The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-11-03
FIREsIpE FRAGMENTS.

Remove dust from jet trimmings
by rubbing them gently with sponge
dipped in diluted alcohol, then wipe
dry with piece of soft black silk or
linen.
Chocolate lemonade is new drink
that has found much favor. 1t is sim
ply plain lemonade with chocolate ad-
ded in the proportion of heaping tea
spoonful to tumbler of the drink
Womankind.
Cucumber Salad.-Pare and slice
three young cucumbers very thin, cover
with cold water and let stand one hour
Drain, and put them in salad-bowl.
Sprinkle with salt and pepper and a
little minced onion. Pour strong vine
serving.-Farm and Fireside.
Baked Macaroni.-Break one-half
pound macaroni in pieces one inch long,
cook twenty minutes in boiling sailed
water, drain, put layer in the bottom
OF CREASED baking dish, then some
grated cheese and bits of butter. Con-
tinue till the dish is filled. Wet with
milk and salt lightly. Bake one-half
hour, brown and serve hot.-Orange
Judd Farmer
blackberry Jam.-Allow half a
pound of sugar to three-quarters of a
pound of fruit Mash the fruit and
sugar well together before putting
them into the kettle. After putting
them on the fire stir constantly, as it
requires constant attention to prevent
burning. When it begins to thicken
add little dried lemon-peel to season,
and, when nearly done, a small portion
of currant jelly.-Harper's Bazaar.
Congress Pudding.-Two cups of
milk, small cup of sugar, four beaten
eggs less two whites, boil the sugar
with the grated rind of a lemon in the
milk, add the eggs and strain. Mix
three tablespoons of honey, juice of an
orange and four tablespoons of cur
rants mashed. Pour this into puff
paste already prepared and add the
boiled custard. Bake, frost with whites
of two eggs which should be reserved.
Brown slightly.-Home.
Marble Calse.-Dark part-Brown
sugar, one cupful; molasses, one-half
cupful; butter, one-half cupful; soda,
one-half teaspoonful; flour, two and
one-half cupfuls, and the yolks of four
eggs; cloves, allspice, cinnamon and
nutmeg, of each one-half teaspoonful.
Light part-White sugar, one and one
half cupfuls; butter, one-half cupful;
sweet milk, one-half cupful; soda, one
half teaspoonful; whites of four eggs,
and flour two and one-half cupfuls.
Velvet Cream.-From quart of
milk take enough to mix smoothly, four
tablespoonfuls of corn-starch; put the
milk over the fire in double boiler,
and when boiling stir in six tablespoon
fuls of sugar. the blended corn-starch
and four tablespoonfuls of grated choc-
olate smoothly mixed with little of
the boiling milk; stir until smooth;
take from the fire and beat with an egg
heater for ten minutes. Pour into
small moulds and eat cold with cream.
American Agriculturist.
Tomato Preserves. Stake seven
pounds of small, sound, ripe tomatoes;
seven pounds of white sugar and the
juice of three lemons. Sprinkle the
sugar over the tomatoes and let them
stand together over night. In the
morning drain off the sirup and boil it,
slzimming it often: put in the tomatoes
and boil them slowly for thirty min
utes; take out the tomatoes with a per-
forated skinner and spread upon fat
dishes; boil the sirup down until it
begins to thicken; add just before you
take it from the fire the juice of the
three lemons. Put the tomatoes in
jars and pour over them the hot sirup,
and when cold seal or tie up with thick
VA r,ar -0b;o Eorp,ar