The Albany register. [volume] (Albany, Or.) 1868-18??, 1874-04-25
should Be Of respectable size, We
hardly know ofan instance ofyoung
men aelag bliadly into the business
with 500 head Who have not lost
their whole investment.
Home lntecests,

Perovaks Three eggs, thrt
cups of milk, three OF -four, a it'll
salt, one teaspoon Of yeast powder
Bake in gem pans
BANSocK.--One pint OF meal
scalded with nearly three pints q
milk, d small cup Of sugar lou
eggs little salt Bakenearly tw,
hours.
Quick MUFFISs:-One quart .
flour, one tablespoon beaped 0
butter, two teaspoons Of yeas
powder, two tablespoons of sugar
three eggs, a little salt, sutliciep,
milk to make o soft batter-liear'y
pint. Bake as above,
FRESH Rolls. - Take about
three puts OF Hour a piece of butter
the size ola walnut, mix with milk
| (warm); the whites Of two eggs,
well beaten, two tablespoons Of
good yeast; when risen make into
rolls, let them stand to rise again,
and then bake in a quick oven. A
little salt.
Coon COMMON BREAD.-Mix
one quart Of -four with milk and
water sufficient for dough; have the
milk and water warm, a piece Of
butter, halt the size ofan egg; add
two tablespoons of good yeast !;
when risen, mould and put into
your pans, let it stand till again
risen, and bake ina quick oven. A
little salt, it you like.
PoAcnED EGGs. Have the
water in the stew-pan boiling, break
one egg at time in a saucer, slip
it carefully into the hot water, and
let it remain until the white is thick
and covers the yolk; then lay it
carefully ON a toasted and buttnred
slice Of bread. Ono or two drops
Of vinegar put into the water tends
to hold tie eggs together.
MILK ToAsr. Boil one quart Of
good milk, and one-quarter pound
Of butter, more or less as you wish
the toast rich. Toast your slices
of bread brown, but not scorched
black, and pour the milk over hot.
Some like the the milk thickened
with a little tlour-one teaspoon Of
flour wet up with water and stirred |
into the milk while boiling.
Dry YEAsr.-If you wish to
keep your ye9st for a long time,
thicken the yeast with corn meal
until you make a thick dough.
Then roll it out IN a quarter OF an
inch in thickness, cut it into small
cakes, and dry ona clean board in
The sun. When hard, pack them
away for use ina d dFy place. One
axe Of this, put into warm milk or
water, will be sufficient for three
pipts oftlonr.
OYsTEs PrEs. Make d rich crust
is for fruit pies, line a deep pie.
plate With the crusts ill the plate
Ritlf dry bread, and bake after lay.
ng on the top crust; when done,
'emove the top crust carefully, take
'nt the bread and bill with the uys.
ers-they having been prepared by
itewing with butter, pepper and
alt and a little thickening, and
'ooked a few minutes previous to
'utting them IN; lay on the top
rust and serve,
CocoASr-f PUDDrsG.- -One.halt I
'cund Of grated cocoanat, one-haIt
'ound IT stale sponge cake, crum-
lied fine, one tea cup ofsngar, one /
Office cup Of rich milk and six eggs. I
Rub the butter and sugar to a |
ream and add the beaten yolks. d
When these are well mixed, put in n
be cocoanut and stir we'll before :
ddingthe milk and cake crumbs; :
sstly add the whites OF three Of the h
ggs, beaten to froth. While the b
udding is baking, whip the rest Of
he whites stiff with three table.
ooons Of powdered sugar, and fla j
o. with vanilla. When dope. 4
,read this meringue over the top
NJ return to the oven until slightly d
rOWned. n, Bake AIN,ut throo nuor. ! sb