The Colfax chronicle., 1891-01-03
FlRESIDE FRAGMENTS.

10 take out spots from wash goods,
rub them with yelk Of egg before wash
Ing.
ANY method which will keep the
air from the inside of the she'll will pre-
serve the eggs for a certain length Of
time.
-Hominy Gridle-Cakes: To two tea
cupfuls Of warm, boiled hominy, add
two teacupfuls of milk or water, two
cupfuls of sifted -four, a level teaspoon
ful OF salt, and two well-beaten eggs.
Bake on hot, well-greased griddle. -
Ladies' Home Journal.
"A white plaster cast or marble bust
will take the light, life, and soul out of
an oil painting, as surely as sunlight
Will reduce to feebleness the flame OF a
wax candle; therefore white plaster
cast must not be placed near an oil
painting.-Demorest's
The French cooks braise all kinds
OF poultry Poultry may all be larded
but fowls. Turkeys and pigeons and
some OF the white meated birds are good
larded, but wild ducks and geese be-
come too rich for most people If pre-
pared in that way
Cafe Parfait: Take gallon of thick
cream, and add to it two cupfuls of
sugar and pint of strong black coffee,
whip all to froth; when stiff turn care
fully into an ice cream mold, press the
lid on tightly, pack in ice and salt, and
freeze three hours. Boston Herald.
Apple and Pear Marmalade: Take
equal quantities of such apples and
pears as will cook we'll together. and to
each pound when pared and cured allow
three-quarters of a pound of preserving
sugar. Cook over slow fire, continu.
ally stirring until the fruit is quite
soft Store in the usual way.-Indian-
apolis Sentinel.
bradford Cake: Beat the whites of
three eggs to stff froth, add one cup of
sugar and beat we'll, then add one-half
cup OF butter that has been beaten to a
cream, one-half cup of sweet milk, one
teaspoonful of cream tartar, one-half
teaspoonful of soda, two cupfuls of flour.
Flavor with vanilla.-N w. Christian
Advocate.
Baked Apple Rolls: Roll biscuit
crust out very thin; on this spread ap- |
pies cut very thin and fine; roll the
dough so that it will form smooth roll. |
and place in narrow. deep tin, add a
little water, sugar and butter, and bake.
Serve in slices, and spread with butter
and sugar; or make a liquid sauce of |
creamed butter and sugar, beaten egg
and pint OF boiling water poured over
the egg, sugar and butter; flavor to
Budget.
Bread: II you use compressed yeast
boil three or four potatoes, mash fine.
take as much water as you will need to
mix your bread, make a sponge and set
TO rise. When light add salt, table,
spoonful OF sugar and one of lard. When
lightmake into stiff dough, knead and
chop with a cbopping knife, smooth
over and let rise again, mould into
oaves and when sufficiently light bake
,ne hour. II you use ordinary yeast
'akes the yeast must be raised over
night, put the potatoes in the yeast,
hen mako sponge in the morning. =
Farm, Field and Stockman.
Orange Jelly: Put the rind of two
ieep-colored oranges, the peel of two
emons, two ounces isinglass, and a
arge lump of sugar into a quart of
water; let them boil until the isinglass
s we'll dissolv ed; strain them through
silk sieve and add the juice of ten
ranges and two lemons When mixed
train through a napkin, put them in
nolds and set them on ice or in cool
'lace. Or oranges may also be sliced in
quarters; or cut hole about the size of
! quarter with sharp knife in the top
II the orange; take out the pulp with
ut breaking the peal, and use the Juice
or the jelly; put the peels in water to
make them firm. then drain them and
III them with the orange jelly; set ON
CO and when you send them to the
able. cut in quarters and place in a
" 10 hoc |