The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-06-24
FIREsIpE FRAGMENTS.

Roast Salt Pork.-First boil the
pork, then remove to the roasting pan.
When you have scored the rind both
ways, place in the oven and bake rich
brown.-Ladies' World.
Jelly Float.-Beat the whites of six
eggs, add six tablespoonfuls of sugar,
beat until very firm, add cup OF tart
jelly and set on ice. Serve in saucers
with sweetened whipped cream.-Home.
-Mildew.-Soak the widowed parts
for several hours in solution COM
posed of two parts of chloride of lime
to four parts water. Rinse several
times in cold water.-Farm, Field and
Preside
Graham Bread.-An excellent gra-
ham bread can be made by following
the above recipe, only substituting half
graham -four, and thus using woquarts
of wheat -four and two of graham. The
graham bread is much more nutritious
than the white, and is very healthy
Ladies' World.
Rice Waffies.-Look over and wash
two cups of rice, cook in cold water in
a double kettle until soft. When done
and partly cool add two eggs we'll
beaten, one spoonful of butter, half a
pint of milk and pinch of salt, mix
well and beat several minutes, bake in
waffle irons.-N. Y. Observer.
French Toast.-One egg, we'll
beaten, and added to one pint sweet
milk. Cut the crusts from thick slices
of bread. dip them into the milk, and
then into fine bread or cracker crumbs
Heat fresh lard or butter in a fraying-
pan, and fry the slices of bread a nice
brown. Serve hot, with or without
powdered sugar.
Potato Cakes. = To thoroughly
mashed potatoes, add salt, butter, a
little pepper, and sufficient milk to
moisten slightly. Before perfectly
cold add a beaten egg, mixing well.
Shape into fat, round cakes and put
away to cool. When ready to fry, roll
in -four and fry in hot butter. Turn
carefully with broad blade and brown
the other side. Serve hot at once.
Rice Pudding.-Take two and one
half tablespoonfuls of rice, quart and
a cupful of milk, cupful of sugar, a
teaspoonful of vanilla or other extract.
tut the milk and the rice in a sauce
p. IN, stand on the back of the stove,
al I'd let simmer about two hours-until
creamy-but do not let boil. Add the
sugar and the flavoring, put in a dish,
bake in the oven till brown. S
Bazaar.
Rye Muffins.-Mix one cup Of rye
meal mot four) with one cup of white
-four, one-quarter cup of sugar and one
teaspoonful of salt. Beat one egg light,
without separating, add to it one cup
of milk, and slowly pour this on the
dry material, beating all the while.
Add one teespoonful of baking pow
der, put in CREASED muffin tins, and
bake twenty minutes in a quick oven.
Boston Budget.
Cup Custards.-Mix one and one
half pints of new milk. one cupful of
white sugar, one teaspoonfuf of ex-
tract; lemon, orange or vanilla. Fill
the custard cups two-thirds full and
D lace them in a steamer over kettle
of boiling water, or in a baking pan
COZ ,taining hot water, in the oven.
VIII EN- the custard is set it is done. II
one likes, the tops of the custards may
be co vered with the whites of two eggs
beaten to a froth, sweetened and fla
vored.-- Housekeeper.
Cove. utry Fruit Cake.-One-hali
pound Or butter and one pound OF
sugar or canned together. Add one
pound of ggs, one pound of carefully
prepared CT irrants, one pouad of stoned
raisins, one quarter of pound of cit
ron and lemon peel, little cinnamon,
allspice and cloves, and few swee(
and bitter almonds blanched and
pounded. Mix with one pound of -four
and two teaspoonfuls of baking pow
der, and bake in a moderate oven
Ladies' Journal