The new Northwest. [volume] (Portland, Or.) 1871-1887, 1879-08-28
THE HOLE.

llhi department. OF the NEW NoGuiwEs-r is
to Doe d. Fo'ed % the house hold, lawn aud gar
den c'rres p1nirnfs having new and tried
recipes Cor ang department OF domestic oecu-
patton viii confer "a public favor by c61trIbu-
ing 10 this column.l
SUGAEED ORANoEs Take eight
fine sweet oranges peeled aud sliced,
one half cup cnroauut grated. oue-balf
cup of powdered sugar; arrange the
orange in glass dish, scatter the cccoa-
nut thickly over it,, and sprinkle lightly
with sugar; cover with another layer OF
orange; ill Up the dish in alternate
layers.
CAULIFLowER Put it to soak in
saIted water for an hour OF more; look
over carefully, removing the hard stalk
ami leaves scald for five minutes cut
into pieces and put into a pie-dish add
a little milk and season with pepper,
salt and butter. Cover the whole with
dry aud grated cheese, and bake.
ITALIAN MACARONI. Take one
fourth pound macaroui, uoil il in water
until tender; thicken half a pint Of
milk with two tablespOOufuls of flour
add two tsblespoOufuls cream, Oue-half
tablespoonful mustard, little white
pepper and salt stir in this Oue-halt
pound grated cheese; boil all together "a
few minutes; add the macaTOui aud boil
ten minutes
PEACH OR BERRY PUDDING.-Take
three eggs, one tablespoonful of butter,
one OF sugar. beat together; add one cup
OF sour milk aud soda i'm proportion 10
acid in milk; stir iu -four enough to
make "a stiff batter beat briskly until
SMOOTH have your pan buttered and
pour in half the batter; put into il one
and oue-half pints Of ripe peaches sliced
thin, or one pint Of berries; pour over
this balance Of the batter; bake until
done, and serve with hot sauce.
RICE-wATER FOR INvALIDs.-I often
recon mend rice water in my Summer
practice. II is made as follows: Take
four ounces of rice and wssh carefully
in three waters; in skillet put quart
Of water and boil it; put in the rice and
boil until it is in perfect pulp; then
strain carefully and put on the fire
again, adding white sugar 10 Taste aud a
snail piece Of cinnamon, or, if pre-
ferred, a little grated nutmeg; skim if
necessary, and strain again use when
cold.
PEACH MARNALADE Take ripe free
stone peaches. Pare, stone and quarter
them 10 pound Of fruit allow three
quarters of loaf sngar and half an ounce
OF almonds Blauch the almonds in
scaldiug water, and pound them until
smooth. Scaid the peaches in a very
little warm water; mash them; mix
them with the sugar and almonds, aud
put the whole into a preserving kettle
boil il 20 a thick paste; skim and stir
we'll, and keep the kettle covered as
much as possible Fifteen minutes will
be sufficient to boil them. When cold,
put up in glass jars
LEMON MERINGUE PUDDING.-Oue
quart milk, two cups bread-crumbs,
four eggs, one-half cup butter, one cup
white sugar, one large lemon, Juice, and
half the rind grated; soak the bread in
the milk; add the beaten yOlks, with
The sugar and butter rubbed 20 cream;
also the lemon. Bake in a buttered
dish I'LL firm and Drowned slightly;
draw TO the door Of the oven and cover
with meringue Of the whites whipped
to a froth, with three tablespoonfuls Of
powdered sugar and little lemon juice;
brown very slightly; slit powdered sugar
over it, aud eat cold.
DUMPLINGS FOR Soup Take one
pint of flour measured before it is
sifted), turn into sieve, and measure
t
tar, One-half Of saleratus, one-half Of
salt and one Of sugar. Run this through
the sieve aud wet with milk; have the
dough stiff enough to roll. Cut il into
small cakes and cook as directed. Be
sure that your soup boils fast enough to
get up good steam, and keep boiling
while the dumplings are in the pot; If
| you do not, they will be heavy. Some
| persons like them for dessert When
used for that purpose, they should be
eaten with syrup.
| CABBAGE OR LETTUCE SALAD.-One
small, firm head Of cabbage, or three
/ heads Of lettuce chopped or sliced fine,
Que cup Of sweet milk boiling hot, a
little less than cup of vinegar, one Ia
blesp0onful white sugar, one teaspoon
/ ful essence Of celery, pepper, salt, mus
tari and oil to suit; heat the milk and
vinegar in separate vessels; when the
vinegar boils, put i'm the butter, sugar
aud seasoning; boil mp once ant stir in
the chopped vegetables; to the hot milk
add the eggs; cook one minute after
they begin to thicken; pour custsrd over
salad and stir slowly; cover and set to
cool suddenly. Serve cold, and gaFnish
with slices Of cold hard boiled eggs,
crosses or beets.