The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-08-03

FARM AND HOUSEHOLD.
The Houselxeeper.

If you will pour little vinegar
IN the water you wash blue clothes
IN. such as cottonade, linen checks,
ETC., it will keep them bright
Raw Custard.-For diseases of
the stomach, when very delicate
food is required. this custard is ex-
cellent: Beat up an egg with su-
gar to taste; add Il cup OF milk
and whatever fuvoring is liked.
Kerosene F1ames.-The flames
of kerosene are readily extinguish-
ed by throwing wooden cloths over
them, thus sitting them. But it
is not always the Case that woolens
are in the kitchen where kerosene
accidents are most likely to occur.
Flour is recommended as a substi-
tute, which being thrown upon the
flames deadens them by absorbing
the oil.
Cough Syrup.-Put gill of pine
pitch into pint of water. Let it
simmer until the water is well i'm
pregnated with the favor. Dip
out the gum which remains undis-
solved and add honey enough to
sweeten and make thick syrup
Strain and bottle. 1t affords quick
relief. Dose "a teaspoonful four
or five times day, according to
the severity of the cough.
Tapioca Jelly. = Soak a cup OF
tapioca over night in pint OF
water. In the morning set it on
the back part of the stove and add
a cupful of warm water. Let it
simmer slowly, stirring it often to
prevent burning. Cook until ii
looks clear, and, if too thick, add a
little boiling water. Flavor with
sugar and lemon juice, and turn
into wet moulds to cool. Serve
with sweet cream favored with va.
nills, nutmeg and sugar to taste.
Rice Blanc Mange.-Mix fou,
tablespoonfuls of rice flour in 9
little cold milk, and add pinch o.
salt. Stir this into quart of boil
ing milk, and boil and stir for ter
minutes. When partly cool, ado
the whites Of two or three egg
beaten to q froth and cook agsir
until almost boiling, then turn int
wet mould. Serve with cream
sweatened and favored. Farm,
or arrowroot may be cooked i'll tn,
same manner, emitting the egg
and the second boiling.
Apple Trife.-Scald as man,
apples as when mashed to a pull
will cover the dish you design t
use, to the depth of two or tire
inches. Before you place them il
the dish add to them the rind c
half lemon grated fine, and 81
gar to taste. Mix half pint {
milk, halt pint of cream, and tn
yolk of an egg. Scald over tn
fire, keeping it stirring, and do nc
let it boil. Add a little sugar an
let it stand till cold, then lay
over the apples, and finish with
nice cream whip.
Melton Yeal.-Cnt three pound
of raw veal and half as much haI
into email pieces. If you have an
bits of cooked veal or ham adj
them. Cut six hard boiled egg
into slices, lay part of them in
deep brown pan, shake in littl
minced parsley, lay in some We,
and ham, more egg, pepper an
salt, till all is used, then add waite
enough to cover it. Mince on
ounce of butter, lay it on the tol
tie buttered paper over it, an
bake one hour longer. Remove til
paper, press it down with a spool
lug a plate on it with Il weight o
top, let it remain another hour i
the oven; turn 1t ont on a dis
when il is cold.
Reasoning Food.-Many peopl
have the idea that a finely favore
dish must cost a great deal; but
is great mistake. If you hay
nntainted meat, or sound veget,
bles, or even Indian meal, to b,
gin with, you can make it delicior
with proper seasoning. One rel
son why French cooking is s
very nice is that it is .seasone
with q great variety of herbs an
spices. These cost very little.
you would buy few cents wort
at time you would soon have
good assortment. The best kind
are sage, thyme, sweet majoran