The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1903-03-21


An English fancy for the decoration
of the drawing-room on wintry days
is the Introduction of growing fiow-
ers in bright and delicate hues in pref
ty little boxes or baskets of willow
ware, enameled and gilded and tied up
with ribbons to match the color OF
the blossoms. For example, delight
full touch of color and fragrance Is
impaired by an oblong willow basket.
enameled pale blue, trimmed with
bands and bows of satin ribbon in
darker hue, and filed with lilies of the
valley all abloom. Less expensive and
decidedly pretty is basket of willow
in dark brown, flecked with gold and
trimmed with pale yellow ribbon.
Scarlet tulips filed one such recepta-
Gle as this fitted up a few weeks ago.
In striking contrast was third basket
Of shell pink willow work in which
.hyacinths. pink and white, were
growing, says the Brooklyn Eagle.
Artistic screens, and this phrase re-
fers to an extensive array of beauti-
full productions, with quadruple and
triple panels, are ever in demand. The
useful and the merely ornamental
types included in the seasons collec-
ton are among the best and the hand
soonest that have yet been designed
and the palm for beauty must be given
to those with hand-painted panels and
mounted in gilt or "old ivory effect.
With the exception of peas. all vege-
tables that are to be boiled require
plenty of water. Vegetables that are
known to be less digestible than 9TH
ers may be improved by parboiling,
pouring off the first water and add
ing fresh supply. According to a
housekeeper of experience, all greens.
such as cabbages. ETC., are much in
proved by being boiled with little
carbonate of soda. Soda should not,
however, be used in the case of broc-
coli or caulifiower, which requires
gerry careful boiling or its appearances
gets spoiled. Potatoes should always
be boiled in saucepan specially kept
for them. IF the pan is used for any
other vegetables, they will become
discolored. They are best when boiled
in their skins. When peeled, they
lose their flavor. and the salt, which
passes out into the water. They should
be all of size, whether large or small
Serve vegetables directly they are done,
They should not be allowed to remain
z. AZ, x~u<a~ e. x.ou,au< a ffcr xher
have once been boiled.
1 A combination fern-dish and can.
delabrum in silver plate is an attrac.
tive novelty. Three candle-holders are
attached to the fern-dish. and if a spe.
cial arrangements of flowers and lights
is desired, there is room In the center
for fourth holder.
The newest designs in dinner nap.
kins are finished with an edging Of
heavy linen lace. :
A pleasing change from the gener-
atty of sauces served with game and
poultry is nut sa uce, made according
to the following directions: For hall
. pint of sauce, take coffee cupfu
of any desired variety of nuts, scald
blanch, dry and chop, season with salt
and pepper and fry in an ounce or So
of butter to golden brown tint
Then pound smooth. add gill of clear
stock and thickening,, consisting o.
one-quarter of an odncc each of but
ter and -four mixed over the fire unit
smooth, and blend until the nut mix
ture is of the consistency of cream
Add to the boiling sauce at the las
moment a couple of spoonfuls OF
cream or the yolk of an egg beateI
up with one OF two spoonfuls of milk