The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1879-07-04
Ihe Household.

Corn STARCH CAKE.-1 cup sifted
flour, cup white sugar, "a cup of butter,
u cup corn starch, 3 eggs, whites.
JELLY CAKE.-3 eggs, l cup sugar, 6
tablespoonfuls cream, 2 teaspoonfuls
cream of tartar, teaspoonful soda, Il
cup Of -four.
SOUR MILK CAKR.-1 cup of milk,
cup sugar, "A cup butter, 5 cups of -four,
l egg, lteaspoonful soda, "a cup chopped
raisins, spice.
WHITE MOUNTAIN CAKE.-2 cups sugar,
! cup milk, 2-3 cup Of butter, 3 cups
-four, 2 eggs, 2 teaspoonfuls cream Of
tartar, teaspoonful soda.
FRIED CAKRs.-1 cup buttermilk, cup
sugar, 2 eggs, 3 tablespoonfuls butter, i
teaspoonful of saleratus. Roll out, cut,
and roll in white sugar before frying.
BEAUTIFUL CAKR.-3 eggs, cups
sugar, "A cup butter, "A cup milk, 3 cups
-four, teaspoonfut of cream Of tartar,
"A teaspoonful of soda. Beat the but
ter, sugar and yolks of the eggs together,
then the whites. Put all together and
stir quickly. Flavor with lemon, and
bake twenty-five minutes.
TURKISH CoPPKE.-In order to make
Turkish coffee the roasted berries and
proper amount of sugar are pounded in
mortar not made of metal; two tea
spoOnfuls are put into q small tin cup,
with water, and allowed to boil for nearly
half an hour, If not all that time. The
hot liquid is poured into a small China
cup and left to settle. Do not shake it
any after it settles. Coffee should never
be roasted too quickly.
A BRKI IAKFAsT DIsH.-Break into bits a
cupful OF cheese and put it into frying
pan with the same quantity of milk,
when it boils and the cheese is nearly
melted add small pinch of mustard,
pepper and salt to taste and half cup of
very fine cracker crumbs; stir quickly
until these are heated and turn in butter
size of a walnut and three eggs beaten as
for omelet Mix with silver fork until
the eggs are cooked, turn out upon a
heated platter and serve at once.
OATcAKE.-Have ready two boards
eighteen inches square; put two or three
handfuls of oatmeal in bowl, and mix
with cold water, but nothing else; neither
salt nor butter; beware of makingkt too
wet; roll it ont on one of the boards, put
the other on the top, and turn it over,
then remove the top board, and roll out
thinner; repeat this until it is thin
enough; bake one side on a girdle and
the other before the fire; mix a small
quantity only at time. Eat with salted
butter.
COLD CHOCOLATE PUDDNG.-For this
is required one-quarter of pound of
black chocolate, one pint of milk, tea
spoonful of essence of vanilla, one ounce
of sugar, one-haH ounce of gelatine, one
half gill of cold water and the yolks of
four eggs. Crate the chocolate and put
it with the milk on to boil; melt by the
fire the gelatine with the water; when the
chocolate and milk boil let them cool a
little, then put in q basin the yolks, and
pour over them the chocolate and milk;
then add the sugar and golatine; pour all
this back into the saucepan, and stir all
the ingredients over the fire until the
eggs assume cooked state; wet mould
with cold water, pour the pudding in,
and add the vanilla. Serve when cold.
"Show me some leather-colored CASH
mere" said lady to salesman. "This
piece suits as to quality, but is too light in
color" at will become darker, madam" !"
said the insinuating shopman, "alter you
have worn it few times on sunny day
and tanned it."