The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-02-02
EIREslpE FRAGMENTS.

Apples and Cream. "A very pleas
ant breakfast dish, with the oatmeal,
NAV be made of fresh, mellow, I'M
cooked sweet apples, pared, sliced, and
covered with sweet cream, light
sprinkling of sugar being added. Good
Housekeeping.
Canned Corn Soup Cook one pint
of sliced potatoes until soft, and rub
them through a colander. Stew one
pint of canned green corn in milk, rub
through q colander and mix with the
potatoes, then add boiling milk to
make the required consistency, season
with salt and white pepper and serve.
Christian Inquirer.
-Sweethearts. Paste may be rolled
quite thin to make "sweethearts." Cut
out with a heart-shaped cutter and lay
one on top of another, or, better still,
cut the sheet of pastry in two and lay
one on the other, cutting through the
two at once. Glaze the top and when
done with sharp knife split them
apart and place a spoonful of some tart
jelly between them. Place them to-
gether again. sprinkle with sugar and
lserve.-Orange Judd Farmer.
Veal Curry.-Cut up about two
pounds of lean veal into small pieces.
Cut large onion and one large sour
apple into slices, put them into sauce
pan with a heaping tablespoonful OF
butter. and stir them about till lightly
Drowned; then stir in good table,
spoonful of curry powder and table,
spoonful of -four. Add pint of water
and the veal, season with salt, stir
around two or three times to mix
thoroughly and cook gently an hour
and half, or until the veal is perfectly
tender. Add the juice of half lemon
and stir it round very gently. Turn
the curry on hot dish and serve with
border of rice.-Pittsburg Telegraph.
Drowned Oysters on Toast. This is
a delightful luncheon dish. Take two
dozen large oysters, keeping them sepa-
rate from their juice. Mix smoothly
the yolks of two eggs with a teaspoon
full of -four; beard the oysters, season
with salt and pepper; dip them in this
mixture of -four and eggs and brown
in hot clarified butter When brown,
lift from the frying pan and pour the
| juice of the oysters into the butter re-
manning in the pan; thiclzen with a
dessertspoonful of -four smoothly
blended with gill of milk or cream:
simmer until it thickens and the flour
is cooked; put in the oysters until
thoroughly hot, but do not boil, and
pour over slices of toasted French or
Vienna bread Gentleman.
-Sweetbreads.- Sweetbreads require
to be very carefully prepared before
being cooked in any way. First soak
them in lukewarm water to which a
| teaspoonful of vinegar has been added,
changing the water two or three times,
for an hour and half. Then throw
the sweetbreads into boiling water, and
| gently simmer for about seven minutes.
After this cooking the flesh should be
| firm and round, but not hard. Then
throw them into cold water for quar-
ter of an hour, wipe dry, and set aside
till perfectly cold. After Having been
treated thus, sweetbreads may be cooked
in variety of ways for an invalid, as
cut into slices and warmed in a we'll
| favored white sauce. Another way is
| after cutting into slices to lightly fry
| the sweetbread, and then stew it very
slowly in thick brown grayy.-Lecds
Mercury.