The new Northwest. [volume] (Portland, Or.) 1871-1887, 1880-09-30
RECIPES.

To PRESERVE QUINCEs.-After pairing and cor
ing good sound fruit to one pound of fruit add one
pound of sugar, one pint of water, and cook one
hour.
CURE FOR CoUGH-Boil a handful of Iceland
moss in cupful of milk and drink before break
fast every morning. 1t will cure consumption, if
not gone too far.
PLAIN CREAM CoOKIEs-One and One-half cups
of sugar two-thirds of cup of sour cream, one
half cup of sour milk or buttermilk, one teaspoon
full of soda and a small half teaspOOntu of ginger.
FRUIT CAKE.-One pound white sugar, three
quarters of pound butter one pound flour, twelve
eggs two pounds raisins stoned, part chopped,
two pounds curTants, half pound citrOn in strips,
cinnamon, nutmegs, cloves to your taste BAKE
two hours.
PRIME WINE-Stew one pound of prunes with
very little water, and sweeten to taste with white
sugar Beat the whites of five eggs until stiff,
and stir into the prunes. Put into pudding dish
and bake one-half hour; serve when cold with
cream. 1t is delicious.
APPLE TARTs.-Stew and strain tart apples; add
cinnamon, rose water, boiled cider and sugar to
taste; lay this in the above paste squeeze thereon
orange juice. Raspberry, eurrant and plum tarts
may be made of preserves. Lay bars of paste
across the top of the dish.
GINGER SNAPs.-Put two cups of mOlasses and
one of butter in a tin pan and boil five minutes
then let it COOL dissolve two teaspoonfuls OF soda
in warm water, and pour into the mOlasSes ana
butter; then add two teaspOOnfuls of ginger one OF
cinnamon, flour enough to roll. Roll very thin.
Troy ROLLs-One pint of milk, One-half cup Of
DutLef, One-Quaftef cake OF compressed yeast, TWO
quarts of flour; heat the milk and butter until the
butter is melted, add the yeast, pour the mixture
in the middle of the flour, stir little. If mixed
at 8 A. NJ mould at l p. NJ, without adding any
more flour. -Four hours later one before bak-
ing, mould into rolls. Bake twenty minutes
PLUM JELLY.-POur sufficient boiling water over
your plums to cover them, turning it off immedi-
ately and draining them. This removes the bitter
taste of the skins Then boil your fruit with
enough water to cover them till the skins burst
and the juice Is extracted. Pour off your syrup,
add one pound Of white sugar, return to your ket-
tie and boil twenty minutes. The plums may be
sweetened and used for pies sauce.
To DESTROY INsECTs-Go to the haystack and
twist wlsp of hay, say as large your wrist;
bend one of these ropes around each fruit tree and
for your own benefit, see how many devilish fruit
destroying worms and insects you will trap. In
the course of two or three weeks burn these hay
ropes In the Fall Of the year do the same thing
and catch these pests as they return to the ground
where they hide during the Winter, it may be to
deposit eggs.
To SALT PORK.-AllOw the meat to stand until
the animal heat is entirely out of it; cut into strips
crOsswise cover the bottom Of the barrel with
salt, and pack in the pork closely edgewise, with
Tind next the barrel; cover each layer with salt,
and proceed in like manner until all has been put
in. Make a strong brine sufficient to cover the
pork soft water is the best and there is no danger
of getting it too salt boil, skim, and pour into the
barrel while boiling hot. Have board cut round,
little smaller than the barrel; put the pork,
and on II place weight heavy enough TO keep it
always under the brine. If at any time the brine
froths or looks red, it may be turned off, scalded
old pork unless you wish to lose it. Ia sailing
down a new supply Of pork, boil down the old
brine, remove the scum, and then pour il over the
pork as directed above.