The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-07-06
USEFUL AND SUGGESTIVE.

SEFOI AMI SO00GotiVS
The best way TO clear ont lead
pipes without the expensive aid of the
plumber is to pour a strong solution OF
concentrated I've down them. The I've
will dissolve all animal and most veg
etable matters, and SO open the pipes.
Dreamed Eggs.-Six eggs, one pint
milk, one pint cream. Put the milk
and cream into a double boiler, or far
ina kettle. Break the eggs into it and
stir constantly until as thick as clotted
cream. Add pepper. salt and butter.
Serve hot.-Housekeeper.
For damp closet or cupboard,
which is liable to cause mildew, place
in it saucer of quicklime, and it will
not only absorb all apparent damp
ness, but sweeten and disinfect the
place. Renew the lime once in fort
night; If the place is very damp, renew
1t as often as it becomes Stacked.
-Ten-Egg Sponge Cake. Beat the
yelks of ten< eggs very light; add one
and one-half cupfuls powdered sugar.
the grated peel and half the juice of .
lemon, then the we'll beaten whites OF
the eggs and one cupful sifted -four.
Bake in two tins and cut in squares 1t
is improved by soft icing.-Country
Gentleman.
Baked Onions.-Select even-sized
onions Cover with hot sailed water
and simmer thirty minutes without
removing the outside skin; when ready
to bake carefully remove this thin
membranous skin, place the onions in
. baking dish and bake until tender,
basting often with melted butter. The
onions must be thoroughly done, but
should not lose their shape.-Prairie
Farmer.
-Scalloped Onions Remove the
skins and put them into boiling salted
water. Boil them twenty minutes and
pour of the water entirely. then put in
equal parts of hot water and milk and
boil them twenty minutes longer.
When done. drain, cut in slices, put in
to shallow dish, cover with white
sauce and buttered crumbs, and bake
till the crumbs are brown.-Boston
Budget.
Egg Salad. Twelve hard-boilcd
eggs, one-half pint of cream. butter
the size of an egg, q little parsley
chopped fine, two tablespoonfuls OF
-four. Take cream, butter, parsley and
-four, mix and cook until thick. Slice
the eggs, aud after each layer OF eggs
| add one of bread crumbs, over which
pour the cream to cover. When the
dish is full bake until brown. Garnist
with parsley and serve hot-N. Y
Ledger. - ~ IS :
Orange Soufie.-Peel and slice siz
oranges, place in a glass dish layer
of oranges. then one of sugar and *
on until all the orange is used; LEI
stand two hours Pour over this Z
warm custard made of the yolks O.
three eggs, one pint Of milk, sugar Il
taste, with grated orange peel for fav
oring. Beat the whites of the eggs t.
stiff froth, sweeten and flavor and
pour over the top of soufie. -Orang'
Judd Farmer.
Scotch Broth.-Take about one ant
. half pounds of shin of beef. cut l
small, and place it in saucepan, will
half teacupful of well washed pear
barley. Add to the meat TIVE
quarts of water, and bring to
boil, skim well then add two carrots
two turnips, an onion, q leel<, and
little celery, all cut into small piece
suitable for serving in the soup Sim
mer all for two hours, adding it'll
chopped cabbage for the last fifteel
minutes cooking. Skim off the son
all the fat that you are able to take nj
Remove the bones and larger pieces Q
meat, and serve. The bones and extr
meat should be reserved for furthe
broth making.--Lee Mercury. :