The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-05-11
FIREsIDE FRAGMENTS.


molasses, one cupful Of sugar, one cup
full of butter, one egg, one large tea
spoonful of ginger, one teaspoonful of
soda dissolved in little water. Cream
the butter and sugar, boil the molas-
ses, beat the egg, and add them with
the soda to the butter and sugar. Stir
in -four enough to roll out.-Good
Housekeeping.
-Devonshire Butter.-Is made by
preparing the cream in exactly the
above way and skimming it into deep
earthen dish. Beat it steadily with a
large wooden spoon, and when the
butter comes, wash it while still in
small granules, salt lightly-not more
than half an ounce to the pound-and
make it into dainty pats for the table
Country Gentleman.
-Escalloped Fish.-Take either cod
fish or paddock, boil in sailed water,
ter a deep plate or baking dish, put in
alternate layers of cracker crumbs and
fish, with plenty of butter. little salt
and pepper between each layer; moisten
either with drawn butter gravy or
milk. Bake half an hour.-Mrs Bailey,
in Home
Virginia Corn Bread.-One cup of
sour milk (buttermilk preferred), half
teaspoonful of soda dissolved in the
milk, two tablespoonfuls of melted
butter, one pint of corn meal, to which
should be added pinch of salt. Make
a batter of these ingredients, and have
a square tin pan well CREASED and hot.
This is very important. Put in your
batter, bake for twenty minutes; serve
Immediately; corn bread should not be
allowed to stand.-Christian Inquirer.
"A Nourishing Jelly.-Take a pound
of lean beef, cut it into small pieces,
and pour over it pint of cold water.
Leave it to stand for an hour and a
half, and then place the jar in sauce
pan of boiling water and let it stew
gently until reduced to two-thirds.
Place small piece of onion, stuck with
two cloves, in basin. and strain over
the boiling liquor. After two minutes
remove the onion, and leave the jelly
to get cold, when all fat should be re-
moved. Invalids will find this palatable
Egg Soup.-Peel, wash and slice
very thin two new carrots, one small
turnip, an onion and three stalks of
celery; fry in tablespoonful of butter
or dripping until of yellow color; put
in q saucepan with three pints of water
and a seasoning of salt, pepper and one
small lump Of sugar; cook slowly for
two hours and press through a sieve.
Return to the fire while You thicken it
with a tablespoonful of -four wet with
cold water and poach in a pint of boil
ing milk an egg for each person; lay
these in the turecn. add the milk to
the soup and pour all over the eggs
Orange Judd Farmer.
Head Cheese. AT this season re-
ceipt for this article may be useful
Take the heads, tongues and feet of
young, fresh pork, or any other pieces
that are convenient. Having removed
the skin, boil them until the meat is
quite tender and can easily be stripped
from the bones Then chop it very
fine, and season it with salt and pepper
| and ground cloves, If you choose, or
sage leaves rubbed to a powder. Mix
! it all we'll with your hand. Put it into
deep pans with straight sides and press
it down hard and firm with plate that
will fit the pan, putting the under side
of the plate next to the meat, and plac-
ing heavy weight on it. In two or
three days turn it out of the pan and
| cut it in thin slices. Use mustard and
! vinegar over it.-Western Rural.