The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1891-07-25
FiREslpE FRAGMENTS.

FiREslDE FRAGMENTS.
-Saratoga Potatoes: Pare perfectly
sound potatoes, cut them in very thin
slices and stand them in cold water for
thirty minutea Fry them In boiling
lard, drain them in . colander on .
piece of soft brown paper. sprinkle
them with salt and stand them in the
oven q minute to dry.-Ladies' Home
Journal.
Spice Cake: OF cinnamon, nutmeg
and cloves, one teaspoonful each; grated
rind OF one lemon. one cup Of butter,
one of cream, one of milk, tour cups Of
maple or brown sugar, five eggs one.
pound of raisins. one cup of currants,
soda and cream of tartar. Stir rather
stiff and bake in moderately-heated
'oven.-Detroit Free Press
Aurora Sauce: Make one pint white
sauce, with one cup hot lobster stock,
one cup cream, two tablespoonfuls but
ter, two tablespoonfuls -four, one-half
teaspoonful salt one-eighth saltspoonful
cayenne. Color with the lobster coral
rubbed to paste with an equal guam
tity of butter rubbed through q seive.-
Boston Globe.
Rice Dumplings: Put your rice in
. stew pan, and pour on each cup Of rice
one gill Of milk; stand it near the fire
where it win keep hot but not boil. As
soon as it has absorbed all the milk,
pare your apples, take out the cores,
and put the rice around them instead of
paste. Boil them until the apple is soft.
They should be tied in dumping clothA
Boston Budget
-Jumbles: One cupful Of butter,
three cupfuls Of sugar, four eggs, one
teaspoonful Of baking powder. mix with
milk and roll out very thin; cut into
small cakes, just before removing them
from the oven shake over each cake
coarse sugar, watch them carefully and
remove them from the oven when deli
cately Drowned indianapolis Sentinel.
Sweet breads are very nice stewed
in cream. Stir together in thick sauce
pan over the fire, one tablespoonful
each of -four and butter until smoothly
blended. To this add half q pint Of
milk and half . pint of cream previously
made hot, and stew to smooth sauce,
into which put the boiled sweet breads,
cut into small squares Serve hot.
Stewed and strained tomato is some
times added to the sauce.-N. Y. World.
Frozen Custard: Allow one pint of
cream. one pint of milk, one cupful of
sugar, the yolks Of six eggs, and table
spoonful of lemon juice. Put the milk
and cream in double kettle and let it
come to boil; beat the eggs and sugar
together and stir into the milk; stir all
the time until it thiclkens; take it on and
add the lemon juice; when entirely cool,
put It into an ice-cream freezer and pack
ready to Observation-Disclosures.
Fried Celery: Three heads of cell
cry, two eggs, salt. nutmeg. two ounces
of flour, two ounces of lard, remove all
the green tops from the celery, remove
outside stalks and clean the remaining
stalks well, make . batter of the yolks
of the eggs well beaten, salt and nut
meg; stir the flower in thoroughly and
carefully; dip each piece of celery into
the batter and fry into lard, and serve
quite hot with melted butter poured
over.-Boston Herald
-Tomake gum-arabic paste for artif-
cial flowers and ornamental pasteboard
work, take . commonsized teacup Of
cold, soft water, and dissolve in It .
large teaspoonful Of the best and clean
est powdered gum arabic. When the
gum is entirely melted. stir in, by de-
grees, . tablespoonful of fine wheat
hour, carefully pressing out all tie
Jumps, and making it as smooth as pos
sible. Keep it closely covered and in .
cool place. If after few days it should
appear spotted or. moldy ON the top. re-
move the surface and the paste beneath
will still be at for use. Boston Budget