The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-04-03
HINTS FOR THE HOUSEHOLD.


Delicate Cake: One cup of butter,
two cups of white sugar, three cups of
flour, two teaspoonfuls of cream of tar
tar, one teaspoonful of soda, the whites
of eight eggs; stir butter and sugar to-
gether to a cream; into one cup of sweet
milk put two-thirds cup of flour, mix
this with butter and sugar, then add
soda, sift flour and cream of tartar to-
gether, add to above, and lastly the egg
beaten to stiff broth, and bake moder-
ately till done.
Corn Bread: Two eggs, two cups
of sweet milk, one and one-hah cups OF
corn meal, one and one-half cups of
wheat flour, butter half the size of an
egg, one teaspoonful of cream of tartar,
one-half teaspoonful of soda, one-half
teaspoonful of salt, one-half cup of SUI
gar; beat eggs, sugar, salt and soda to-
gether, then add flour, meal, and cream
of tartar, after being sifted and thor
oughly mixed together, and bake three
fourths of an hour.
Lemon Pie: Crate the rind off
fine lemon, and express the juice. Beat
the yelks of four eggs, add to them one
cupful of sugar, one cupful of cream or
rich milk, one tablespoonful of flour,
and the lemon. Beat the mixture well,
and bake in crust. While it is baking
beat the whites stiff with four table,
spoonfuls of sifted white sugar. When
the pie is baked, spread the whites on
smoothly, and set in the oven to brown
slightly. This quantity will make two
small pies.
ExoI Noeeoo Vyt,o ,d;+oy- Of 7b-,,fb
says there is nothing easier than making
good coffee, and gives the following
simple recipe: {" Put the ground coffee
in saucepan-two spoonfuls for each
output the saucepan on the fire; just
before the water boils throw in few
drops of cold water and take the pot
| off; strain the concoction through a
piece of muslin, and you will have better
coffee than is produced by the most
complicated and costly patent ma
chine"
-Omelet: Allow two tablespoonful
of milk to each egg; beat the yelks and
whites separately; add little salt +;
pour into hot skillet, in which piece
of butter the size of walnut has been
melted. The skillet should be as hot
as it can be without scorching the but
ter. As the omelet bubbles and rises,
run a thin-bladed knife under every
now and then, that it may not burn
cook two or three minutes, or until the
eggs set; fold over, shake the skillet,
turn on to hot platter and serve al
once.
Boston Baked Beans: Soak a quar-
of common white beans in water ovel
night; then cut up a pound of salt pork
fitch is best; put beans and pork IL
alternate layers into an earthen croci
and put in enough water to cover all
cover with plate, and bake in a mod
crate oven from six to twelve hours.
put in after the bread is baked, towar'
noon, will usually be done by supper
time. They can be warmed over, If no
used at the first meal, and are just a
good as when first baked. The porl
supplies enough salt.
l Crackers: Rub quarter of poun
3 of butter into a quart OF sifted houI
add half teaspoonful of salt and mi
!. into stiff dough with sweet milk. La
( this on Toured board and beat it wit
e the rolling pin as long as time an
: muscle will permit. The longer tn
s better, but it should not be less tina
s half an hour, and the dough must .
4 frequently turned. Roll it out very TIN
a and cut round into whatever size 70
b may desire, prick each one deeply
o wash the surface with milk and bak
n hard in an oven moderate enough
It give only a light color.