The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-07-08
FlREslpE FRAGMENTS.


Dreaded Omelet.-Put into a stew
pan two tablespoonfuls of rich milk.
Sprinkle in one tablespoonful of salt,
and half tablespoonful OF pepper.
Stir until the crumbs have absorbed all
the milk; take from the fire, and let
the mixture cool, and then beat it up
with six eggs, and fry like other ONE
lets.-Old Cook Book.
Sugar Cookies.-Two cupfuls OF
sugar, two eggs, one-half cupful OF but
ter, one-half cupful of fried meat gravy
or drippings, one-half cupful of sweet
cream, one-half teaspoonful of Soda
Before baking, dip the top of each
cooky in the white of egg, then in
granulated sugar. The white OF the
egg is not to be NEUTRALITY-SUSPICIOUS..
Canned Rhubarb.-There is moth
ing which keeps SO easily in cans as
rhubarb. Fill perfect cans with the
sliced stalks, crowding them down
firmly. Put the cans in a cool place
and fill with cool water, and leave over
night Examine the cans the next day
and see that they are full to the brim;
then screw on the tops and treat like
canned fruit. have used it when two
years old which was as nice as the fresh
vegetable.-Rural.
-Stewed weetbreads.-Parboil and
carefully remove the skin without
breaking the sweetbreads, put them
into stewpan with two ounces of but
ter, a tablespoonful of chopped pars.
ley, one Glove, one bay leaf, teaspoon
full of Worcestershire sauce, a half tea
spoonful of salt and half pint of
white stock. Set the pan over mod
crate fire and simmer for thirty min
utes. Dish the sweetbreads. Wash a
pint of French peas in cold water, add
them to the sauce, let the whole come
to a boil, skim all the fat from the sur
face, and pour the sauce and peas
around the sweetbreads.-N. Y. OBJ
server.
Beef Olives.-Cut one and one-half
pounds of beef in strips three inches
wide and four long. Add to the chopped
trimmings and fat, salt, pepper, three
tablespoonfuls of cracker powder, one
teaspoonful each of sage and savory.
Spread on strips, roll up and tie with
Irvine. Roll them in -four. Fry quar-
ter pound till brown, remove it and put
olives of beef in the fat. Fry brown,
then put in a covered pan. To fat add
one tablespoonful of -four and rub
smooth. Add one and one-half pints Of
boiling water. Season to taste, pour
over olives and simmer two hours Cut
strings, and pour gravy over dish Of
olives-Good Housekeeping.
Graham Shortcake.-One and one
half teacupfnls sweet cream, two tea
cupfuls graham -four, two large tea
spoonfuls baking powder and one-hali
teaspoonful salt. Mix lightly together
and roll out two round cakes, one-hal
an inch thick. Lay one on a butteret
tin, brush over the top with melted
butter and lay the other cake on it
Bake in a quick oven. When done re
move the upper layer, spread with but
ter and then with layer of sweetenet
rhubarb, Strawberries, or any kind o
! sweetmeats one has at hand, on boil
the layers Eat warm, preferably will
cream and sugar, though it is MIC
without.-Orange Judd Farmer.
Orange Ice Cream.-To make al
orange ice cream CRATE the peel o
three Valencia oranges into pint o
boiling milk. Be careful to use onl.
the yellow peel, none of the bite
white peel that lies underneath. Adj
the juice of the oranges, mixed with
cup of sugar and the yolks of six eggs
Stir the boiling milk gradually int
the eggs. 1t must not curdle. Add
pint of perfectly fresh cream, and
the mixture is not good yellow dro
or two of the yellow French colorin
liquid used by confectioners and cater
ers. These vegetable colorings are pei
fectly safe, and often add considerable
to the appearance of the dish. Freez
the ice cream as usual, and dish it on
in little round forms, about the size 9
small oranges.-Boston Budget.