The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-05-11
ASST ~
MSS[T-I3 ) = ~
.-..ssaSse - 60 : US 80
FARM AND HOUSEHOLD.
The Housekeeper

mon, nutmeg, cloves anu alsplce.
Boil the ingredients for short
time. When cold, add a pint OF
brandy. This cordial is said to be
almost a specific for summer com
plant of diarrhea.
Ginger Pudding.-Half a pound
of -four, quarter OF pound OF
suet, one-quarter of a pound of
moist sugar, two large teaspoonfuls
of grated ginger. Shred the suet
very fine, mix it with the -four, SUI
gar and ginger; stir all well to-
gether; butter a basin and put the
mixture in dry, tie cloth over
and boil for three hours.
To Keep Lard Through Summer.
To a gallon of lard put one ounce
of sal soda, dissolved in a gill of
water. Do not fill your kettles
more than half full, for it will foam
and perhaps boil over. No other
water is required than what the
soda is dissolved in. When it is
done it will be very clear, and will
keep two years. Strain through a
coarse cloth and set away.
Rock Cream.-Boil teacupful
of good rice in sweet milk until
soft, sweeten it with powdered loaf
sugar and a little salt, and pile it
up high in dish. Lay on it, here
and there, square pieces of currant
jelly or any kind of preserved or
canned fruits; beat to a stiff froth
the whites of four or FIVE eggs and
a little powdered sugar, flavor to
suit the taste, then drop it over
the rice, giving it the appearance
of snow. A wholesome dessert for
children.
Tomato Wine.-Take any guam
tity of fully ripe tomatoes, wash
and press from them the juice;
strain, and to every gallon add
four pounds crushed sugar; let it
stand until it is done fermenting,
keeping the cask filed with fresh
juice and sugar, as above. When
done fermenting, draw off without
agitation and bottle. 1t will be
prime in six to twelve MONTHS
The yellow tomato makes white
wine with yellow tiDge; the red a
darker colored wine, of course.
Blackberry Wine. = Take good
ripe blackberries, pick out the de-
cayed ones, press out the juice and
add to one gallon quart of water
in which two pounds of white SUI
gar has been dissolved; then put
into glass bottles or stone jugs
cover the mouth with any open OF
woven cloth to admit air and KEEP
out insects, set in the cellar for siS
months, more or less, and then
pour off carefully from the lees OF
dregs into clean bottles, and cork
mp for use as wanted.
Another Blackberry Wine.-Put
the berries into a large vessel ; to
every gallon of berries pour on q
pint of boiling water. Bruise the
the berries with mallett and lei
them remain until the next day
Strain through q thick cloth, anc
to every gallon of juice add two
and a half pounds of sugar. Drain
again and put into cask, cover
the bung with muslin, put it in 3
cool place and shake it daily unit
fermentation ceases. Cork 1t tight
and by September it will be ready
for use; but age improves it.
Peach Short Cake. - Make a
dough as for strawberry short-cake
or biscuit, roll out a layer less
than an inch in thickness and place
it in buttered tin; over this you
spread layer of stewed peaches,
sprinkle With sugar ana spice, dot
with bits of butter, pnt on another
layer of dough, and bake in a quick
oven. Canned peaches stewed nm
til reduced to pulp may be used
instead of the fresh fruit This
will be found a delightful dessert
or supper dish, and may be served
with any plain sauce or with but
ter and powdered sugar.
Perpetual Paste. To make per
petual paste, which will remain
sweet for a year, dissolve a tea
spoonful of alum in a quart of wa
ter, to which add sufficient -four to
make thick cream. Stir in halt
a teaspoonful of powdered rosin