The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1881-03-18
USEFUL RECIPES.

Horseradish Sauce.-G Crate the horse
radish, boil an egg hard, pound the yolk,
and add to the above little raw cream,
mustard and vinegar, added the last
thing 1t must De mixed cold, and then
heated.
To remove Ink Stains from Printed
Books. Procure pennyworth Of oxalic
acid, which dissolve In q small quantity
OF warm water; then slightly wet the
stain with it, when it will disappear.
! leaving the leaf uninjured.
Fig Pudding a pound of the
best figs, half pound of beef suet, three
tabiespoonfuls of sugar, half pound of
bread crumbs grated, three eggs, one
nutmeg grated. These should be all
well mixed together and boiled for four
hours, served with wine sauce.
Potted Meat.-Remove all gristle.
hard pieces and fat from the meat; mince
1t very fine, and pound it in mortar
with little butter, some gravy, well
freed from fat, and a spoonful Of Har-
vey or Worcester sauce; beat it to a
smooth paste. seasoning during the pro-
cess with pounded Glove or allspice,
mace OF grated nutmeg. salt, and little
cayenne; put 1t in pots, pre- it close
down, and cover with clarified &1tter, or
| with marrow fat.
Whip Sauce for Fig Pudding. Break
four eggs, put the yolks into small
stew-pan; add two ounces of sifted snoar
glass of sherry, a little lemon Juice and
grated peel, and grain of salt; whisk
| the sauce over moderate heat, taking
care to set the stewpan which contains
the whip sauce in another of somewhat
larger size already containing little hot
waterway an inch-and as soon as it
presents the appearance of well-set
creamy froth, pour it over the fig pud-
ding or serve separately in q sauce-boat.
Pish-Pash of Mutton.-Take any lean
mutton, cut it into small pieces without
any fat or gristle, boil it down into
nice broth. Then take out the meat.
Wash teacupful of rice nicely, and boil
it for little while in the broth. until 1t
begins to look transparent, all grease to
be skinned off. Then take q mutton
chop or two, take out the bone, cut in
dice. Boil the whole together, with
whole onion and a little pepper and salt,
for quarter of an hour. Serve it with
out straining. The same recipe does for
beef, chicken turkey or rabbit.
Turkey Croquettes. Chop very finely
or pound in mortar the remnants--
freed from fat or bone-of roast or
brolled turkey. Heat piece Of butter
the size of an egg; chop together E>little
onion and sprig of parsley, and add TO
the butter with a large tablespoonful of
-four. When well cooked put in cup
| ful OF strong stock, add seasoning Of
pepper, sah, little lemon Juice and
cool. and when cold mould into small
rolls, dip into beaten egg, then into
cracker-crumbs, and fry in hot lard.
Serve heaped around pile of the French
canned peas made very hot and seasoned
with butter.
To Clean Ermine and Minever Skins.
Take piece of soft flannel. and rub
well the fur with it against the grain;
then rub again with common dour until
clean. Shake it well, and rub again
with the flannel till all the -four is out of
it. I have had minever boa for four
years; it has never been cleaned with
anything but -four, and is not in the
least injured by the rubbing. It was
school companion who told me that her
aunt Ia Russian LADY, always cleaned
her white furs with -four, and that they
looked beautifully. It has one advan-
tage-the lining does. not require to be
taken out, and it only requires little
trouble. Ermine takes longer than
minever; the latter is very easily done.
BeefTea for Children The best way:
to make beef tea for children is as fol-.
lows: Soup meat without bone. from the
shin or the neck. Cut the meat into dice
with very sharp knife; to every fRgnd
of meat use one pint of cold water CGt-
up the meat on dish, NOT on board,
as the latter absorbs the juices waste
| I'll T Il =