The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1869-07-10
Clle 9emOrrat.
sApURDAY.........................JULY 10, 1869
USEFUL RECIPES.

BAKE SHAD.-place your shad in the
bake pan, put on the usual amount of but.
ter, and then pour over the fish cup of
new milk, or what is better, half eupful
of sweet cream. Then bake as usual. The
memory of such dish, the first time it is
eaten, will remain with you ever after.
A STEwED NEcK OF MUrroN. Choose
clean neck Of mutton, cut it up in chops, re.
move the fat and skin from them, and trim
them neatly. Put teaspoonful of sago at
the bottom of large earthenware Jar, which
has cover on 1t; on the sago arrange q lay.
er OF chops, and upon the chops sliced car.
rots, turnips, onions and celery, and any
green vegetable which may be in season,
s9ce as lettuce, peas, etc. Commence again
wath another tablespoonful Of sago, then
layer OF meat, and another of vegetables,
ana so on until the materials are all in the
jar. Season we'll with salt and pepper, pour
an one pint of spring water, cover the Jar
closely, and stew gently in the oven for three
hours.
FIG PuDDTNG.-Chop up three quarters of
pound of figs, with quarter of pound
OF beef suet, and FIVE ounces of grated
bread, half pound of sugar, two eggs, and
breakfast.cup full of milk. Pour these
u. n
buttdred mould, and boil for two hours.
PEPPERMINT LozENGEs.--Dissolve q quar-.
ter of an ounce of gum. arabic, and half rs
much isinglass, in quarter of pint of
warm water; let it stand till quite cold -
Sdiss0lved gum arabic may be used alone, or
gun-arabie and and gum-dragon togetherl
then mix into it ten or twelve drops of the
oil of peppermint. Add to it one pound
and three,gnarters Of sifted loaf sugar, or
more work it all well together into a stiff
hsh paste; reil II ont thin on marble slab,
dusting Il with starch powder; cut it into
aozenges abOut the size of shilling, with
thin cutter, and put them on paper or trays,
and dry them in proving oven or stove.
WINE BrscuIrs.-Take two pounds of
-four, two pounds of butter, and four ounces
of sifted loaf sugar; rub the sugar and the
butter into the -four, pound it in a mortar,
roll it out thin, and cut into sizes or shapes
to fancy; lay them in buttered paper, in
warm oven, in iron plates, having first
brushed them over with little milk. When
done, you can give them gloss by brushing
them over with brush dipped in egg. 4
few caraway seeds may be added, if thought
proper.
GOoD RUsK.-0ne pint of new milk, one
pound of white sugar and two eggs beaten.
stir these up with some flour into sponge,
add yeast and set it 20 rise at night. When
light next day add sufficient -four to make n
soft dough, and let it rise. then mould in
pans, and when light, proceed to bake Add
tablespoonful of melted lard or butter to
the sponge
To REMOVE GREASE SPors.-Put on pow.
der of French chalk. and place n piece of
blotting paper over it then pass n hot iron
over the blottiRg paper. The heat liquifies
the grease, the chalk absorbs it, and the ex-
cess Of grease is absorbed by the blotting
paper.
To PRESERVE CRAxBERRIEs.-If cranber-
ries are dried a short time in the sun and
placed in bottles filled with them. closed with
sealing wax, the berries will keep in good
condition for several years.
PASTE FOR SCRAP BooK.-In the Rural of
January 9th Perry" inquiries for Il good
paste for scrap books. The best article |
have ever used is corn. starch. Dissolve
small quantity in cold water, then cook it
thoroughly. Be careful and not get it too
thick; when cold it should be thin enough
to apply with brush. It will not mould or
stain the paper. 1t is the kind used by Da-
guerrotypists on ''gem" pictures. Patent OF.
fee Reports with two thirds of the leaves
cut out make very good scrap boOks-the
best use they can be put to.