The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-03-16
: FlREsloE FRAGMENTS.


-Stewed Lobster.-Cut up the lob
ster as for salad. Put it in one-half
pint of milk, and let it boil up once.
Add a tablespoonful of butter, pepper
and a small pinch of salt and let it
simmer gently. Serve on crackers =
Good Housekeeping.
TO clean hair brushes quickly and
easily, take a dessertspoonful of harts-
horn to quart of cold water in a wash
hand basin. Dip in the hair of the
brushes, and rub them together until
clean. Then rinse we'll with cold
water; rub dry with towel and stand
upright at an open window.
-Mayonnaise Dressing. BEAT. the
yollxs of two eggs with half a teaspoon
full of salt and teaspoonful of must
ard. Beat in, a little at time, six
teen tablespoonfuls of melted butter.
When a smooth paste results, dilute
with vinegar until il is the consistency
of thick cream. This dressing keeps
well If closely corked.-Orange Judd
Farmer
Maryland Oyster Roast.-Put into
the chatting dish one tablespoonful
of butter, one teaspoonful of salt, one
half tablespoonful of pepper and little
celery salt Add one pint of oysters
and cook two minutes, or until the
edges begin to curl. Have ready hot
slices of toast, buttered, upon which
serve the oysters, adding a little hot
water ii necessary.-Good Housekeep-
ing.
Cold Meat au Gratin--Have a pint
of cold meat cut into cubes and
seasoned with salt and pepper. Mix a
generous half pint of white or brown
sauce with it. Turn into an escalop
dish holding about pint and hall
and cover with half pint of grated
bread crumbs. Dot this covering with a
scant tablespoonful of butter. Bake in
a rather hot oven for twenty minutes.
Serve at once.-N. Y. World.
-Beefsteak Pie.-Cut a two-pound
round steak, one kidney and one pound
of fresh pork into large dice, and fry
them quickly over a very brisk fire, SO
as to brown them before they are half
done. When they have been fried
enough. pour off nearly all the grease
and shake a tablespoonful of -four into
the gravy, stir this over the fire for one
minute and then add two tablespoons
fuls of catsup and pint of water; stir
the whole over the fire and keep it
boiling for 10 minutes. Meanwhile fill
the pie with the pieces of beefstcak,
kidney and pork; pour the sauce over
it, cover with good paste in the usual
way and bake for an hour and a half. -
Farm and Home.
"A Plain Boiled Custard. Boil q
quart of milk Preserving q gilD in o
double boiler-or if you have no double
boiler put the milk into tin pail OF
pitcher that will hold two quarts and
set it into a kettle of hot water. Beat
two or three eggs with three spoonfuls
fine sugar; wet three teaspoonfuls of
corn starch in the reserved gill of milk,
then mix the beaten egg and corn
starch together and add little salt.
When the milk boils stir them in and
continue to stir until the custard thick
ems. Remove the custard from the fire
and pour into china cups (as glass will
crack, or else into cold pitcher. Use
what seasoning you please. The old
fashion of using cinnamon is economical
and very good. Boil some pieces OF
cinnamon few minutes only, in two
or three spoonfuls of water. Put some
of this into the custard and bottle the
rest for future use. --Boston Budget.