The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1891-09-12
FlREslDE FRAGMENTS.


TO steam potatoes peel them. and
when very clean put them In colander
over boiling water; cover tightly with
lid and leave them until done.
Rice Waffies: One cup Of boiled rice,
one cup Of milk, two eggs, butter the
size Of walnut, half teaspoonful Of
soda, one teaspoonful Of cream OF tar
tar, one teaspoonful Of salt, -four sufh-
cient to make thin batter. Bake in
waffle irons Detroit Free Press:
Always wash baby's mouth and
gums every morning with water In
which YOU have put pinch OF b3rax.
1t keeps the mouth fresh and sweet and
prevents that uncomfortable afiictidn,
sore mouth, with which SO many poor
babies are troubled when their mouths
are not kept perfectly clean.
TO cook green peas with cream boil
till tender and for each pint stir to-
gether two tablespoonfuls of butter
with one tablespoonful of flour. Add
the peas and stir for five minutes while
cooking, then add one cup of cream and
boil slowly. IN. Y. World.
.-Hot Mullins: One quart OF hour,
thFee teaspoonfuls Of baking powder,
two. thirds cupfu1 Of butter or lard; put
on the stove TO melt without getting
hot; beat two eggs in a bowl, add lit
tie less than pint of milk, stir into the
-four little salt, add the butter last,
have irons quite hot and I'LL even full;
bake in a hot overi:-Housekeeper.
-Omelet Soufae: Separate six eggs,
beat the whites to stiff froth, add three
of the yolks and gently mix; then add
three tablespoonfuls of powdered sugar,
the juice and rind of half lemon, mix
carefully, pour the mixture into q
CREASED baking dish, sprinkle the top
with powdered sugar and bake in a
quick oven fifteen minutes Boston
Herald.
Ice Cream Cake: Beat one-fourth
pound butter to a cream; add gradually
one and half cnps OF sugar; then add
half pint of lukewarm water, two and
one-half cups of flour; beat thoroughly
and stir in carefully two even teaspoon
fuls baking powder and the we'll
beaten whites Of four eggs; bake this in
three layers. Put 1t together with q
boiled icing.-Boston Budget.
To freshen q black lace skirt re-
move it from the foundation skirt, and
steam 1t over large pan Of hot water
to which ammonia water has been GEM
erously added. and few drops OF CATH
phor liquid. Then dip the lace lightly
into second water, in which has been
boiled two old black (dressed) kid
gloves; stretch out the fabric smoothly
to dry. When rehung over the founda-
ton, your lace will look like new.
-Molasses Cake: Three cupfuls 81
flour. one cupful of brown sugar. one
third of a cupful of butter; cut the but
ter up into the flour, then add the sugar
and mix well with the hands; then add
one cupful of molasses one cupful Of
boiling water, and a teaspoonful of soda
dissolved in a little vinegar. Stir until
perfectly smooth, and then bake in q
square, shallow pan for three-quarters
of an hour in moderate oven.-GoQd
Housekeeping.
Frozen Almond Cream: Blanch and
pound one-half pound Of almonds to a
paste. Scald one quart of cream il q
boiler; add the almonds, yollrs of seven
eggs and one-half pound of sugar (beat-
en- together to a cream previously, and
stir all over the fire until they begin to
thicken; take from the fire and beat Roz
five minutes Strain through fine
sieve and freeze. When frozen, remove
the dasher, and dll the center with
cherry, damson and apricot jam; cover
and stand for two hours. When ready
to serve, dip can in hot water and turn
on dish.-Ladies' Home Journal.