The Douglas independent. [volume] (Roseburg, Or.) 187?-1885, 1879-09-20
THE COOKS COLUMN.

CREAM PIES, No. lone tablespoon
of -four, two tablespoons of sugar; stir
| the sugar and -four together, then stir IN
one cup of good cream; use any favoring
desired. Try it.
CREAM Pies, No. 1.-Two eggs, two
tablespoons of -four, four tablespoons of
cups of cream, flavor with lemon or cin-
namon. This will make two pies.
JOHNNY CAKE.-One pint of meal, one
half pint of -four, one pint of butter
milk, three eggs, one cup of sugar, one
teaspoon of soda, one of salt; bake in
two thin cakes for twenty minutes.
Rich JUsIBLEs.-Rub to a cream a
pound of butter and pound of sugar;
mix with it pound and u half of -four,
four eggs, and very little brandy; roll
the cakes in powdered sugar; lay them
on fiat, buttered tins and bake in quick
oven.
BISCUIT. pint of -four, one tea
spoon of cream of tartar, cne tablespoon
of lard, little salt; rub well together;
stir in cup of milk in which has been
dissolved one-half teaspoon of soda; roll
quite thin; cut out with tin biscuit rings
and bake in hot oven.
CoLD LAMB HAsHED.--Fry slices of
cold lamb until well Drowned, having
first dipped them in the yolk of an egg
and then into bread crumbs. Make o
nice gravy out of the bones and thicken
it with -four, and flavor it with tomato
catsup. Serve with boiled spinach.
Com MEAL MuFF1ss.-Three eggs
well beaten, white and yolks separately;
<,f Tn nd
one of flour; sift into the -four one tea
spoon of lard, melted, three cups of milk,
one teaspoon of salt, beat well; bake in
rings or small patty pans; bake very
quick and serve hot.
To Cook EGG PLANF.-Select of nice,
ripe egg plant sufficient quantity; cut
off the ends; cut transversely in slices
one inch thick; cook without grease or
any other thing whatsoever, on hot
griddle or frying pan; when it is done
through and nicely Drowned, dress with
butter and salt, and serve hot.
DELICATE CAKE.-Two cups of white
sugar, one tablespoon of butter, rubbed
together, to which add one cup of rich
cream, two cups of -four into which one
teaspoon of cream of tartar has been
sifted; add half teaspoon of soda, flavor
to suit the taste, and at the last add the
well-beaten whites of five eggs.
WHITE FRUIT CAKE.-One cup of but
ter, two cups of sugar, one seant cup of
sweet milk, whites of five eggs, one
grated coacoanut, one pound of almonds
blanched and cut fine, one pound of cit
ron cut into very thin pieces, three and
q half cups of sifted -four, two heaping
teaspoons of taking powder; -four the
fruit and add it last.
GOLD CAKE.-Take one-half pound of
-four, dried and sifted, one-half pound of
sugar, three-eighths of pound of but
ter, the yolks of seven eggs, and one
grated lemon and juice. Beat the sugar
and butter to cream and add the yolks
we'll beaten. Then add the lemon peel
and -four, and a teaspoon of soda dis
solved in a little hot water. Bake in
moderate oven.
PARINo ToMAToEs.-Those who are in
the habit of scalding their tomatoes be-
fore pairing them, can hardly think how
much nicer they are without the scald-
ing. 1t is not so difficult to pare fully
ripe tomato, without the scalding, when
one gets in the habit of doing it. If one
is pairing those not fully ripe, she should
have sharp thin knife, and pare them
from the blossom to the stem, instead of
around like an apple. If they are not
smooth, one can cut them apart in the
creases, and thus get at the skin.
SELECTING MEAT. 1T is always import
ant to know how to choose meat in buy
ing. Ok beef should be of fine grain or
fibre, the flesh or lean of bright red
color and firm; the fat white, and dis
tributed throughout the lean; it should
not be yellow or semi fluid. IT the meat
is entirely lean it will be tough and its
nutritiye power low.
Veal is dry If fresh. It should be |
close grained. Ii the meat is moist and |
habby it is stale.
Mutton should be of clear, deep |
pink tint; firm and with liberal supply |
OF fat. Fine wether mutton may be |
recognized by the presence of small |
mass OF fat upon the upper part of the |
leg. 1t is more nutritious than ordinary |
mutton, and the darker its tint the finer |
its flavor.
Pork, if eaten at all, should be of a
pa!e, pink tint, and the fat very firm. If |
i IS soft or if the fat is yellow the meat |