The Colfax chronicle., 1891-11-28
FIREslpE FRAGMENTS.

"A dainty hand screen is in the form
of tambourinc. 1t has handle, and
is dcftly painted with flowers or land
scape.-N. Y. Tribune.
For canker in the mouth dissolve
half teaspoonful of powdered borax
in half q cup Of warm water and rinse
the mouth with it. 1t relieves the pain
and causes the cankcr to speedily dis
appear.
Minced Veal: Take three pounds of
cooked veal. chop. add three beaten
eggs, four rolled crackers, butter size of
m egg, pepper and salt we'll Press
into crock and bake one hour. When
cold turn, cut and slice.-Dctroit Free
Press.
Cheese toast Is simply made with
some nice grated cheese melted over
the fire with little cream Toast
slices of bread butter them and dip
in the cheese, then lay two slices of the
bread together; arrange upon q platter,
put it into the oven for few moments
and serve while hot.
-Currie Powder: One ounce and .
ander seed, three ounces of black pep
per, one ounce of cayenne, one ounce
and half of cummin seed, three
ounces of pale turmeric, ono ounce of
cloves, one ounce of cinnamon, and one
ounce and half of fenngreck. Boston
Herald.
-Scalloped Chicken: Mincc remnants
of chicken. Veal mixes we'll with
chicken. and it is sometimes convenient
to add to the dish in this way. Put a
layer of chicken and layer of rolled
cracker or bread crumbs, alternately,
in baking dish. Beat an egg In cup
and fll the cup with milk, or cream, il
you can getit Salt it, and pour it over
the chicken. II this does not make
moisture rise even with the top, add
gravy or hot water enough to do it. Put
Jumps of butter on the top. and brown
in the ovcn.-Good Housekeeping.
Lemon Sponge: Dissolve two
ounces If gelatine in barely two pints
of wateS and boil it for twelve or Gf-
teen minutes with three-quarters Of .
pound Of powdered sugar, the juice of
one anil the rind of three lemons
Strain il, set ii aside till cold and be-
ginning to thickcn. Then whisk into
the mixture the stiniy beaten white of
three eggs continuing to whip it till
the mixture is quite white and frothy.
Now pack it into a wetted mold and let
it set. when it can be turned out and
decorated with preserved fruitS-N.. Y.
World.
TO Prepare Orange Peel for Cake:
Remove the peel in quarters from tho
oranges, place it in salted water for
twenty-four hours, and then drain and
boil slowly in clear water for an hour.
Make sirup. allowing pound of sugar
and pint of water to every six oranges
Let the sirup boil up. skim, add the
peel. and as SO IN rs the sirnp boils
rapidly set aside for twenty four hours.
Drain, spread the peel on large dish,
and place it in the sun or mild oven
until it looks dry. Boil the sirnp again
for fifteen minutes, add the peel. and
set away over night; repeat this process
every day. until the peel is clear and is
thoroughly permeated with the sirup.-,
UcifncdtOr.
"A Vol-au-vcnt Entree.-Takc suf-
ficient quantity of good puff paste, roll
it out an inch in thickness, stamp it out
with huted cutter the size of the dish
in which it is to be served. mark it out
with another of a smaller size, leaving
about an inch and q half at the edge;
brush it over with beaten egg, and
put it quickly into brick oven to rise
and become brightly colored; when
done, carefully remove the piece marked
out for the top with the point of sharp
knife, and scoop out all the soft part
from the inside, taking care that the
case is of a square thickness. and turn
it on writing paper to drain and dry;
when ready to serve. ELL it with any
mince or fricassee of Ash you please,
with a small portion of sauce.-B ton