The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-11-26
FIRsSIDE FRAGMENTS.

--Bake1 Mackerel.-Wash thorough
ly with water to which little vinegar
has been added. Soak over night in
clear water. In the morning wip. dry,
put in a baking pan, dredge well in
-four, place bits of butter over and add
one cupful of water. Bake in quick
oven from twenty minutes to one-half
hour, according to the size of the fish.
Serve with dark gravy.-Toledo Blade.
Cooking Cabbage. a small
head of cabbage or chop quite fine. Put
n generous tablespoonful of batter in n
spider and heat quite hot, then stir in
the cabbage and pour on half telcup
of boiling water. Cover close; set it on
top of the stove and cook slowly until
tender. Add the yolks of two eggs
well beaten, one cup of sweet milk and
half n cup of vinegar. Serve hot
Home Queen.
Oyster Soup.--Strain the liquor from
quart of oysters AMI add one cup OF
water, and let the two become scalding
hot, using a double boiler. Then add
a quart of milk, and when this boils
add two tablespoonfuls of butter rubbed
into one tablespoonful of -four. Add
lastly the oysters, and let them cook
three minutes. Season to taste with
little salt and white pepper, and serve
very hot.-IIarper's Bazaar
Cheese Fagots.-Mix we'll together
four ounces -four, two ounces butter,
four ounces grated cheese. little
cayenne pepper, some salt and one egg;
roll out very thin, cut into little strips
an inch and half long, put about a
dozen in bundle and twist one around
them, finish as if tied in knot; bake in
a hot oven to golden brown. Dish
them in a heap on napkin and serve
with salad.-Housekeeper.
Sponge Pudding Two cups Of
| flour; one tablespoonful of melted but
ter; one cup of powdered sugar; six
eggs, whites only, whipped stiff; two
! cups of milk; one teaspoonful of rose
water or other preferred colorlcss ex-
tract; two teaspoonfuls baking powder.
Rub butter and sugar to cream, stir
in gradually the milk, then the frothed
whites, lastly, and very lightly, the
flour which has been sifteI twice with
the baking powder. Bake in cups or a
mold and eat with liquid sauce-De-
| troit Free Press.
| Chicken Creme-Parboil couple
of young chickens, cut them in pieces
and throw into warm water for half an
hour; then do them over the fire in a
little fresh butter, with salt, parsley,
pepper, ETC., sprinkle with -four and
dilute with glass of boiling water;
cover the stewpan close and let it stand
] on hot ashes until the water has soaked
into the chicken, then add half pint
of cream and a little butter. The yolks
of three eggs may be putin also; bu;, in
that case a small quantity of verjuice
should be put in before the cream
Boston Herald.
| Pretty seats for bedrooms or the
small sitting room of the house are the
short wooden benches sold in the home
furnishing shops. These are painted in
white or delicate shades of enamel paint
and cushioned. An extremely pretty
one is of white enamel, with light En-,
|! glish violets painted on the legs ano
along the side pieces. The cushion i.
covered with white silk, dotted with
punches of heliotrope violets. The
cushion is merely laid on the bench ans
held in place by a broad band of hello
trope ribbon, passed around under the
bench at either end, and tied on top il
handsome fat bow. Some strips o.
an old quilt, washed and cut into the
requisite length and width, make al
excellent filling for the cushion; mus
lin cover is fitted over it before the sill
one is slipped on.-N. Y. Times.