The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1892-10-08
FIRESIDE FRAGMENTS.

Tar may be removed from either
hands or clothing by rubbing well with
lard AMI then thoroughly washing with
soap and water.
Egg Sauce.-Beat together one-half
cup butter and on, tablespoonful of
| -four; add half pint boiling water,
stirring constantly, pepper and salt 10
taste, and when thick like ciistard add
two hard-boiied eggs, chopped fine.
Serve bot.-N. Y. World.
"A Delicious Grape Ice.-One cupful
of ripe Concord Craps, one pound of
sugar. one quart of water, four whites
of eggs Mash the raw grapes and
sugar together, add juice of one lemon,
strain into a freezer at once-Ladies'
Home Journal
Potato Puffs. Boil three large po.
tatoes, mash while hot, add pepper and
salt, little onion Juice, bit of butter
and an egg. When very light, drop by
large spoonfuls on to a layer of crum BIS
and roll into balls or cro4uettes, frying
in hot fat---Good Housekeeping.
Spanish Fritters the crust
from some stale bread, bakers, or, If
home made, 1t should be very light; cut
in any pretty, fanciful shape, and soak
in mixture of one beaten egg, one cup
OF cream or milk, two tablespoonfuls of
sugar and little nutmeg and CHINA
mon: fry light brown and eat with
stewed fruit or sweet sauce.-Boston
Herald
-Meat-Pie Crust.-A very nice, meat.
pie crust is made by stirring three tea.
spoonfuls of baking powder into one
quart of dry -four, then sitting all to.
gether; add three tablespoonfuls of lard,
all mixed in two and half cupfuls OF
sweet milk, and little salt Work
quietly and be careful not to get the
dough too stiff.-Detroit Free Press
Cucumber Salad.-Peal and slice
cucumbers, mix them with suffi cient
salt, and let them stand half an hour;
for the dressing mix two tablespoonfuls
of salad oil with the same quantity of
vinegar, and add a teaspoonful of
sugar, and one of white pepper. Pour
over the cucumbers, and serve.-House-
keeper.
Potatoes, Southern Style. - Slice
four potatoes very thin and let them
stand one-half an hour in cold water.
Put them in a pudding dish and add
salt, pepper and milk to nearly cover
them. Put on the cover of the dish and
bake till done, which will require at
least one hour, remove the cover and
brown, add some bits of butter and
serve hot.-Old Homestead.
Snow Fiakes.-Grate large Cocoon
nut, being careful not to get any of the
brown in to discolor it; heap in glass
dish. Whip one pint of cream, sweeten
with fine sugar and mix, pour into an
other dish; have both brought to the
table; when ready to serve, dish out the
cocoanut, and over each dish, dip two
spoonfuls of whipped cream; serve with
cake.-N. Y. Observer
Sausage Rissoles Have some
water boiling in sIueeptn. Take a
few sausages and plunge them into the
water; after they havc boilel a few
minutes, take them out, strip off the
skins and cut them in two and set them
aside to cool. Make som, light pie
crust, cut it into thin squares of four or
five inches, lay half sausage in elch,
fDld over the edges, brush each rissole
with beaten egg and bake fine brown.
Household Monthly.
To bottle. raw fruit, have ready
some dry glass bottles, wide-mouthed
and clean. Burn a match in each to
exhaust the air. Place the fruit quickly
in each, cork with soft corixs and pace
in a cool oven Let them remain until
the fruit has shrunken one-fourth.
Take out the bottles. Beat the corks
well in and cover them with melted
resin. IF the fruit has been picked dry
and is quite sound, it will keep. for
months in cool, dry place and retain