The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-04-30
EIREslpE FRAGMENTS.

TO Take Stains from Silk.-Mix to-
gether in a phial two ounces Of essence
of lemon and one ounce of oil of tur-
pentine. Grease and other spots in
silks are to be rubbed gently with
linen rag, dipped in tkis mixture
Dramatic News
Fresh buttered Popcorn -After tho
corn is popped, remove all round and
but slightly opened grains; to each
quart of corn add one large teaspoonful
melted butter, or ham-meat fryings,
and one-half teaspoonful of salt Stir
we'll three or four minutes to thoroughly
season.-Houskeeper
Mashed Turnipa-winter turnips
are not general favorites, and yet
they may be made not only whole
some. but palatable, if properly
cooked. The secret lies in using plenty
of salted boiling water and boiling gen.
tly until tender, always taking care to
press the water we'll out before dishing
A little butter and pepper rubbed
through while MASKING adds favor.-N.
Y. World
Caramel Pudding. = Melt together
| one half cup brown sugar. and one-half
cake sweet chocolate; add q pint OF rich.
sweet milk. When it reaches the boil
| ing point, stir in one egg previously
beaten. with rounding tablespoonful
corn starch, thinned with one table,
spoonful cold milk and one pinch Of
salt Let it boil up, then turn into
molds or side dishes.-Orange Judd
| Farmer.
flashed Potatoes. - Season one
Quart of sliced cold boiled potatoes with
a level tablespoonful of salt and one
third of teaspoonful of pepper Put
heaping tablespoonful of butter in a
frying pan and on the FIRE. When the
butter is hot, add the potatoes, and stir
and cut with a case knife until the po-
tatoes are very hot Draw back the pan
to a cooler place and stir occasionally
until the chops and bacon are cooked.
Serve hot-Good Housekeeping.
Apple Charlotte. a loaf Of
stale bread, and butter the slices PARE
and slice dozen apples; take lemon
CRATE the rind and save the juice. Place
at the bottom of an earthen baking
dish layer of apples scatter brown
| sugar anu SOluc Va AuC iCAnoh SAoeAAS
and juice upon the apples, add layel
of buttercd bread; keep on in this wal
until your dish is filed, having crust o
bread on top Do not make it tot
sweet Bake in q moderate oven.-De
troit Free Press
Potato Suf1ies-Boil four good sizet
potatoes and rub them through sieve
Take one cupful of sweet milk and on
! cupful of butter. Let them come to
! | boil in a saucepan. Add the potatoes
a pinch of salt, little white pepper
and beat to a cream. Then put in, on
at time, the yollss of four eggs. beat
ing it well. Drop pinch of salt in tn
whites and beat to stiff froth Adj
| this to the mixture. stir in lightly an
i pour into a well-buttered dish. Bak
: twenty minutes Eat with meats tina
| have gravies.--Prairie Farmer.
5 Brown Betty. Spread upon the DO
t tom of a buttered pudding dish lays
D of thinly-sliced tart apples, then lays
, of bread crumbs. sprinkling of suga
9 bits of butter, and cinnamon or an
l preferred spice. Repeat until the dis
is full. having a layer of crumbs on to-
r If the apples are not juicy. add two
4 three tablespoonfuls of water. Cove
@ the dish and bake three-quarters OF q
4 hour, uncover and brown. Send to II
n table in the dish in which it is bake
+ To be eaten with sweetened cream
a / Harper's Bazar