The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-08-27
ElRESiDE FRAGMENTS.

-Sago-of which-the small white va
riety called the pearl is the best, the
large brown kind having disagreeable
earthly t1ste-should always be kept in
a closely covered box or jar.
strawberry Jam.-Mash together
equal parts of the fruit and sugar, and
boil about twenty minutes in preserv-
ing kettle. Put into jars while warm
Demorest's Magazine.
Quick Pudding. some rice,
when done break in three eggs, half a
cup of cream or milk and flavor to suit
the taste. Give it one boil and send it to
the table with bits of butter on the top
Detroit Free Press
Apple Float-Beat the whites OF
three eggs stiff, add four tablespoons of
sugar and one pint of stewed and sifted
apple sauce. Beat with an egg-beater
until it will stand alone. Serve on top of a
steamed or boiled custard. IN. Y. World.
Sheet Gingerbread.-One cup cream,
one cup molasses, one cup sugar, one
teaspoon soda, one teaspoon ginger, one
teaspoon lemon. Mix with -four to roll
ont half an inch thick. Spread it on
baking sheet. Mark in strips and bake
quickly.-Boston Budget.
The new silver clocks are set in a
variety of ways Some are mounted in
little frame which suggests horse
shoe in shape Others are mounted in
squares of onyx as a paperweight, and
still others in great globes of crystal,
ground down little on one side so that
the ball will rest in place.-N. Y. Trib-
une.
Scotch Shortbread.-Rub together
into stiff, short paste two pounds OF
-four, one pound of butter and six ounces
of loaf sugar. Make it into square cakes
about half an inch thick; pinch them
all along the edge at the top, dot over
the whole surface of the cake, put them
into tins SO that they will just touch
each other by the edges and bake in
moderate oven.-Detroit Free Fress.
-Parsnip Croquettes. Scrape and
wash four nice parsnips and cut them
In oblong slices; place them in boiling
water and boil until tender. When done
mash and salt to taste, adding table
spoonful of butter. Make them into
oval balls the size of an egg and half an
inch thick. Fry in little butter to a
nice brown and serve when hot-N. Y.
World.
Baked Eggs.-Line baking dish
with finely minced cold fowl or veal.
about two inches deep. sprinkle over
with bread crumbs about an inch deep,
over these strew many bits of butter,
sprinkle with salt and pepper, and pour
over it a teacupful of cold gravy; break
carefully into the dish eggs enough to
cover the crumbs, and set in the oven to
bake: serve as soon as cooked.
Herald.
I'm washing table linen or any cloth
stained with egg, avoid putting it in
boiling water, which will set the stain
till it will be almost permanent Soak
the cloth first in cold water and the
stain may be easily removed. The same
rule applies to egg cups and any dishes
stained with egg. If they are thrown
with the other china into hot dish
water the stain hardens on the plate or
glass, and it requires considerable pa
thence to remove it, but it comes off
easily in cold water.
-Salade Andalouse. This Spanish
salad is an importation, and favorite.
Chop fine an onion (Splnish)and fresh !,
large cucumber. Peel three fresh toma- !
toes. cut in small pieces, rejecting the
seeds and straining the juice. Dress in
a salad-bowl with salt, white pepper,
oil, and vinegar, and let it stand one
hour. Make on dish a mound of
grated bread-crumbs, all white, and ar
range the salad above it, following the
shape. Decorate with little laurel
leaves and olives.-Demorest's Maya.
zine.