The Colfax chronicle., 1890-11-22
FlREsiDE FRAGMENTS.

Queen Cake: Two cups of sugar.
one cup OF butter. one cup of sweet
milk. four cups Of flour, six eggs.-Yan-
kee Blade.
-Escalloped Tomatoes: Peel toma-
toes and cut in slices one-half inch
thick. then place them in baking dish
in alternate layers with bread-crumbs,
butter, pepper, salt, and a little sugar.
Bake from one-half to three-quarters of
an hour.-Housekeeper.
Grape Catsup: Four pounds of
grapes, stew until soft; put through a
colander. add three pounds of sugar
Drown preferred), two tablespoons Of
cinnamon, two tablespoons of cloves,
one coffee cup of vinegar; let it simmer
fifteen minutes, and seal up.-Detroit
Free Press.
Lunch Cake: One egg, one cupful
OF sugar. one cupful of milk. one table,
spoonful Of butter. one pint of -four,
two teaspoonsfuls of baking powder;
separate the yelk from the white of the
egg, and add the beaten white last, bake
in good oven until straw can be in
serted and withdrawn clean.-Boston
Herald.
Dropped Fish Cakes: One cup of
salt cod picked very fine, half cup of
milk, one tablespoonful of butter, two
teaspoonfuls Of -four, one egg, pepper
to taste. Make white sauce of the
flour, butter and milk, stir the fish into
this, add the egg beaten light seaoon
and drop by the spoonful into boiling
lard, as is done with fritters.-Indian-
apolis Sentinel.
Dreamed Apples: Select thin
skinned apples, such as the "Fameuse,"
or Snow, core without pairing; fill with
sugar and bake. While cooling, whip one
and ope-half cups cold sweet cream till
smooth and firm; add two tablespoon
fuls powdered sugar, little vanilla or
lemon. Place apples in sauce dishes,
cover with cream, and serve at once.-
Ladies' Home Journal
-Succotash: Two cups of corn cut
from the cob to one cup of shelled
beans. Parboil the beans, and stew
them half an hour before adding the
corn, then let all cook half an hour
longer, in just enough water to keep
from burning. Add little cream, salt,
pepper and butter to taste. e.--Household
Bread Omelet: One cup of hard
bread, partly softened in hot water and
milk. or in cold water lin which case
press in cloth and crumble), add one
half of chopped onion; one tablespoon
,hopped parsley, one egg. salt and pep
per. Heat in the frying -pal or square
baking pa !, some suet or beef fat, and
pour in the omelet. Cover and bake FIVE |
then uncover and brown. Or,
It may be cooked slowly on top of the |
stove. Cut in pieces and serve around |
The meat or with gravy.-N. Y. OBJ
,erver.
French Meringues: Beat the whites
'f five eggs to very stiff froth, and stir
n one-half pound of powdered sugar.
Drop the mixture with a spoon on paper.
Heap up each meringue so it is the size
md shape of half an egg. Dredge the
neringues with powdered sugar, shake
'ff that which is not needed, and put the
,apcrs they are on on boards, and set in
cool oven until they become pale
Tellow' and firm at the top. Turn each
me, being careful not 20 spoil its shape,
Grape out some of the inside, and set
he meringues back into very slack
wen, or merely into the heating closet
Il the stove to dry. These meringues
nay be filed with whipped cream,
favored with coffee or preserved straw
'erry juice. or any thing the maker
Globe.