The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-07-27
.FIREsIpE FRAGMENTS.

&C ,rn Meal Cakea-Sift one quart
Of corn meal with teaspoonful OF |
baking powder, add half teaspoonfui
of salt, tablespoonful Of melted but.
ter and three beaten eggs. Mix well
and bake on hot creased griddle.-
Home.
-Tripe in Batter.-Cut the tripe In
narrow, short strips. Dip in batter
made with one egg, ole cupful hour,
pinch of salt and stirred not very stih
With water. Roll each strip in this
until it is covered and fry in smoking
hot fat. Have enough to cover the
tripe. II will take about three min
utes to cook it. Serve hot ON hot
dishes.lGood Housekeeping.
Tomato Sauce.-Boil tender and
strain six tomatoes, add to this one
| half cup of butter, the same OF sugar,
two tablespoons Of -four mixed to
l,smooth paste, season with pepper,
| SALT. cinnamon and allspice. Let come
| to a boil, then add one-half cup OF vim
epar. To be eaten with meat--Mrs.
| w II. Zinr, in Western Rural
| Orange Icing.-For one good-sized
cake take half q pound of confectioD-
ers' Xxx sugar, one tablespoonful OF
boiling water. and CRATE in rind OF one
orange. Put the sugar in bowl, and
add the orange peel, grated. Stir I'M
til the sugar Is yellow, then pour In
one tablespoon of boiling water, then
slowly add orange juice enough to
make the sugar moist, so 1t will spread
easily. Spread it over the cake, and set
| away to harden.-Home Queen.
Ito Cook Canned Lobster.-Drain
the meat thoroughly, then spread II
upon q platter, and pick ont the coral
Rub the coral smooth and mix it will
the braided yolks of three hard-boiled
eggs: mince the lobster meat tine
. Make a batter of milk and floul
md one or two eggs; beat all tn
: Jumps out of the -four, and add tn.
VI lobster and coral to this, season witt
! salt, red pepper and little lemon
1 Juice. You need -four enough to max
!. a batter stiff enough to hold the mea
! in shape, Form it into round cake
and fry in hot butter. Boston, Budget
= Tongue in Jelly. -Have ready som
| nice clear stock, season with peppe
q and salt, and add to it sutiicien
}, pelatine to make it 'set. Boil together
!. then set it aside to cool. Grease
a round cake tin with oil, pour som
d Jelly in it, and add to this layer {
. slices Of cooked tongue, then a. lit
j. more jelly and slices Of hard boile
,e egg. Continue this until the mould
= full, leave it for twelve hours, to b
y come thoroughly cold, and then tut
out and serve The slices OF tong'
should have the skin removed and
neatly trimmed before being placed
!" the jelly.-Leeds Mercury.
!, Fried Liver and Bacon.-Wash Il
- liver quickly in cold water, drying
i with meat cloth. Take each slic
!. sprinkle with salt and pepper on ea'
90 side, and dredge it with little for
: Have the frying pan hot and fry light
~ the slices of baconon both sides. TIA
:. them out on the hot platter and put
the slices of liver and fry them in b
- gravy, turning them several tim
:. When Welt done put the liver in
= center of the platter and arrange
slices of bacon around the edge. A
a little boiling water to the gra'
3 thicken it with little flour stirred
&c in some cold water. Let it boil up we
he and then pour it over tho dish.-Prai
wv | IT,