The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-02-23
FiRESiDE FRAGMENTS.

-Hard-She1t Squash.-Cut into suit
able sized pieces to fit steamer, place
shell side up. When tender, take the
pieces in a cloth, with a spoon carefully
remove the soft part, season with salt
and cream, and reheat before serving.
Ohio Farmer.
--Bops.-One pint of milk, three eggs,
one spoonful of butter, four spoonfuls
of -four, mix together. Bake in plates
in quick oven. Butter while hot,
place one above the other and serve.
These are very nice for luncheon or tea.
Boston Budget.
Cleaning Gold Jewelry.-Any gold
jewelry that an immersion in water
cleaned by shaking it we'll in bottle
nearly half full of warm soapsuds, to
which a little prepared chalk has been
added, and afterwards rinsing in clear
cold water and wiping it dry.
-Broiled Potatoes.-Cut the slices
lengthwise and rather thick. Lay them
on gridiron over rather slow fire.
Spread some melted butter over the
slices with brush. AS soon as the
under side is broiled, turn each slice
over and spread with butter. When
done, dish, salt and serve hot. A little
butter may be added when dished, ac-
cording to taste.-Boston Budget.
Chocolate Rice-Make a rice pud-
ding with one pint of milk, and bake
it in the ordinary way. When half
cooked stir in one ounce of grated
chocolate, which has been heated in
the oven, and a few drops of vanilla
essence. Beat the white of an egg to a
stiff froth. Pile it on the top of the
pudding when cooked, and just place
it in the oven to brown slightly, and
serve.-Leed's Mercury.
Ducks in Orange Juice.-Half roast
a couple of ducks; take them from the
fire and carve them so that the meat
will still be attached to the bone. Dust
over a little fine pepper and salt, and
squeeze over the birds the juice of two
large oranges. Then turn the ducks
over on to plate and press till nearly
fat. Set them on hot stove till they
hiss, then turn the birds over and let
the breasts cook till of golden brown.
Send to table on a warm dish straight
from the stove, with tureen of we'll
made apple sauce.-Lced's Mercury.
--Escalloped Potatoes. = Pare and
slice as thinly as possible some medium
sized potatoes. Butter the sides and
bottom of an earthen baking dish,
sprinkle fine bread crumbs on the bot
tom. put in layer of sliced potatoes,
season with salt, pepper, and bits of
butter. Fill the dish to within half an
inch of the top with alternate layers of
crumbs and potatoes, seasoned as
above. Over the top layer of crumbs,
seasoned literally with butter, pour
half milk and half cream till it rises at
the top. Bake until the potatoes are
soft and creamy.-Ohio Farmer.
Lemon Cake.-With two-thirds of a
cupful of butter cream two cupfuls of
sugar, adding, in this order, the beaten
yolks of three eggs. the beaten whites
of the same, two-thirds of cupful OF
milk, three and half cupfuls of flour,
and the juice of one lemon. Two-thirds
of a teaspoonful of soda should be
sifted into the flour before that is
added to the mixture, or it may be
beaten in just before the lemon juice is
added. Bake in the usual manner
Any plain cake may be favored with
lemon, thus making it in fact lemon
cake. GOOD Housekeeping.