The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1880-06-18

ho or gin to the spots, and they will almost
Immediately disappear. If, on the contrary,
they are gilt in oil, OF imitation gold, a little
water applied c,refilly with sponge will !
have the desired effect and be very careful I
not TO reverse these directions, as what cures
one kills the other. To prevent flies injuriug |
picture frames, boil three or four onions in
one pint of water brush your frames over
with thu liquid no fly will touch them, aud
II will not iujure the frames.
To MAKE Coon COFFEE 1t is generally
supposed by cotf,e drinkers that the best cot
fee is made from mixture of Java and
Mocha in proportion OF two thirds Java to
one.third Mocha. The Mocha is supposed
to give a flavor and aroma, while the Java
snppes the streng h. The best coffee, how
ever, is made from plantation Ceyon, the
flavor of which cannot be surpassed by any
coffee in the market. The only objection pos
sible is the fact that it takes very much grea-
ter quantity to secure sJich color lnprcpar'ng
French c1ff.e, which is the only way coffee
should ever be cooked. Ole way of remedy
ing this fault is to mix with the dry coffee
very little Lcorice, aud then filter the boiling
water through the whole say to pint OF
gr,und coffee lie prce the size Of II small
bean. Some Of the receipts for cafe au lat
in our cook books are rellly amusing for IN
stance, when a wise authority tells the reader
to put a spoonful of coffee in pint Of milk
and boil fifteen minutes. 1t would be hard to
sly what sort Of beverage would be the re-
suit of such performance, but certainly 1t
would never make the delicious coffee served
in Paris, and tjr that matter throughout
France, under the name of cafe AL lalt. Tie
Frenci cook strains pint or less OF boiling
water slowly through pint of ground coffee.
This is done by pouring on little at time,
always being sure that the water is oolung,
and keep the pot covered tightly while the
pr ,cess of flterng il going on. When I'm
i,hcd the coffee will be verv ark and bitter,
concentrated extract. The milk should
never be allowed to remain on the fire after
it has boiled up once, but be served imme-
dately in a seperate vessel; to three.quarters
of a cupful of boiled milk add quarter of
the coffee, and sweeten tn the taste. Here
you have the full virtue of the stimulant, and
a wholesome, nourishing drink at the same
time, which is more than can be said Of the
great bowlsful of colored water made palata-
BILE by the addition of few spoonsful OF
cream or condensed milk, and drank by
thousands of Americans every morning
throughout the country.
PorAToEs AND WAYS OF COOKING THEN
There are two ways of boiling potatoes
both are good. The first fashion is to put
them into well salted cold water; having lei
them boil until they are nicely done, pou
off nearly all the wafer, set them back on tn,
fire, cover AMI let them steam until thor
oughly done. Take off the cover, and lie
them stay a moment or two to evaporate th'
moisture The other way is to drop the po.
tatoes into enough boiling water to cove
them, and as soon as they are done pour of
the water entirely and put back on the rang
to evaporate the moisture ; put the cover OF
the kettle so that about quarter of thu
mouth is left open to the air. When boile'
in their skins tiny piece should be cut frou
the end of each potato. They must bo
from thirty to thirty-fve minutes. Away
select potatoes as nearly of size as possible
New potatoes with delicate skins should no
be pared for boiling. Take sharp, thi
knife and scrape off the skins. In the coun
try, new potatoes just brought in from tn
garden do not even need scrapiug ie'
smart turns with a rough textured cot
take off the fine skin in a twinkling. Br
the dwellers in towns don't get these ide
potatoes. For perfect mash ed potatoes, par
and boil them as above, and after every trac
of the water has evaporated mash them wit
your peste still in the kettle over the fire
they are naught if kept hot. Get out ever
suggestion of lump and as you mash put
generous quantity of fresh butter, and,
you have it some cream-if not cream
enough to make the potato rich and mois
Salt it to taste, and serve hot and piled u
aud smoothed over in hot dish with littl
black pepper sifted on top. Mashed poti
toes which have stood on the stove awhile b,
fore serving is poor stuff. If you want tt
top brown hold it over a salamander or
very hot stove lid-don't put the dish int
the oven, that only makes the contents wa
cry. For potatoes "a la Neige," just pre-
the mashed Vegetable through a colander in
hot dish, aud serve hot. Saratoga pot
toes are prepared with little cabbage cutie
which shaves off large fair potato slices
fairy like thinness. Put the slices on ice
in cold water. Try your boiling hot lard wit
one slice to see ii it colors properly wht
of delicate yellow color skim them o
upon your tin plate with your perforated I
ladle sprinkle over them some fine salt al
put them in your dish. They are as goc
cold as hot. Grilled potatoes are amor
the best of their kind. Take potatoes boil,
the day before, cut them in two, trim off al
uneven surfaces, and lay the pieces on a cle
hot gridiron over clean Goals. When til
are nicely Drowned sprinkle them with |
tie salt, and spread delicately with butt
heretofore mentioned in this column. Sor
very hot. These are delicious with broil
or fried fish. Instead of broiling, these sliC
may be fried in nice batter.
A delightful way of using up mashed poi
toes lett over is this AS soon as it comes
the table, and before it gets cold, pack
tightly in an oval dish which has been p
viously dipped in cold water Next mol
ing cut it ia regular slices about quar-
of an inch thick and brown them quickly
fresh butter, previously made very hot in
shallow pan. Serve Immediately. Potato
thus prepared is specially nice with cho
lie sure that you get your slices on your
dish without their breaking; their fair lar
proportions must be preserved. The b
sort of potatoes to accompany beefsteak
:. the pommes de terre la Macon. Take CO