The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-10-15
FlRESlDE FRAGMENTS,

fihESiOE FRAGMENTS.
Minced Beef with Poached Eggs
Mince very fine. season to taste. and
add enough water or gravy to slightly
moisten. Serve on hot platter with
poached eggs laid over the top.-Good
housekeeping.
Salmon on Toast.-Flake the fish,
season with pepper and salt, and heat
1T with little milk or cream. Have
some hot milk in a fiat pan. Toast
several slices of bread, which dip quickly
into the hot milk, place on hot dish,
spread with butter and pour over it the
heated fish.-Ladies' Home Journal.
Corn Starch Cake-Four eggs, the
whites, two cups sugar. two-thirds cup
Of butter, one cup of sweet milk, one
cup OF cornstarch, two cups of -four,
two teaspoonfuls of cream of tartar, one
tcaspoonful of soda, one tesspoonful of
semon extract. Bake three-quarters of
AN hour with steady fire.-Boston
Budget
Lettuce fritters are delicate
breakfast or luncheon dish. Select
'rrasr, rather small leaves of young let
soce ard tear apart in pieces about the
size of a quarter of a dollar, stir thick
ly into batter of one egg, one table,
spoonful sweet cream, salt and enough
Hour to make moderately stiff batter.
Drop by the spoonful in hot lard, or fry
IN olive oil, just enough to keep the
skillet from burning.-N. Y. Times.
-Saute Potatoes new pota-
toes put them In q stewpan with suf-
iicient water to cover them, add little
salt, let them boil until cooked, strain
them, then cut in slices, and place them
in frying pan with a small lump of
BUTTER, fry light brown, occasionally
turning them. When cooked sprinkle
ecme seasoning and a little finely
hoped parsley over them; put them
IN hot dish, squeeze the juice of
lemon over them, and serve Immediate
ly.-Housekeepcr.
Caramel Custard. Put one cupful
of sugar in saucepan over the fire,
:tirring all the time until it is melted
pnd brown, set It back on the stove and
pour over 1t half coffeecupful of boil
lag water; this will make the sugar
crisp, but let it simmer, and it will soon
melt; beat four eggs, add pinch of
salt, pour over them quart of new
milk; when tie caramel is melted, add
1t to the milk and stir well; pour into
rustard cups, fill a dripping pan half
full OF hot water, set the cups in the
pan and bake half an hour or until
iorie. Serve cold.-N. Y. Observer.
Fig Cake.-Make batter of one cup
IF sugar, one-half cup OF butter one
and half cups of -four, two eggs, one
teaspoonful baking powder, little
salt, and vanilla or lemon favoring.
Bake in three layers and put between
them the following mixture: One cup
of sugar, one-quarter cup of water, boil
to syrup, or until it will thread"
chop eight figs very fine, take sugar
from staso, cool five minutes, add beaten
white OF one egg, beat five minutes,
then add figs-Hous Monthly.
Green Pea Soup.-Put a fat, full
grown chicken to DO il in five quarts of
water. When it has boiled for two
hours, put into the pot two quarts of
green peas. Let these boil until soft;
then remove and ma sh them thoroughly.
Put them in colander and pour the
soup through it, rubbing the peas
about, SO as to let all the pulp mix with
the soup, while the hulls remain in the
colander. Return the soup to the pot,
aiding a quarter of a,pound of butter,
salt and pepper to taste and a table
spoonful of chopped parsley. Rub
smooth a tablespoonful of -four into
some of the bu tier: add that and let il
boil up briskly for minute or two. Re-
move the chicken and serve hot. The
chicken is nice, removed before adding
the peas to the soup and served at din
ner with egg sauce.-Boston Herald.