The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-12-10
FlRESiDE FRAGMENTS.

----fAn easy anu Si,npac way 10 cAbcih hr
nate rats is to fill q cas!S a third or half
full of water and put temp ing bait
on a light floating board and scatter
some chaff on the water. Then cover
the cask, leaving a hole in the cover
about four inches in diameter. Make it
easy for the rats to get on the barrel.
To make fine hair wash take one
ounce of pulverized borax and camphor
powder: dissolve them in one quart OF
boiling water. When cool the solution
will be ready for use. Damp the hair
frequently. This wash not only cleanses
and beauties, but preserves the color,
prevents badness and strengthens the
hair.-Detroit Free Press.
Fried Apples.-Fr:ed apples make
nice relish with roast and fried pork,
and are generally very acceptable with
other kinds of meats Cut them unpeeled
in slices of moderate thickness across
the core. If very sour sprinkle them
with a little sugar while frying. Fry to
nice brown in lard and butter, or in
all butter if preferred. They may be
used as garnish, or be served in dish
by themselves; either is delicious
Orange Judd Farmer.
Cold Slaw--Take half of large,
white cabbage, shave it fine, lay it in
salad bowl, seasoned first with salt and
pepper, and pour it over this dressing:
| One egg beaten with tcaspsonful OF
cold water, boil one-half cupful of vim
egar, one cupful of cold water; blend
! one tablespoonful of -four IN little
cold water and thicken in the sauce;
add a piece of butter the size of an egg
and season to taste. Pour it over the
cabbage and set it away to cool-Good
Housekeeping.
Cabbage Salad.-Shavc fac with a
sharp knife a large solid head of cab
bage. When ready to serve stir through
it the following dressing, which should
be very cold: Boil two well beaten eggs,
two tablespoonfuls of butter, two table
spoonfuls of sugar, half a teaspoonful
of salt, two even tablespoonfuls of flour
wet in cold water and half cupful of
vinegar, until it thickens and is per-
fectly smooth. Let it cool before plac-
ing in the ice box, so it will not melt
the ice.-N. Y. Observer.
| -Sweetbread Pie.-Parboil five or six
sweetbreads, cut them into two or three
pieces, stew them ten or fifteen minutes
in a little white stock with some
chopped shallot, a bit of butter rolled
in flour, some salt and white pepper
and a good many mushrooms; put them
into pie dish with some asparagu:
tops, force meat balls and hard boiled
yolks of eggs, and slices of fat bacon or
the top; cover it and bake it till the
paste be done enough, or it may be put
into vol-au-vent and served upon {
napkin, or baked in plate. -BostoI
Budget.
Coffee is used for mixing backing
for the stove, in order to make it sticl
closer and last longer. Most house
keepers prefer the old-fashioned black
ing to any of the cements, because o
its lasting qualities The cement i
easier to apply as it requires no labo
in polishing. No stove should b
BACKED more than once a month, but i
should be kept clean by instantly wip
ing off any clots of grease which ma.
be spilled upon it. The fues of stow
should certainly. be cleaned as often a
! OuCc d IiicdhS.
Soft Gingerbread.-For very mic
melting, soft gingerbread, made with
out eggs, butter or milk, use half a cup
full of fat from the frying-kettle, larg
cupful of dark treacle, a teaspoonful @
ginger, one of soda, half acupful of no
water, and -four enough to make stii
batter The only difficulty is in gettin
the batter stiff enough, yet not too stiff
and in good baking. The oven must b
hot but not SO furiously hot as t
scorch. All cakes made without egg
require to be somewhat sitter tina
when eggs are used. 1t is difficult t
give exact quantity, as both treacl
and flour vary somewhat in this respect
Good ginger cookies are made after tn
same receipt. Of course they must b
made stiff enough to roll out withou
sticking. -Household Monthly.