The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-07-15
FIREsIoE FRAGMENTS.


-Cannelon.-Chop one pound OF raw
beef, add yolk of egg, one tablespoon
full each of melted butter and chopped
parsley, two tablespoonfuls of crumbs,
one teaspoonful of salt, one-quarter
teaspoohful of pepper. Roll up, wrap
in CREASED paper, and bake half an
hour. Remove paper. Serve with
brown sauce.-Good Housekeeping.
Preserved Oranges.-Boil them till
you can put a straw through the skin.
Clarity one and half pounds of sugar
for each pound of fruit; take the
oranges from the water and pour the
hot strip over them; let them stand
one night Next day boil them in the
strip till it is thick and clear.-House7
keeper. I
Fried Apple Sauce.-Place bit OF
butter in a sauce pan and let brown.
Slice the apples without pairing. Place
them in the hot butter with a pinch of
salt, also tablespoonful of sugar If one
prefers; add about half a cup of water,
this of course depends on the quantity
and juiciness of apples. Cover closely
and cook until tender.-Farm, Field
and Fireside.
Snow Balls.-Beat the yolks OF
three eggs light, then add gradually
one cup of granulated sugar. beating
all the while. When very light, add
two tablespoonfuls of milk, one cup Of
-four, and beat again. Beat the whites
of the eggs to stiff, dry, froth, add
quickly to the batter with one rounded
teaspoonful of baking powder. Fill
well-buttered cups two-thirds full, and
steam for twenty minutes Roll in
powdered sugar and serve with sauce.
Boston Budget.
-Horse-radish Sauce.-A good relish
for roast beef both hot and cold is the
following: Mix three large tablespoon
fuls horse-radish, freshly grated, with
half teacupful of sweet cream, and as
much vinegar. Add little salt, tea
spoonful of sugar and If hot sauces are
liked, a little cayenne and Worcester
shire sauce. This sauce is good cold
but, if preferred hot, care must be used
that it does not curdle, and it must be
removed from the fire before it boils.-
Orange Judd Farmer.
Smoked Salmon.-Soak half pound
of salt, smoked salmon for an hour in
cold water, drain and set on the back of
the range for twenty minutes; drain
again, lay for q few minutes in cold
water, and with a sharp knife cut into
strips half an inch wide and three long.
Roll each strip in -four or in egg and
bread crumbs and fry brown In hot fat.
Pile up log-cabin fashion, and pass .
cream or tomato sauce with the dish.
1t may also be broiled after soaking
Country Gentleman.
Fish in White Sauce.-Flake up
cold boiled halibut and set the plate
into the steamer, that the fish may
heat without drying. Boil the bones
and skins of the fish with slice of
onion and q very small piece of red
pepper; bit of this as large as kerr
mel of coffee will make the sauce quite
as hot as most persons like it. Boil
this stock down to half pint, thicken
with one teaspoonful of butter and one
teaspoonful of -four braided together.
Add one drop of extract of almond;
pour this sauce over your halibut, and
stick bits of parsely over it.-Old Cook
Book.
TO Prepare Table. Mustard. I'VE
think this the finest dressing for cold
meats we ever tasted, and have given
the recipe to great many Of my
friends, and they also like it very
much. Put three large teaspoonfuls of
ground mustard into bowl, and pour
on enough warm water to make a stifI
paste. Rub smooth, add half cupful
of vinegar, q pinch of salt, and the
beaten yolks of two eggs. Set the bowl
in boiling water and stir constantly
until the mixture thickens. Then add
butter the size of an egg, and continue
the stirring until it is dissolved
Prairie Farmer.