The Colfax chronicle., 1890-12-06
FIREsIDe FRAGMENTS.

Gold Feather Cake: One and half
cups sugar beaten to cream with half
. cup of butter. half cup of cold water.
two cups of sifted -four, one and half
teaspoons of baking powder, three eggs
Flavor with one teaspoonful of lemon
extract-Boston Budget.
Peach Float: Cut and sugar enough
ripe peaches to cover we'll the bottom Of
. deep glass dish. Make custard and
thicken it little with corn starch.
Pour it over the peaches at once, so they
will not turn. Cover with whipped
cream whom ready to serve. - Good
Housekeeping.
Irish Moss is prepared by soaking
one ounce in little water till soft, then
boiling it with one pint Of milk, and
sweetening 1t to taste, giving it any
flavor preferred by means of essences
1t is now, we understand, little used,
gelatine having superseded it
Cream Soda: Loaf sugar, one pound;
water, one quart. Warm gradually.
Good rich cream, one pint; extract
vanilla, one-fifth ounce; tartaric acid,
one-fourth ounce. just bring to boil.
II corked too long it will crystalize. II
you have no fountain use three or four
teaspoonfuls and little over one-fourth
spoonful Of soda to glass. House
keeper.
Chicken Patties: Crop the chicken
meat free from gristle, season with salt.
pepper and little celery or sage, place
little of the meat on pieces of puff
paste, press the edges together, making
small turnovers. place them in shall
low pan and bake nice brown, serve
with drawn butter or gravy made from
the liquor in which the chicken was
cooked.-Indianapolis Sentinel.
Salt Fish Cakes: One pint of salt
fish picked very fine. two pints of raw
potatoes; cook together in cold water
until the potatoes are thoroughly done;
drain of all the water; mash with a po-
tato masher until very smooth; add
tablespoonful of butter, two we'll beaten
eggs and little pepper; mix with a
wooden spoon; have deep boiling fat in
the pan, and drop the mixture in by
spoonfuls and fry brown.-Boston Her
aid.
Spanish Stew: Boil one and one
half pounds steak till tende--boiling
gently. Save the liquor. Next day cut
the beef into small pieces, put in a
saucepan with one teaspoonful of but
ter, one-half pint highly seasoned
strained tomato sauce, and the liquor
in which it was boiled, and let it SIM
mer one-half hour. just before dishing
mash fine the yelk of hard-boiled egg,
stir into it one-quarter teaspoonful Of
curry powder and add to the stew. -Bos-
ton Budget
Imperial Cream Nectar: First to
one quart of water add one and one
fourth pounds loaf sugar, one and one
fourth ounces tartaric acid, oue-fourth
ounce gum arabic. Second, in another
dish, one teaspoonful of flour, the whites
of two eggs, beat finely together, then
add one-fourth cup Of water. When the
first part is blood-warm, put in the
second. Boil three minutes To pre-
pare the drink, three tablespoonfuls to
each two-thirds glass of water, add one
third teaspoonful carbonate of soda.
Stir we'll. Drink at your leisure
Housekeeper.
An Omelette for Two: Beat two
eggs. yelk and white, together in bowl
until very light. In cup put one tea
spoonful of corn starch and scant half
teaspoonful Of new milk, adding the
milk very slowly, beating as you drop
the mixture into the eggs also. A little
chopped parsley and onion juice to
flavor it; a scrape of butter in the fry
ing-pan, and, when 1t ''sizzles." pour in
the mixture and shake until it forms.
Turn the frothing sides of the omelette
with spoon, continually, into the GEN.
ter Of the pan. In two minutes it should
be done. Fold it over and dish, by COW
ering the pan with plate, and then
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