The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1899-07-08
HOUSEHOLD HELPS.
cerning Matters in the Gull
nary Department.

The most delightful and savory of all
vegetable soups is this French soup.
The ingredients necessary are one pint
of white turnips cut in cubes, one-haif
pint of carrot cubes, one pint of potato
cubes, one-half pint of leeks (the white
part), one large onion, one Glove OF
garlic, one eschalot, one tablespoonful
Of salt, three tablespoonful of butter,
one tablespoonful of sugar, one-third
tablespoonful of pepper, two quarts OF
water. Cut the onions fine and soak
them slowly with the butter for half an
hour, then add the boiling water and
carrots and cook half an hour longer.
At the end of this time add the turnips,
potatoes and seasoning, and cook an
hour. If you have parsley or cerfeuil,
add teaspoonful ten minutes before
serving. The sosp is improved if some
bones or trimmings of meat be added.
A most delicious cream vegetable
soup is made by rubbing portion of
this soup through a PURGE sieve and add
ing milk and little salt to it. 1t should
just come to the boiling point and be
served with fried or toasted bread.
While the custom of serving pine
apples at luncheon and dinner as
first course is becoming popular, 1t is
not to be commended. The juice of the
fruit has medicinal properties of the
highest order and is helpful as di-
gester, but taken on an empty stomach
it begins work on the coating of that
organ pending the arrival of other food
supply.
The natives of the West Indies use
the juice as a remedy in diphtheria,
taking it without sugar. From them
the British military surgeons adopted
the treatment, and it is now largely
used for the dread disease, both i'll
England and America.
There are many ways of preparing
pineapples for the table. One excel
lent way is to select a medium-sized
pineapple, which has both crown and
stem. Remove the stem and throw
away, but after twisting out the crown
keep it for future reference. Scoop
out the inside, just leaving the shell,
cut fine OF shred, always using silver
knife or fork, as the acid eorrodes
steel; mix with it the juice of a large
orange, little sugar and some mar
aschino cherries or wine, as preferred,
and return to the shell. Chill thor
oughly, return the crown and carry to
the table on low glass dish decorated
with some of the pineapple skins. Serve
from the fruit in tiny glass cups.
The latest substitute for coffee comes
from Germany, and is neither more
nor less than asparagus seed. The sup
plies come from the asparagus gardens
in Brunswick, where waste seed is plen-
/ tiful. Tons of this material have been
gathered during the last few months
by poor persons, who get about $3.50 for
every hundred pounds of it. The grow
ers do not object to this, as only the
poorer seed is taken, the seed of the
finest plants being used for the propa-
CATION of the vegetable.
To prepare Spanish eggs in the chat
ing dish, cook two slices of onion until
light yellow, in scant tablespoonful
of olive oil, then add one cupful of
mushrooms, one of tomato, two table
spoonfuls of tongue minced fine, three
raw eggs (unbeaten), a saltspoonful of
salt and quarter of a saltspoonful of
cayenne. As soon as the eggs are set
I've mixture is ready to serve.
A suggestion comes from the Argen-
tine that may be useful in counterfeit
Ing the chill and dampness often expe-
rienced in basement Kitchens or in any
room that has brick or cement floor.
A good thick layer of sawdust ia
sprinkled evenly all over the floor, a car
pet laid over this and nailed all around
to the edges of the Dashboard.
When feeding babies it is quite as
necessary to sterilize the bottles as the
milk. Wash in cold water, then in
soap and water. A little rice shaken
with the soapsuds in the bottle will be
found helpful in cleaning it. Then
place the bottle in cold water and bring
to the boiling point.-Washington Star.