The Colfax chronicle., 1891-12-26
FlREsIpE FRAGMENTS.

If camphor gum is placed with sill
YER, it win prevent the ware from tar
nishing.
TO polish deer horns, scrub them
with brush and sand to take of the
dirt and loose fiber, then polish with
rouge and rotten stone and cloth,
and varnish with copal varnish. .-Scien.
ti6c American.
This from young woman: II al.
ways keep a bottle of vinegar on my
toilet shelf. A teaspoonful taken as
am leaving my room to receive a caller
or to go out to some social event has an
excellent effect on my voice, clearing
and softening it.
--Smothered Beets: Cut in small
cubes, two boiled beets, place in baking
dish layer of beets, cover with crumbs
well seasoned with salt, pepper, butter
or dripping; fill dish in this manner,
over all pour one pint milk or gravy;
bake until top layer, which should be of
crumbs, is brown; serve hot-Home.
"A homemade crumb tray and brush
has wooden bottom with three narrow,
fiaring sides made of thin wood covered
with red plush The bottom is covered
with brocade on top and sateen on the
under side, the material being tightly
stretched and the seams covered with
fancy gold galoon. Plain plush mounts
the brush-handle, with brocade on the
top edged with galoon.-N. Y. World.
--Flowered or brocaded silk may be
cleaned by having sifted upon 1t some
crumbs of stale bread, which must be
rubbed over the silk with the hands II
a very little powdered blue be mixed
with the crumbs it will be advantageous
to those shades of white that are not
creamy in tone. But great care must
be taken in using the blue.-Detroit
Free Press.
Baked custards need from three to
six eggs to each quart of milk, with su-
gar and favoring to taste. A pinch of
salt should also be used and care must
be taken that the custard does not bake
SO long as to whey" II the eggs are
beaten separately and then mixed thor
oughly with the milk and sugar, there
will be pretty. light foam from all over
the top of the dish. Rural New Yorker.
Green Caps: Take twelve large
green apples, green them as for preserv-
ing, and put them on a tin plate or dish;
whisk the whites of six eggs to q very
stiff froth, rub them over with it; sift
pounded loaf sugar over them. and put
them in the oven until they look bright
and sparkle like frost; then take them
out and arrange them carefully in the
dish you intend to serve them on; pour
some good custard around them, and put
flower on every apple.-Boston Herald.
Potato Roll: This is a very nice
way to serve cold mashed potato. Put
one cupful into a saucepan, add one
quarter of cup of milk and seasoning
of salt and pepper. tablespoonful of
chopped parsley, and two well beaten
eggs. Mix thoroughly and beat till
light Put one tablespoonful of butter
in frying-pan, when hot put in the po-
tatoes, spread evenly over the pan, and
cook slowly until golden brown Roll
like omelet and serve hot - Demorest's
Magazine.
1t is wrong to put the dough for
bread in a hot oven. The oven should
only be slightly warm and then heated
gradually. This plan has been tested
by London baker, who asserts that
the intense heat. suddenly striking the
surface of the dough, kills the yeast in.
iuence, which should make the bread
rise. He tried an experiment by having
the dough put in the oven of a gas
stove slightly warmed, and gradually
increased the heat till it reached the de
gree at which bread bakes. The result
was simply wonderful.