The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-07-30
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HOUsEHcL q.
10 MAKE G1ossY STARCH. ADD
to each pint Of starch ready for use q
teaspoonful each of epson salts and
fine clear gum arabic.
ANOTHER RECIPE.-Boil together
4 pint Of cream and pint Of milk,
chicken with two table-spoonfnls OF
arrowroot mixed with milk, stir in
huff d pound Of loaf sugar, let IL boil
aeain, strain, add flavoring and
freeze.
GLUE FOR READY UsE.-To any
quantity Of glue use common whisky
Instead Of water. Put both together
in a bottle, cork tight, and set it away
for three or four days. It will then
b ft for use without the application
ofheat twill be found a useful and
handy article in every household,
RICE PUDp1Ee WlTHoUT EGas.--
Put into well-buttered dish half a
pound best Carolina rice, simply
washed; pour on il three pints ofcold
milk; sweeten and flavor to taste;
put little butter and nutmeg on the
TOP to brown; bake two and . halt
y hours in elow oven, on which much
Of the auccess Of the pudding de-
pends.
ANOTHER RECIPE. pint and q
halt Of rich cream, quart and half.
pint Of fresh milk, one pound Of loaf
sugar, two eggs, one tablespoonful OF
Aour or corn starch; essence to taste.
Take half the milk and boil it, stirring
ID gradually thosugar. Beat the eggs
we'll, add to them two tablespoon
fnls Of cold milk and pour them into
the boiling milk. Let them simmer
two or three minutes, stirring them
al the time. Then remove from the
FIRE and strain the mixture through
hair sieve or piose Of book muslin.
Add the cream and the remainder Of
the milk and freeze as above directed.
APPLE OR PRUNE PUDDING
Crust to bemade the same as for cream
tartar biscuit, to be cooked by steam
in covered tin boiler; roll the crust
10 the required size and half an inch
thick; use first a layer Of crust, then
slice apple and 30 on, having the top
layer crust, leaving room for the
pudding 70 awell;if prunes are used
swell them first by soaking them in
water; don't let them boil so as TO
break the skin. Cook the pudding
an hour and half or two hours Accod-
ing to the size. Make sauce same
as for the dumplings. have made
these puddings with peaches, both
fresh and dried, and with dried apple,
always swelling the dried fruit) with
blackberries, and with whortleberries
Tor huckleberries), and I never knew
Of one being heavy made this way.
AS these warm Gays cause US to
search for something cooling, it may
be deemed in season 10 give the
following directions how TO make
ce cream:
To MAKE IcB CREAM.-One quart
rich cream boiled and set away till
cold. Half pound of powdered loaf
sugar. The,jUi Of two large lemons
or a pint Of strawberries or rasp-
berries; or au ounce OF bitter almonds,
hlanched and pounded in mortar
with rose water, or some one of the
various Hessences." Put the cream
Into tho freezer and SGT in tub or
pail. Fill the tub with ice broken
into very small pieces, and strew
among the ice O large Quantity of
salt, taking care that none of the salt
gets into the cream. Sorape the
cream down with q spoon as IL freezes
round the edges OF the tin. While
the cream is freezing stir in gradually
the lemon n-juice, or the strained juice
Qt.herries, or other tlavoring, When
Il is all frozen dip the tin 10 lukewarm
water, take out tho cream aud serve.
II il is to be nodded, as soon as it IS
frozen put It iu tfe moulds and set
them IN a tub Of ice and salt. Just
before the Dream is needed for use
take the moulds out Of the tlb, wipe
Or wash the salt carefully from the
outside, dip the moulda 10 lukewarm
water aud turn out the cream.