The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-02-09
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.-Ees 49, -
-S~E%..x.- -. = = .s<s.sS.6 TO-
FARM AND HOUSEHOLD.
Domestic Recipes.
"Industry need not wish"

syrup: stuff hard, press few days
and smoke aud dry we'll.
Bread Omelet.-One large teacup
of bread crumb, one teacup of cream,
one teaspOonful of butter and fOur
eggs. Salt and pepper, and then fry
like an omelet.
Boiled Pudding.-Two cups but
termilk or sour milk, one and half
cups of meal, two cups Of -four, one
teaspoOnful of salaritus, little salt
and one cupfnl Of chopped raisins !;
put in a pudding dish and cover it
tight; boil one hour without taking
the cover of.
Beans and Oysters. - Boil beans
until ready for baking; season with
butter plentifully, pepper, salt and
little bits Of pork if liked; put lay
er of the beans mo deep baking
dish; then a layer of raw oysters. and
SO on until the dish is nearly full
pour over "a teacupful of the oyster
liquor and bake one hour.
A Cheap Fruit Cake.-Ipone quart
OF sifted flour add teacup of sugar,
half q cup of butter, one cup washed
and dried currants, two heaping tea
spOonfulls baking-pOwder, and spice
to suit the taste; rub all thoroughly
into the fiOur, then stir in cold water
to make a stiff batter. Bake an
hour, first half quickly, then slow.
Breakfast Muffins.-Two eggs well
beaten with cupful of sugar and a
lump of butter the size of AN egg; to
this add one pint of milk, with a
teaspOonful of soda, one quart -four,
and two tablespoOnfuls of cream tar
tar; bake in muffin rings or in gem
pans, in "A quick oven. This is
dainty substitute for bread at break
fast or tea.
A Swiss SOup.-BOil three pounds
of potatoes, mash them well and add
some good broth, sufficient for the
tureen. Let these boil together and
then add some spinach, little pars-
. ley, lemon, thyme and sage, all
chopped fine; boil together five min
utes; pepper and salt to taste; just
before taking it off the fire to serve
add two well-beaten eggs. slp1T f4
A Relish for Observation-Disclosures
of pound of cheese, cut in thin
slices, put IN frying pan, turning a
cup of sweet milk over it; add one
fourth teaspoonful of dry mustard,
pinch of salt and pepper, and a piece
of butter about the size of butter
nut; stir the mixture all the time.
Roll three Boston crackers very fine
and sprinkle in gradually; then turn
ut once into a warm dist; send to
table Immediately.
Curing Hams.-Rub salt all over
them as soon as cut and laid on the |
table, and the next day brush it off |
and pack in a barrel. Put on a brine |
made AS follows: One quart of salt
to one gallon of water; to six gal
Ions of water half gallon of mo- |
lasses and three ounces of saltpetre.
Let the hams remain in this six or |
eight weeks, according to size, then
smoke to suit, and pack away in salt
in barrel; put in a cool, dry place
and they will keep good and sweet
all summer.
Corn Starch Pie.-One pint milk,
the yolks of two eggs, sugar to yonI
taste, one tablespoonful corn starch
dissolved in little cold milk; bake
your crust on two plates first, then
bring your milk toa boil, or nearly
so, then stir in your eggs, milk and
starch worked smoothly together;
when it thickens, flavor and put on
your crusts; then take the whites of
your eggs and two tablespoonful of
Write puiserized sugar, beat to
froth the same as frOsting, and spread
over the top, then set into the oven
and brown. Il
Apple Fritters.-One pint of sweet
milk, six eggs, flour enough to form
a batter, a pinch Of salt, half tea
spoonful of salaratus, n teaspoonful
OF cream of tartar; then slice some
good sour apples rather thin aud mix
in the batter; fry in hot lard, brown
ing them nicely on both sides. Sauce
for this is made with a little cream
and sugar. They are nice made of
raisins or currants instead of APP
pies; delicious if made of canned .
peaches, and the Juice of the peaches !
well sweetened and poured over ,
them when served for sauce.
Cottage Pudding Half teacap
Of butter, free from salt, two teacups I
nf good dry brown sugar and the I
yolks OF, three eggs. Beat all well
together until very light, then add /;
Feacup of new milk, and when thor !
Dughly incorporated stirin three tea t,
cups of sifted flour, the well beaten i
whites Of the three eggs and two tea 7
'poonfuls of yeast powder. Turn a
ntO well buttered mould and bake