The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-04-30
HOUSEHOLD.

. Il never ne rOa6tau darker tnan rlcl
: chestnut brown. When the color ap-
proaches to black it gives a burned,
: dry flavor to the infusion.
e For BLEACHING CLoTHEs.--Onc
ounce berax, eight quarls,water, three
E pegnds soap Put the borax in the
d wafer and let it boil. After it boils
2 add the soap in small pieces.
FLAVOR FoR F'RosTING. LIN frost
ng for cakes or pudding a little lemon
: jnicestaEta lje beid or cream Of tartar
IS a yer. pleasant addition to the taste,
lesides making the irosling much
lighter.
ENGLISH COOKIES. One cup of
brQwp,susar, halfsup butter, one egg
!, 1.-TWO habIeASsb bonfnls spuncfearb ,saf I'll !
lie soda, cloves. cinnamon, nutmeg;
make hard enough with flour to roll
out; cut in thin cakes.
1. LAMB OUTLETS the slices
free from tat, beat up the yclk OF an
egg with raSpdd lbfeadsor crackers,
season with Eepper aud salt, dip, in
the cbtlets ahd'ffy IN butter gently
kantihthoroughly done. qaasl 5.ai. IA.
MILDEw FROM LINEN.-Mix soft
soap with powdered starch, half the
quantity of suit. and piece of lemon,
Jay il on both sides with a painters
brush Lesiit 10 10 the open airLon
ferass is pretefable-Lill The stain is
removed.
4 To REMOVE MILDEw.-Soak the
parts OF the cloth that are mildewed
III two parts Of chloride OF lime to
four parts of water, for about two
hours, or till the mildew has disap.
peared; then thoroughly rinse it in
clean water.
To WASH RlBBoNs.-Do not throw |
away your ribbons because they are
soied Wash them in suds made
offfne toilet soap and cold water,
,queezingb themi quickly through.
Then iron them between two cloths,
with an iron not TOO hot
DoudHNUTs. laOne cup Of sugar.
E1e ofhutteEmilk, one egg, one fourth
- Sslntmeg, one and half teaspoon.
,. '"'s "a SSlatns, three tablespooniuls Of
'4eateu I'D, with snilable quantity
@ hour' w make Just as good dough
mus 40 ""y eNtor oughtto eat. y
PHBCHILDRENs Prbb1N6 -looa,g
ter Of pound Of ST.. onarter Of
pound Of flour, quarle, N ron,d
Of, corranlss two ounces las [ [sns;as
Two teaspoonfuls Of molass,, G ;p;aa
aud peel OF one lemon, two table, ,1JooO Jr.Se
tuls ofmilk Boil in moldthree hS,praa hSpa
LIGHT RYE TEA CAKEs.-One pi. {
of sweet milk, two eggs, a tablespoon.
ful OF brown sugar and large pinch
of salt. Add enodgh rye flour TO make
It asastif as common griddle cake
batter Bake half ap hour 10 agem
pshsR RlsSerye hot Or cold, las desired
FRIED PoRK STEAK.-Cut off the
rind, and if-there is enough fat on the
pork to fry 1t, rub II with salt, sage
and pepper, and fry until thoroughly
done be- careful not TO burn it; il
should fry slowly aud a long time;
serve the gravy us it is, or add water
and little flour.
SHEEps ToNGug IN SAyoRY JEIg
LY. Skin the tongues, lard them and
cook them until they are quite tender
in good veal broth or any white stock.
Take outtibe tongues, boil down the
liquor TO a stiff, clear Jelly, and pour
enough Of it over them TO cover them.
To be eaten cold, :
STUFFING FORA TURKEY OR CHICK 7
FIN Take some bread crumbs and q
turn just hot water enough TO moist.
put in piece of butter not a
melted, the size Of n hens egg, add, a Il
spootul ofpnlyerized sage a teaspoon. n
int pf ground pepper and a teaspoon. s
Iul Of salt there may he some Of the r
bread crumbs that may need to be n
chopped; then mix thoroughly aud Il
stuff your. bird. .ae9 e s.
1PREPARING SMALL FIsH. Any .
kind OF small fish ilay be prepared in I.
ite following manner After being 41 tI
we'll washed and wiped, il is put Ia q y y
ban wilha little butter, and, sprinkled y =,
'yer With pepper, salt and crumbs of :;
Dread scraped from y crusty loat with y !.
IN onion chopped small, and fried III : Z
u the oven twenty minutes 10 half an -
iour.
HAN CAKE. NJ A capital way Of dis, Of
Iosing OF the remains of ham anf B
making an excellent dish for break. OF
ast' Take pound aud a half OF ham, p,
at and lean iogelher--put il into I'll
mortar and pound it, or pass il through nj
sausage machine-hoil a large slice hi
II bread 10 halfpint Of milk, and W
'eal it and the ham we'll together a
ldd an egg beatenMp. Pntthe whole W
qlo . mold, and bake a rich brown. til
IloaINY.-Two quarts OF white N N
iorn; three half pints of white benns y
woipounds Of picked pork, Wash y, ~
he corn and put on TO boil in water :,
efficient TO Uover il, and, as the corn =, =,
wells, more water must be added, so =
q 70 keep i covered all the time il il ~ =,
ooking. After boiling tour hours, ~
I'D the beans and pork, which being =, y,
one, the hominy may be sent 10 table, ~
ihould the pork not make il sufficient /;
salt, more may DO added, This is ~ =,
cry nice warmed over the next day. ~ =,
SpAhH BEDs Here is a hint for n
lousekeepers, and a very important nj
ne, Merely covering up a bod with W,
lankets ind counterpanes viii no nj,
lore keep i dry than pane Of glass ho
out light. The atmospheric I
loisture will penetrate all woven M
lbrics. Hence. the Importance Of an
eeplng the beds in spare rooms reg j,
lahE aired. Many h dear friend o,sEhn
elccne' visitor hns been sent 10 an n,
ntimely grave. orntilicted with dis nj
'se by being put into bed which IVA