The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-11-04
FlREslpE FRAGMENTS.

f10GStOe c0A0 6N -
Veal Pie.-Stew the veal tender.
Make white sauce of pot liquor. Put
veal and gravy in dish, cover with
biscuit dough and baixe.-Good House
keeping.
Fried Okru.-Slice tender pods of
okra- Have frying-pan on the fire
with hot pork drippings, put the okra
in, and fry brown on both sides.
Sprinkle with salt and pepper, and
serve hot.-Harper's Bazaar.
Cottage Pudding.--Half cup sugar,
half cup butter, half cup milk Tor
water), two teaspoonfuls baking pow
der, one egg, flavor to taste, flour to
make batter as thick as layer cake.
Apple Pie-Pare and chop raw APP
pies to q pulp; sweeten, and beat in
two tablespoonfuls of whipped cream
Have the pastry already baked and fill
with the apple mixture. Spread
whipped cream over the top and serve
Observation-Disclosures.
Lobster Croquettes.-Two cups fine
lobster, one saltspoonful salt. one of
mustard, trifle cayenne. Mix with
one cup cream sauce. Make into GRO
quettes, roll in beaten egg and cracker
crumbs, and fry in hot lard.-Farm,
Field and Fireside.
-Okra with Tomatoes. pods
of olra and cut in thin slices sufficient
to ELL q quart measure. Peel tomatoes
to I'LL pint cup when sliced. Put to-
gether in q saucepan, add little salt,
cover, and let simmer gently for half
an hour; add a tablespoonful of butter
with pepper, and serve.-Harper's Ba-
Ear.
Pineapple Preserves. fruit
and take out all eyes and discoiored
parts. Cut in slices, cut slices in small
pieces, taking out core. Weigh the
fruit, and put in q pan with half as
many pounds of sugar rs fruit Let it
stand over night In the morning put
1t over the fire and let it boil rapidly
for minute only, as cooking long dis
colors it. Put it in jars and seal closely.
Detroit Free Press.
TO Cook Summer Squash.-Peel
summer squash, remove the seeds and
put it in a steamer over boiling water.
If You are boiling potatoes or other
vegetables, set the steamer over and
cook until the squash is tender. Re-
move 1t into . dish or basin to mash it,
and add salt, butter. pepper and
tablespoonful of nice sweet cream il
you have it-Prairie Farmer.
Cream of Rice.-A simple and sea-
sonable dessert is q cream of rice with
cherries. Rub about two tablespoon
fuls of rice smoothly ground into lit
tie cold milk, sweeten pint of milk to
taste, flavor with vanilla essence, and
when boiling stir the rice into it, stir
ring the whole over the fire until the
mixture thickens Pour 1t into bowl,
and when cool mix in half pint of
whipped cream and pour into mold
with q cavity in the center. When set
turn out and fill the center with COM
pote of cherries.
Potato Soup.-Peel . quart of nice
white potatoes and boil them in a gal
lon of water. When they are well
done, take them out and mash fine.
Season with pepper, salt and butter to
taste, and add two onions chopped fine.
If preferred Return the mixture to
the boiling water, and let boil fifteen
minutes. Beat very light two eggs,
into which stir a cupful of sweet cream
and add to the soup. Many persons also
like to have two or three slices of toast
put IN with cream. Let the whole boil
up once and serve. This is tempting
both to the eye and the palate.-na-
troit Free Press.