The Colfax chronicle., 1893-12-16
FIREsI5E FRAGMENTS.

Birds and Oysters.-Cover small
birds in pan and roast, basting often
with a little water and butter. Roll
Dne large oyster in melted butter. and
put inside each bird.-Good Housekeepz
ing. @n
Rice Biscuit.-Mix half a pound of
butter, half a pound of sugar, half a
pound of flour, half pound of best
ground rice, and two teaspoonfuls OF
baking powder, into a paste, with two
eggs. With a fork, break off pieces
the size of a walnut, and bake in a
rather slow oven on buttered tins for
twenty minutes. es.-Housekeeper.
-Omelet Fried.-Six eggs, six table
spoonfuls of milk, half a cup of melted
butter and little salt. Beat the eggs
well and add the milk, butter and salt,
Butter hot griddle and drop the ome-
let on 1t like large cakes. When they
begin to set, turn up the edge, and as
they brown, fold them over and over.
Let them lie moment and serve as
hot as possible. Budget.
Fruit Puffs- Make puff pastry
and roll into pieces the size of saucer,
stewed and sweetened fruit which has
been favored with grated nutmeg. Put
the fruit on, one-half the pastry and
turn the other half over and pinch the
edges together; then put in the oven
and bake a nice brown.-Detroit Free
Press. no
-Pattycakes of Vegetables.-Th
little side dish, useful by itself or for a
garnish, may be made of parsuips, sal
sify, turnips or even of potatoes. What
ever the vegetables may be boil until
very tender, and pass through colan-
der or steamer. Mix with two well
beaten eggs and cupful of rich milk.
to each pint of sifted pulp, season nice
ly and add rolled crackers if too soft.
Form with the hands into little fat
+ tened cakes and fry quickly in hot fat.
They may be Toured lightly and
Drowned on griddle. Arrange with
parsley or celery tops around dish Of
meat or eparately.-Country Gentle
man.
-Piccalilli.-Chop very fine one peck
of green tomatoes, drain off all the
liquid and seeds possible; chop one
head of cabbage, six green peppers and
four onions. Stir all thoroughly to-
gether with one and half cupfuls of
salt and let the mixture stand over
night. In the morning wash in fresh
water and drain on a towel. In adding
clear water measure it accurately, and
put a similar quantity of vinegar over
the fire, seasoning the latter with one
teacupful of grated horseradish, one of
sugar. two tablespoonfuls of celery
seed, one tablespoonful each of pepper,
cloves cinnamon and mace. When the
mixture is hot, add the prepared vege-
tables and cook slowly until tender,
stirring constantly. Bottle and seal
Country Gentleman.
Fried Tomatoes.-Mixo on a platter
four tablespoonfuls of -four, half tea
spoonful of salt, and small saltspoon-
full of white pepper; wash some large,
firm tomatoes, wipe them dry on
clean towel and slice them half an
inch thick, laying the slices in the flour
as they are cut and turning them over
to cover them with -four. Put large
frying pan over the fire, with two
heaping tablespoonfuls each of butter
and lard, and as soon as the fat bub-
bles, put in slices of tomatoes to cover
the bottom of the pan. When one side
is brown, turn the slices carefully with
cake turner or broad knife, in order
to avoid breaking them, and brown the
other side. Use enough fat to prevent
burning, and when the tomatoes are
done serve them on ,oast-Farm, Field
and Fireside.