The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-07-27
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FARM AND HOUSEHOLD.
The HOusekeeper


dried in the oven, then rolled fine
and eaten in milk are very nice
and much relished by children.
Doughnuts.-Take one pint of
sour cream, three eggs, two cups
of white sugar, one teaspoodful of
soda, season to taste. If the cream
is not sour add teaspoonful of
cream tartar 34EI
Bread Cake.-Four cups crumb,
two cups sugar, one cup butter, a
cup of cream, two eggs, and tea
spoonful of yeast powder. Mix
soft with the hands aud add little
-four, also fruit and spices to suit
the taste. Have a hot oven and
bake a nice brown.
Mutton Hash.-Chop the lean
bits of cold mutton, put in a spider
with little butter and brown;
have ready as much potato as you
have of mutton, chopped fine, aud
put in with the mutton, stirring it
with knife, so that it does not
stick to the pan and becomes quite
thoroughly mixed.
To Restore Old Kid Gloves
Make a thick mucilage by boiling
a handful of faxseed, add little
dissolved soap, then fit the gloves
to the hand, and, with a piece of
white flannel, wipe them, using
only enough of the cleaner to take
off the dirt, without wetting the
glove through.
To Restore Color.-When the
color on a fabric has been acct
dentally or otherwise destroyed by
acid, ammonia is applied to neu-
tralize the acid, after which an ap-
plication of chloroform will restore
the original color in almost all
cases. The application of ammo
MIA is common, but that of chloro-
form is but little known.
Sassafras Beer.-Pour two quarts
of boiling water upon two large
spoonfuls of cream tartar and sdd
ten drops of oil of sassafras, ten
drops of oil of spruce, ten drops
of oil of wintergreen; then add
eight quarts of cold water and a
pint of good yeast, and sweeten to
taste let it stand twenty-four
hours and then bottle. This is
delicious summer beverage and is
easily made.
Hard Soap.-For one and half
pounds of lime, add three pounds
OF washing soda and two gallons
OF soft (rain) water. Boil half an
hour and settle all night, then pour
off the liquid into a brass or iron
kettle, and put into it half pound
of white rosin and three pounds of
grease. Boil one hour and put
into your mould. 1t is ready for
use when cold, but improves with
keeping in a cold place. For a
toilet soap, use pure sweet tallow
or lar'l and white rosin, and give
it little longer time to boil, and
You may also add little borax or
something healing to the skin, or
some perfume.
Corn Meal Pones.-Three cup
fuls of milk, warmed little, two
and half cupfuls of yellow meal,
one and a half cupfuls of -four,
good pinch of salt, one cupful of
good sweet yeast. Set to rise in
the morning if wanted for supper,
and at night if for breakfast, and
when the sponge is light stir in
three eggs well beaten, one-half
cupful of molasses and small
lump of melted butter. Let it
stand an hour or two, and bake in
gem pans, taking care to grease
well and heat before dropping in
the batter. Bake at least half an
hour. If you are short of gem
pans, use old Clipped cups. they
turn out q pretty shape.
To Corn Beef.--For fifty pounds
OF meat allow ten pounds of salt |
and three ounces of saltpetre; rub !
each piece of meat with portion |
of this mixture and lay it in a cool |
place over night; on the next day
repeat the process and again lay
the meat in a cool place until the /
following day; to the balance of |
the salt and saltpetre add a pound
and half of brown sugar, half an
ounce of potash and four gallons
of water. Boil the brine for ff-