The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-04-01
FlREslpe FRAGMENTS,

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TO Cleanse the Woodwork Arouut
Doors Take a pailful of hot water
throw in two tablespoonfuls of pulver
lied borax; use good. coarse house
cloth-not a brush. When washing
places that are extra yellow or stained,
soap the cloth, then sprinkle it with
the dry powdered borax, and rub the
places we'll, using plenty of rinsine
water BY washing the woodwork in
this way there is no danger of removing
the paint Good Housekeeping.
Oyster Toast Toast white bread
nicely, then place oysters with their
juice ON the fire; as soon ~ boiling, re-
moves then take out the oysters, set the
juice back again and stir in large
tablespoonful of butter rubbed with q
little -four Let this boil five minutes,
remove, then add the yolks of two eggs,
pepper, salt, and little chopped pars-
ley. and the oysters, which have been
pounded fine. Use the mixture to
spread over toast Set in the oven to
heat thoroughly.-Detroit Free Press.
-Cocoanut CreamA-Take an equal
quantity of cream candy and of desic-
Gated cocoanut, work together thorough
~ and make into b allA Melt a piece
OF fondaut, flavor slightly with lemon
or vanilla aid dip. If you choose you
may color the outside pink For the
coloring take one ounce of powdered
cochineal, one ounce of cream tartar,
two drains of alum, half pint of
water, boil until reduced to one half,
strain through eleth and bottle
Boston Budget;
-Cocoanut Cake. Stir 0ne cupfu1 of
line gra1ulated sugar. and one third OF
a cupful of butter to smooth cream.
Slit two teaspoonfuls of baking powder
twice, with one and me-half cupfuls of
Hour. Add one half cupful Of milk
and the prepared -four to the butter
and sugar mixture, and beat vigorously
Tor hve minutes Beat the whites of
three eggs to a stiff broth, add to the
cake, stirring very little, and bake in
four layers. Make boiled icing; when
the cake is perfectly cold, spread with
this. then sprinkle pleutifully with
freshly grated coooanut. entirely cover
ing the top and sides Flavor with
lemon or rose.-N. Y. Observer.
"A delightful variation of apple pie,
baked in crust, has meringue. It il |
made with apple sauce, favored with |
the juice and rind of a lemon and lit
tie nutmeg, and it is baked without an |
Upper crust for half an hour. The
crust must be very thin and the oven
quick at the bottom to bake the pie In
this time. When it is done, remove it
rom the oven and let it get thoroughly
;old. Then make meringue of the
whites of two eggs beaten to a stif
roth, three tablespoonfuls of sugar.
Ind q teaspoonful of lemon juice, which
nay be reserved from the Juice of the
emon used TO flavor the pie. Spread
his meringue over the apple pie and
'ake it for about ten minutes longer in
slow oven, when it should be we'll
isen and delicately Drowned.
-Consomme Quenelles Godireaux.-I
iodireux quenelles are made by chop
ing very fine half pound of veal suet
alf pound of lean veal, pepper. salt
nd parsley; put in saucepan half q |
intof milk. two ounces Of butter, when
oiling, add quarter of pound of
our; stir well; remove from the fire: +
Then cooled OH stir in three eRQs and
he prepared meat, forming q rather
nooth dough, out of which the quen-
les (dumplings) are formed; boil the
sme In salt water about ten minutes;
rain and serve with hot consomme.
old meat or chicken left over or anv
her meat can be used in the same
ay. Dumplings are shaped by dip
ng teaspoon in the boiling water. .
ZEN In the batter and dropped in the 6
bling water. They need, according /"
size, from ten to fifteen minutes {, a
Ill Boston Herald.