Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1878-07-06


tween them 80 they will separate nicely.
Srne folks shorten the dough q little
too. SSme say n rises sooner TO pot iE
. te4spossnfal Il -shorts," and l am sure
tina; io.r heated in grinding, or ground
too fine, will not make good salt-rising
hread.-Hrs. Josephine Scott. Tassyciils,
Oiio.
STEAMED ArpLE PUDDING.-Sift with
one pint Of flour one teaspoonful cream
tartar, rub in two tab!cspoonfuls Of but
ter-scant; dissolve half teaspoonful soda
in cold milk, and stir into the -four, add
ing enough milk to make the dough too
soft to roll. Spread one-half of the
dough with spoon over the bottom and
press it up the sides of somewhat shall
low dish or pan. Pare and slice three or
four large fine favored tart apples, and
spread them over the dough. If the ap.
Piles are very acid little extra soda will
insure greater lightness. Cover all with
the remaining dough. Berry buildings
are excellent made in same way, only stir
the berries into the dough. Steam till
fruit and dough are done. To be eaten
with any sauce that is liked.
CHOCOLATE CAKE.--Two cups sugar,
one cup butter, the yelks of five eggs
and the whites of two; one cup of milk,
three and half cups of -four, one tea
spoonful Of cream of tartar, half teas-
poonful of soda. Spread on eight tins,
and bake 10 . quick oven. Use the fol-
lowing mixture for filing: Whites of
three eggs, one and half cups of sugar,
three tablespoonfuls of grated chocolate,
one tcaspoonful extract of vanilla. Beat
we'll together and spread between the
layers and on top of the cake.
ORANGE PuDDING.-Half a pound of
sugar, quarter of pound of butter, two
oranges and six eggs. Crate the rind
from the oranges and squeeze the juice;
cream the butter, and by degrees add the
sugar; beat in the yolks of the eggs, one
by one, then the rind and the Juice of
the oranges; beat the whites of the
eggs to stiff froth, and mix them
very gently, with long, slow beat, into
the other Ingredients. Bake in paste
lined tin pie-plates.
ONELET WITH CHEEsE.-Beat six eggs
very light; add two tablespoonfuls cream,
butter the size of a walnut, a little
chopped parsley, pepper and salt, two
ounces grated cheese. Beat all together.
Have ready pan in which is small
piece of butter, melted. Cook light
brown; fold it over end serve. Shake
the pan while the omelet is cooking.
BEEFsTEAK SMoTUERFD WITH ONIONS.
Gut six onions very fine, place in a
saucepan with two cups hot water, two
ounces butter, little pepper and salt /;
dredge in little -four. Stir them until
soft; then broil the steak, then put it
into the pan with the onions; let it SIM
mer ten minutes and send to the table
hot.
LEMON CAKE.--Two cups sugar, two
cups -four, one-half cup cold water, the
yelks Of five eggs and whites of two,
one half teaspoon soda, and one teaspoon
cream tartar. Bake in four layers, put
together with one lemon Cor orange)
chopped fine, the whites of three eggs
and sugar to the thickness of jelly.
DUMpLLxGs FOR IRISH ErRw.-Onc
quart Of -four, one even Tablespoonful Of
lard, three teaspoonfuls Of baking pow
der, Q little salt; rub we'll with the
hands, then mix with cold water; make
Is stiff as you would biscuit dough; cut
and drop in with . tsblespooa; IL 700
use the dunplings omit the thickeaing.
Conx SrAHcH CAKE--Tso csps sugar,
ese cup ef batter, one ard one-kaif curs
ncgr, sne and one half cups corn starch.
whites ef s<vss eE<~ ose se~spsoefsl q
Soda. fws Of cream ssrt-s. os tnres sea--
pse~fsAs 4 s~kIsg pssA<r. ss~ cup a
sxe<s asia Fixsae vt<k am o.
Scxr fCzwxx1 -0s< esp e ch-p-~s
sszz. @s~ cap nssl~s-ss. sss se@v~-. Il
~-&z. an~ esp Il sssss n2ik. fsxr ezF- Il
ssmr. frx1- xs4 sYanr~ b s.<s<- x~~-
~<sEls t~s~ s~~~Y-s~sua 80 go 9n6mw Z
~psruss samxm xassx k.surS ssx s<rvw asa
say ss@x 81 .~nnr pr~s<~<-a