The Colfax chronicle., 1891-05-23
FlREsIoE FRAGMENTS.

Roll Jelly Cake: Three eops ono
cup each OF sugar and -four, two tea
spoons baking powder, and four tea
spoons boiling water. When baked Law
IL IN wet towel and spread quickly
with jelly; roll. and wrap the towel
around it.-Household.
Mock Turtle Soup: Add to three or
Tour pints of veal or beef broth, one
Caolespo rnful of -four nicely Drowned,
IN two t.. ,lespoonfuls of butter. Boil
Ior hve minutes and then add one-half
cupful of cooked veal cut into small
pieces. Boil for five minutes longer,
then pour over two hard boiled eggs and
half OF lemon cut in square pieces and
placed in the bottom of a tureen.-De.
troit Free Press.
when decanters and carafes become
so discolored inside that shot of fine
Goals will not cleanse them, fill the bot
Tie with finely chopped potato skins,
cork tightly, and let the bottle stand
Tor three days, when the skins will fer
ment. Turn out and rinse. The bottle
Will be as bright and clean as when
new.
To remove AID prevent dandruff a
good wash is made from two ounces of
pulverized borax, two ounces of gum
camphor, broken in small pieces, one
quart OF boiling water. Bottle and cork
tightly. Before each time of using
strain small quantity and dilute with
an equal portion of water Apply to
the head with flannel cloth or with
the hands. Wash the head and hair
afterryard with soft water.
Supper, which should be one of the
pleasantest meals of the day, because
at this hour work is over, and the
family can enjoy one another's society
without anticipation of coming duties,
is too often neglected by the housewife,
who does not realize its importance.
There should always be one warm dish,
which need not be elaborate or expen-
sive. Cold bread and butter, dish of
fruit and slice of cake form an old
fashioned. unrelished country supper.
Celery on Toast: If not used in
soup, celery may be creamed and served
on toast. The following recipe is well
worth trying: Cut the stalks of celery
into inch pieces, cover them with milk
and let them boil until tender. Season
to taste with salt and pepper, and liber-
ally with butter, pour over squares of
hot toast and serve at once. The milk
may be omitted and the vegetables
stewed in water till tender, seasoned to
taste with salt, pepper and butter. In
this recipe it is not to be served on
toast. A pinch of soda should be added
while it is cooking.-Boston Budget.
"A jewelers. journal tells how to
wash chamois skin as follows: Make
weak solution of soda and warm wa er,
rub plenty of soft soap into the leather
and allow it to remain in soak for two
hours, then rub it well until quite clean;
afterwards rinse it well in a weak solu-
tion composed of warm water, soda and
yellow SOAP 1t must not be rinsed in
water finally, for then it would be so
hard as to be unfit for use. 1t is the
small quantity of soap left in the
leather that allows the finer particles Of
the leather to separate and become
soft like silk. After rinsing wiring well
in rough towel and dry quickly, then
pull it about and brush it well and it
will become softer and better than most
new leather.-N. Y. World.
ADELAIDE Pudding: Four large ap-
Piles, four eggs, six ounces currants. six
ounces bread crumbs, six ounces lump
sugar, one lemon rind, one wineglass-
full brandy, pinch of salt. Pare the
apples thinly, core them and chop them
very finely; place them in basin and
add the bread crumbs and sugar. Wash
and dry well the currants, add them,
also the salt and lemon rind, which
ought to be grated. In separate basin
beat the eggs till very light, add them
to the other ingredients, pour over the
brandy, mix all very thoroughly to-
gether. Grease well a mould, pour in
this mixture. Tie over the top a pud-
ding cloth. Place the mould in large
saucepan of boiling water, and let it
boil two hours and half. Turn it hot
out on hot dish, and pour round a
brandy sauce.-Leed's Mercury.
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