The new Northwest. [volume] (Portland, Or.) 1871-1887, 1879-08-07

10 be devoted to the household, lawn and gar
dem Correspondents having new and tried
recipes for any department Of domestic occu-
patton will confer public favor by contribu-
ing 10 this column.l
QUEEN OF PUDDING.-Oue and half
cups Of white sugar, two cups fine dry
bread-crumbs, five eggs, one table
spoonful butter, vanilla, rOsewater, or
lemon for fiavoring, one quart fresh,
rich milk, and one-half cup jelly or Jam.
Rub the butter into a cup of sugar, beat
the yolks lively and stir these together
to foam. The bread-crumbs soaked in
milk come next, then the seasoning.
Bake in a pudding-dish until the GUS
tard is set. Draw from the oven, spread
over with jam, then cover with meringue
made of the whites, whipped, sweet
ened and favored TO taste.
IRISH Potato PIE. One pound
mashed potato, rubbed through cul-
lender, one-half pound of butter creamed
with the sugar, six eggs, whites and
yolks beaten separately, one lemon
squeezed into the potato while hot, one
teaspoOnful nutmeg, one teaspOOnful
mace, two cups white sugar. Mix and
bake same as sweet potato pie.
BUBBLE AND SQUEAK. - Cut two
pounds of cold meat into thin slices;
lay them into a stew-pau with an ounce
of butter, and brown them. While the
meat is browning, chop one head of ten
der cabbage, leaving out all the hard
stalks. Put the cabbage, with two
ounces of butter, in saucepan, and
teaspOOuful of salt and little pepper,
black or red, as suits the taste. Let it
cook slowly till quite tender, stirring
occasionally. When both the meat aud
cabbage are done, lay the beef in the
center of hot dish and place the cab
bage neatly around. Send to table hot.
COLD BRAIZED BEEF.-Take a piece
of rump or round Of beef, about eight or
ten pounds; tie it up with a string and
put It into a stew-pan just large enough
to hold it, with the following ingredi-
ents: One-quarter pound of ham or ba-
con sliced, ealfs foot cut up into small
pieces, an onion and two carrots sliced,
la Glove of garlic, a bundle Of sweet
! herbs, half head of celery when in
season., a few cloves, whole pepper aud
salt to taste. Add half a tumbler of
white wine, and about q pint of cold
stock or water. Place piece Of buttered
/ paper over all, put on the lid close and
simmer gently for four or five hours. If
practicable, few hot cinders should be
kept on the lid. When done, take out
the piece of beef and put it under
weight till quite cold, then trim the
joint neatly, glaze 10 with some of the
gravy reduced for the purpose, and gar
nish it with the rest, which will be
stiff jelly.
GINGER APs.-TWO cups of mo-
lasses, one cup Of lard, teaspOOnful of
ginger, teaspoonful of soda dissolved
iu as little water as possible; Hour
enough to make hard; roll very thin.
RICE PUDDING G.-Three-fourths Of a
cupful of rice, two quarts Of milk
sweeten to taste; sprinkle with cinua-
mon, and add "pinch" of salt. To be
baked in a moderate oven. Stir fire.
quently till the rice is soft.
For SCALDs AND BURNS. Apply
common baking soda Immediately to
cause cessation Of pain. After few
hours or a day, wet the bandage. On
removing the soda, keep the wound
moist with a simple wet cloth.
CORNED BEEF-A good way to fix
cOrued beef is to boil until tender; take
out the bones; chop it; mix the fat and
lean and press into a baking dish with
a spoon. When cool it will slice up and
be very nice. Then you get the fat and
leau admirably mingled.