moderate soft dough. Knead we'll
Set it in a warm place to rise unit
morning, then kDead well again
Make into loaves or rolls, and pu,
into pans, letting in rise again an
hour or so. 1t is ready then for bak.
king. Follow the above recipe, and
you will never fail to make good
bread. $685.
French Salad Dressing.-Shave a
small head of cabbage fine; take one
teacup of vinegar, ateaspoonful pure
salad oil, or, as | prefer, the same
quantity of fresh butter, pinch oi
mustard, one OF salt, add table
spoonful of sugar. Let these SIM
mer over the fire in saucepan while
you beat two eggs thoroughly stil
the eggs into the other ingredients
taking care that they do not boil
Ii made correctly it will present q
smooth, velvety appearance. Poul
this dressing over the cabbage, and
serve hot or cold. This is u capital
dressing for chicken salad, emitting
the sugar.
Hop Yeast.-Put one large hand.
full of hops into quart Of boiling
water, boil down to one pint, and sci
aside to cool. When lukewarni taf-