The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-02-06
FIREsIDE FRAGMENTS.


-Polva: Boil scant pint Of rice in
as much water as will cover it; when
half boiled put in . small fowl, an
onion, q blade or two of mace, pepper
and salt; when the fowl Is tender dish
up and pour the rice over it-Boston
Herald
Grouse an Cressou: Pick, SINCE and
truss the birds, tying . piece OF slitted
fat bacon over the breast of each; roast
for fifteen minutes. and serve garnished
with watercress and fried bread-crumbs.
Serve with bread sauce and gravy
Ladies' Home Journal.
Foam Sauce One teacupful OF
white sugar, two-thirds OF cup OF but
ter and one tablespoonful Of -four beaten
together till smooth; place over the
fire and stir in rapidly three gills OF bolt
ing water. season with nutmeg, let
simmer three minutes Home.
strips of ribbon applied to common
ticking, with an embroidered scroll pat
tern between the strips, are very pretty
for sachets. cushions, etc. Excellent
book-marks are made with strips OF rib
bon sewed together and finished at each
end with an ornamental button--N. \.
World.
Graham Griddle Cakes: You can
use sweet or sour milk. One pint OF
sour milk, one beaten egg; thicken with
two.thirds sifted graham fotr, the other
third wheat -four. and one teaspo0nful
of soda dissolved If you use sweet
milk, use baking powder sifted into the
-four instead of soda-Housekeeper.
Mock Mince Pies: One cup OF
sugar, one cup of molasses, one and
one third cups of bread crumbs, one cup
of good cider vinegar, four cups OF
water, three eggs, one cup of raisins,
one ounce of cloves, one ounce of soda;
mix and bake in rich crusta This
amount will make three pies
Free Press
TO Boil fominy: A half-pint Of
large hominy Is sufficient for family
of average size. It swells to four times
its original bulk Putt on the fire Id
plenty of cold water as soon after
breakfast as possible, in order to allow
It plenty of time to become thoroughly
cooked before dinner. When the water
dries out, add more, but let 1t be hot.
Four hours at least are required for the
grains to become thoroughly softened
and done. when it is a most wholesome
and palatable article of food. When
ready to be dished for dinner, add .
teaspoonful of butter, and mix it IN
thoroughly -Harper's Bazaar.
As in different recipes the quaint
ties given are sometimes in measures
such Is quarts instead of pounds, ant
sometimes in wineglasses, tumblerfuls
etc, the following table will be found
useful if pasted on the flyleaf of thu
recipe book you generally use: A com
mon-sized tumbler holds half pint A
common-sized wineglass holds half Z
gill. A quart Of sifted -four equals on'
pound A quart of cornmeal cqualI
one pound two ounces One quart but
ter is equivalent to two pounds, ont
quart powdered sugar to one pount
seven ounces, one quart granulated
sugar to one pound nine ounces Butte
''the size of an egg" about two ounces
| IN. Y. Tribune.
| Dreamed Turnips: Pare the tur
nips, and cut in slices one-fourth OF al
inch in thickness; then cut the slices II
strips, like match. Boil these II
| sailed water half an hour Drain them
place them In dish. and cover will
/ cream sauce. made by melting in
small frying pan one tablespoonful o
butter, adding to it one Tablespoonful
of -four; stir until smooth, and then adj
one pint of milk; stir it constantly unit
it boils, then season it with one tea
spoonful of salt and little pepper, an
pour it over the turnip House
| keepinQ