The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-05-14


dissolved in little water Mix flour,
shortening and sugar fine; mix with
water sufficient to knead. They i'm
| prove by keeping X.
RHuBAaB W1NE..-Mix equal quanti-
ty Of water with the juice of the
stalks, and to each gallon add three
pounds Of fair sugar. Fill the cask
Or vessel full, and refine with ising-
glass. four ounces to a barrel. Allow
| Il to stand until spring and bottle.
Three ounces of ovis root to o barrel
improves its flavor. a yery strong
wine is made by taking the pure
Juice unadulterated and using four
pounds of sugar.
PICKLE FOR HAMs-I find that a
good pickle is made Of weak brine
from coarse salt, if in cold weather
stronger if in warm; sufficient mo-
tlasses to perceptibly swceten it, and
soda or saleratns to keep from sour
| ing; boil all together, skimming of
the refuse, and when cold pour on
the hams, which are to be previously
/ we'll packed. If red color is desir-
ed ada q small quantity of saltpetre.
! Il never use it, however, except for
beef, for which the above pickle an
ihswers we'll. J. Il.
PEA Soup.--Have ready 6 quarts OF
liquor in which a leg of mutton or
some beef has been boiled; put in 1t
a few beef bones; one pint of split
! peas; two large onionsi half Q small
lturnip; two raw potatoes; one carrot;
a little celery; salt to taste. Boil
slowly for two or three hours, adding
water as it boils away. Strain when
done; add pepper to taste. A little
dried mint improves the flavor, added
! lust before sending to the table. Very
! good soup can be made by boiling
Beef, mutton or even. pork bones.
without previously boiling meat in
the liquor, Of courseadding the other
condiments.
PorATo FRrrrERs. Boil two large
potatoes. mash them we'll, beat four
yolks and three whites Of eggs, and
add to the, above, with one large tea
spoonful Of cream, another Of sweet
wine, squeeze of lemon and little
4 nutmeg. Beat this batter half an
llhour at least. II will be extremely
light. Put good quantity of fine
lard in a stew pan, and drop q spoon
full of the batter at time into it.
Fry them, and serve with a sauce
composed of glass of white wine,
the juice Of lemon, one dessert
spoonful of peach leaf or almond
water, and some white sugar warmed
together, or, the common wine sauce
GhiHHl uaE3iQ UQ lhilg
OYsTER Sour. Take three quarts o.
Z and strain the liquor from
them. Put the liquor on to boi
with half a pint of chopped celery
! one onion, two or three blades o
!, mace, pepperand salt Whenit boil
aladd the. oysters. just before takin;
J it off, the .thlckening must be added
viz, one spoonful of Hour creame'
! into the well beaten yolksof the eggs
4 Pour little Of the hot soup gradu
ally upon. the eggs and flour, stirrin!
|. all the while, and as soon as wei
4 mixed, with little cream, pour int
! the soup. Then add one quart G
rich; unskimmed milk; let all com
+ to boil, and pour into tureen owe
Q some small Squares of cold bread
|, Serve, very hot. eva
,fI c nj. e.,
I STEAMED OohNhsnAp. l.,i 4 ,IIs ilshe iou m
= teacups OF put'ermllk, auu i nan aoI l
! OF molasses, le9spooneu;; G.;,. =; sou
9 and sait, IL you nNo; a.n,,,.h s"n - ~. ~
/. meal to make a good batter, Pou
J. Into well greased, three-qnart pnl
!. and steam full form hours. The
5 stand in the oven quarter hour |
a dry, md serve hot on your dinner Il
Il bic. What is left can be again 81
i in your steamer half an hour befoi
# your next breakfast. But in cookin
e this loaf caro- must be taken to kee
v up o full steam, and when you nd
Is water have Il boiling hot. 1t is
livery good wayto cook it over boilin
!, meat, perhaps on ironing day an
q thus 'sEill two birds with one stone
}; In all cooking, in which soda is r
/, auired, the best way to make it fiji
q isCby sitting. A small tin, hei
.s strainer, kept for this use is convel
le lent, and il making quick biscui
ut and you sift the soda into tho Hon
= yon will find IL takes less than wht
Z added 10 the sour milk. This is
4 thing 10 be attended To-, as soda
n unwholesome.w
4,
n Roast IvRkEI'-7hlnse tne eura .l !,
- out with several waters mu Y Y
RI next to me iss'miS tessRoou,ut lS: NV.
M SODA FIJI Me Pppy sWlgll ! 'nis p:' Mi.s: X: