The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-11-01

BIRDS NEST PuDDING.-M Make a bat
ter of cream and -four, q little salt and
saleratus. Pare and slice sour apples
very thin; butter tin and put some OF
the batter in the tin; then add apples
and cover with the remainder of the bat
ter; bake three-quarters of an hour.
PRESERVED ToMAToEs.-Take of good
ripe tomatoes such quantity as you
wish to preserve, pare them, cut them
in quarters Gf large ones), place them
in a stew-pan with a little water, so they
will not burn; being a very juicy fruit
they require to be cooked until the juice
is nearly all out; then add white sugar
One pound to each pound of fruit
cook slowly one-half hour.
CANNED GRAPEs.-Squeeze the pulp
from the skin, as the seeds are objec-
tionable: boil the pulp until the seeds
begin to loosen, having the skin boiling
in little water, hard, as they are tough
When the pulp seems tender, put il
through the sieve !. then add the skins,
if tender, with the water they boil in, il
not too much. Use large coffeecup Of
sugar for quart can; boil until thick,
and can in the usual way.
OATMEAL JELLY.-Put hak a. pint Of
good oatmeal to soak over night in a
little less than quart of water. In the
morning drain through q sieve, pressing
out all the water, and to it add one pint
and half of hot water. Season with
salt, boil up quickly, then set back to
simmer ten or fifteen minutes. Pour
into molds, and in half an hour it will
be set sufficiently to turn out into sau.
GERS. Eat with cream and sugar. The
success Of this dish depends very much
upon the quality of the meal.
GREEN Com PICKLES. -When the
corn is a little past the tenderest roast
ing state, publ it take off one thick.
ness of the husk, tie the rest of the husk
down at the silk end in a close and tight
manner; place them in clean cask OF
barrel compactly together, and put or
brine to cover the same Of about two
thirds the strength Of meat pickle. When
ready to use in winter, soak in cold wa.
ter over night, and if this does not APP.
pear sufficient change the water and
freshen still more. : teCO>t
APPLE MARMALADE.-Peel and core
two pounds sub-acid apples and put
them in an enameled saucepan with one
pint of sweet cider or half apint of pure
wine, and one pound of crushed sugar,
and cook them by gentle heat three
hours, or longer, until the fruit is very
soft, and then squeeze it first through a
colander and then through a sieve:S II
not sufficiently sweet, add powdered
sugar to suit your taste, and put away in
jars made air-tight by a piece of wet
bladder.
TOMATO CATsuP.-Take one pecl
ripe tomatoes, s6utia dK IA them. and
put them into porcelain lined kettle
Boil until the pull Is dissolved; strain
and 1ress, FIRST thropghs T. .colapder
then Through q hair SIEVE; them bd(k In
five hours with one 0Bace salt, one ounce
mace, one tablespoonful black pepper
one tSasp6ehfifA cayenne, one table
spoonful powdered cloves, seven ol
ground mustard, and one Of celery seed
treq:raslly, esgssia9iy Turing the ,,l las'
and, when cold, add one pint strong
vinegar: take out the bag Of celery seed,
and bottle Seal the scorks, and keep IN
dark, cool plaeest slsS - il.si.szs
MELON MASGoEs.+ The late, small
and smooth m,isjtmeions are nsed fos
this pickle, Cut out Ping at the stem
end, or, as some prefer it, from the
side; scrape ont the contents, replace
thes ping and secure. it With a wooden
pin, and put the melons thus prepared
into a. STRONG BRINE. When they have
been in the brine. Tor .twenty-four hours
or more. they are ready dor stuffing,
The stuffing Is made of .shyspickle- ma.
teriaf at hand shredded cabbage, broker
caulifower., small onions and cncuni.
bers, green beans, peppers. mustard
seed, nasturtiums, scraped bdrseradish,
and the like. Cabbage and the other
stuffi11g. except the afonatits. ARE BET
ter for being scalded and cooled. oStuA
the melons according To fanGy,;aH1 Their
sew each pmg,in its place by means Of
a needle and coarse thread. Place the
stuffed melons in-a jar add cloves, pep.
per, and other desired SPICE and spopl
boiling vinegar over them Rep h{ :fke
ses1$isSS + the vinegar e! fesss