The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-01-20
FIREsIOE FRAGMENTS.


Cookies thirds of cupful OF
butter, one cupful OF sugar, onc-half
cupful of milk, one egg, one teaspoon
full of soda and four cupfuls of -four. =.
Housekeepcr.
TO Broil Ham.-Cut the slices very
thin, pare off the rind; lay them on q
gridiron over hot Goals Do not leave
them a moment, as they must be turned
almost Immediately, and will need care
to prevent the edges from burning.
Two minutes will broil them. Boston
Budget.
Southern Gumbo Soup q
young CHICKEN, jointed as for stewing,
and when cold remove the bones; in
another saucepan fry pint of tender,
sliced okra and two sliced white onions;
put all together Except the bones) in
soup kettle and add three pints of
water; simmer until tender and season
with salt and pepper, leaving the meat
in--Country Gentleman.
--Savory Eggs-Boil number Of
eggs hard, drop into cold water, and
when cold cut in half, halves the long
way, take out the yolks and pound to
paste with anchovy for each egg and q
seasoning of catsup and cayenne, moist
ening with melted butter; fill up the
whites and serve with cream sauce.
Ham may be used instead of anchovies,
and tomato sauce instead of cream
gravy.-American Agriculturist.
Sweet Potato Croqpettes. Two
cups OF cold, boiled, mashed sweet POI
tatoes, three tablespoonful of melted
butter, one teaspoonful of lemon juice.
a quarter of cup of cream or rich
milk, and salt and pepper to taste.
Beat all together until light and
smooth. Shape into balls, dip in beaten
egg and roll in bread crumbs. Fry in
enough boiling fat to cover. Drain
when a light brown. Serve hot-N.
Y. Ledger.
-Pocketbooks one quart of
new milk, add one cup of yeast, two
well-beaten eggs, four tablespoons of
melted butter, three teaspoons of
sugar, and -four enough for a moder-
ately stiff batter. Let it rise over night
and in the morning stir in all the flour
You will need as for bread, and let it
rise again. Then roll in sheet one
half inch thick and cut in squares but
ter one side and fold over like pocket
book. They will rise in short time.
then bake.-Detroit Free Press.
Cream Cake.-Mix two cups of flour
and two level teaspoons cream tartar
and one of soda, make well in center,
into which put one cup sugar, one of
sweet cream, one egg and small tea
spoon salt; mix all quickly together,
flavor with teaspoon lemon, put in pan
to bake. Adding cup of raisins or
currants makes nice cake pudding to
eat hot with sauce. Sour cream can be
used instead of sweet by emitting the
cream tartar and using two eggs in
stead of one.-Christian at Work.
Sand Tarts.-One pound of butter,
two pounds of sugar, two pounds of
flour, six eggs, one teaspoonful Of va
nilla extract one-half pound of al
monda blanched and halved. Rub the
butter and sugar together, add the
yolks of the eggs, then the -four and
whites of eggs, beaten stiff, and add
the vanilla If the dough is not stiff
enough to handle. add more -four. Roll
ont very thin, cut with round cutter
and place on the baking tins; brush
each cake with brush or feather
dipped in white of eggs, lay two OF
three halves of almonds on each cake,
sift over this graduated sugar and
little ground cinnamon, and bake in
quick oven until light brown. These
are very toothsome.