The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-02-16
FlREs!DE FRAGMENTS.

TO Henovate Kid Gloves. lit
tie white streaks at the seams, which
are a frequent source of annoyance
with black kid gloves, may be got rid
of by coloring little salad oil with
black ink, and applying it with
feather It should be dried quickly
outside the window.
Corn Muffins.-One pint OF corn
meal, one pint of flour, two eggs, one
tablespoonful of lard, one tablespoon
full of sugar, three tablespoonful OF
baking powder, one pint of sweet milk.
one scant teaspoonful salt. Mix the
-four, corn meal and lard together like
pie crust, and bake in muffin pans
Farm, Field and Fireside.
Small Sand Cakes. one pound
of butter and stir it to cream; gradu-
ally add a pound of sugar, two eggs
and one and one-half pounds OF flour.
Roll out tilin. Cut out into round
cakes, wash over with the yolk OF egg
beaten with little sugar, and strew
with sugar, cinnamon and almonds
Ladies' Home Journal
Small White Cakes.-One pound OF
sugar, three whole eggs and four yollks.
Stir together for half an hour. Then
add sufficient -four to make dough
stiff enough to make cakes that may
be laid on the baking tin with spoon.
Vanilla or any other fiavoring may be
used. The Cakes should look white
when done.--Ladies' Home Journal.
Lemon Ice Cream. Bring quart
of rich new milk to boil in farina
kettle, and stir into it a cupful and half
of sugar beaten with the yolks of four
eggs. Continue the cooking till the
mixture resembles thin cream, stir in
tablespoonful of extract of lemon,
the same quantity of dissolved gela-
tine, cool and freeze. Good House
keeper.
Egyptian Stew. Wash and soak
one pint of lentils, and place in
saucepan with three carrots, two
turnips, two onions, two sticks of
celery, all cut very small. Pour over a
quart of water or stock, add pepper
and salt. and stew slowly for two and
a half hours. Then add some slices of
cooked meat, and simmer for few
through. Just before serving add
teaspoonful of ketchup Leeds Mer-
curry. z.es SIS
Fish and Potato Rolls.-Shred up
some cooked fish, and to each half tea
cupful add one teacupful of mashed
potato, a small piece of butter, pepper,
salt. and just favoring of mace.
Work all into stiff paste with one
beaten egg. Form into little rolls of
three inches long with square ends,
-four we'll, and fry in deep fat to
golden color. Serve on oyley with
9 pretty. parsley and lemon garnish.-
Leeds Mercury. s. -,
AN Edging for Hashes.-Boil two
teaeups, of rice for half an hour, and
season it with little butter and salt.
Form the rice around the dish about
three or four inches high. rub it over
with the yolk of an egg, and set it into
the oven to brown. When it is done,
turn the hash into the middle of the
dish. This makes very pretty finish
to q dish. Rice prepared in this way,
spread over pie of cold meat for the
crust, an inch thick and Drowned, is
nice.-Boston Budget.
Orange Marmalade Pudding. This
is boiled pudding. Shred six ounces
of beef suet very finely and then mix
with eight ounces of bread crumbs,
finely grated, eight ounces of orange
marmalade, four ounces of graduated
sugar and one candied orange peel,
chopped fine. Add three eggs, well
beaten, and half cup of milk. Put all
together into Toured cloth, have the
water boiling, put the pudding in and
let it boil four hours; then turn it out
and serve with wine sauce. Orange
Judd Farmer.