Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1869-01-02
General Rules for Pies and Puddings.

dreuSc IL wen WIFI "o"'' -
ding. tie it loose; if batter pudding, tic
it nearly close; gooscbcrry and apple pud-
ding, &C.. should be tied quite close.
When YOU make batter pudding, first
mix the -four we'll with milk, and stir in the
other ingredients by degrees; you will then
have it smooth, without lamps. The best
way, however, for plain batter puddingi is
to strain it through coarse hair-sicvc,
that it may have neither Jumps nor the
shreddings of the eggs; and for the other
buildings, strain the eggs when they are
beaten up.
BE sure the water boils when you put
your pudding in, and that it keeps boiling
all the time, and that you kecpit always
covered with water; you should also move
it about two or three times at first, or it
may stick to the pot; dip the pudding into
cold water Immediately after you take it
out, which prevents it sticking. If you
boil your pudding in dish or basin, butter
the inside before putting the pudding in,
the same should be done to the dish tor
baked pudding or pie. The quality ofpie-
crust depends much on the baking. IT
the oven be too hot, the paste, besides
being burned, will fall; if too slack,
it will be soddencd, and consequently
heavy. Paste. should be made on cold,
smooth substance such as marble, with
light, cool hand. 1t should be made
quickly; much handling makes it heavy.
Great nicely is required in wetting the
paste; too little moisture. renders it dry
and crumbly while too much makes it tough
and heavy; and in either case, the paste
cannot be easily worked. Practice alone
can produce perfection in this art.
Before commencing to make paste for
pies or dumplings, it is necessary to place
near at hand everything likely to be
wanted, to inspect all the utensils, to pre-
pare all the ingredients, and though last
least. to wash the hands and nails perfectly
clean; for the hands are the best tools to
make paste with.
Always use good sweet butter, dripping,
or lard, for pie or pudding crust. Some
persons entertain the mistaken notion that
butter which cannot be eaten on bread will
do very well to put in for paste; on the
contrary tie baking or boiling ofrancid fat
increases the bad favor. 1t is good plan
to wash the butter in clear spring water be-
fore using it. Make two or three holes
with fork in the cover Of your pies, that
the steam may escape.-Germantoacn TEL
egraph.
TIE VIRTUES OF BoRAx.-Thc washer
women of Holland and Belgium, so pro-
verbally clean, and who get up their linens
so beautifully white, use refined borax as
washing powder, instead of soda, in the
proportion of large handful of borax pow
der to about ten gallons of boiling water.
They save in soap nearly half: All the
large washing establishments adopt the
same mode. For laces, cambrics, &C., an
extra quantity of the powder is used, and
for crinolincs (requiring to be made stiff
a stronger solution is necessary. Borax
being neutral salt, does not in the slight
est degree injure the texture of linen; its
effect is to soften the hardest water, and
therefore it should be kept on the toilet
table To the taste it is rather sweet, is
used for cleaning the hair, is an excellent
denti6ce, aud in hot countries is used in
combination with tartaric acid and bi-car-
Donate of soda as cooling beverage.
Cows THAT HOLD UP MILK-Can be
cured ifthcy will drink sour milk, After
drinking, and soon as they begin to lick
the pail, they will give down freely. A
correspondent has tried it with cows that
would give about two-thirds Of the proper
quantity retaining the other portion. Then
he gives them the milk to drink, and waits
until they begin to lick the pail, when he
has no trouble in obtaining the remainder.
He has tried meal, salt, and various things,
but found nothing to produce such an effect
rs sour milk
Brown EGGs.--Hard boil some eggs,
put them into cold water, shell them and
slice them; lay them upon hot buttered
toast, and season them according to taste.
Etrew fried bread-crumbs over them, then
spread them with catchup and brown them.
PoTAToEs.-Prof Blot, in his lecture on
potatoes, says the SHINING process is all
wrong, as the strength Of the potatoes lies
near the sIrface-the starch growing less
abundant as the center is approached.