The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-11-25
FIREsiDE FRAGMENTS.

TO keep ice in the siclkroom ovei
night set the pitcher in a newspaper
gather up the ends, twist them tight,
oud snap on rubber band.
Toast Sweetbreads:-Dip parboiled
sweetbreads in egg, then in cracker
dust, pour over them melted butter,
and bake, basting with brown sauce. -
Good Housekeeping.
Orange Ice.-Take the juice of six
oranges and grated ripd Of three, and
the juice OF two lemons with the same
proportion of sugar and water. Pre-
pare and freeze as lemon ice.-Farm,
Field and Preside.
Minute Pudding.-Boil two cups of
milk favored with lemon or nutmeg
Tor moment, stir into it one-half cup
OF Hour dissolved in milk and wnter
and let boil two minutes, constantly
! stirring. Pour into cool dishes and
serve with hard sauce or sugar and
cream.-Home.
Fish Chowder-Fry chopped onions
IN spoonful of lard, add eifted -four,
SURFING until brown. Add one quart
or more OF water, one can tomatoes,
and alternate layers Of chopped fish
and potatoes; season each layer with
salt, pepper and thyme and little
lemon. Let boil.-Detroit Free Press.
Besides Clarifying. Slices of raw
potato added frequently to the fat In
which cakes Ore being fried, will pre-
vent scorching and destroy that dis
agreeable odor that seems to have
propensity to invade every room in the
house. They will also allow one to
keep the fat at that high temperature
which is necessary to the perfection of
raised cakes or doughnuts. Also half
suet with a little vinegar added, is Just
as good as lard to fry cakes in, and that
means something at the present price
OF lard.-Rural New Yorker.
Cabbage Pickle. White cabbage
mixed with spices makes nice pickle. |
Slice the cabbage pretty fine; for three
heads Of cabbage seald two quarts of |
vinegar of medium strength, add two !
tablespoonfuls Of sugar; put into bag
one tablespoonful each of cloves and |
cinnamon, and half teaspoonful of
black pepper; put the little bag of
spices In the vinegar when you scald
1T, and let it remain in the pan when
you pour the vinegar over the abbage;
press the cabbage down with plate
with u weight on it, SO that the cab
bage Will be under the viregar-Prairie
Farmer. e
Cream Sauce.-This is one of the
things one rarely finds perfectly made.
Those who have tried to make it good
Ind failed. beg to try the following
OF making II: Take an ounce
and half of butter and a scant tabs. |
spoonful of flour; mix together to
paste; when smooth, add half pint of
warm milk, a small teaspoonful of salt,
and little white pepper, or dash of
sayenne. Set 1t on the fire, and let il
boil till II is thick enough to mask the
back OF q spoon Transparency; then
add squeeze of lemon Juice and an
other ounce and half of fresh butter,
'tir until quite blended. This sauce is
he foundation for many others, and
or some purposes the beaten yolk of
IN egg is added, when first oii the boil.
]apers, chopped mushrooms, chopped
celery or oysters may be added, accord.
ng to the use for which it is intended.
The object of adding the second butter
because boiling takes away the flavor
i the butter, and by stirring half OF
in without boiling it, you retain the
lavor.-Boston Budget.