The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-09-09
.FiReSlBE FRAGMENTS.


lone Molasses CakelOne cupfui O
molasscs, one-half cupful of boiling
water, one tesspoonful of soda dis
solved in the water, one large table,
spoonful of melted butter, one tea
spoonful of salt, one and three-quarter
cupfuls Of entire wheat -four, one tea
spoonful Of ginger or cinnamon hos
ton Budget.
-Macaroon Ice Cream.
four ounces of .nacarooIs; heat one
pint each of milk and cream 10 the
boiling point; then remove from the
fire, and stir in one-haf pound of
granulated sugar until dissolved.
When cold, freeze, and when quite
stiff stir in the pulverized macarodns.
Let stand two hours before serving
Housekeeper.
-Horseradish vinegar.-This Is an
agreeable relish for cold beef, mutton,
etc. Crate the horseradish and to each
quarter OF pound add an ounce of
minced shalot. kind of onion, called
also barren onion, little cayenne and
a quart Of vinegar. Place the ingredi-
ents id an open-necked- bottle, shake
well every day for a fortnight Steep
well at the end of that time, then strain
and bottle. 1t will be ready at once
Orange Judd Farmer.
GYPSY Ham.-Cut eight or ten slices
of raw ham thin, remove the fat and
shape them Of equal size. Fry them in
butter over brisk fire on both sides
and arrange them in hot dish. Mix
with butter large handful of bread
crambs and tablespoon of vinegar;
heat it quite hot, adding the juice of
slice of onion and pour on each side of
ham.-Boston Globe.
-East-India Mode of Cooking Rice.
Soak in cold water fifteen minutes
drain, cover three inches deep with
Boiling water. Cover and boil bfiskly
for six minutes. Add one-half cupful of
milk for each pound of rice; boil five
minutes more; drain, return to the
kettle and add one-half ounce of sweet
butter, and one tablespoonful of the
liquor in which it was boiled Let stand
six minutes over slow fire, and serve.
-Housekeeper.
Puff Pudding. To make q nice
pudding, scald two teacupfuls sweet
milk with one teacupfnl -four. Mix the
-four first very smooth with little cold
milk and stir it carefully into the scald-
ing milk. Stir it while the -four is be-
ing cooked, then remove from the fire
and cool. When cool add four we'll
beaten eggs and little salt. Bake in
a buttered dish and serve as soon as
done. To be eaten with hot sauce
Prairie Farmer s4A par t7
Date or Fig Pudding. One cup figs
Of dates cut into small pieces; one cup
bread crumbs; two tablcspoonfnls pow4
dered suet; two eggs; one cup milk;
half-cup sugar; saltspodnfu1 each Of
salt and cinnamon. Soak the crumbs
in the milk for ten minutes, and add to
them the beaten eggs, the spice, the
salt and the sugar Dredge the fruit
in heaping tablespoonful of -four,
stir it into the pudding; beat all vigor-
ously before turning into well-gressed
mold, and steam for three hours Eat
with hard sauce.-Outlook.
-Spiced Beef Tongue.-Wash and
trim q large beef tongue; rub it with .
mixture Of half pint of sugar, half q
teaspoonful Of saltpetre, tablespoon
full each of ground cloves and allspice,
with teaspoonful of black pepper;
place in strong brine, let stand two
weeks, take out, wash in cold water
and wipe dry. Roll the tongue in q
thin paste made of -four and water, put
in dripping pan, and set in a moder-
etc oven to bake; haste with lard and
water. When done remove the paste,
skin, and stand aside until cold. When
ready to serve slice very thin.-Hsr-
pAr'S Bazar