The Colfax chronicle., 1893-06-10
FIREsIDE FRAGMENTS.

Hare Soup-The remains of roast
hare will make good soup Chop it
small and simmer with the stuffing in
three quarts of water for two hours, by
which time it will be reduced to half
the quantity. Rub through sieve.
boil up, season to taste and serve
American Agriculturist
Sweet Breads ds-Scald them in water
slightly saltcd. Then dry them in q
towel, dip in egg and crumbs, peppered
to season, and fry to a light brown.
Serve hot Or, if preferred, another
way: Pour over them a cup of boiling
cream thiclzened with little -four and
seasoned with salt and pepper. De
troit Free Press.
Chocolate Pudding.-One pint OF
dry cake crumbs Drowned in the oven;
roll after they are dry; one pint of
milk or half milk and half water, one
egg well beaten, small cup half filed
with grated chocolate, stirred into the
mixture, one spoon of sugar if you use
all cake crumbs, if part bread crumbs
two spoons of sugar; add a dust of salt
and bake half an hour.-Boston Budget
-Currant Buns-Into six cups OF
light graham bread dough knead one
quarter cup butter, one-half cup sugar,
and one-half cup of nice, clean, dried
currants; roll out into sheet one-half
inch thick; cut out with a cookie-cut-
ter, place on buttered tins, and when
they have risen to twice their thickness,
bake in quick oven.-Ohio Farmer.
-Cocoanut Balls Without Cooking
Beat the white of an egg to light
stiff froth as for frosting, then stir in
enough confectioners' xxx sugar to
make it stiff to stir; add desiccated
cocoanut (unsweetened is best), till the
mass is stiff enough to knead with the
hands After thoroughly incorporat-
ing the cocoanut and sugar, break off
small pieces and roll into balls; put a
little cocoanut in dish, and while the
surface of the balls is soft roll them in
it so that shreds will cover the outside
A few drops of the fruit coloring will
make a lovely pink that looks very
tempting through the white cocoanut
adhering to the outside. House
keeping.
Goldfish Balls To how many house
keepers does making fish balls seem
very laborious? Suppose the next time
you wish to make Goldfish balls yon try
this plan: Pick up one coffee cupful of
Goldfish quite fine. To this add two
cupfuls of raw potato sliced-the fish
even measure and the potato heaped
Cover with cold water and boil till the
potato is cooked. Take from the fire
and drain off all the water Add pep
per and butter to suit the taste. Mash
thoroughly with potato masher.
When cool enough to handle, flour the
hands and make into balls This
amount is sufficient for four persons
Suet or nice beef drippings are better
for frying them than either lard or
pork fat-Rural New Yorker.
| Apple Bread Pudding Crate or
chop fine a cupful of bread-crumbs, stir
them into a pint of hot milk, and add q
scanty cupful of sugar, a tablespoonful
of softened butter, pinch of salt, and
a tablespoonful of nutmeg or grated
lemon rind, teaspoonful of cinnamon
or any preferred favor. When the mix
ture is cold or nearly so, add three
well-beaten eggs and two cupfuls OF
chopped sour apples The same quan.
tity of pineapple, soaked and wiped
raisins or currants. finely cut canned
peaches or apricots. or fresh whortle-
berries may be used instead of the
apples and will make most satisfac-
tory dessert. If sour apples are not to
be had, sweet ones may be used and
half lemon mixed with them Sweet
apples need to be cooked longer than
sour ones and must be chopped more
finely, When the pudding is mixed,
place it in a close pudding-mold, and
steam for two hours. Serve with foamy
sauce or any other dressing preferred.