The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-07-01
FIRESlDE FRAGMENTS.


Cottage Pudding.-Bake q nice
plain cake in layers, spread with the
sauce, and serve with whipped cream.
This is very nice.-Rural New Yorker.
White Cake.-Two-thirds cup but
ter, one and one-half cup sugar, two
thirds cup sweet milk, three cups -four,
one teaspoon extract lemon or vanilla,
one teaspoon baking powder. This
makes nice loaf or layer cream-cake.
Cream filling-One-half cup sugar, one
cup sweet milk, one teaspoon butter,
one dessertspoon cornstarch, wet in .
little milk.-Detroit Free Press.
Onion Salad. Peel some mild
onions, slice, and over them sprinkle .
very little salt, Yet stand one hour. If
the salt has drawn any juice from the
onions drain it off, add dash of pep
per and cider vinegar enough to nearly
cover them. If made day or so be-
fore using, the onions become milder
in taste, but lose their crispness.-
Orange Judd Farmer
-Hickorynut Cake -Four eggs, two
cups of sugar, one-haf cup of cream or
butter, two and one-haf cups of -four,
two teaspoonfuls of baking powder.
Bake in jelly tins, and between the
layers spread the following cream:
Two eggs, one cup of sugar, two heap.
ing tablespoonfuls of cornstarch, one
coffee-cupful of chopped hickorynut
meats, one pint of milk. Beat the
eggs, sugar, cornstarch and nuts to-
gether and stir it into the pint of milk
while it is boiling; let it cook as thick
as q custard, and when cold spread it
between the layers.-Boston Budget.
Dried Apple Calxe.-Soak three cups
dried apples in warm water over night.
Drain of the water through a sieve,
chop the apples slightly, then simmer
them for two hours in three cups of
molasses, then add two eggs, one cup
sugar, one cup sweet milk or water,
then one quarter cup butter or lard,
-four to make a stiff batter, two heap
ing teaspoonfuls baking powder in
flour; cinnamon, cloves and nutmeg to
taste. Raisins added improve the cake
very much.-Farm. Field and Preside.
Potato Puffs-Take half dozen
medium-sized cold potatoes, boiled the
previous day; peel and CRATE. Mix with
it three eggs, yolks and whites beaten
together, and season with pepper, salt
and trifie of nutmeg. Work well with
the hands; spoon will not make the
mass light. Flour the hands, work the
potato into balls and lay ON Toured
board until they are dropped into hot
fat. These balls puff out beautifully,
and are as different from the usual
potato croquettes as cream from milk.
Good Housekeeping.
Egg Scallop.-Cut cold boiled NUT
ton into small pieces. If you have none
of the drawn butter left, make little
stock with the dry bits of meat and
gristle. Allow two cups of meat to
one of gravy. Butter q small pudding
dish, and sprinkle the bottom with dry
crumbs; pour on the meat and gravy,
seasoned with pepper and salt and one
teaspoonful of chopped onion; cover the
top with dry bread-crumbs, making the
dish not quite full, and having the TOP
as smooth as possible; put little bits OF
butter over the crumbs; cover with a
plate, and bake about twenty minutes;
then take off the plate and break
enough eggs over the top to cover the
crumbs, and return to the oven until
the eggs are cooked.-Christian Union