The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-01-12
sFIREsIpE FRAGMENTS


Baked wintef Apples -Put hDAH
ing teaspoon of2fiour into c9pJan
two tablespoons of sugar; thd1A'adol
enough water to make the cup three
fourths fan; PoaF.oSsS.xf snus
cut into halves, and bake.-Ohio
Farmer.
|. baked Tomatoes. large, ripe
tomatoes. Skin and cut into small
pieces. Spread a layer in the bottom
of bake-dish, season well, put a layer
of coarse bread-crumbs over the toma-
toes with plenty Of butter. Continue
this until the dish is full, having bread
crumbs on the top. Bake one hour
N. Y. Ledger.
Baked Apples.-Pare and core any
kind of good tart apples; then place IN
a fire-proof baking dish alternate layers
of apples and sugar, cover with water
put a cover over the dish, place in the
oven and bake slowly for two hours,
and You will have q sauce that is de-
licious. Country Gentleman.
-Stewed Oystera Boil one pint OF
fresh milk; rub a heaping tablespoon.
full of -four into little cold milk until
| it is smooth and stir into it, then add
the liquor of quart of oysters and
when it boils up again add one table,
spoonful of butter, pepper and salt TO
taste and lastly the oysters. Let them
remain in the stew until they swell,
when they are ready to be served.-St.
Louis Republic
-Stewed Apples. The apples, when
peeled, cored and quartered, are to be
| dropped into cold water to prevent dis
celebration. Then strip is made OF
sugar and water, proportioned to the
acidity of the fruit. When this has
been brought to boil the quarters are
dropped in, covered and cooked till
tender. They are then SKINNED out
carefully, and the juice, If toe, thin, is
boiled little longer, when it is poured
over the apples in the dish in which
they are to be served. This sauce is
pleasing without flavor, but nutmeg,
cinnamon or lemon peel may be added,
according to the taste. Good House
keeping.
Apple Custarf Pare, quarter and
stem, until fine and smooth, six tart
apples, and add half cupful Of sugar.
Beat three eggs until light, add one
and half pints Of milk, half cupful
of sugar and stir well; then add the
apples and the half of a grated nutmeg,
Stir thoroughly, put in pudding-dish
and place in hot oven until the pud
ding is set. If desired, the white Of
one of the eggs may be reserved and
made into a meringue for the top, te
be added when the custard is done
then returned to the oven moment to
become firm. Farm and Fireside.
-Curried Fish. cut up ar
onion or two into thin rings, also one
apple or a stick of rhubarb. Place one
ounce of fat in saucepan and fry the
vegetables in it till they are brown
Then stir tablespoonful of curry
powder, ditto -four, with them, season
with pepper and salt, and gradually
add about pint of fish liquor, whit
stock, or water. Let this all boil VI
and simmer gently for half an nour
Squeeze in q few drops of lemon juice
then strain the gravy. and return it t
the saucepan with one pound OF fist
cut into small fillets If you have M
cold fish, but cook some especially TO
the curry, boil it in one pint of waite
and use this for the curry. After tn
fish has been standing in the boiling
stock for ten minutes serve with |
border of boiled rice In the usual way
Leeds Mercury.