The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-04-14
FIREsIDE FRAGMENTS.

Tongue Sandwiches. Soak q
smoked tongue over night and boil UNI
til tender; let it cool in the liquor,
then skim and place it under a weight
with plate turned over it When
wanted slice thin and lay between
slices OF bread and butter, seasoned
with mustard. Orange Judd Farmer.
fruit Cake.-One cup of sugar, one
u molasses, one of butter, one of but
termilk, and three eggs. Teaspoon
each Of cinnamon and cloves, one cup
OF chopped raisins or currants, heaping
teaspoon of soda and four cups of flour.
Ohio Farmer.
Corn Starch Filling.-Place one
cupful OF milk in double boiler.
sweeten to taste, and add a teaspoon
ful OF corn starch dissolved in little
milk. When scalding hot add the
beaten yolks of three eggs and stir un-
til thick. Let it cool, then add ex-
tract OF lemon or vanilla, and put be-
tween the cake.-Ohio Farmer.
Pumpkin Pies as Our Grandmothers
Made Them. Let the pumpkin stew
slowly over the fire until it is well
cooked and of dark, rich color. Strain
through a colander. To each pie take
one good teacup of the pumpkin. one
egg and milk enough to make good,
thick pie. Add salt, sugar and ginger
to taste. Bake well in a good, hot
oven.-Farm. Field and Fircside.
Sailed Almonds. and blanch
the almonds. dry them, and put on
shallow tin plates, only enough to
cover the bottom of the tin, and add a
teaspoonful of butter to each plate.
Put them in the oven until a golden
brown, stirring frequently. Take them
from the oven, sift fine salt over them
and shake well-Boston Globe.
Herring Salad.-Broil half dozen
OF the small dried herring or two of the
larger kind, or two of the Yarmouth
bloaters; remove skin and bone and
cut the fish into shreds; add an equal
quantity of sliced boiled potatoes;
sprinkle over minced parsley and
chives. and serve with a plain salad
dressing. If garnished with head of
lettuce or bleached endive or with
water cress, it is much improved. The
French add two anchovies and a dozen
capers to this quantity. -American Ag-
riculturist.
Dreamed Celery. Celery not suffi-
:iently bteached for table use makes
an excellent dish if cut in short
lengths and cooked very soft in slight
iy sailed water. Let the water boil
down on it so as to retain all the flavor
and strength of the celery; then add
enough milk or cream or both to form
u good gravy. Thicker with flour to
the consistency of thick cream, add
butter If milk is used. little pepper
and salt to taste. This forms very
delicate, palatabIe dish and is general
ly much relished. Prairie Farmer.
Fried Toast Ia dessert Cut loaf
of bakers bread into slices an inch
thick and toast them light brown
Pour over them a rich custard seasoned
with wine, nutmeg and cinnamon, and
let them soak in the custard three or
four hours, then take them out and fry
them in hot butter nice brown. Take
what is left of the custard and add to
it wine and melted butter sufficient to
make a rich sauce. Put into it pound
OF stoned raisins. Let it stew some
time, and just before sending it to the
table pour it hot over the toast In
stead of custard, pint of cream, high |
ly seasoned with wine, nutmeg. CHINA
mon and sugar, may be used. Boston |
Budget