The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-03-27

The Table. q
Ginger Cake: Two eggs, one cup
full of sour cream, one cupful of
molasses, three cupfuls of flour, one
teaspoonful of soda, two teaspoonfuls
of ginger, and little salt.
Cream Biscuit: Take one quart of
sour cream, one teaspoonful of pulver-
lied soda, salt and sufficient -four to roll.
Cut into small cakes and bake in
quick oven.
Cookies: Take two heaping cupfuls
of sugar, one cupful of butter, one cup
full of sour cream, three eggs, four tea
spoonfuls of soda and eight of cream
tartar. Beat the soda with the cream
and sugar, and the tartar with the eggs.
Wet soft and roll thin.
Jelly Cake: Take one cupful of sour
cream, one and one-half cupfuls of
sugar, two eggs, one teaspoonful of
soda, one teaspoonful cream-tartar and
one of extract of lemon. Bake in thin
cakes and lay up with any jelly you
choose between the layers. Frost or
not, as anyone chooses.
-Tapioca Pudding: Two cupfuls of
tapioca, soaked an hour or two; then
put in double saucepan, or in tin
pail set in an iron pot of hot water, and
cooked till soft, with three or four cup
fuls of milk. When thoroughly done,
put in baking-dish; add three or four
eggs, little butter, and sugar to taste.
Grated lemon-peel improves it very
much. Bake half an hour or more.
Apple Charlotte: Butter deep
b liking bowl; line it with thin slices of
wheaton bread which have been soaked
in sweet cream; fill the bowl to within
one inch of the top with sliced apples
in layers, with beef marrow; sugar and
grated lemon or orange peel; cover the
apples with thin slices of bread soaked
in cream; cover the bowl closely with
an ordinary earthenware pie-dish, in
which place water to prevent its crack
ing. Bake in rather brisk oven from
one hour to one and one-half hours, &C
cording to the size of the charlotte.
Angel Cake: The whites of eleven
eggs, one and one-half cups of sugar,
one cup of flour, one small teaspoonful
of cream of tartar, and one teaspoonful
of vanilla. Beat the whites to stiff
froth, then add the sugar, flour and
favoring. The sugar must be sifted
once before using, and the flour four
times, adding the cream of tartar before
sitting the last time. Powdered sugar
should be used. Bake in a very slow
oven without buttering the pan. When
it is done, turn the pan upside down
resting the corners on something so thai
the air can reach it while cooling.
/ Coffee: Get good coffee, and Their
see it ground, or have it ground in YOU
own house, that you may be sure that i
is not half chicory; then measure two
cups into q bowl, into which break
fresh egg, putting in the shell also; es.
add little cold water, just enofgE.
enable you to stir it to a stiff past 6
in a common tin coffee-pot; add Sou
three pints of boiling water, andt cove
very closely that the aroma may not es
cape; boil quickly, from five to ten min
utes. If you want black coffee, put les
boiling water, scald your silver coffee
Dot, and have thin strainer OF muslin
on to keep the Jumps from going in,
will be clear as crystal, and fit for
King to drink. If you can not afford +
use an egg every morning, take the ski
from a salt Goldfish, wash and wipe
thoroughly, and cut into pieces an inc
and a half square, and put one piece In
to the bowl with cold water as above
and YOU will hardly know the difference
; If too strong add more water.
Miscellaneous.
To Preserve Soap-grease: Fill
cask half full of good strong lye an
I, drop all your refuse grease therein; st
L up the mixture once week.
. -Newly-painted rooms are very u
pleasant for many days, but if a handf
: of hay may be strewn on the floor, upo
which is sprinkled little chloride
lime. after a couple of hours the Q
T fensive smell viii have entirely disa
! peared.
Spots on furniture. from any thir
!. hot or from alcohol, can be removed
. rubbing hard with sweet oil and turpe
tine. When the spots disappear wa
. in milk-warm soap-suds, dry quick
and polish by rubbing br1skly WI
chamois skin.
o To extract mildew from linen, p
!" strong soap and salt on the mhos
l. spots. Keep them moist and expose
;; the sun. Repeat the process sever
- times. The soap used should be SO
le such as is homemade from the I've
~ wood-ashes.
% To keep flannels from shrinki
"a wash them in suds made with ter
10 water, avoid rubbing soap on them, r
al xso,,, &, fxuo xuators rinsq in teDid watt
70 wiring out and shake out each arti'
g. until smooth and hang up immediat,
es in the sun or wind to dry. Ii you wi
K to make prints look nicely do not wa
a. them in a suds in which white clotf
i. have been washed, but wash, rinse a
II starch them separately, especially
rs dark colored, and iron invariably on
ne wrong side. :.
en- And now Homer is myth; in ia
~, he has been so for some time, IN