The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1881-12-31


BATTER PUDDIHG.-One quart milk,
six eggs, eight tablespoonful flour, and
q little salt; bake half hour.
LIGHT TEA-CAKE.-One cup sugar,
two eggs, half cup melted butter, one
and one-fourth cups of milk, -four to
make stiff batter, two teaspoonfuls
soda; bake twenty minutes in hot
oven.
To CLEAN PAINT. AN ounce of pnl-
verified borax, pound of best brown
soap in small pieces and three quarts of
water are to be mixed and put on the
fire. It should simmer until the soap
dissolves, being frequently stirred. Do
not allow it to boil. Use with flannel
and rinse off as soon as the paint is
clean. This mixture is also recon-
mended for washing clothes.
SHOE POLIsH.-A self-shining liquid
shoe polish may be made as follows;
Soft water, one gallon; extract of log
wood, six ounces; dissolve by aid of
heat. Soft water, one gallon; borax,
six ounces; shellac, one and one-half
ounces; boil, stir and add three-eighths
of an ounce of bi-chromate of potash
dissolved in half pint of water. Mix
all together, warm, and add three
ounces of ammonia water. Half or a
quarter of these ingredients may be
used.
PRESERVING CITRON.--Pare the cit
ron and cut it into small pieces, not ex-
ceedind quarter of an inch in thick
ness. Remove all the seeds, weigh and
put them in alum water for two or three
| hours. Then turn the alum off and
boil in clear water until you can pierce
them with straw. Make a sirup, al
lowing one-haf pound of sugar to a
pound of fruit, adding half pint of wa
ter to a pound of sugar. Place your
citron in the strip and cook the same as
other preserves. just before taking
from the stove, slice in two or three
lemons, according to quantity of pre-
serves /. then let them boil minute
longer.
EscALLOPED GREEN TOMAroEs.--
Fifteen medium-sized green tomatoes,
slice thin and throw them into salt and
water for short time. Take an earth
en- pudding-dish and cover the bottom
of it with cracker-crumbs, then put in
| a layer of tomatoes. Season with but
ter, pepper and salt, using butter plen-
tifully. Thus alternate the layers until
the dish is full. Put in half teacupful
of water, cover with plate and bake
for an hour or longer. A layer of
crumbs should be on top. Green to-
matoes require good deal of season.
ing to make them palatable.
BAKED CHICKEN PIE.-Line deep
dish with a moderately thick paste.
Having cut up your chickens, and sea-
soned them to your taste with salt, pep
per and Gf you like it) mace and q lit
tie grated nutmeg, put some pieces OF
i cold ham between the chicken, and il
i you have some. oysters, you will find
them great addition to your pie; also
4 a few ,yelks of hard-boiled eggs. Fill
the dish two-thirds full of cold water and
pieces of butter rolled in -four. Put the
top crust on, cutting a hole in the CEN
ter of it. Cut out of the paste some
handsomely shaped leaves, which lay
around the edge of your pie. You may
also form rose to lay in the center.
i CHILL SAucE.-Eighteen good-sized
ripe tomatoes, six medium-sized onions,
4 three red peppers, two and one-haf cup;
vinegar Chop the onions and peppers
fine, peel the tomatoes and squeeze cut
the juice. Take the juice with all the
other ingredients except the tomatoes
and boil together for few minutes, then
add the tomatoes, chopped fine, and
boiled twenty minutes longer. Season
with sixteen tablespoonful of brown
sugar, eight tablespoonfuls of salt, two
nutmegs, large teaspoonful of ginger
one and half teaspoonfuls of CHINA
mon and one-haf teaspoonful of cloves
Cork tightly and seal.
BOILED FLOUR FOR GRUEL.-Take 8
: pound of -four and tic it as tightly a.
possible in a pudding-cloth. A piece o.
well washed, unbleached muslin answers
every purpose. Put this tied-up flour
into pot of boiling water and let il boi
. twelve hours, adding boiling water from
time to time; remove the bag and hang
it up all night so that it will cool and
dry; open the bag, and remove with {
knife the discolored skin which ha.
formed the ball of -four; CRATE, ron, OIL
pound the -four, which should be very
hard and firm; put the grated flour il
closely covered glass jar, and use a
: you would corn-starch or arrow-root
: This is an admirable food for invalid.
. and for children, especially those sui
fering from summer complaint.
ANGEL FOOD.-Here is recipe fol
Angel Food, 1.-THE delicious white cake
which is becoming SO popular. In tast,
and appearance it is every thing that
cake should be: The white of clever
eggs, one cup of flour after sitting, one
teaspoonful of cream-tartar. Sift thu
-four and cream-tartar four times. Bea
the eggs to stiff froth, and then bea
in one and one-half cups of granulatet
sugar, and ateaspoonful of vanilla. Ado
the -four and beat lightly but thorough
ly. Bake in an INCREASED pan, slowly