The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-11-29

u,
and pickles.
THIRD COURSE.
Roast turkey, currant jelly, mashed pota-
toes, squash.
DESSERT.
Coffee, cake, pumpkin pie, cheese, fruits.
PIES, PUDDINGS, ETC.
Pumpkin Pie.-One quart of strained
pumpkin squash viii answer), one
quart of milk, one tea-cup of cream, one
teapoonfuls (scant) of salt, two tea
spoonfuls of powdered cinnamon, two
of ginger, one grated nutmeg, two Ia
blespoonfuls of dark molasses, sugar
according to taste, two large spoonfuls
of -four five beaten eggs. Put the
stewed pumpkin into large bowl; add
the flour, molasses, salt and spices, and
beat thoroughly. Then add the eggs,
milk, cream and sugar, and beat again.
If the mixture seems too thin, add more
pumpkin; if too thick, add milk. Bake
in pie tins, lined with paste that is not
very rich. Bake until solid in the GEN.
ter, and of rich bronze color.
Thanksgiving Cdke.-Three cups of
very light bread dough, three cups of
sugar, one cup of butter, three eggs,
one small nutmeg, raisins, one teaspoon
full (scant) of soda, dissolved in a little
hot water Rub the butter and sugar to-
gether; add the eggs and spice, then the
dough, and mix all thoroughly. Add
the soda and beat it well into the dough.
Flour must be added to make q rather
thick battcr-if too thin, it viii not bake
well. Bake in two loaves. Leave one
plain. In the other, put two cups of
stoned raisins which have been soaked
in brandy over night. The dough for
this cake should be raised with potato
yeast. The cake keeps well, especially
if covered with thin icing. The cake
can be baked as soon as mixed, but will
be lighter if allowed to stand in a warm
place for half an hour before baking.
Fruit Pxdding.--One cup of sweet
milk, one cup of molasses, half cup of
melted butter, one beaten egg, one cup
of stoned raisins, half cup of currants,
two cups and a half of -four, half a tea
spoonful of soda. Mix well together,
salt, pour into a mold and steam two
hours Eat with hard and liquid sauce.
Pour over little brandy and light just
before sending to the table.
Whipped Cream.--Place the cream
where it will become thoroughly chilled,
and whip with an egg-beater. Should
the cream be difficult to bring to froth,
beat with it the white of an egg. While
whipping take off the froth and place or
a sieve, re-whipping all that passes
through. Sweeten and flavor. Fill jelly
glasses one-third full of currant jelly
and fill up with the cream.
Spanish Cream. onc-hal
box of Cox's gelatine in half pint O
cold milk. Into one quart of boiling
milk stir a small teacupful of sugar ant
the beaten yelks of four eggs. Pour thi
upon the dissolved gelatine. Flavo
when cool or add a small wineglass o
wine. Turn into cups and cover with |
meringue made of the whites, half a cuI
of powdered sugar and a little extract
Brown in the oven. Eat ice-cold.
THANKSGIVING DESSERT.
Fruits and Nuts.-A raised center
piece of mixed fruits is an appropriate
and delicious dessert, as well as an in
dispensable ornament to an elegant din
lner-table.
i Apples and Nnts.-Polish the apple
and crack the nuts.
S,aov FlGkcs.-Grate the c0cOa-nu
into a glass dish, and serve with jellie
or cream and powdered sugar. .
d Grapes, Chestnuts and Apptes.-AI
4 range the grapes and apples in frul
dishes. Boil the chestnuts in salted wa
ter for ten or fifteen minutes, drain, sti
!; little butter into them, toss up till DIR
and serve in a deep dish. :.
Fried Bana,sas.-Peel OF the Skin
slice lengthwise, fry in butter an
sprinkle with sugar.
il An,Jrosia.@One-hah dozen sweet OF
anges peeled and sliced; one larg
cocoanut, grated. Alternate the layer
. of cocoanut and oranges. Sprinkl
powdered sugar over each layer.
N,xts and Raisi,as. x Crack the nuts an
select nice punches of fresh, plump ra
, sins. For dessert use, the Muscatels
: and g London Layer - take the prefer
, ence.
Orange Pyranid.-Cut the peel mi
!, eight different pieces, from the ste
) downward-careful not to cut throue
! into the juice-cells. Peel each pie'
down little more than half way, al
, bend sharply to the right. Pile Il
oranges in the form of a pyramid on
high fruit dish. -,
{ Grape Pyramid. Build up OF Nal
1 gasAan imported grape--Delaware al
. Concords.
) I atching Pattern-.-The Hap
= rhnuvht NJ n Dry.(y0Ods Clerk.