The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-05-12
FlREslDe FRAGMENTS.

4
If the head be washed occasionally
with salt water it will lessen the fall
ing out of the hair. Salt added to tho
bath will be found almost as invigorat-
ing as an ocean dip.
--Turnips. TO half a gallon of
pared and sliced turnips, put in one
pound of fresh or salt pork. Cover with
water and cook until tender; season
with salt and pepper. Or put the tur-
nips in the kettle with the water and
cook until done. Drain the water of,
mash with potato masher, and sea-
son with butter or meat grease, salt
and pepper.-Ohio Farmer.
Cup Chocolate Cake. -One-half cup
full of cold coffee or milk, one-third of
cupful of butter, one beaten egg. one
and one-half cupfuls of flour, one cup
full of sugar, two sm all teaspoonfuls of
baking powder. AIDA square of melted
chocolate. Bake in muffin tins. To
make, cream the butter and sugar, add
the egg. coffee, and flour 81 fled with
the baking powder, and lastly the choc-
olate.-Farm, Field and Fireside.
-Roulettes of Founder Stake of
the heads, fms and tails of the founders,
strip the fish from the bone, cut small
oblong fillets, lay them in marinade
Of salt, pepper, lemon-juice and
crate OF nutmeg for half an hour. Roll
the fillets into egg shape and bind
with thread; pack closely in stewpan,
with little broth of water, to which
add lemon-juice and some butter; cover
closely, and stew gently till done
Serve in their own sa uce. -Woman's
Home Journal
Butter Sauce.-One teaspoonful of
-four, four ounces of fresh butter,
three tablespoonfuls boiling water, a
teaspoonful of lemon jnice. speclx of
cayenne and teaspoo nful of chopped
parsley. Work the -four and butter to
cream and add gradua lily the boiling
water. Stir constantly until it comes
to boil, but do not let it boil. Take
from the fire. add lemon juice, cayenne,
parsley and serve.-Boston Budget
Cranberry Pie.-Take fine, sound,
ripe cranberries, split each open with
sharp knife, until you have coffee
cupful. Put over them one cupful
sugar, half a cupful cold water and
one large tablespoonful of sifted -four.
Stir all together and put into crust
made with baking powder, like biscuit
only with much more shortening.
Cover with an upper crust. and bake in
a moderate oven. This will make
large pie. and much resembles a cherry
pie.-Housekeeper.
Maryland Biscuit. 1T is hardly
fair to offer this recipe to any house
wife who cannot avail herself of Chi
nese cheap labor The true Maryland
biscuit of the south are seldom met
with oven in that locality since the
slaves were set free. Their delicacy
depends upon the faithfulness with |
which they are beaten Mix an even
tablespoonful of lard, half as much |
butter, and teaspoonful of salt in a |
quart of -four; by degrees, pour in
nearly half a pint of milk, working |
well with the hands Lay the dough |
on board and beat for half an hour.
Mould into small balls, fatten with q
rolling pin, prick with fork and bake
in hot oven.-American Agricnlturist.
Fish la Creme.-Put a pint OF
sweet milk on to boil. Rub an ounce
Of butter and two tablespoonfuls OF
together and stir in the
boiling milk. Add teaspoonful OF
'nion juice, little chopped parsley
md pounded mace. Let boil two OF
three minutes Add the beaten yolks
IT two eggs Take from the fire and
strain. Season with salt and pepper.
Put layer of this sauce in the bottom
II a deep baking dish. then a thick
aver of cold boiled or baked fish
chopped fine, then another layer OF
auce, and more fish, until the dish is
un Put the sauce on top. sprinkle
'ver it grated bread crumbs, and set in
he oven to brown. Serve in the dish
n which it was cooked. Boston Bud.
'et