The Colfax chronicle., 1892-01-02
FlReslpE FRAGMENTS.

To remove green stains from bricks, :
scrub with washing soda used boiling
hot. To redden them paint with mix
ture at Spanish red-N. Y: World:
-Roasts that should be juicy come to
The table as dry as pasteboard, because
the oven was not hot enough at first to
instantly harden the outer service ana
prevent the escape of its juices.
TO such persons as use salt sifters n
ia recommended to mix cornstHrch with
the salt In the proportion Of one ted.
spoonful of the former to Ave OF the lat
ter. This will prevent packing In damp
weather, rs the starch absorbs tbs
moisture and retains it away from the
salt.-N. Y. Times.
-Broiled Salt Fish: Cut square the
size YOU desire from the thiekest part OF
the fish. Take off the skin and wash
clean; broil over clear Goals ten min
utes; then dip in boiling water, butter
and serve. This is a nice breakfast or
tea relish, and with boiled potatoes
makes an excellent dinner--Detroit
Free Press
Chocolate Pie: Two cupfuls OF milk.
one small cupful of sugar, lump OF
butter, a spoonful of vanilla and one
cake of chocolate, grated fine. Boil and
thichen with cornstarch. Bake ir one
crust twenty minutes Place over the
top this dressing: One-half cupful OF
sugar, two tablespoons of grated choc-
olate, two small spoonfuls OF water.
Boil it five minutes and stir it until
| ~>lI -HoucoLoaror
Orange Cake; One-half cup butter
one cup sugar. two eggs one-half cup
milk, two cups -four, one-half teaspoon
soda, one teaspoon cream tartar, rind OF
one orange. Mix in the order given;
bake in two pans; put the grated rind
of the orange in the cake. Stir pow.
dered sugar into the orange juice until
quite thick, and spread it between the
cakes when cool.-Boston Budget
| Soft Soap: Three gallons OF rair
water in brass or iron kettle; add ont
box of concentrated lye; when 1t IS dis
solved. put in four pounds of grease
and boil until it takes up ropy on thu
stick used for stirring it. Have Ia thu
barrel used for holding the soap twelve
gallons of cold rain water; pou' th'
soap from the kettle into the barrel o
water, and stir briskly. The result vii
be a nice light-colored soap excellcn
for laundry purposes.
Whenever it is possible it is well T.
keep a separate closet for articles per
tanning to ironing. Keep the irons
, starch, blueing, holders, boards, sheet
, blanket and other articles pertaining t
ironing in this closet, which should b
! warm and dry and shut of from tn
dust. If the ironing boards are kept 4
closet in general use it is best to pu
. them in bags of bed-ticking or som
: other heavy cotton, and hang them u
/. where they will be free from dust an
. dirt. II they are kept in q closet RI
: served for the ironing material the
: need not be covered. Tubs and ironing
3 boards should be kept in cool plac
Q and there is no objection to litt
s dampness.
Q Cheese Fondue: For three or TO,
a people use six eggs, four ounces of so
y domestic cheese, three Tablespoonful
r of butter, level teaspoonful OF sa
$ and a half saltspoonful OF cayenn
Cut the cheese into small bits Be
Q the eggs until light. Put boiling wat
g in the under pan. place the upper ps
!, overit. and set the two pans over u
r lighted lamp. Put the butter IN q
a. upper pan, and when it is melted a.
'r the cheese, beaten eggs and seasoning
IS Stir constantly until the cheese
', melted and the eggs begin to thicke
When the mixture is a creamy ma
t. serve Immediately. If the fondue
g cooked too long the eggs will harde
d. injuring the dish. Home Jo'