The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-09-16
FiREsIDE FRAGMENTS.


n. a.,
Gold Calse,-folks Of eight eggs.
one cupful Of sugar, three-quarters
cupful of butter, one-half cupfdl sweet
milk, one and one-half cupfuls of -four,
two teaspoonfuls baking powder, flavor
with lemon or vanilla.-N. Y. Observer.
Graham Gems.-One tablespoonful
sugar, one tablespoonful butter
ereanaed together, one well-beaten egg
added to cream, die Cup -four, one tea
spoonful soda in -four, one and oiieshalf
cups buttermilk. Graham -four to make
stiff batter.-Detroit Free Press.
Boiled Custard.-Yolks of four
eggs, one pint of sweet milk, one cup
full of sugar, three tablespoonfuls of
-four. Mix eggs, sugar and -four to-
gether, then add the milk. Cook in
double boiler, or a tin pail set in'boiling
water, till it is of the thickness of
cream; stir constantly while cooking,
and when done set in cold water, and
stir till partly cold to prevent curdling.
Flavor with lemon when cold.-N. Y.
Observer.
Boiled Beef.-Lard, cover with
watef, SIMMER two and one-half hours.
Strain, cool and skim Ode quart Of pot
liquor, adding two each of carrots,
turnips, small onions, parboiled beets,
two cupfuls of cut string beans. Boil
three-quarters of an hour, add two par
boiled potatoes, and serve in piles about
the meat, seasoning to taste, and adding
little butter. Make strained sauce of
vegetable pot liquor, thickened with
braided four.-Good Housekeeping.
Cherry Pie.-Stone the cherries.
Line deep pie plate with good crust,
strew little -four over the bottom and
some butter in bits then thick layer
of the cherries with teacupful of SUI
gar. Add a sprinkling of cracker dust,
cover with crust gashed for the es-
cape of steam and bake in moderately
hot oven. Too rapid baking makes the
juice boil out. When done beat the
whites of two eggs stiff, add two Ia
blespoonfuls sugar and few drops Of
favoring, spread it on the crust. and
set in the oven to brown.-Orange Judd
Farmer.
Chocolate Cream.-Soak half box
of gelatine in half a pint of cold water
for two hours. Put one quart of milk
in the double boiler and place on the
fire. Shave two ounces of chocolate,
and put it in small pan with four
tablespoonfuls of sugar and two of
boiling water Stir over hot fire until
smooth and glossy, and then stir into
the hot milk. Beat the yolks of five
eggs with half cupful of sugar. Add
to the gelatine, and stir the mixture
into the hot milk. Cook three minutes
longer, stirring all the while. On TAX
ing from the fire add two teaspoonfuls
of vanilla and half saltspoonful of
salt. Strain and pour into molds that
have been rinsed in cold waterj set
away to harden, and serve with sugar
and cream.-Boston Budget.
Rice Custard.-Soak cup of rice Id
cold water one hour; pour off the water
and add two cups rich milk; then cook
one hour. When cooked add a little
salt. Dip small custard cups into cold
water and fill them with the rice and
set away until cold. When ready to
serve turn the rice balls on fat dish
and put little currant jelly on top of
each. For the custard, put one pint Of
milk into double boiler; mix one table,
spoonful of cornstarch with half q cup
of cold milk; whe n the milk begins to
boil stir in the cornstarch and cold
milk and cook ten minutes. Mean
while, beat four eggs with half cup
of sugar. After pouring the boiling
mixture over the eggs and sugar cook
the custard five minutes, stirring it all
the time. Remove from the fire and
add little salt and teaspoonful lemon
extract; let the custard cool; pour over
the rice balls and serve.-Ohio Farmer.