The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-02-16
Domestic Recipes.

then fill the cup with sweet cream /:
add one cup of sugar, half teaspoon
of soda, one of cream tartar. one ana
"a half cups of flour. Should sour
cream be used the cream tartar may
be omitted.
Boiled Suet Pudding. - ln,o n
quart of boihng milk stir gradually
as much corn meal as will make Il
stiff batter, add teacup of beet
suet, chopped fine, and II teaspOonful
of salt; tie it loosely in bag and
boil two hours. Quarter of pound
of raisins may be added to the bat
ter. Serve with syrup.
Goldfish and Eggs.-S!lred fine and
properly soak some Goldfish. Press
it dry as possible. To one cup of
fish add one cup of eggs. white and
yolk; beat the two well together
and drop in spoOnfuls into hot pan
and fry light brown on both sides.
Use half lard and half butter to fry
them in. Very nice.
Apple Islands. = Stew as dry as
possible apples enough to make a
quart after being strained through a
seive, add cup and half of sugar,
flavor with lemon, beat the whites
of six eggs to stiff frOth, and just
before eating stir slowly into the ap-
pie. Serve from glass dish. using
as q sauce a nice boiled custard made
of the yOlks of the six eggs, sweet
ened and favored to taste.
\ Apple Custard. Pare and core six
apples, set them in a pan with very
little water, and stew them until
tender; then put them in pudding
dish without breaking, fill the CEN
tiers with sugar, and pour over them
custard made of quart of milk,
five eggs, four ounces of sugar and a
very little nutmeg. Set the pudding
dish in a baking pan half full of wa
ter, and bake half an hour. Serve
either hot or cold.
Cheese Pudding.-This is a supper
dish, and costs twelve cents. Into
two quarts of boiling water, con-
tanning two tablespoOnfuls of salt,
stir in one pound of yellow meal and
boil it for twenty minutes stirring
it occasionally to prevent burning
then put it in creased baking pan,
sprinkle over the top quarter of a
pound of grated cheese aud brown
in a quick oven. Serve hot. If any
remains slice cold and fry brown.
Delicious Pie.--Beat together to a
frotl the yolks of five eggs and one
cup of sugar; beat TO a cream three
quarters of a bup of butter, and add
the eggs and sugar; flavor with va
niila and bake Immediately in q pie
crust. This does for two pies. As
soon as done spread over the two
pies the whites of the eggs beaten
stiff, sweetened and favored with
vanilla; brown delicately. and cut
the pies while still hot to prevent
the egg from falling.
Welsh Rare Bit Two teacups of
grated or finely chopped cheese, one
teacup of sweet cream, ole and a
half teacups of grated cracker OF
very stale bread, three eggs lightly
beaten; mix crumbs, eggs and cream
in pan, then stir in the cheese, add
very little red pepper, one small
teaspoonful of mustard and little
salt. Put a lump of butter the size
an egg in the dish and set it i'm the
oven until melted. Turn in the in
gradients and stir until all are dis
solved. Let it brown nicely on the
top and then serve in the same dish
for tea or morning relish.
Excellent Rolls.-Melt in one and
half pints new milk quarter of a
pound of butter-lard will answer,
or one-half the quantity each lard
and butter. Have ready two and u
half pounds sifted -four, in which
mix well half teaspoOnful of salt,
one grated potato, which should be
boiled the day previous, that it may
be perfectly cool. As soon as the
milk is lukewarm stir it in, add a
teacup of yeast and knead well. In
cool weather let it stand near the
stove, that it may rise in three or
four hours, then work in half as
much more butter, incorporating it
thoroughly in the dough. Form it
into rolls, place in well buttered
pan, let them rise about half an
hour, then put in hot oven.
Baked or Roast Pig.-If possible,
the pig should Ike cleaned over night
and laid in weak salt water until
morning. Then put it in pot with
water enough to cover it and parboil
little. While the pig is boiling
make batter of one pint of flour,
one egg well beaten, four or five
spoonfuls of cold hominy or rice, u
piece of onion cut up fine, tea
spoOnfulof salt, and little black
pepper. Mix well and fry, stirring