The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-03-19
FIRESiDE FRAGMENTS.


The old-fashioned rule for pumpkin
pie is about two cups of pumpkin to Ave
of milk or four of milk and one Of
cream. four or five eggs, sweetening
and spices to the taste. Do not forget
to add teaspoonful of salt to every
quart of milk used in the pies
Fragrant Southern Rusks: Sift a
quart of -four; in the center Of It put
two cups of sugar. one of lard and but.
ter each; two beaten eggs, two cups OF
fnill. d pint of yeast, and one grated
nutmeg. Mix all together, work well,
and set to rise. When light make in
small rolls, work over with butter and
sugar, let rise again and bake.-Ladies'
Home Journal
Dried Apple Cake: One heapiug
cupful of apple, chopped and soaked
over night In one cupful OF warm water;
tn the morning simmer two hours in
one cupful each of molasses and sugar,
one egg. one-half cupful OF milk, two.
thirds cupful of butter, spice. one-half
teaspoonful of soda, two cupfuls of
-four. Slow oven.-Good Housekeep-
ing.
Goldfish Croquettes: Pick a pound
of salt Goldfish to pieces and let It soak
for several hours in cold water, over
night il the croquettes are for break.
fast In the morning dry it and add to
1t the following cream sauce: Put two
large tablespoonfuls of butter and
three of -four in saucepan and cook
together; add cupful of hot milk
gradually. and rub smooth; add the
beaten yolks of two eggs and the cod
fish; season with salt and pepper. cook
for few moments and pour into dish
to cool. Make into croquettes and fry
in boiling lard -Household Monthly.
-Caulifower in Butter: Thoroughly
cleanse and cut away the outer leaves
OF firm, fresh caulifower; boil it in
plenty of well sailed water until nearly
tender; then drain carefully and divide
1t into tiny sprigs Season these lightly
with salt and pepper, and dip them sep
arately with some rich. well made fry
ing batter; drop carefully into a sauce
pan containing a generous supply of
boiling fat, and let them remain until
colored golden brown; when done
enough drain we'll in order to render
the sprigs crisp and dry; then pile up
tastefully in hot, neatly folded napkins.
Insert sprigs of parsley here and there
and serve immediately boston Herald
Dutch Apple Cake: One pint -four,
one-half teaspoon salt, one-half tea:
spoon soda, one teaspoon cream of tar
tar, one-quarter cup butter. one egg,
one scant cup milk, four sour apples,
two tablespoons sugar Mix the dry
ingredients Add the egg beaten and
mixed with the milk. The dough should
be soft enough to spread half an inch
thick on shallow balxing-pan. Core,
pare and cut the apples into eighths.
lay them in parallel rows on the top of
the dough. the sharp edge down, and
press enough to make the edge pene-
trate slightly. Sprinkle the sugar over
the apple and bake half an hour Eat
while hot, with butter or with lemon
sauce. Boston Budget.
Potatoes Ia Custard: Try this
aud you will not want to substitute the
old fashioned mashed potatoes, at least |
FOR Christmas dinner. Peel and boil |
half dozen good sized potatoes; drain
very dry, then mash and whip with a
fork until smooth. adding SALT black |
pepper, and butter the size of an egg.
Press through colander or one of the
title potato sleeves into the dish in which
hey are to be served which must also |
be one that can stand the heat of the
,ven. They will fall into little bits as
ight as snowfalses. Smooth the top
'ery lightly and pour over an egg
,eaten with gill of milk. Bake for /
ifteeb minutes when it will resemble
,olden brown custard. Fold napkin
md pin around the dish when it goes to |
he table. -American Agriculturist.