The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-08-09
sEAsONABLE RECIPES.

quarts of water to 4 peck of apples;
strain and add pound of sugar to pint
of juice; boil rs minutes.
CANNED CRAB-APPLEs.-To pounds
apples take pounds of sugar; make
strip, and, when boiling, put in apples
and boil until soft; seal Immediately in
heated cans; no pairing.
LADY CAKE.-Whites of 8 well beaten
eggs, 2 cups white sugar, FL cups sifted
-four, I cup of butter, 4 teaspoon soda
dissolved in hot water, teaspoon
cream-tartar sifted in -four; flavor with
extract bitter almonds.
ELDERBERRY BUTTER.-Take 1 gal
Ion of elderberries, 2 quarts OF sugar,
and pint of vinegar; boil for 8 hours,
stirring often; for pies, take table
spoons Of the butter for each pie and re-
duce.
PICKED ONIONs.-Peel onions-the
smallest you can find-put in strong
salt and water brine 48 hours, then
freshen ~ hours; put in jars or bottles
as many as can be packed in, then fill
with best cider vinegar, cold. These
will keep for years white and crisp.
ToMAToEs.-Take IL round ripe to
matoes, cut the tops off for covers; take
out the inside and mix with 6 soda
crackers, rolled fine; mix in butter,
pepper and salt; set the tomatoes in q
deep dish and fill with the crackers I;
put cover on each, and place them in
the oven to bake.
Eco PLANr.--Select of nice ripe egg
plant q sufficient quantity; cut off the
ends; cut transversely in slices inch
thick; cook without grease or any thing
whatever, on hot griddle or frying
pan; when cooked through and nicely
Drowned dress with butter and salt and
serve piping hot.
chill SAUCE.-12 ripe tomatoes,
ripe peppers, 2 onions, 8 cups vinegar,
Q tablespoons sugar, 2 of cinnamon, and
of salt; chop the peppers and onions
fine, and add tomatoes; cook together
slowly hour. 1t is not necessary to
chop the tomatoes if ripe, they will cook
soft and mix with other ingredients.
MARROW PUDDING. IA pound of beef
marrow, chopped very fine, / table,
spoonful of powdered sugar, q, salt
spoonful of salt, 4 ounce of candied
lemon-peel, pound Of currants, 4 wine
glassful of brandy, and little nutmeg.
Put . border Of paste around the dish
and lay the ingredients in it, with 1
pound Of lady-fngers. Pour over the
whole q custard, and bake.
RICE-wATER FOR INvALIDs.-Take 4
ounces OF rice, and wash carefully in 8
waters; in skillet put quart of water
and boil it; put in the rice and boil un-
til the rice is in perfect pulp; then
strain carefully and put on the fire again,
adding white sugar to taste, and small
piece of cinnamon, or, II preferred, q
little grated nutmeg; skim II necessary,
and strain again; use when cold.
CHOCOLATE CAKE---1 cup best but
ter, 2 cups sugar, beaten to a cream,
cup sweet milk, 81 cups sifted -four,
teaspoon cream-tartar, and teaspoon
soda dissolved in little hot water, the
whites of A eggs well beaten, and the
yelks of6; make q frosting of the whites
of eggs, II cups Of powdered sugar,
tablespoons grated chocolate and tea
spoon vanilla; frost while cake is warm
SAvoRY CUsrARD.-Taket the yelks o.
2 eggs, and the white of 1, and put in .
small basin; add l gill of beef-tea and
of tablespoonful Of salt; whip up the
eggs and the beef-tea; take small cup
which will hold the mixture, and butter
it; take q piece of white letter-paper anG
butter that, and tie it on the cup hav,
q saucepan, with hot water. and put i
on the fire to boil; when the water il
| boiling put in the cup, 50 that the watel
stancs below the top of the cup; let j
simmer for I Of an hour; serve hot.
/ SNowDRIFT PUDDING.-1 pint ricl
milk, tablespoonfuls of corn starch
i whites of or eggs; dissolve the corr
starch in q little of the milk, stir tn,
sugar into the remainder of the milk
which place on the fire; when 1t begin
to boil stir in the corn starch; stir con
stantly for q few minutes. when it vii
become a smooth paste; now stir in tn,
whites of the eggs beaten to stiff froth
and let it remain little longer to cool
the eggs; flavor to taste, mold and serv
cold with boiled custard made Of tn
yelks of the eggs, pint Of milk, and
scant half cup Of sugar. $780,
CURRANr JELLY.-Put the currant
into q jar, and place it in q kettle o
warm water; let It boil until the fruit i
crushed, keeping it, meanwhile, vel
covered; then strain through . stou
cloth, allowing pound Of sugar to
pint of juice; set this juice on the fir,
alone, and, while it is boiling, heat tn
sugar in the oven; spread it on tin pan
and stir occasionally to keep from burn
ing; boil the juice just 20 minutes, an,
! then stir in the hot sugar; as soon q
the sugar melts and the strip has boile,
Iup for an instant remove it at once from
the fire; having rolled the glasses in no
water to prevent them from cracking