The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-06-09
FuREsIpE FRAGMENTS.


Cabbage Salad-Shred one-half
head of small cabbage; sprinkle with
salt, and set ON ice one hour; drain.
put in salad bowl, pour over one tear
cup of plain salad dressing and gar
nish with slices OF beet --Harper's Ba-
Ear.
Entire Wheat Pudding. Two cup
fuls Of entire wheat flour, one-half tea
spoonful each of salt and soda, one
round teaspoonful of baking powder,
one cupful of milk. one-half cupful OF
molasses, one-half pound of raisins
(stoned and cut into ,pieces), one-half
cupful of nuts. Flour the fruit Boil
three hours.-Good Housekeeping.
Time Required for Broiling. Fish.
small, thin, five to eight minutes; fish.
thick. twelve to fifteen minutes; steak.
one inch thick, four to six minutes;
steak. one and one-half inch thick, six
to eight minutes; chops, eight minutes;
chickens, twenty minutes Farm,
Field and Preside.
Always use cotton holders for
irons Wooden ones are hot to the
hand, and if scorched, as they often
are, the smell is disagreeable. In IRON
ing shirt or dress turn the sleeves
on the wrong side and leave them un-
til the rest is done, and then turn and
iron them.
Apple Frittera Make q batter OF
four eggs, one pint of milk. q little
salt, the grated rind Of one lemon or q
few drops of the essence of lemon.
Peel and core the apples. cut them a
quarter of an inch thick the round
way. Dip the apples into half tcacup
of brandy; roll in the batter and fry
them in hot lard light brown. Serve
with wine and sugar. Budget
Beef Soup Get shank of beef
(hind leg) costing about twenty-five
cents. Have the butcher break the
bone In two. Put one-half into kettle
with five quarts of water, one ounce Of
pearl barley; chop finely one carrot.
one turnip. an onion, and quarter OF
medium-sized cabbage; add pepper
and salt Cook slowly for three hours
and you will have q very wholesome
and nourishing soup at small expense.
-Housekeeper.
Ounce Sauce for Puddings TO q
teacupful each of ounce preserves and
sweet milk use tablespoonful of corn
starch and half teacupful of sugar.
Moisten the cornstarch with little of
the milk and stir it into the remainder
when boiling, add the sugar also and
the preserves mashed fine and cook
five minutes longer. If not sweet as
liked add moro sugar and let it boil up
again. Strain and it is ready to serve.
Orange Judd Farmer.
Potato Croquettes Take two cups
of warm mashed potatoes; add the
beaten yolks of two eggs, one table
spoonful of cream, the juice of half an
onion, one tablespoonful of minced
parsley, one teaspoonful of butter.
with dash of cayenne. Mix all to-
gether in a sauce pan, and stir over the
fire until thick; take up and turn on q
large dish. When cool, form into GRO
quotes; dip first in beaten egg, then
in grated bread crumbs, and fry in boil
ing lard. --Harper's Bazaar.
Stuffed Shad.-Shad is at its best
in April. To stuff one. make an open
ing in front just largo enough to prop
erly draw it; fill with seasoning made
from equal harts of bread crumbs and
mashed potatoes, seasoned with butter,
pepper, salt and minced parsley. Sew
up. lay on trivet in a baking pan, put
bits of butter over itand pour in pint
of water. Bake until. when tried with
a fork. the flesh will lift easily from
the backbone in the thickest part
Keep well basted. Make a sauce by
MASKING the fried melts If it is male
shad) into the thickened brown gravy
made from the liuuor in the pan