The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-08-31
FIREsIDE FRAGMENTS.

Coffee Iced Froth.-Mix together
one quart of pure cream, one-half pint
of very strong coffee. three-quarters Of
. pound of sugar. Strain and whisk
until it is converted into froth. Place
lightly in glasses and serve. Western
Rural
-Saute of Oyster Crabs.-Put two
tablespoonfuls of butter in small
saucepan; when melted add four table,
spoonfuls of thick cream. Season with
salt and cayenne, and when very hot
add a pint of oyster crabs. Cook one
minute and serve.-Boston Budget
"A Supper Dish.-Put heapcd tea
cupful of pearl barley into a saucepan
with quart of cold water, two onions
peeled and cut in quarters, bacon
bone or any bones that may be left
from the dinner joint Let this sim
mcr one hour and half, clean head
Of celery, cut it in inch lengths, with
two carrots and two turnips Cut them
in small square pieces, and put them
in the saucepan with the barley; let
these simmer half an hour. turn into
hot vegetable dish, and serve as hot as
possible.-Leeds Mercury.
TO remove the paper which has
lined cake pan from the cake is q
work requiring skill. Turn the cake
from the tin on to a sieve, and when it
has partly cooled turn the cake bottom
upward and brush the paper with
chilled water until it is thoroughly
damp, when the paper can be easily
peeled off. Where paper is not used
and you wish to prevent your cake
from sticking to the pan, grease it
we'll, dredge it with dried -four and
shake oat all the -four before pouring
in the cake mixture.-N. Y. World.
TO Cook Asparagus the stalks
as far as tender into pieces an inch in
length. Boil till tender--about twenty
minutes-in just enough water to cover;
salt to taste. Mix tablespoonful OF
-four smooth with little milk; stir 1t
into the asparagus, together with q
tablespoonful of butter. Have three
hard boiled eggs sliced rather thin;
Stir them in gently. Let it boil up.
and pour over slices of hot buttered
toast. This recipe is for one bunch of
asparagus and is sufficient for four
slices of toast.-Farm, Field and Fire.
side.
Cherry Pie. The common red
cherries make the best pies. Stone the
cherries. Line deep pie dishes with
good plain paste, fill them nearly full
of stoned cherries, sprinkle over four
large tablespoons of sugar and dredge
this lightly with flour; cover with
the upper crust rolled out as thin rs
possible. trim the edge neatly with q
sharp knife. Make vent in the CEN
ter, press the edges tightly together so
that the juices of the fruit may not
run out svhiIe it is baking. Serve the
same day they arc baked or the under
crust will be heavy.-Mrs. Rorcr, in
Orange Judd Farmer.
Roast Breast of Veal. Although
generally considered the coarsest part
of veal the breast is very palatable II
cooked as follows: Make forcemeat
of breadcrumbs and pork chopped very
fine. Season with thyme. sweet mar
joram, pepper and salt. Mix we'll and
add a weli-beaten egg. Hash the veal
between the ribs and fill with the
forcemcat Roast slowly. If scared
over on the surface before placing in
the oven. it will be better. When
nearly done haste with melted butter
and drcdge with -four. Let it brown
over. After removing the veal from
the pan put into the pan pint Of rich
sweet milk. Bring to- a boil and
thiclsen with tablespoonful of -four,
which has been mixed very smooth in
o little cold milk.-Chicago Record.