The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-01-21
rlREslpE FRAGMENTS.

"A highly recommended tooth pow
der is made as follows: One ounce each
of red bark and Armenian bole, half an
ounce each of powdered cinnamon and
bi-carbonatc of soda, two or three drops
of the oil of cinnamon; mix. Detroit
Free Press
--verlnicelli Sculptor eight people
take quarter of a pound OF vermicelii,
which blanch in boiling water to take
off the taste of dust. Strain 1t, and throw
it into some broth that is boiling, other
wise the vermicelli will stick together
and cannot be separated unless crum-
bled into thousand pieces Mind, the
vermicelli must be boiled in broth be-
fore you mix it with any of the PURGE,
md take care to break the vermicelli
before you blanch it in the water. other
wise it will be in long pieces and UNI
pleasant to serve up.-Farmer's Voice
-Jellied Chicken-Clean and bone
one full-grown chicken and boil in
enough water to cover, seasoning with
celery salt. thyme, parsley and white
pepper. When tender, pick the meat
from the bones, boil the liquid down to
one quart, strain and add three-fourths
Of box of gelatine soaked in cold
water. Chop the meat with meat
cutter add two hard-boiled eggs
chopped slightly, stir all into the
strained liquid, mix well and pour into
square mould and let stand eight
hours IN. Y. Observer.
Grape Preserves. Select large, we'll
ripened fruit. pick from the stems,
carefully rcjecti2g overripe and moldy
ones. Pulp the fruit, placing the skins
, in one vessel and the pulp in another.
Boil the latter, without adding any
water, for fifteen minutes, then rub
through a wire sieve. During this
operation cook the skins until tender,
after adding little water. Add the
pulp to the skins and measure, allow
ing three-fourths of a pound OF sugar to
each pint and boil together stirring
constantly, for fifteen or twenty min
utes -Boston Budget.
Chocolate Custard.-Scrape fine a
| quarter of pound of the best choco-
late, and pour on it n teacupful OF boil
! ing water. Cover it, and let it stand
| by the fire till it has dissolved, stirring
it few times Beat eight eggs very
| light, emitting the whites OF three.
Stir them by degrees into one quart OF
sweet cream or rich milk, alternately
with the melted chocolate and four
tablespoonfuls of powdered white sugar.
| Put the mixture into cups, and bake 1T
! fifteen minutes Send them to the table
cold, with sweetened cream, or white
| of egg beaten to a stiff froth and sweet
ened, and heaped on top of each GUS
| tard.-Ohio Farmer.
| Baked Salmon.-This excellent tea
or lunch dish is made from the fresh OF
canned salmon. For one of the large
cans stir one tablespoonful flour, after
moistening and working smooth, into a
quart of boiling milk; add half teacup'
full butter, one teaspoonfui minced
onion, a pinch of cayenne and salt and
pepper to taste. Drain all the oil from
the salmon, pick out the skin and bone:
and flake fine. Then in a pudding disf
place layer of the fish, cover with a.
much or more grated bread crumbs ant
the dressing, then more fish, crumbs
ETC., finishing with crumbs Put dots o
butter over the top and bake to deli
cate brown. To be eaten hot Serve
with bread and butter or lemon ane
| crackers -Prairie Farmer.