The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-10-28
FlREslpE FRAGMENTS.

Plain Frosting.-Break the whites
OF two eggs in bowl, without beating,
add one tablespoonful of cornstarch
and pulverized sugar enough to make
quite stiff. This will dry in few
minutes.-Ohio Farmer.
Corn Fritters. dozen ears of
grated corn, one egg, one-half teaspoon
full salt, dash of pepper, one table,
spoonful melted butter, two table,
spoonfuls -four. Fry like griddle cakes
or drop into hot fat like doughnuts.-
Orange Judd Farmer.
Delicate -Three-quarters cup
butter rubbed to a cream, with two
cups sugar, half cup sweet milk, three
cups flour, one and n half teaspoons
baking powder. white of eight eggs
well beaten. Add -four and eggs alter
nately. Flavor. Detroit Free Press.
Dough Cakc.-Two pounds of raised
dough, one pint of sugar, half q cupful
OF butter or more, halfa nutmeg grated,
a teaspoonful of saleratus, q pound of
raisins. Mix well and put in a CREASED
pan. Let it rise about three-quarters
oven.-Prairie Farmer.
Ham, Bacon and Picked Pork
May be broiled in the same way as
steaks, but as they require longer cook
ing it is difficult, even by frequent
turning, to prevent fat from scorching.
TO obviate this the meat may, when
brown, be dipped in cold water and re-
frx nod 10 a. n 49,
Farm, Field and Fireside.
Peach Sauce.-Beata quarter pound
OF butter to a cream and add gradually
half cup of powdered sugar; beat
until very, very light. Mash or press
two large, mellow peaches through
colander, add little at time to the
butter and sugar, beating all the while.
When very light turn into pretty dish
and stand in the refrigerator to harden.
IN. Y. Observer.
--Prune Dessert-Soak one cupful of
prunes over night and cook them in the
same water. Soak one-quarter of
box of gelatine in a little water. When
the prunes are soft take them out, stone
and put in the mold Sweeten the
juice, add the gelatine, cook for about
three minutes, remove; strain over the
prunes and set on ice. Serve with
beaten cream poured around the form
Good Housekeeping.
Charlotte Russe.-Cover half box
of gelatine with cold water and let
soak for half an hour. Whip quart
of rich cream and set on ice. Line a
mold with lady fingers, or slices of
stale sponge cake. Add boiling water
to the gelatine to dissolve it. Mix q
small cup of powdered sugar in the
whipped cream, flavor it with vanilla
and strain in the gelatine, stir until it
begins to thicken, pour into the mold
and set on ice to harden.-Home Queen.
-Deviled Crabs.-Boil as many crabs
as You think will furnish six ounces of
meat. When cool enough to handle,
the meat from the shells, cut |
1t into small pieces and clean the shells
thoroughly. Add to six ounces of the |
crab meat two ounces of bread crumbs,
two hard-boiled eggs chopped, the |
Juice of half lemon, q little cayenne
pepper, and salt. Mix the whole with |
cream sauce, fill the shells, sprinkle |
them with bread crumbs, and set in
the oven until slightly. browned.-l
Harper's Bazaar.
Sweet Tomato Pickle.-One-haIf
bushel of green tomatoes and three
large onions sliced. Sprinkle with one |
cupful of salt, and let them stand over
night In the morning drain them.
Add to the tomatoes two quarts of |
water and one quart of vinegar. Boil
fifteen minutes, or until tender. Drain
again and throw this vinegar and
water away. Add to the pickle three
quarts of vinegar. two pounds of brown
sugar, one-half pound of mustard seed,
two tablespoonfuls each of allspice,
Stoves, cinnamon, ginger and one tea
spoonful OF cayenne pepper and boil a
lew minutes. Boston Budget.
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