The Colfax chronicle., 1890-12-13
FIRESIDE FRAGMENTS.

Apple Jelly: Use fair, sour apples.
Slice them, skins, seeds and all, and
simmer with one-half cup of water
ill we'll cooked and soft Then strain
through cloth, add pound of sugar to
pint of juice, boil few moments,
skimming till clear; then pour into
glasses, and cover when cold.-Indian-
lpolis Sentinel.
-Half-pint ielly-glasses are the best.
They should be rinsed in scalding water
and dried, then stood up side by side in
some large pan, and filed with the
Jelly to the brim. Allow them to stand
day or two in some sunny window,
cover them, If possible. with bits Of
glass, and as the moisture gathers on
the underside wipe it carefully away.
White Cake: One pint of butter,
well creamed, to this add two pints of
sugar, one pint Of corn starch dissolved
in one pint of sweet milk (can use flour
instead of starch); three pints Of -four,
measured after being sifted three times;
two heaping teaspoons of baking pow
der, we'll mashed, mixed in the flour;
whites of twelve eggs, we'll beaten
Detroit Free Press
Chicken Patties: Chop the chicken
meat, free from gfistle, season with
salt, pepper and little celery or sage,
place little OF the meat on pieces of
puff paste, press the edges together,
making small turnovers, place them in
shallow pan, an bake a nice brown,
serve with drawn butter or gravy
made from the liquor in which the
chicken was cooked.-Boston Herald.
-Lamp-burners, to give good light
should be cleaned at least once q month,
To clean them, take piece of soda the
size Of walnut put it into a quart of
soft water. place the lamp-burner in it
AN old tomato-can is good enough
and set it on the stove; after boiling
for five minutes, remove the burner,
and, when put back on the lamp, it will
be as good as new,
Fish for an Invalid: One small fish,
small sprig of parsely, one tablespoon
of milk. Get nice fresh, white fish;
clean it we'll, put it into a small Jelly
jar with the milk and parsely we'll
washed, cover very closely with papeh
and set it in saucepan of boiling water
at the side of the fire for half an hour.
This is very light way of cooking fish
for an inyalid. 1t can be skinned and
boned, II preferred.-N Y. Observer.
<-Chocolate-CoccNn Cake: For the
cake, one cup of sugar. one tablespoon
full of butter, one-half cup OF milk,
two eggs, one and one-half cups of flour,
one teaspoonful OF baking powder. Bake
in jelly-tins. This will make two thick
layers For the filling, melt one-third
of cake of chocolate, add half cup oil
sugar, three tablespoonsful OF. milk and
Tablespoonful Of vanilla. Mix these
| ingredients until smooth, then add one.
half grated cocoanut to the chocolate,
and spread between the layers and on
top.-Boston Budget.
Pressed Chicken: Use plump, young
chickens; allow one and half pints ol
cold, salted water for each chicken, lei
come to boil gradually, then boil fast
until the meat will fall from the bones
and the liquor is reduced to less than
half; while boiling the liquor should be
SKINNED several times. Chop the mea,
fine, first removing the bones and skin
strain the liquor through cloth; sea
son the meat liquor we'll with salt and
pepper chopped celery or celery salt
may be used if the flavor is liked) and
press firmly into an earthen mold; sci
away to cool with heavy plate over it
-Housekeeper.