The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-06-18
HOUSEHOLD.

RYE AND INDIAN MCsH.-U Us,
two quarts rather coarse corn niea
, and one part rye meal, stirring in the
corn meal first and cooking awhile j
desired, then cover close and cool
slowly one hour or more.
SCRAMBLED EGGs.-Into q frying
pan pour cup of cream; when tbi
Is hot, pour in a dozen eggs, previous
lly broken into a dish. Cook slowly
stirring constantly so that the egg
win be evenly done, and serve i'm
mediately.
u To MAKE BEET SUGAR.-The roots
are washed, rasped and pressed. The
juice is boiled, and quicklime is add.
cd. SuIphuric acid is put in to neu
tralize the lime. The syrup is con
centrated and clarified and when fur.
ther reduced by evaporation, sugar
will be deposited on the cooling.
i YoRKsH1RE PARKIN.-Two and
one-half pounds of oatmeal, two
/ pounds Of moiasses, one.fourth pound
Of moist sugar, one-half pound but
ter rubbed into the oat-meal-a little
ginger or finely cut candied peel may
be added if liked; mix all well to-
gether, put into tea'cake tins and
bake.
EpIcAssRFn TRIpE.-Cleanse the
tripe we'll from fat, cut it into pieces
about two inches broad and four long,
| put into stew.pan and cover with
milk and water; let it boil till tender.
Slice two Spanish onions and put in
stew pan with q quarter Of pound
of butter; salt, pepper and nutmeg to
flavor, and let them brown put this
sauce with the tripe, add the juice Of
lemon and serve very hot.
OMELET SoUFLE. II From five eggs
remove the whites of three and put
in separate dish. Beat the five yolks
and two remaining whites together,
add half a cup of milk and pour into a
frying-pan with butter in it just hot
enough not to burn. When this is
nearly cooked. spread over the top
tho three whites beaten TO stiff froth,
and set in a hot oven two or three
minutes. Fold over, turn on a plat
ter, and serve hot. A delicious dish
CCRx PATTIRs-If you have any
cooked corn left over, make il into
patiies, and see how you will like
them. Take two or three tablespoon
fuls Of corn aad put il in table
spoonful Of thick sweet cream, a
little salt and q ieAspoonfal Of sugar;
add honr enough 10 make soft
dough. Take small pieces Of the
dough, roll ibem in -four, then put
them out thin and fry in hot lard.
Mashed Irish potatoes fixed the same
way, minus the sugar, is a splendid
way TO cook over cold potatoes.
SWEET PoIAro PoNE.-Take
twelve or fifteen sweet potatoes (yams
always preferred), boil them until
well done; then peel, mash with a
pestle or rolling-pin, and rub through
a sieve to get out all the strings or
tough fibers; now add sugar to taste,
halt dozen eggs, butter to make il
very rich, ground cloves, nutmeg and
sweet milk, enough to make il the
consistency of custard; you can then
pour the mixture in a buttered pan,
and bake. Nice, fresh lard can be
used instead of butter, but in smaller
quantity.
How YANKEES Cook BEANS. "A
writer of the New York World says
this is the way the down east lumber
men cook them, who eat them twice
q day for four or five months each
year Take one quart of beans; first
soak, II pea beans, until they are
swellsd full, it will take over night
certain; il yellow eyes, parboil until
the skins crack open when blown on
with the breath; drain off the water,
put about two-thirds Of the beans in
the pot; put in about one and one.
half pounds of salt fat pork, then the
rest OF the beans, bake not less than
twelve hours, first covering the beans
with hot water. These are genuine
Yankee pork and beans. The way
they are cooked in the woods is this
A hole is dug at the foot OF the 6re,
filled around with hot Goals and Gov
cred with hot ashes, whore il remains
from 3 O'Clock p. m, until breakfast
the following morning-about IA or
Is hours. There are probably more
beans eaten in Maine than in the
whole State OF New York.
How TO KEEP MEAT FREsH A Lone
TIME-There is no good reason why
farmers and their families should eat
no mnch salt pork, leaving all the
fresh meat TO the Inhabitants Of cities
and villages, when the following meth.
cd will keep meat fresh for weeks,
even ia the warmest weather, l know
for have tried il for more than ten
years: As soon as the animal heat IS
out Of tho meat, slice il up ready for
booking, Prepare large jar by
scalding wUll with hot water and salt.
Mix salt and pulverizod saltpetre in
tho proportion Of one tablespoonful
Of saltpetro to one teacupful OF salt.
Cover the bottom of the jar with
sprinkle Of salt aud pepper Put
down a laying OF meat, sprinkle with
salt and pepper the same as # just
going to the table, and continue in
this manner until tho jar is full. Fold
a cloth or towel aud wet il in stong
salt water, in which little of the
saltpetre is dissolved. Press the
cloth closely over the meat and set
10 a cool place, Be sure and press
The cloth on slightly as each layer is
removed, and your meat will keep for
Itis good plan to lot tho
meat lie over night after il is sliced,
before packing. Then drain of all
Gho blood that ooxes from Il. II will