The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-08-10
elREsIDE FRAGMENTS.

Cooked Vegetable Salad. Where
uncoolSed vegetables are found too
trying for the stomach, they may be
boiled till quite tender, after which
the process is similar to that just de-
scribed.-Good Housekeeping.
Cheese Pudding Entrement. lone
pound of grated cheese, four eggs well
beaten, four tablespoonfuls of cream.
fout otnces of butter melted. Beat all
together, put into butter dish and
bake fifteen minutes. Turn out and
serve. Boston Budget
IA remarkable degree of brilliapcy
may be impaired to windows by clean
ing them with alcohol and whiting.
This will remove the most obstinate
paint spots For ordinary window
washing little kerosene in the water
Is au effective brightener.
-Scalioped Mutton. Cut some breast
or neck of mutton into one-inch
squares, and place in saucepan. just
cover with good stock, and stew slow
iy till all the Rfavy Is absorbed and
the meat tender. Line pie-dish With
short crust, place the meat in it, and
season with pepper and salt. Scatter
fine bread crumbs over, and bake till
the pastry is cooked.-Leeds Mereuyy.
Mint Sauce. -Four dessertspoon-
ftils of chopped mint, two Of granu-
lated suget md quarter of pint of
vinegar. Wash the mint, which should
be young. freshly gathered and free
from grit. Pick the leaves from the
stalk, mincc them very fine and put
them into the gravy boat. Add the
stigar and vinegar, and stir till the
sugar is dissolved. This sauce should
be prepared several hours before serv-
ing. -Boston Budget.
Fruit Tapioca. atoola three-fdurths
of a cup of pearl tapioca in four cups
of water until snoothand transparent.
Stir into it lightly pint of fresh
strawberries. raspberries or currants,
adding sugar as required. Serve cold
with cream. or a pudding sauce pre-
pared by heating d pint Of the berry
juice to scaldiDg and stirring into 1t d
tablespoonful of corn starch previously
rubbed to cream with a little cold
water. Cook until it thickens, then.
add sugar according To the acidity of
the fruit Strain and cool before using.
Good Health.
Dressing Without Oil.-For the ben
eft of those persons by whom oil is not
reIished good dressing may be made
in this manner: Rub the yolks of two
hardsboiIed eggs till quite smooth,
adding a teaspoonful of linked mus
tard. one-fourth the volume of white
pepper, half saltspoonful of salt, a
pinch of cayenne and a tablespoonful
of powdered sugar. Mix these thor
oughly and add cream and vinegar in
equal proportions to make the mixture
of the desired consistency. An inn
provenent is made by rubbing tho
find of fresh lemon on piece Of loaf
sngaf and dissolvins this in the vinegar
before adding it to the mixture. Good
Housekeeping. s. ,-r
TO prepare lambs brains Drowned
in butter soak the brains for two
hours in cold sailed water; then re-
move the skin and membranes, cut in
halves and roll in flour; have some
butter hot In the frying pan. pnt The
brains in and brown them for about
ten minutes slowly. Take can Of
French string beans, cook until tender
and season we'll with pepper, salt and
butter; put the beans on the dish on
which they are to be served Ia fat dish
is BEST, arrange the brains over them
and pour over the whole some hot
tomato sauce, thiclsened with
the yolk of an. egg. The brains can
also be served with maccaroni, boiled
in sailed water, placing the mac
raroni around the edge and the brains
in the middle and turning the tomato
satiee Jver the whole. IN. Y. Tribune.