The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-09-21
HOUSEHOLD eRevIT,Es.

-Tapioca Griddle Cakes.-Soak
cupful of tapioca in quart OF mix
overnight. Next morning stir thor.
oughly until dissolved. Add onc-half
teaspoonful salt, one beaten egg, one
teaspoonful baking powder. Stir in
mint of flour to a batter. Hake on
hot griddle. City and Country.
-Duchesse Potatoes. -Take whac
mashed potato you have left and add
one well-beaten egg. Cut the potato
into nice rounds with a cake-cutter,
wet in cold water Grease baking
pan and lay the potato cakes in rows,
brushing them on the top with egg
beaten well, just as they begin 10
brown. Chicago Record.
One of the prettiest salads for
| luncheons is dragon salad, as IL
| is called, which is served on indivlduai
plates as separate course. Select a
number of large. smooth green pep
| pers. split them at the wide end, ana
Mace in each a small red tomato Tiled
with mavonnaise. The whole is most
| effective in appearance and looks ike
such cool summer dish.
-Potted Eel.-Skin and clean large
eel; dry and cut into small pieces about
four inches in length; season with
mace, pepper and salt; lay in pan ana
cover with melted butter; bake for
half an hour in a quick oven. when
done take it out and place on cloth
to drain. Pack closely in pot; melt
the butter it was baked in and pour IT
over the eel.-IIarper's Bazaar
Chocolate Custard. Dissolve three
ounces of cooking butter into sauce
pan. and when dissolved add three
ounces of mashed potato, ditto castor
sugar and the well-beaten yolks OF two
eggs. Stir the mixture over the fire
one way all the time, till it becomes
the thickness of honey; then add th'
grated peel and juice of half lemon
I a dessertspoonful of brandy and cur
E rants as desired. Leeds Mercury.
r -Mackerel Cream Sauce.-Soak thu
v fish over night and wash thorough.
n in cold water. Grease a gridiron will
butter and rub the fish on both side
y with melted butter. Broil quickly ant
S lay in hot covered dish. Heat cup1u
: of milk, add two teaspoonfuls OF but
l. ter. a little chopped parsley, peppe
O and salt to taste. Thicker with tea
spoouful of corn starch and beate
t epp. Allow it to boil up again. Pou
o over fish and serve at once.-Wester
It Rural.
= -Rothe Gritse. Take one quart
t? raspberries and currents mixed, abor
half and half. Mash and to them ad
W one quart of water. Cook until ell tn
,r Juice is extracted, which should I
IF strained through cloth. The
:" sweeten quite sweet, set back on u
rs fire and as it boils thicken with fi'
O. tablespoonful of cornstarch stirred
III slowly. Pour the mixture into mo
and place on ice to harden, when 1t
%. very nice eaten with either plain
oh whipped cream. Orange Judd Farme
n old Virginia Ketchup.-Take Oh
IS. peck of green tomatoes, half peck
II white onions, three ounces OF viii
nd mustard seed, one ounce each OF
he spice and cloves, half pint of mix
on mustard, an ounce of black pepper al
celery seed each, and one pound
brown sugar. Chop the tomatoes al
onions, sprinkle with salt and let sta
three hours; drain the water off; p
in preserve kettle with the other
gradients. Cover with vinegar, a
In, set on the fire to boil slowly for o
'ed hour.-Ladies' Home Journal.