The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-04-08
FlReslpE FRAGMENTS.

Indian Cakes-Onc-half cup of In,
dian meal, one cup of flour, one cup
milk, one egg, two tablespoonfuls OF
sugar, one teaspoonful of cream tartar,
one-half teaspoonful of soda, q little
salt. Bake in muffin pans or in long
cake tin in quick oven.-Farm, Field
and Fireside.
Black Bean Soup-Take one quart
of black beans, boil well in four quarts
of water with little salt and pepper.
When well boiled, press through col
ander into the water they were boiled
in. Add not quite teaspoonful OF all
spice, mace and cloves, well pounded.
Boil again for half an hour. Have
ready three hard-boilcd eggs, chopped
fine; put them with tablespoonful of
butter in a tureen and pour on the soup
Boston Budget
Rice Mullins Two cups of milk.
rice, four eggs, three tablespoonfuls of
sugar, one tablespoonful of salt one
tablespoonful of soda, two tablespoon
fuls of cream Of tartar Mix thoroughly
the salt, sugar, cream of tartar and
soda with the -four. Beat the eggs,
add to the milk and stir gradually into
the -four. When you have beaten all
into smooth batter, add the rice. beat
thoroughly and bake on creased pans
for half an hour-Detroit Free Press.
Oyster Cut1ets-Boil one dozen
large oysters in their own liquor for one
minute. Then drain them, chop well
and put one gill of the liquor over the
FIRE in saucepan. Rub a tablespoon
full OF -four with ON ounce of butter till
smooth, and stir into the boiling liquor
till it Is a thick, smooth paste. Stir in
also teaspoonful of finely chopped
parsley, the yolk of one egg, and the
chopped oysters. Mix well, season to
taste, and turn out to cool upon a plat
ter. Then form them into four outlets
and lay aside until you are ready to fry
them. They are to be dipped into beaten
egg and cracker dust and fried like oys-
terA Make a larger quantity after the
same recipe They are very fine
Prairie Farmer.
Few housekeepers realize what an
excellent vegetable rice is when cooked
in stock and served like maccaroni In
tomato sauce. Wash cup Of rice thor
oughly in cold water. Put in it abund-
ance of DO ling water. and let it boil
rapidly for six minutes Then drain it
and add a quart of nice beef stock and
a teaspoonful of salt Let it cook for
twenty minutes in this stock. Stir it
often with fork to prevent its cling
ing to the pot, taking care, however,
not to break the rice When 1t is done
drain 1t in colander. Save the stock
to use in any kind of q thick soup.
When the rice is well drained put it
back in the saucepan and dry it on the
corner of the stove for five minutes.
Put it on hot platter and pour q cup
OF tomato sauce over it. Sometimes
grated Parmesan cheese is sprinkled
over tn Y. Tribune.
"A suggestion which is given rather
than recommended. though it is not
more bizarre, perhaps, than many which
find tangible expression in furnishings,
relates to the making of music rack
or easel One seen was in the begin
ming of cheap pine. made by carpenter
for a small sum. The supports were
rather broad, though the whole easel
was low, and fat piece of wood at
tached by chains formed the rack. The
entire structure was first covered with
putty, and while this substance was
soft and plastic various things" were
imbedded in it; metal buttons, odd
sleeve links or buttons, old thimbles,
the handle of q spoon, spools, the crys-
tai top of o broken cologne bottle, all
sorts of useless rubbish, very small and
fairly large. found niche in the putty
plaster as they accumulated. When
the rack was well covered and the putty
had hardened the whole was treated to
a coat of bronze, with, it must be ad-
mitted, much-better-tha re-