The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1907-06-15
PALATABLE DISHES
some GOOD THINGS FOR THs
COOKS scRAPeooK.
Everyday EatabIes Cooked in an Ap-
petizfng Way-A Sandwich for
the Luncheon TabIe-Many
Other Recipes.

Nut and Cheese Sandwiches.-.-Turn
some hot water on the meats OF Eng
fish walnuts, let them stand for . few
moments, skim them out and plunge
them in cold water and rub on the
skins. Jun them through food chop
per and add them to cream cheese.
which has been reduced to paste
with cream or milk, and use as a fill-
ing for sandwiches.
Plain String Beans.-Put the con-
tents of a can of string beans into
strainer and let the water from the
faucet run through them until every
bit of the liquor in which they were
canned has been drained on. Tdrn
them into a dish and cover them with
salted cold water and let them stand
an hour. Turn of this water, put the
beans in sufficient boiling water to
cover, and heat very quickly. Season
with salt, pepper, and butter. Beans
prepared in this manner, II a good
brand is selected, can hardly be told
from the freshly cooked beans.
Asparagus soup.-Cut the tops on .
bunch of asparagus and boil the tips
and stalks separately. When the for
mer are tender set them aside In the
water in which they were cooked.
When the stalks are tender mash them
through a sieve. Bring pint OF milk
to the boiling point, add tablespoon
full of butter and one of -four which
have been rubbed together until
smooth. Boil ten minutes, then add
\ the tips and the water in which they
| were boiled. Season with salt and
| pepper. Add two tablespoonfuls OF
| cream. Let it boil up and serve at
once with toasted bread points.
| Oatmeal Gems.-To two cups OF
rolled oats add cup Of sour milk and
let them stand for several hours. They
may oe prepared at night for break
fast, or during the forenoon for SIX
o'clock dinner. When ready to bake
add to the oats one beaten egg, one
half cup of molasses in which one tea
spoonful of soda has been dissolved,
one cup of -four, and little salt. Bake
as soon as mixed The loose rolled
oats are much cheaper than the pack
l
by the pound at any reliable grocery.
Potato soup.-Boil six potatoes and
one onion; when done sift potatoes
into the water In which they have been
lsboiled; season with salt and pepper;
mix a little -four in milk or water and
stir in; just before taking from the
stove add milk to make it thin enough
(three pints) and small piece OF butter.
Crumb Crust.-A crumb crust for
meat pie makes an agreeable change
from the crust made like biscuit
dough, which is generally used. Make
the pie in the usual manner, with lay
ers of seasoned meat and a generous
supply of gravy or stock. Have the
bread crisp and put it through a meat
chopper. Season the crumbs with salt,
add a little melted butter, q beaten
egg, and enough stock to thoroughly
moisten them. Spread about an inch
thick on the top of the pie. Cook fol
a short time, or until the pie is thor
oughly heated, with the top covered
then remove the cover and brown the
; crumbs. If the meat of the pie has
absorbed the gravy, send an extrs
bowl of gravy to the table.
Strawberry Ice cream.-Allow two
CUPS of sugar to two quart boxes o.
strawberries. Hull the Strawberries
and wash them, and II necessar,
sprinkle them with sugar. Let stant
: two or three hours, then mash then
and strain through cheesecloth. Freez'
three pints of thin cream to mush
then add the fruit juice and freeze til
! it reaches the proper amount Of stifl
ness. A few whole berries may b.
. added to the cream with the berr,
Juice If liked. If the berries were no
very thoroughly drained a little NOR
sugar may be added to them and tn
!, whole cooked slowly into very goo
filling for Washington pies or roll jell
cake.
DumpIinas.-One quart pastry fioul
t one teaspoonful salt, two and one-hal
teaspoons baking powder; mix sol
9 with milk, roll and cut in square
about two inches each way and Ii
9 tie thinner than biscuit; take the boi
!, ing stock from the fire, drop dunn
I lings in one at time, then replac
L over the fire, cover them, and boil 2
y minutes; take up and serve immed
ately. II care is taken about havin
!. stock stop boiling before putting thel
$ in, and then keeping them boiling til
b 20 minutes they will be light and d
licious.
Date and Rhubarb Pie.-One poun
of dates, one quart of canned rhubar
three-quarters cup Of sugar. Strai
the rhubarb and stone the dates. Che
! the two together. add the sugar, M
: thoroughly, and bake between tv
:, crusts. This makes two pies.
C OIL