The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1880-10-21
Household Notes.

PAINTED LADIEs.-Remove the eyes
ind stalks from some nice round looking
apples that will cook we'll, and peal them
very evenly to preserve their shape
Place them in shallow stewpan large
enough to hold them in one layer Dis
solved loafed sugar in sufficient water to
completely cover the apples, allowing
four ounces of sugar to each pint of
water; add few cloves and and little
lemon peel and stick cinnamon. Cover
the stewpan, and simmer the apples very
gently, or they will break before being
cooked thoroughly. When done, and
they are cool enough, lift them carefully
to a glass dish, and with small brush
tint them delicately on one side with a
little liquid cochineal or melted red cur
rant jelly; strain the syrup, return it to
the stewpan, and boil it rapidly until
reduced to one-third of pint. When
cold stir to it wine glass Of sherry and
the juice of half lemon, and pour it
round but not over the apples. The
wine may be omitted.
RAISED MUFFINs.-Five eggs, one
quart milk, two ounces butter, one tea
spoonful salt, two large tablespoonful
Of brewers yeast, or four of home made
yeast, and enough sifted -four to make
stiff batter. Warm the milk and but
ter together, and add to them the salt !;
beat the eggs very light, and stir them
into the eggs and butter; then stir in
the yeast, and lastly sufficient flour to
make thick batter; cover the mixture,
and set it to rise in warm place about
three hours; when it is quite light, grease
your baking-iron and mufin-rings; set
the rings OH the iron and pour the bat
ter into them-bake them light brown.
When you split then to put on the but
ter, do not cut them with a knife, but
pull them open with your hands; cutting
them hot will make them heavy.
CHICKEN A LA MADERE. Boil fine,
large, tender chicken; when done, and
while yet warm, cut it from the bones
into small pieces, as for chicken salad;
put it into stewpan with one gill of
boiling water; then stir together, until
perfectly smooth; one pound butter, one
teaspoonful -four, and the yoke of one
egg, which add to the chicken half at
time, stirring all well together; then
season with salt and pepper. After let
ting it simmer about ten minutes add
one.half gill Madeira vine, and send to
table hot
PRESERVED PEARs.-One half pound
sugar to one pound pears; dissolve the
sugar with about one and one-half pints
of water to eight pounds sugar. When
dissolved, add three or four lemons
sliced, and about of six inches ginger
(scraped) and sliced thin, put in the
pears, and let them boil till soft enough
to put straw through, boil the syrup
down, if too thin, after taking out the
pears, and putting them in Jars
OYSTER CArsUp. Zone quart oysters,
one tablespoonful salt, one tablespoonful
cayenne pepper, one tablespoonful mace,
one teacup cider vinegar, one teacup
sherry. Chop the oysters, and boil in
their own liquor with the teacup vim
egar, skimming the scum as it rises
Boil three minutes, strain through hair
cloth; return the liquor to the FIRE add
the wine, pepper, salt and mace Boil
fifteen minutes, and when cold, bottle
for use.
APPLE FRITrERs Make a batter not
very stiff, with one quart of milk, three
eggs, and -four to bring it to right con-
sistence. Plate and core dozen apples
and chop them to about the size of
small peas, and mix Them in lard, as you
would doughnuts. Sprinkle powder
sugar over them.