The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-03-11
FIREslDe FRAGMENTS.

Plain Taffy.-Boil a cup OF sugar,
one of molasses and tablespoonful OF
butter for twenty minutes. Test, and
and IL not brittle, boil longer. A differ
ence in the quality of the Inolasses
makes necessary difference In the time
OF cooking. Americas Agriculturist
banana Pudding. dissolve three
fourths Of a box OF gelatinc in half a
pint of cold water for one hour, then
add half pint Of boiling water, the
juice OF two oranges and two lemons
and two cups OF sugar. strain into q
mold and let it stand until it begins to
harden, then stir in six thinly sliced
bananas. When sufficiently hard. turn
out OF the mold and serve with whipped
cream.-Boston Budget.
Rice Croquettes.-Ono pint of cold,
boiled rice; if dry, soften with two OF
three tablespoonfuls o. milk in double
boiler; add one well-beaten egg, one
tablespoonful of butter, one.half d toa,
spoonful OF salt, one-fourth saltspoon.
ful of pepper. one heaping tablespoon.
full of chopped parsley or sitting OF
mace. When cold, shape into cros
guettes, dip in crumbs, in beaten yolk
OF egg and again in crumbs Fry brown
in hot lard. Serve hot -Housekeeper.
Fruit Pudding.-One pint of water,
one egg, flour enough to make stiff
batter; a dessert spoonful of baking
powder should be sifted in with the
flour and all given thorough beating.
Put layer of the mixture in pudding
dish and sprinkle over it layer Of
either fresh or dried fruits, such as cit,
ron, raisins. berries, Or sliced apples OF
pears, next a layer of batter, and again
fruit, until the dish is two birds full;
then steam over boiling water. 1t will
take about three-quarters of an hour to
cook. Serve hot with sauce. Ohio
Farmer.
-Maraschino Ice Cream "A quart of
cream, large cup of granulated sugar.
six eggs, the yolks, a cup of milk and a
tablespoonful of gelatine which has
been soaked for two hours in four
tablespoonfuls Of cold water. Let the
milk come to boil and pour it slow
ly over the eggs, beat them all the
while to prevent their curdling. Then
add the gelatine and finally the sugar.
Beat the whole we'll, strain it into the
cream and add four tablespoonfuls of
maraschino When it is of proper con-
sistency remove the beater, cover and
freeze. Pack in more ice and salt
cover the whole closely with thick
newspapers and let it rest an hour or
two before it is served. -Boston Herald.
Dreamed Oysters These may sue.
coed the soup or be served after the
principal course and just before the
salad. Put three tablespoonful Of but
ter into a saucepan; when 1t melts stir
in two of flour and when smoothly
mixed. one pint each of hot milk and
hot oyster liquor; when you have a
t lex, smooth sauce. drop in fifty
oysters which You have previously
drained; season with pepper and salt
and add an egg previously beaten very
light and mix with little of the hot
sauce to prevent its curdling. Stir not
more than a minute, take from the Are
and finish the seasoning, adding also
half a .easpoonful of lemon juice.
Have ready small buttered shells, fill
them with the creamed oysters, sprinkle
fine crumbs over the top. dot with bits
OF butter and brown quickly.-Country
Gentleman