The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-08-11
FIRESIDE FRAGMENTS.

--Fringed Celery.-This is a lovely
decorative dish. Cut celery into two
inch pieces. Cut down into both ends
Of the celery in many Sits to resemble
fringe. Put into ice water, where it
will curl out in blossomy fashion.
Serve on a cut-glass dish, or on dainty
napkin.-Good Housekeeping.
strawberry Observation-Disclosures
pint of berries with a wooden spoon in
a china bowl; add four heaped table,
sp6onfuls of powdered sugar and eight
well whipped eggs. Line some patty
pans with good paste, fill three parts
with this mixture and bake in well
heated oven.-American Agriculturist.
Quick Graham Bread.-One and
half pints sour milk, half cup New Or
leans niolasses, little salt, two tea
spoons soda dissolved in little hot
water, and as much graham flour as can
be stirred in with spoon; pour in well
CREASED pan, put in oven as soon as
mixed, and bake two hours
Vinegar Pie.-One teacupful each
of water, vinegar and sugar. Place
them over the fire and when boiling
add one tablespoonful each of corn
starch, previously moistened with water
and butter. Cook three minutes, set off
and stir in half a teaspoonful lemon
extract. Bake with both upper and
lower crust.-Orange Judd Farmer.
Cheese outlets may be made. from
scraps of dry cheese, and will also be
perfectly good if prepared some time
before used. Take three ounces of
grated cheese, one and half ounces of
butter, two eggs, and a little mustard
and cayenne pepper. Pound these in
gradients well together, make up into
pear-shaped outlets. Brush over with
eggs, shake in bread crumbs, arrange
in a frying basket and cook in deep fat
till golden brown. Serve each outlet
on piece of toast cut exactly to its
shape. Dust little grated Parmesan
over and serve on a doily.-Woman's
Home Journal.
Dry toast should be served directly
from the toaster. When this is not
practical pile it on a heated bread plate,
cover it with napkin and put it on the
hearth or in the oven. Toast is given
in all slight attacks of sickness, because
1t is so easily digested. The more thor
ough the conversion of the starch the
more easily and perfectly the system
will manage it, for the change of starch
into dextrine by the action of heat is
simply doing outside of the body what
takes place in it, in the ordinary course
of digestion, by the action of the di
gestive fluids. Therefore, when this is
accomplished by artificial means, nature
is spared so much energy.-Christian
Inquirer.
-Crumb Steak-A piece of steak NO
bigger than the hand will make a nice
breakfast dish if you have crumbs
handy. Have it chopped very fine and
freed from sinews and gristle. Mince
fine tablespoonful of onion and fry it
light brown in a little butter. Add
the minced meat and an equal quantity
of bread crumbs, season nicely and
moisten with little cold gravy or
stock of any kind. 1t must be just
moist enough to mould into shape.
Pressed into small wineglass they re-
semble pears, and after they are fried,
they should have sprig of parsley in
serted into the stem end; or you may
roll them round like sausages or make
into little fat cakes. They must be
dipped in crumbs, then in beaten egg,
and again in crumbs Make little
brown gravy to pour round them, or
serve with mushroom or tomato
sauce.-Country Gentleman.