The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1906-06-23
CAKES AND HOT BREADS.
home Recipes for Delicious Breakf.G
and Tea Cakes-A Fine Kind
Of Doughnuts.

Oatmeal Mufhns.-One cup oatmeaAs
one and one-han pints -four, one tea
spoon salt, two teaspoons baking pow
der, one tablespoon lard, two eggs, one
pint milk. Sift together oatmeal. -four
salt and powder; rub In lard cold, add
beaten eggs and milk; mix smoothly
into batter rather thinner than than
cup cake; fill muffin pans two-thirds
full; bake In coed hot oven Is minutes.
Swiss Tartlets.-Take one egg, its
weight in stale cake crumbs and fresh
butter. tablespoonful of sugar, and
little flavoring. Beat up the butter to
cream with the sugar, add the cake
crumbs and eggs, then fiavoring, mixing
all together. Line some patty pans with
pun paste, and then layer Of apricot
jam and thick layer OF the mixture.
Bake a quarter of an hour In sharp
oven.
Cream and Buttermilk Doughnuts.-
One and one-half cupfuls of sugar, one
each of sour cream and buttermilk, one
beaten egg, one even teaspoonful each
of soda and salt, little grated nutmeg.
and -four enough to make dough sufh-
GENTLY firm to roll out only, for 1t ought
to be as soft as can be handled.
Cocoanut Butter-Sift together one
pint of -four, alevelteaspoono Of salt; and
two heaping teaspoons Of baking pow
der; rub in lightly with the tips of the
fingers one heaping tablespoon Of but
ter; when this Is done add one cup OF
shredded cocoanut and mix 1t well
through the -four. Moisten with sweet
milk to form a soft dough, roll out and
cut into small biscuits, then bake In
| quick oven.
Indian Breakfast Rolls. - Three
fourths cup of molasses, one cup of sour
milk. one and one-half cups -four, one
cup Indian meal, one-half teaspoonful
salt, one teaspoon saleratus dissolved IN
one tablespoon cold water and well
beaten in the last thing. Bake Is or 80
minutes In a moderate oven.-Farmers
| Review.
Chicken and Celery Salad.-Prepare
the chicken as for boiling. When done
and entirely cold cut In little squares.
If you want white salad use only the
white meat, reserving the dark for other
purposes. Wash and cut the white parts
of celery into half-inch pieces; place In
bowl Of cold water Until needed. Use
a pint Of chicken to two-thirds of pint
Of chopped celery and a cup and a half
Of mayonnaise dressing. When ready to
make up dry the celery and mix with
the chicken, mingling a pinch of salt,
white pepper or cayenne each, and
mix 1t with the mayonnaise. Serve
on cold dish garnished with the
white celery tips.
Shad-Roe Salad Wash one
set Of shad roes; put them
In . saucepan. cover them with boil
salt; put the lid on and simmer gent
ly for 20 minutes. When done lif
them carefully from the water and
stand away until perfectly cold. MAXI
half pint Of mayonnaise and set 4
away. When ready to serve remov,
the skin from the outside Of the shat
roe and cut them into thin slices. Pu
one onion slice In the center of tn,
salad dish; arrange around 1t salat
leaves that are stiff and fresh; heal
the shad roe In the center, pour owe
It the mayonnaise and serve.
Lobster Salad. : Make cups o
the crisp lettuce leaves nov
. on the market. and break a.
. the inferior leaves and mix wit
lobster which you are preparing 70
the salad, viz: A pint Of lobster, Gu
. into small pieces. seasoned wit
J French or other dressing and kept o.
Ice until you are ready to complete
J Mix with half of the dressing, and pu
o large spoonful of the lobster in. eac
, cup of salad, and add a teaspoonfu
, Of dressing on the top. Garnish tn
dish with parsley.
, Lettuce Salad - Pick each lea
, over carefully, being careful nc
! to break them. Shake OF. an
/, drain in a net. Keep In q coo
I place until ready to serve. Arrang
{ the leaves In a salad bowl as tasteful
I ly as possible and serve with Frenc
. dressing or with sweetened cream
II preferred, sugar, vinegar, salt an
' pepper may be used instead of til
, French dressanR-N Y World