The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-04-13
FIRESIpE FRAGMENTS.

-Fritters-Beat two eggs, add one
cupful of sweet milk, one pint OF flour,
. little salt and two .teaspoonfuls OF
baking powder sifted together. Drop
from the side of spoon into hot lard.
Serve warm with maple sirup.-Good
Housekeeping.
Cheese and Celery Sandwiches
Whip a gill of thick, sweet cream, and
add enough grated cheese to make
stiff paste. Spread thin slices of bread
with this, and sprinkle thickly with
very finely minced white stalks OF
celery. These must be made just be-
fore serving, and the cheese, which
should be sharp and well favored. must
be freshly grated Gentle
man.
Batter for Fritters. the yolks
of two eggs until pale. then add tea
cupful of cold water, and by degrees
beat in gradually half pound of flour.
The batter should be of the consistency
of thin cream, so that it should pour
easily from the spoon; therefore, if too
thick, add more water. Let the batter
stand for at least an hour before using.
Leeds Mercury.
Cod o. la Flamande.-Have the
steaks cut two inches thick; grease the
baking pan and sprinkle the bottom
with chopped onion, parsley, bits OF
butter and bay leaf. Lay the steaks
on this, brush over the top with the
yolk of an egg, sprinkle with chopped
onion and parsley and pour one table
spoonful of lemon juice to each steak.
Bake thirty minutes and serve with
bechamel sauce.-Ohio Farmer.
Mutton Pudding.-We are often
puzzled to know what to do with the
long bones" of the neck of mutton.
Line a basin with a nice suet crust,
take the meat off the long bones, cut
it into two-inch lengths, flour and
season each piece we'll Fill the basin
with the meat, pour some good stock
over, cover with crust and boil slowly
for three hours at least. The long
boiling is necessary, so as to cook the
skinny parts thoroughly and make
them tender.-Home.
Cake Without Eggs. heaping
tablespoonful lard, one cup sugar,
stirred together; add one cup of milk
or water, two even tablespoonfuls corn
meal (which takes the place of eggs),
flour to make the right consistency.
Season with any flavor. After all is
well stirred, add two heaping tea
spoonfuls baking powder. Butter may
take. the place of lard, and when lard
is used pinch of salt should be added.
Farm and Fireside.
Rye Pancakes.-One cup of rye
-four, one of wheat flour, one-half cup
of molasses. one-half cup of water, one
half teaspoonful of soda and one egg.
Pinch of salt. Beat the egg, add the
-four, put the soda into the warm
water, let it dissolve, add it to the
molasses, pour the whole into the egg
and -four, mix well together; fry in
kettle of boiling lard until thoroughly
cooked. Drop from a tablespoon which
will hold enough to make pancake of
the right size. See that the lard is
boiling before putting the pancakes in.
Ladies' Home Journal
-Doughnuts never have failed).-
One pint of warm milk, one cupful of
sugar, one beaten egg, one-third cup
full of lard, little salt, one-third of
teaspoonful of soda; yeast lone cake of
common yeast or one-half cake of COM
pressed. Mix at night, using sufficient
flour to make sponge. Make the
sponge thicker if compressed yeast is
used. In the morning add flour enough
to mold; knead thoroughly and let it
rise again. Roll and cut into round
cakes three-fourths of an inch thick,
raise, then turn over on the molding
board and let them rise on the other
side. Begin frying before quite light
enough or the last fried will be too
light. Fry in hot lard, but not SO hot
as for fried cakes.-Good Housekeep