The new Northwest. [volume] (Portland, Or.) 1871-1887, 1871-11-24
Receipts.

L.eoy d5,DIcs.-Pare and core one dozen
large APPLES, ill with sugar, very little
dutter, and cinnamon; bake till nearly
bone; let them cool, and II you can
without breaking, put OH another dlsh;
| ifnot, pour off the juice; have some lelhg
prepared, lay on top and sides, ana set
/ into the oven n minute or two 10 Drown
| slightly; serve with cream.
Ounce .JelIy.-Slice the ounces with
ont either pairing or cOring, put them III
the preserving-kettle, and just cover
with cold water; place over the fire ana
boil until entirely soft; remove from the
stove, and strain Off the liquor, and TO
every gallon allow three pounds OF white
sugar; boil it very fast until it becomes a
stiff jelly.
Another.-Grate the fruit, and place,
cores and all, on to boil. When it has
boiled about five minutes, strain, and do
it as quickly as possible, so it may not
cool before it is returned to the lire.
Measure, and allow to every pint of juice
one pound of white sugar; let it boil very
fast, and when it seems inclined to
stiffen, remove, and put into jelly
glasses.
Preserves, jellies, etc, should always
be put into the glasses hot, and, to pre-
vent cracking, under each glass as you
are going to fill it put large cloth
wrung out of cold water, and folded until
it is very thick.
Yankee POneS.-When properly made
and baked, these are delicious. The
buttermilk should be rich, and not too
sour. Allow to every pint one spoonful
of soda, and three scant cOtfee-cupfuls OF
corn meal; put the soda in the basin,
milk on; then the meal; add salt to taste.
Taste little of the batter, and if il
seems sour, add more soda; have the
griddle hot, put on the cakes with the
spoon, making them round, and about
a aquarter of an inch thick; when brown
turn, and bake the other side; send tC
table hot. They should be split anC
buttered as mullins. This quantity
makes fifteen or sixteen cakes. If liked
add n small quantity of mOlasses-abou
three tablespoonful the batter be
fore baking.
Beefstcak for the OId.-Take coarse
lean beef, with a small quantity of suet
run it through a sausage-cutter, or chO
it very finely; add pepper and salt; max
il into cakes three-quarters of an inc
thick, and cook as you would beefsteal
Braising Medt.-Use an Old-fashione
bake-pan or bake-kettle--if by an ole
fashioned fire, with a cover arranged I
hold live Goals Meats cooked SLOWLY
and for a long time, in a braising {
bake-pan, with the steam confine
around them, have a richness of fiav'
not otherwise obtained. The mei
should be Drowned, and water enoug
added from time to time to prever
burning, and form a rich gravy with tn
srrta Of N1a fauN :
badly cooked, becomes, when treated
this way, delicious mOrsel; and so of
thick slice of ham cooked long an
slowly.
Tomato Sauce for ,tedk.-Cut te
tomatoes into quarters, and put theI
into "A saucepan with four onions SLICED
little parsley, thyme, one Glove, and
quarter of a pound of butter; set tn
saucepan on the fire, stirring occasion
ally for three-quarters of an hour; strai
the sauce through a hair-sieve, an
serve with steak.
Tomatoes Ncrt W'hter.-This favorit
vegetable is eaten with added relish dun
ing winter, when the garden is locke
up, and sauce is hard to procure.
little painstaking now will secure a goo
supply for the time of need. Select rip,
sound tomatoes, place them in a collar
der, immerse them i'm boiling water
loosen the skins, lift them out and PEI
them at once. Cook them in a porcelain
lined kettle. Tin will answer if it
not much worn, but . iron is easil
corroded by their acid, and the fru
will be spoiled in color and flavor by i
use. Stir with wooden spoon or pu,
ding stick. Tomatoes may be kel
without very thorough cooking, but
they are largely composed of water, Il
sauce will be much better if boiled dow
One-half of its original bulk. Put the
up in tin cans if bottles cannot be pr
cured, and solder the tops tight while Il
contents are boiling hot. This is
troublesome process, and fruit-preser
ing jars or bottles, which are now easi
had at almost every country store, W
be preferred. With these, as with
vegetables or fruits to be Kept air-tigl
the one great point of care is to ma
them air-tight. Have the bottles heat
that they may not crack, pour i'm the Ii
contents, filling the jar, and fasten I
cover at once.