The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-10-29
FlRESlDE FRAGMENTS,

-Broiled Ham.-Place slices of ham
on hot gridiron and boil until the
meat Is slightly Drowned; then with a
knife and fork take from the gridiron
and drop into pan of cold water; then
return to the gridiron; repeat several
times; then place on platter with
some bits of butter, and serve at once.
-Housekceper
Veal Soup. Put one onion, half a
cupful of rice, and knuckle of veal,
with the bones broken, in two quarts
of cold water, to simmer slowly for two
or three hours Then beat the yollxs of
two eggs in half pint of sweet cream,
with teaspoonful of salt and little
cayenne pepper. Pour this into the
soup; let it boil up once, then pour
through a colander into tureen and
serve. -Housekeeper
-Cocoanut Pie.-Grate q cocoanut
after removing the outer shell and the
inner skin, and strain the milk it con-
tains through cloth; beat the yolks of
three eggs, the rind and juice of half a
lemon, and four tablespoons of granu-
lated sugar until foamy; add spoonful
at a time, the grated cocoanut, it's milk,
and lastly the whites of the eggs beaten
stiff; cover with strips of crust, and
bake thrce-quarters of an hour in good
oven. --Harper's Bazaar
"A beaten biscuit is a southern dish.
1t calls for two quarts of -four, tea
spoonful of salt and two heaping table
spoOnfuls of lard, and milk enough to
make stiff dough. Flour it and roll it
out, then lay it on stone slab or firm
wooden board and pound it with mall
let or large rolling pin. The dough must
be pounded one hour, until It rises in
blisters and cleaves from the board.
There is a machine for pounding this
dough to be found in Baltimore, where
this is a favorite bread. We do not know
whether it can be found elsewhere or
not.-N. Y. Tribune
-Stcwed Squashes.-No one should
say that she does not like squash until
she has tried the following: Gather
summer squashes when they are only
about the size of an egg, wash them
and boil without peeling until tender;
then dress them with a cream sauce
made. They are SO di fferent from the
ordinary squash when gathered so
small that they taste like different
vegetable. The small sguashes sold at
the stores are good cooked in this way,
but they are no. gathe red for the mar
ket small enough to be as dainty as the
tiny ones Inquirer.
-One of the things which the coun-
try farm house is not likely to have is
iced water, or even sufficiently cool
water. Cool mountain springs read
rhythmically, but they often taste very
warm. An exchange gives as rather a
new notion the old one of keeping
water cool in Handicapped vessels
1t serves, however, as good sugges-
ton at this time, when almost every
body has gone or is going somewhere
for the summer. If the somewhere"
Is not a hotel with all modern improve.
ments, ice water included, get COM
mon earthenware pitcher, the COM
moner the better, as it will be the more
porous, wrap it all around, leaving no
inch of it bare, with wet flannel Keep
the flannel wet and the water will
shortly be as cold as is good for drink
ing purposes, almost ice cold.-N. Y
Times
-Sweetbreads. Take a knuckle of
veal, two onions, a small piece of bacon,
and three pints of water. Let it cook
until it has boiled to a jelly, then strain
the gravy from the meat and add to it
spoonful of Drowned -four. Cut the
gristle from eight sweetbreads, pour
the boiling water over them, then throw
them into cold water, lard on one side,
and salt the gravy to taste. Place the
sweetbreads in saucepan SO as not to
touch each other, the larded side down.
Let them stew slowly. turning them
when they are done on one side. They
should be turned but once and should
be cooked slowly for an hour, then
placed in a pan in the oven, the gravy
poured over them, and allowed to bake
until they are well-glazed and shiny.
If there is no oven, put them in pan
before the observation-disclosures