The Albany register. [volume] (Albany, Or.) 1868-18??, 1871-01-14

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put ir~the salt, soda and yeast. Make It
I into a soft dough with some warm milk;
work or knead it until it is smooth and
shining. then cover it and set it in .
warm place, for two hours. Work it
again very smooth, let it rise, and again
knead and divide it in pieces twice the
size of hens egg; roll it between your
hands to the length of your finger lay
them SO as to touch each other, on bak-
ing tins, brush them over with milk, and
Sc them in quick oven, for fifteen or
twenty minutes. until they are delicate
brown. Break one open to see if it is
done, and serve them hot for break fast,
broken open, as cutting them when hot
soddens them. TO make a roll in form
egg-shape, then not quite half lap it
over, or cut round and lap over onc-
third.
LINIMENT FOR ANIMALs.-An excel
lent linimept for wounds, bruises. sprains
and swellings may be made as follows:
A pint OF good vinegar, pint of soft
soap. handful OF salt, and a table spoon
! ful of saltpetre. Mix thoroughly and
bottle for use. This is very effica-
cions, and is cheaply and easily prcpar-
! ed
Ok HEELS FRIED.-Having boiled.
cut the heels into pieces about two inches
long, and one inch wide, dip them into
the yelk of beaten egg. cover them with
fine bread crumbs mixed with chopped
parselv, cayenne, aud little pepper and
salt !; fry them in boiling fat, and arrange
them neatly on hot dish Ok heels
can be cooked the same as pigs feet in
any of the pigs feet rcceipes.
Pics FEET STEwED. After they are
boiled tender cut them up, put them into
the teakettle boiler, with enough hot
water to cover them, add an onion or two
sliced at the bottom. Pepper, allsplce,
: and salt to taste. Stew half an hour,
turn off the gravy, thicken with -four and
butter, add vinegar to taste, pour it back
on the feet. Boil ten minutes, servo
hot.
PIcKLED Pros FEET-Boil the feet
until tender; while hot pick off the
meat, season with pepper, : alt, and vine-
gar to taste, put the meat 10 pans, press
it down When cold cut in slices, dip in
meal, fry until slightly brown; to prevent
it falling to pieces dip the slices in egg,
or fry in -four batter.
Ok HEEL Sour. Gut up the feet |;
then put them into a tea-kcttle boiler /;
cut the carrots and onions add the black
whole pepper, and about FIVE quarts of
water. Let it boil, and then simmer
slowly till reduced to pulp, and serve
with vegetables.
TApIocA JELLY CREAM.-Soak the
tapioca from two to ten hours, then boil
it in the tea kettle boiler with the milk
and water until it ls-in jelly, cool it
with pieces of ice, beat UP the eggs, the
sugar aud flavor, stir altogether, then
freeze.
How TO BuY. CoFFEE-Always buy
it green Cor unroasted) at wholesale, as
it will keep green for year if kept in a
dry, clean place, in good, tight box. If
bought at retail buy it green, as you can
see what you purchase, aud are more
; likely TO get the best article
f Pres FEET FRIED IN BuTrER-
: Make nice batter Of AN egg. tablespoon
full Of flour, a gill and half of milk, and
} pinch of salt. Split the feet in halves
, aud dip them into the batter. Fry then
nice brown, and serve.
Pros FEET FercAsEED.-Cut tho
feet in neat little pieces, and boil them
in little milk in the tea-kettle boiler
with small onion, "a little lemon peel.
Before you serve them, add little but
ter, flour and salt.