The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-03-20
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APPLES FOR DEssERr.-Applestp =
with cream or costard; to BE- -
cold: Two pounds fine firm april,
pare and core them; slice them 4 /
pan; add one pound of loaf sagar, ~
of three lemons, rind of one gra>t;
boil two hours slowly, and turn IN
wet mold.
PorATo SALAD.--Never make 4 Y
cold potatoes. Boil six large pots1ss
peel them while still hot, and slice - !
thin, no matter if they break; ~
your dressing of the best sweet-oil. - /
per, and salt to taste, an onion chol3
very fine, a large spoonful Of caPN
vinegar enough to have it moiGl d
through; mix this well through your n
tatoes, and you will have very plt
but palatable dish.
CORNING HAMs.-With one hun1ld
pounds meat use ten pounds salt. I'll
pounds sugar, four Pints molasses, III
ounces saltpeter, as much pepper, n||
two ounces soda. Dissolve the al N
four gallons water, boil and skim; ~
add the other ingredients, and pour =
warm. In six weeks they will be m
for smoking, though some prefer y 3
it in three or four weeks. Smoke -
corn-cobs or hickory chips.
APPLE TART.-Lay q disc Of r.
paste on round tin, spread 6g9
(about three-eighths of an inch III
of apple marmalade over it, leayin&s
rim an inch wide clear all round; j.
out and cut some of the paste IN stz|p
the size of straw, form trUlhs1Uck
with them over the marmalade, ~
put a border of paste all over the -
Glazo the top of the border and r.
with beaten-up egg, and bakefn squH
oven.
CHESTNUT PUDDING.-Skin &
chestnuts and make PURGE with go
ter of q pound of butter; add SIX oqn
of rice flour, half pound Of veal q
a quarter of pound of marrow, q
same of sugar. the same of bruised r.
aroons, a little nutmeg, one -
cream, three Of rum, one whole 81
eight yelks; boil in cloth for
hours; serve with marrow-pue1
sauce.
HOMINY CROQUErTEs.-To > -
of cold, boiled hominy (small graine1
add tablespoonful of melted buff4
and stir hard, moistening BY degIeI
with a cupful Of rich milk, beating ~
soft paste. Put in teaspoonfui
sugar, and lastly a well beaten
Roll into oval balls and dip into b.
egg, then in cracker-crumbs, and ~
hot lard. Flour your hands before g
ing them.
POrArO SALAD.-Never make -
cold potatoes. Boil six large pote!
peel them while still hot, and sllce e.
thin, no matter if they break =
your dressing of the best sweet OIL,
per and salt TO taste, an onion chc
very fine, large spoonful OF g.
vinegar enough to have It moM
through; mix this well through
potatoes, and you will have . very
but palatable dish.
TAPIocA PUDDrNG.--One sman
cupful of tapioca, one quart @ ~
four eggs, piece of butter the sf1s s
one teacupful of sugar, one smau
spoonful Of salt; flavor with esss.e
lemon; soak over night in par g
milk, or in the morning two q
hours, in barley enough water 70 -
it; bake three-quarters Of an hour.
pioca is very niUe soaked ~ aposs
water and boiled in milk. Flavor
grated lemon peel, and eat with
and sugar. =
CRUMB PUDDING.-One pint q
bread-crumbs, one quart OF swee "
milk, one cup of sugar, the yeiks g
eggs beaten, with a little lemon 70 81
and two tablespoons of butser.
until done, but not watery; spre.e -
this a layer Of jelly; whip the wnl. -.
the eggs to a froth, and add one =
sugar and the juice of lemon;
this frosting over the jelly and res =, ,
the oven until light brown -
eaten cold, with cream and sugar