The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-06-03
FiRESIDE FRAGMENTS.


Sugar Cake-Two eggs, one cup
sugar. half cup butter, one teaspoon
soda. Beat altogether; add -four until
it will roll Ohio Farmer.
English Sauce. tablespoonful
OF horse-radish, ore of made mustard,
four OF vinegar, one of powdered sugar,
rubbed together. Housekeeping
Cold X >ast Lamb Cold roast lamb
and venison may be hashed, little
mutton broth being added to the sauce
OF the latter, which may also be fla
vored with red currant jelly. Boston
Budget
Pastry for Pics One cup cold
water, one cup lard, cut fine; four cups
sifted Hour, one teaspoon salt Mix
lightly with a knife and set aside till
wanted. If richer pastry is wanted, the
following may be used: One.half cup
cold water. one cup lard or butter,
three cups -four, one-half teaspoon salt
Detroit Free Press
Potato Soup.-Parc six good-sized
potatoes, boil until tender in two quarts
OF water. Lift out the potatoes, put them
through colander Tor mash them), re-
turn to the water in which they were
boiled, and add a quart of milk, cream
and all, piece of butter size of an egg,
salt and pepper to suit the taste, and
serve Farm, Field and Fireside.
-Halibut Soup Put two pounds of
fresh halibut in soup-kettle, with a
bunch of parsley and one sliced onion.
Cover with boiling water. and let sim
MGR for twenty minutes. Take the fish
up, pick it free of bone and skin, and
mash the flesh fine. Put three pints of
milk on to boil; rub an ounce of butter
and two ounces of -four together, add
to the boiling milk, stir until thick, put
in the fish with salt and pepper, let
come to boil. and serve. Any fresh
fish may be used instead of halibut-
Harper's Magazine.
Apple Meringue. Pare and core
one or two more sour or sweet apples
than there are to be persons at table,
and bake them in an open pan, being
careful they do not lose their form. To
every two apples allow an egg, cup
fal ofmilk and tablespoonful of sugar.
Heat the milk. remove it from the fire.
and stir in the yollxs of the eggs, the
sugar and little salt Pour this liquid
over the apples, and bake until the
custard becomes firm, which viii re-
quire only few minutes. Then cover
tn, apples with the whites of the eggs
properly sweetened, and favored with
lemon; and brown the whites very
lightly. A little butter added to the
hot milk will greatly improve the
mcringue. If the apples lack flavor,
little nutmeg, cinnamon or grated
lemon-rind dropped into each while ii
is baking will help to remedy the defect.
1t they have not sufficient juice, they
may be steamed instead of baked. This
dessert may be eaten either hot or cold
-Delineator.
-Prune Pudding: Soak one pound
Of prunes over night In the morning
remove the stones, put the prunes in a
porcelain-lined kettle with sufficient
water to prevent burning, cover the
kettle and cook slowly on the back
part OF the stove un il the prunes are
perfectly tender; this will take about
an hour, then add cup of sugar and
stand aside to cook; when cold press
througha colander. Beat the whites OF
three eggs to o stiff froth, add them to
the prunes Have quarter Of q box
OF gelatinc soaked for halt an hour In
half a cup OF cold water. stand this
over the fire until the gelatine Is dis
solved, stir into the pruues with the
whites OF the eggs. turn into q mold
and stand away to harden. When
ready to serve, turn onto a petty dish
and pour around it custard made from
n pint of milk, two tab.espoonfuls of
sugar and the yollSs of three eggs. This
custard may be very delicately favored
with bitter almond; be very careful
only to add few drops or you will de-
stroy the flavor Of tn, prunes.-Table
Talk.