The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1881-05-27
USEFUL RECIPES.

| OFleO f0acu Oauce.-Flck over and
wash thoroughly; cover with hot water
and leave over night; stew until very
soft and when done pass through colan-
der; sweeten to taste and then boil up at
once.
Poulet la Creme.-This is dainty
dish for an invalid. Boil chicken, chop
or pound the flesh to paste, rub it
| through wire sieve, mix little cream
and two or three eggs, season with pep
per and salt, put in a mould, steam and
serve hot.
Baked Potatoes.-Parboil, peel, and
lay in dripping-pan, with bit of but
ter for each; as they brown put on each
tea-spoonful of milk, mixed with but
ter, salt and pepper. They should be of
a light brown. Butter again just before
you dish them.
Orange Float.-Put one quart of water
one cup of sugar, and pulp and juice of
two lemons on the fire; when boiling
thicken with four table -spoonfuls of corn
starch, and boil ten or twelve minutes,
stirring it constantly; when cold pour it
oyer some peeled and sliced oranges, and
spread the beaten whites of two eggs,
sweetened and favored with few drops
of lemon juice.
Linen Lace.-The way to wash linen
lace is to sew it upon the outside of
large glass bottle over which stout linen
or white flannel has been sewed. Put it
on smooth and then fasten it in place
with coarse muslin. The bottle thus
clothed is allowed to soak for time in
lukewarm soft water, and the outside
wrapping is then rubbed with soap and
apiece of flannel When this has been
done the bottle is to be laid asteep for
several hours in clean soft water. Final
" the damp lace should be unfastened
and ironed at once between linen cloths.
French Toast.-For family of five,
take five slices of bread-the longer it
has been baked the better-and have
ready a bowl OF water, into which
pinch of salt has been dropped; take a
piece of butter the size of walnut, and
thoroughly grease the bottom Of frying
pan; then beat five eggs to froth; dip
each slice Of bread into the water, then
into the egg, and place it flat on the bot
tom of the frying pan; pour over the
bread the remaining egg which was left
in the bowl; set the frying pan over the
fire, carefully turning the bread over
when it becomes light brown; pepper
and salt to taste, and rest assured that as
often as it is brought on the table, just SO
often will your dinner be praised.
Baked Fish.-For a fish weighing
about five pounds, three large and five
small crackers, one tablespoonful chop
ped salt pork, one half spoonful of
salt, one tablespoonful chopped parsley,
one-eighth spoonful of pepper. Put in
the body of the fish and skewer together;
cut gashes across the fish; cut the re-
mainder of one-fourth pound of salt pork
into strips and put these into the gashes;
put the fish into baking pan, and
then dredge with salt, pepper and -four;
cover the bottom of the pan with hot wa
ter, and put into rather hot oven; bake
one hour, basting often with the grevy
in the pan, dredging each time with salt,
pepper and -four. When cooked, lift
from the pan on to tin sheet and slide
on the dish on which it is to be pre-
served.
Strawberries and Children. Each
farmer and village dweller in the State
should have a corner for straw wberries.
If all farmers lived up to their opportu-
mites, we should hear less of the supe-
rior advantages of city people. By
selecting his varieties, careful farmer
can have straw bereies on his table for at
least eight months in the year and they
will be the genuine large, plump, sweet
and right royal berries, fit for kings
table. To these he may add Jersey
cream ad libitum, and pass his plate as
many times as he chooses, without
sense of doubt as to whether either
strawberries or cream will hold out.
Bnt if farmer does not intuitively know
that home grown strawberries must of
necessity surpass the frnitage of the
markets, he has mistaken his vocation,
and had best seek the brick walls and
sidewalks, live in fat, and board at
restaurant.
Apple Puffs.-Pare and slice six tart
apples, stew, and strain them through
q colander, sweeten and add pinch of
salt; let this cool while you make your
paste, of two spoonfuls of -four; add ice
water to make consistency of bread
dough, put On the molding board and
roll quite thin, scatter small pieces of
butter over this, and dredge with -four,
then fold it mp and roll quite thin again,
repeat this operation any number OF
times, always rolling the paste some
thing like square form. Cut the paste |
into pieces four inches square, put q
small spoonful of sauce on one-half of
the square, moisten the paste around it
with water, and fold the other half over
on to it. Make the edges perfectly
smooth. Bake in dripping pan lined
with paper in quick oven. When you
take them from the oven and sift little
sugar over each.