The Colfax chronicle., 1894-02-24
FIREsIpE FRAoMENTs.


-Borax for Washing. Flannels
washed in cold water with little
borax will not only be well cleaned
but there will be no shrinking. Use
large handful to ten gallons of soft
water.
Walnut Maccaroons. .--One cup of
walnut meats chopped fine. one cup of
sugar, little salt, one egg, three
tablespoonfuls of -four. Cook on q
buttered tin sheet in q slack oven.
These make delicious little cakes tor
an afternoon tea.-Boston Budget
Chestnut Soup. Shell and blanch
pint of Italian chestnuts. and cook
in boiling milk until tender. Rub the
nuts through a colander, add salt and
sufficient milk and cream to make a
soup of the proper consistency, reheat
and serve.-Good Health.
-Mulligatawny Soup.--Cut three
small onions, carrot, turnip and
head of celery into two quarts of cold
stock; bring to boiling, then let it
simmer half an hour. Beat smoothly
two tablespoonfuls of -four with little
cooled liquor, stir it into the soup and
boil three minutes. Strain through
coarse sieve and serve with boiled rice
in separate dish.-Ohio Farmer.
Chocolate Glace Cake.-Beat to
cream generous half-cupful of but
ter and gradually work into this one
cupful of sugar. Add one ounce of
chocolate. melted; also two unbeaten
eggs. Beat vigorously for five minutes,
then stir in half cupful of milk and
lastly one cup and half of -four with
which have been mixed two teaspoon
fuls of baking powder. Flavor with
vanilla Pour into buttered, shallow
cake pan and bake for half an hour in
moderate oven. When cool spread
with glace frosting.-N. Y. Ledger.
Chicken Pie.-Cut the chicken
small, put it in kettle with few
pieces of salt pork, cover with cold
water, and boil until tender. Turn it
out into well CREASED pan, putting in
alternate layers of sliced raw potatoes
with the chicken, using plenty of but
ter, salt and pepper. Make a soda bis
cult crust and cover the top with it,
cutting hole in the middle. Pour the
broth over, with enough boiling water
to cover it. Boil ten minutes, then put
in the oven and thicken the gravy with
flour.-Ohio Farmer.
Tea Cakes-Put upon pie-board
one pound of -four which you have previ-
ously sifted; make hole in the center,
in which placs one-half pound of but
ter, six ounces of powdered sugar and
four eggs Mix all well together and
roll out your paste extremely thin; cnt
it out in rounds or squares; put in a
pan which has been buttered slightly;
brush your cakes with beaten egg,
sprinkle on top one-half pound of cur
rants; put in the oven, and when col
ored bright yellow remove them and
serve as needed. - Farm, Field and
Fireside.
Drop Cakes. cup sugar, one
cup molasses, one cup shortening, one
cup water, one teaspoon soda, cinna-
namon, ginger and nutmeg to flavor.
Stir with -four very stiff and drop in
small balls on CREASED tins English
currants improve it, and also shredded
orange or lemon. These may be pre-
pared at home. The skins of either
are required with the pulp removed.
They are best cut in halves Boil in
clear water until tender, and then
drain and place in rich sirup. Boil
until clear and transparent, remove
and place on plates to dry in slow
oven. If any sirup remains it will
make fine filing for cake. Add one
cup of water, lump of butter, and
when hot thiclen with corn starch
Country Gentleman.