The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-09-23
F,REslDE FRAGMENTS.


Sparkling Lemonade.-Roll and
slice half dozen lemons, put In
large pitcher, and pour over gallon OF
ice water; sweeten. Pour in glasses ana
stir in little soda.-Harpers Bazaar.
Lady Cabbage.-Chop some cab
bage very fine, cook In boiling wafer
one-half hour. Drain, then season
highly with salt and pepper, a half cup
of milk aud ons tablespoonful butter.
Cook a few minutes and serve.-Peo
Piles Home Journal.
-Suet Puiding.-One cup ralsins;
one cup suet, chopped fine; one cup
sweet milk; one cup bread crumbs
soaked; two large apples, chopped fine;
one cup molasses; two eggs; two tea
spoonfuls cloves; two teaspoonfuls cin'
namon; one of allspice; two OF soda;
four cups sifted -four. Boil three hours.
Home Queen. :.
Vegetable ad.-This is an excel.
lent method Of using the remnants OF
vegetables left from dinner OF the day
before-the half dozen slices OF boiled
beets, the two or three boiled potatoes
and onions, the saucerful of beans or
green peas. Slice the potatoes and
onions and heap all the vegetables to-
pether upon leaves of lettuce. Pour
over them either a mayonnaise or
French dressing Almost any cold vege'
table may find place in this salad.
-Huckleberry Wlne.-Fill bottle
or Jar with ripe huckleberries, then
add all the nolasses possible Cover
the jar with double muslin tied on
firmly, and let it stand in cool place
till thoroughly fermented, then corH
tightly. 1t is good plan to turn the
bottles upside down in box. This
wine is very nice for f1ince pies and
rich cakes; and the berries are Otter
used as currants. Boston Herald.
-Cornstarch Cake.--Cream one and
one-half cupfuls of sugar with one-hal
cupful of butter. Add one-half cup
full of milk Mix one and one-half cup
full of -four with one-half cupful o
cornstarch, and sift one and one-hal
teaspoonfuls of baking powder into II
Then cut and fold into the cake tn
stiffiy beaten whites of seven eggs
Flavor to taste. Bake in a moderat
oven with a steady heat.-Housekeeper
-Preserves.-It was once though
necessary to make thick preserve i
order to have it keep, but fruit came
with sugar is now generally liked bel
ter. If a stiff preserve is wanted, how
ever, weigh the prepared fruit and tax
an equal weight of sugar Melt tn
latter with very little water, an
when dissolved, put in the fruit. LIE
boil gently ten minutes, or until tn
fruit is clear, then take out the fru
and boil the juice to thick jelly; drai
the thin juice from the berries an
pour over the rich strip. Seal in gla'
cans or in large jelly glasses.-Ohi
Farmer.
Cherry Roly-Poly. = Make ligf
biscuit dough and roll half an inc
. thick in oblong shape. Place on it
thick layer of pitted cherries with som
i. sugar. Begin at one end and roll u
pinching in the ends carefully to pr
vent the escape of juice. Lay in
Toured bag large enough to allow it
, swell at least a third in the boiling
Boil one-half to two hours according
] size. This is to be eaten hot and
best with sweet hot sauce.-Prar
7 Farmer.
{ Lemon Pie.-Mix one-quarter OF
! cup of soft cracker crumbs with OF
] tablespoonful of melted butter; ad
! one cup of finely chopped apples, Il
I juice of two lemons and the rind
t one. Then mix with two cups of gra
a ulated sugar, stirring until it is near
. dissolved. Beat the yollxs of two egg
{ until light. Beat the whites to st
dry froth, then mix the whites al
yolks together. Stir the eggs into {
other ingredients, mix well, turn in
: a pie plate using only an under cru
y and bake for twenty-five minutes in