The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-05-06
EIREsloE FRAGMENTS.


Fruit Sau ses for Grains. Strain tho
Juice from well kept canned fruit, d.
Lutte if desired with one-third water.
heat to boiling, AMI thicken with corn
starch, scant tablespoonful to the pint
of liquid. -Good Health.
Roast Potatoes.-Pares smoothly me-
diminished potatoes and place them
round roast of beef about one hour
before it will be done. Basic the pota-
toes as often as the meat, and serve
them upon the same platter.
Gentleman. tsf ~ ~ q !
Rolls. Make a rich pastry and roll
very thin, cut into strips three inches
wide and five inches long. Place in
each about six oysters, with little
butter. Roll, pinch the edges together,
and bake in hot oven until brought to
delicate brown Good Housekeeping.
breakfast Drop Cakes - Three
fourths teacup of buttermilk, one-fourth
teacup of sour cream, two teacups of
flour, and one-half teaspoonful each of
soda and salt mixed with part of the
flour before adding; mix well and drop
in small tablespoonfuls an inch apart
in a well buttered biscuit pan, or in
well buttered gem pans-Boston Bud
get gsss.s.
Graham Bread.-Take a pint of
good, sour milk-buttermilk is better
put in good teaspoonful of soda, half
teaspoonful of salt and about two
tablespoonsfuls of sugar-brown sugar
Is the best Then stir in graham -four
with a spoon until you cannot stir it
any more. Put in tin and bake at
once.-Ohio Eermer. "a
Stuffed Beefsteak. "A large slice of
round is best for this. If there is any
bone. with small knife, loosen the
bone and take it out. Season the meat
with salt and pepper; have ready pre-
pared some dressing, made of stale
bread crumbs. moistened with cold
water. seasoned with one egg. a spoon
full of butter, salt and little parsley
or sifted sage, mix we'll and spread
on the slice of steak, roll up closely
and wind with cord; have the oven
very hot put 1t in a tin in the oven,
bake half an hour, mix q spoonful of
butter and water together and put in
the tin while baking; when done, re-
move the corl and serve hot cut in
slices from the end of the roll N. Y.
Observer.
Boiled Duck.-Dress duck and sea-
son with salt AMI pepper, truss and
tie it in shape. Take oae-half pound
flour. one-half pound butter, out of
which make paste in which to put the
duck, tie cloth around it and boil two
and one-half hours or until quite
tender. BE sure to keep it covered with
boiling water. When done place on a
hot dish and pour the gravy around it.
Make the gravy by stewing the chopped
giblets until done, then put in lump
of butter, finely chopped onion, let
cook few minutes then stir in table,
spoon of -four and cup of the water in
which the duck was b3ilct Blrb.r-
RIGS are nice with boiled duck. Chicago
Ledger IRA
-Venison Pastry. IAN English vre-
cipe used by Friar Tuck when Teasing
C1ur de Lion in Sherwood Forest y
Cut the meat from the neck ana
shoulders of venison into small squares;
remove all the skin. gristle. Shi, bones,
and put in a stew-kettle, with a shall
lot, salt, pepper, and sweet herbs, WITH
water to cover, and set on the stove to
stew for gravy. In another vessel cook
the squares Of venison with little
water until three parts dons; line
round pan with paste, put inthe squares
of meat, season with salt, pepper. an
butter, aud cupful Of the gravy.
Make very light pastry, and cover the
top; leave hole in the center Cut
flowers and leaves out of the pastry,
and ornament the top with them. Set
in a moderate oven, and bake three
hours; when done, draw ont of the
oven, pour the gravy through straincr
in the hole on top, and cover with a
pastry rose; glaze all over with the
yolk of an egg; set back in the oven five
minutes, and serve very hot. -Harpcr's
Baza-.