The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-05-26
FiRESfDE FRAGMENTS.

Boiled Macaroni. one mint Of
oohing water over FIVE ounces of mac.
aroni. Let it stand half an hour drain
on, put in kettle, cover with boiling
milk, season and CRATE cheese over it
United Presbyterian.
Potato Puff Stir into one quart OF
cold, mashed potatoes two tablespoon.
iuis OF butter, two well beaten eggs
and teacupful of cream. Salt. beat
Till very light, pour into a deep dish
ana Drown nicely in a quick oven
Farm, Field and Fireside.
Oyster Omelet-Six eggs beaten
very light half cup of cream, pepper
and salt to taste. Put tablespoonful
OF putter into hot saucepan, and when
melted pour in the omelet and before
~ hardens drop in dozen good-sized
oysters cut in halves. Fry until deli
cate brown, aud turn if necessary, but
it is better not to do SO. but cook ON
one side only. This may be accom-
piished If the fire is not too hot.--Bos.
ton Budget
chocolate Jumbles. --One cupful of
OUTER beaten to cream, beat in two
cuptuis OF sugar, add four well beaten
eggs, then three scant cupfuls of flour
an which are two heaping teaspoonfuls
OF baking powder and one-half tea
spoonful of salt, if the butter is fresh.
Add one or one-half cupful of grated |
chocolate to half the dough. In the
other half add the juice and grated rind |
OF an orange Roll thin. Cut in fancy
Shapes and bake in quick oven. These
are also excellent plain jumbles. Good
housekeeping.
-Curled Wafers.-Beat to cream
SIX ounces of butter and mix it with
the same amount of dried, sifted aour.
tnree well-beaten eggs, two ounces of
"nite sugar, half teaspoonful lemon
extract, a pinch of salt and three or
Tour tablespoonfuls cream. Beat the
mixture well, then drop tablespoonful
at time on buttered pan, leaving
space between each for the cakes to
swell. As soon as done remove care
luiiy and while hot twist each to form
cornucopia. Return them to the
oven for minute or two to harden. +
then when cold drop into each a small
amount OF some nice kind of sweet
meat, as strawberry or raspberry jam
ma MI up the remaining space with (
whipped cream. Arrange them care
nily and tastefully in glass dish and
erye at once. Orange Judd Farmer.
-Cream Candies. candies are
asiiy made, some without cooking at
III; these are the soft balls intended
or nnts or to be covered with melted
hocolate. The nuts for these must he {
arefuily cracked, as each half should a
e perfect An excellent proportion r
Or the cream is to boil together two d
ounds sugar and teacupful of water t
nth 1T threads, flavor with vanilla. c
Ike the saucepan from the fire and n
,lr until the strip becomes creamy. a
hen roll it into balls and press half ii
ainut Kernel into each side. roll in a
ranulated sugar and set aside to cool.
hese little balls are also dipped into
cited chocolate. and become the
'nocolate creams" the special delight
school girls --Boston Globe.
Cheese Omelets. For cheese oroe-
Is the proportions are three eggs. two
biespoonfuls of milk and four of
cam beaten into the yolks, first mix
g the cream with half O cup of grated
eese until quite smooth; season to
ste; add the beaten whites and cook
the general omelet principle.
ewed mushrooms can be used or
opped potatoes first boiled, then
ed IN little butter, or bread
lmbs, and so on and on, making the
lelet medium for series of pleas
and sayory surprises. There are
Ter forms of egg cookery almost as
'thsome as the omelet. Poached
IS are very delicate; it is necessary
rememb her that the water should not
i violently after the eggs are broken ne
0 IT, as the ebullition toughens and
AXIS tnem. The water should sim. Pr
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