The Portland daily press., 1880-04-08
AGRICULTURAL.
ANGEL CAKE.


The whites of eleven eggs. One
cup of flour after sitting, one teaspoon
full of cream tartar. Sift the flour and cream
tartar four times. Beat the eggs to stiff
froth, and then beat in one and one-half
cup OF sugar and teaspoonful of vanilla.
Add the flour and beat lightly but thorough
ly Bake in an ungreased pan, slowly, for
ty minutes. The pan should have a thin
strip projecting above each corner. in order
that, when it is turned over to cool, the air
may circulate freely under it. Cut it out
when COOL.
SCRAMBLED EGGS WITH DRIED BEEF.
Shave the beef very fine; put tablespoon
full OF butter in frying pan; set it over the
hire, and when hot put in the beef; heat a
few minutes, stirring constantly to prevent
burning; beat up the required number of
eggs and stir in with the hot beef; stir alto
gether until the eggs are cooked. Serve i'm
mediately.
GOOD PRESSED BEEF.
Take any fresh lean beef-the cheaper
pieces, as the upper part of the leg above the
soup pieces" answers very well; that con-
tanning tendons or plenty of gelatine is even
preferable, and some of the round steak or
any other lean portion may be used with it,
Boil closely covered until so tender that the
meat will fall from the bones. Ut is better
to keep close-fitting pan of cold water over
the cooking kettle, to condense and cause to
fall back the rising steam containing the es-
Gaping f1avor.) Use only so much water as
is needed to prevent burning Take out the
meat, mix and chop it fine. Put it into a
tin pan or other deep dish. Skim off any ex-
cess OF grease from the cooking LIQUOR, and
add to it tablespoonful of Cooper's or 9TH
er good gelatine for each or lbs of meat
When dissolved pour it into the chopped
meat; put on it large plate or tin that will
tit into the dish, and place upon this - to
20 lbs. weight-fat-iron will answer. When
cold it is a solid mass, from which thick or
thin slices may be cut, that are marbed in
appearance, and are very excellent for sand
wiches, or for tea or breakfast dish, and it
will keep several days even in warm weather
if set in cool place. 1t is tender, juicy,
digestible, nourishing, convenient and eco
nomical withal.-American Agriculturalist
HOW TO MAKE A PoULTICE.
DR.. Brunton, in Brain, the new London
periodical, gives the following practical hints
on this subject: The common practice in
making poultices of mixing the linseed meal
with hot water, and applying it directly to
the skin, is quite wrong, because if we do
not wish to burn the patient we must wait
until great portion of the heat has been
lost. The proper method is to take a flannel
bag 1.-THE size of the poultice required), to fill
this with the linseed poultice as hot as it can
possibly be made, and to put between this
and the skin second piece of flannel, so
there shall be at least two thicknesses of fan
mel between the skin and the poultice itself.
Above the poultice should be placed more
flannel, or piece of cotton wool, to prevent
1t from getting cold. By this method we are
able to apply the linseed meal boiling hot.
without burning the patient, and the heat,
gradually diffusing through the flannel, af-
lords grateful sense of relief which cannot
be obtained by other means. There are few
ways in which such marked relief is given
to abdominal pain as by the application of
poultice in this manner.