The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-04-23
HOUSEHOLD.

= 4
grated one teaspoonful Of salt, an
lastly add one pint Of good swe,
cream; drop the mixture from a tabl
spopn intosh hot lard and fry the san
as iiJ6ghhats.f
Coon GINGER COOKIES. --One GU
OF molasses, one cup Of sugar, twt
thirds cup Of buttermilk, two-third
cup ofshortening, two teaspoOnfuls {
| ginger, and roll as soft as possibl
without sticking.
CURRANT JELLY WITHOUT Cook
IING. Press the juice from the cul
rpntsand strain it; to every pint pu
1 q penhd of fnc White sugar; mi.
| them together until the sugar Is dis
solved; then put in Jars; seal them
and expose them to hot sun for tw
or three days.
ICING THAT WILL NOT BREAK. -
Take one pound Of palSerized suga
and the whites of three fresh eggs
well beaten. Mix them well together
and favor with the juice ofone lemon
or add u teaspoonful Of strong eide
vinegar Pulverize one teaspoonfu
Of wheat or corn starch and add to it.
Flour the top Of the cake as soon as Il
Is taken from the oven, and put or
the icing with a large-bladed steel
knife into warm water, and then
smooth the frosting with 1t.
To MAKE SoAP.--To make hard
soap with tallow, take freshly Stacked
lime, sal soda and tallow, of each two
pounds; dissolve the soda in one gal
lon Of boiling soft water; now mix in
the lime, stirring occasionally for a
few hours; after which let it settle,
pouring off the clear liquor and boil
ing the tallow therein unit il is all
dissolved. Cool it In flat box or
pan and cut into bars or cakes. 1t
can be scented with sassafras oil by
stirring the Oilsin which the soap is
cooling. When any form of soda is
used in making soap, it is necessary
to use lime to give it causticity, which
give. it much greater power upon
the grease, by removing the carbonic
acid; hence the benefit of putting
lime in the bottom of q leach when
soap from common ashes.
Tg4M .g94W1 ag1
CABBAGE AND HAM SALAD. Take
two small heads of cabbage, well
and chop them quite fine;
slice Off a dozen or more thin slices
IF tender boiled ham. Mix the two
together in salad bowl. Make
lressing Of two raw eggs, mixing
he yelks with half a teaspoonful of
mustard, stirred up in boiling water;
hen add three tablespoonfuls of sour
,ream, just skinned from the pan, or
me small teacupful of salad oil, pour
n very slowly. Stir for ten minutes,
dding little salt and Pepper. Beat
he whites of the eggs to a froth, and
id to it; also four tablespoonfuls of
'inegar. This makes a delicious side
ish, or q course at the dinner-table,
nd the housewife will find it tooth
Dnle substitute for q hot dinner when
he mercury mounts high up among
he nineties, and there is washing or
'oning to attend to, Chopped, cold,
oiled potatoes can also be added,
nd the dish can be prepared out Of
I'D boiled corn beef chopped fine, or
ON cold roast veal, beef or mutton.
ettuce can be substituted for cabbage
preferred, and the mustard can be
ftfoht. p . 1888 @f"A
FRICAssEiD CHICKEN. Have
'ady q pair Of fine, plump, full
rown fowls, nicely prepared for cook
g, Reserve all the white meat for
10 frfcassee, putting them in dish
, themselves, and save all the black
inferior pieces OF meat for the
avy. Seasongwith pepper aud salt
ghtly, and add n bunch of sweet
RIBS cut small, and four small bits of )
ssh butter dFsdged with -four. Put !
Q Black meat, herbs, etc, into a
sw,pRp. RouE ina pint and a halfh'
water and stew 1t gently, skim
ing otfievoTy particle0f fat When !.
luced 10 less than one-half, strain y
D gravy. Arrange the pieces Of =
lite meQt in q very clean stow-pan, =
4 pour over them the gravy Of the a a
erior parts; nd mace, nutmeg /"
little cayenne. Mix into half [.
II ~ beIAng cream, "a large ten Y Y
'oniul OF arrowroot, and shake the 4.
J brlshly round, while adding the X
item yelks of two fresh eggs, mix y y
with more cream (two tablespoon -
y Shake it gently over the fire,
IL begins to simmer again, but do Ii,
allow It toihoil, or II will eurdle oc
in Instant. Watch Il carefully, "a
lREAgEAsT RusK,-Four cups Of X
n hall cup Of white sugar, . cups ~
nllk,2 eggs, two teaspoonfuls Of MI
I'M ottartar ! small teaspooniul OIL \,
a. Bake in a long pan in q quick av m
n, Cnt as you would sponge cake. u, ~
Five eggs, falf inl
Of fine sugar half pint Of very dil
! cream (Do matter If ii is sour, an
small nutmeg grated, one slice Of eNl
man dry bread, curranls, raisins mi
cilrou' Crate Ire nutmeg in The est
lrA Bgat tha,sugariwith tho egrs go
cream, gromblc 10 The bread.
a few times let this stand over %,
II Ii the morning sprinkle sugar Nj, M
tho bottom Of tho dish in which i;I
pudding is 70 he served, put il ~, ~
enrrantsr ralSlas and citroa, ana AZ
i with the mixture. Then add ~ ~,
her lager ot sugar and fruit and IN
y morcot the mixture, fruit again, i
NJ on, until itis ait put il, Bake I'M
ly for Two hours, Tlliswill keep ent sSl
'oe@S' wai
IHNEY scAKE, -4'ralyc 4 pint each san
aud sweet milk, one ~ ,
u A