The Albany register. [volume] (Albany, Or.) 1868-18??, 1880-02-27
Home slnseres...

Belgium, so provorbially clean, and
who get mp their linen so beautifully
white, use refined borax as washing
powder instead of soda, in the proper
tion Of one large handful Of borax-pow-
der TO about ten gallons of boiling
water they save in soap nearly half.
All of the large washing establishments
adopt the same mode. For laces, CAM
brIcs, etc., an extra quantity OF the
powder is used, and for crinolines (re-
quiring to be made stiff, a strong solu-
tion is necessary. Borax being neutral
salt, does not in the slightest degrees
iniure the texture OF the linen. Its
effect is to soften the hardest water.
FRIED ToAsT.-Beat two eggs with
one pint of milk, dip slices of stale bread
in it until well soaked, FRY in butter;
serve with melted sugar.
CHICKEN SALAD.-Boil, bone and
chop fine three chickens, chop an equal
quantity of celery, and mix add the
yolk of one egg, cup of melted butter,
salt to taste, add one teaspoonful OF
sugar, cup of vinegar and a pinch of
red pePer.
MUTToN CHoP.-Take off the skin
and part of the fat, pepper and salt
them, broil over clear fire turning
frequently take up in hot dish in
which you have part of a glass of cat
sup, safne of boiling water and a table
spoonful of butter.
To -BoIL HAM.-Wash IN warm
water, put wisp OF sweet clean hay IN
the bottom of kettle, put in the ham
and fill with cold water, let it warm
slowly when it boils, skim it, then let
it simmer at least four hours it should
never boil hard, take off the skin and
trim the fat, flour thickly aud bake one
hour.
To SERVE CoLD MEATS Take
cold meat picked from the bone and
finely chopped to enc cnptUl add
small onion, If the meat is fresh give ii
salt, black pepper aud sage, add one
cupful Of bread crumbs, break in an
egg or two and moisten if necessary
with a little water. With foured
hands make INTO small cakes and brown
on both sides.
CoRNED BEEF HAsH.-BoiE the beet
till tender, when cold shop fine. To
one cup of chopped meat allow four of
chopped potatoes mix, put lump of
butter in frying pan over the fire, add
a dust of pepper when the butter is melt
ed, put IN the hash, add four tablespoon
fuls of water, stir together; when it
becomes hot, stir from the bottom,
cover a plate over it and set IT where it
will cook slowly.
MUFFINs.-One quart of flour, two
feasroonfals cream OF tartar, two eggs,
One-half cup of butter, two tablespoon
tnls sugar, one teaspoonful soda sweet
milk enough to make soft batter;
bake in roll irons.
Brown BREAD.-Two cups graham
flour, one cup corn meal, two-thirds
cup molasses, two and one-half cups
sweet milk, one teaspoonful soda, steam
three hours dry in oven.
BUNs-FIour one quart, milk one
PINT, butter one-fourtl, pound, two eggs,
one cup sugar, halt cup currantes foar
tabIespooBfula yeast; warm milk, add
the yeast, butter and -four; set to rise
about four hours, then add the beaten
eggs, sugar and fruit; let rise again
two hours make into small buns, place
close together in baking tins, and when
light again brush the tops with mix
ture Of nolasses and bake IN quick
oven.
CRULERs.-Threc eggs. nine table.
Fpoonfuls sugar.. eight tablespoonful
butter, half teacup sweet milk, hall
teaspoonful soda, flour to roll out, fry
insIard. Care must be taken not to
use more soda than called for.
PLAIN LIGHT DoUGnNUTs.-Tob be
eaten hot with coffee. Two cups bread
sponge, one half cup butter or lard
one teaspoonful salt, two eggs. Miz
and let stand till light; fry in hot lard
DoueHNUfs.-Tw cups sugar, two
cups sour milk, three eg9a,-one and !
half leaspoontnIs soda, two tablespoon
ials lard. add four ill ttif enough Il
roll out with=a form and fry quickly
IN hot lard.
GrNGER SPoNGE C8K One cuE
molaeses, one cup butter, two cup
gav. ioaE egga, tArea cups fours on.
ieappooatpl coda and ginger