The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-10-20
FlRESIDE FRAGMENTS.

-Curraut Catsup-Four pounds red
currants, one and one-half pounds of
sugar. Stew till thick, add one pint Of
vinegar, and spices. Boil up and bot
tle.-Housekeeper.
Economical Cream Pies.-Two eggs,
ore cnpful of sugar, one small tea
spoonful of soda, two of cream tartar,
not quite half cupful of cold water,
and one and three-quarters cupfuls of
-four. A pint of cream is sufficient, for
the two pies.-Good Housekeeping.
-Custards.-To make custard take
one can of Gail Borden Eagle Brand
condensed milk, to which add one quart
of water, four eggs beaten light,
pinch of salt; flavor and sweeten to
taste. This will make an excellent
custard.-N. Y. Observer. asf
Bread Cake.-Four cups of bread
dough tvery light, three cups of sugar,
one cup of butter, three eggs, one cup
of raisins, one cup of currants, one tea
spoonful each of all-spice, cinnamon and
cloves, one teaspoonful of soda dis
solved in hot water. Rub butter and
sugar together, then add the eggs,
spice, soda and fruit, then the dough
mixed in very thoroughly. Put into
pans, let stand fifteen minutes and
bake. Excellent for .lunch.-Home.
keep on hand plenty of bowls, not
only one or two big ones for mixing up
cake and sponge, but three or four
medium-sized ones for which you will
fins more uses than I can tell you. and
NEST" of little bowls. They are so
easily cleaned, take up little room, and
are convenient for holding remnants of
food to place in the ice chest or else
where. Put it in small one and turn
over it larger one.-Farm and Home.
Manchester Pudding. the
yolks of two eggs thoroughly, add
three ounces of bread crumbs, and two
ounces of sifted sugar. Dissolve one
ounce of butter in one pint of milk,
flavor with grated lemon peel, and
pour over the bread and eggs. Beat
well together, pour into a creased pie
dish, and bake carefully for an hour.
Then spread little good preserve over.
Cover lightly with the well-beaten
whites of eggs, sprinkle sugar over.
and brown slightly in the oven. --Liver-
pool Mercury.
Potato Omelet.-Take pint of cold
mashed potatoes and heat over the fire
with two tablespoonfulso fsweet cream,
beating with fork until smooth and
light. Add four beaten eggs, pepper,
salt and a little nutmeg, and press
through a sieve; beat one tablespoon
full of butter in saucepan and cook
half of this mixture like an omelet. 1t
Is delightful with bacon or ham cut in
thin rashers and fried crisp.
Agriculturist.
"A Dish of Snow.-Heap grated CO.
coanut up in the center of n handsome
dish and ornament with pretty green
leaves or ferns. Serve it up with snow
cream, made as follows: Beat the
whites of five eggs to stiff froth, add
two large spoonfuls of fine, white
sugar, one large spoonful of rose water
or pineapple; beat the whole together,
adding pint of sweet, thick. cream.
Put several spoonfuls over each dish of
eocoanut.-Farm, Field and Fireside.
TO Make Iced Tea-Scald the tea
pot, put in the tea while the pot is hot,
turn in little boiling water and let it
stand about five minutes; then I'LL up the
teapot with boiling water. The quantity
depends upon taste. Do not let the tea
stand in the pot, but turn it at once
into pitcher, and as soon as it is suffi-
GENTLY cool place it on the ice until it
is icy cold. Serve with it dish of
cracked ice and slices of lemon. This
is delightful, refreshing drink on
hot day. The secret of making good
tea is in using freshly-boiled water.