The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1882-12-15
1aek1n Corvallis Gazette.
FRIDAY MORNING, DEC. Is, 1885,
The HOUSEHOLD.

SPIcED PLUMs.-Seven pounds OF
plums, four pounds of sugar, one
tablespoonful of cinnamon, cloves,
one quart of vinegar. Boil thirty
minutes.
A tablespoonful of strong coffee
put in the gravy of melted butter:
pepper and salt to be poured over
beefsteak, imparts delicious flavor
to gravy and meat. 1t makes the
gravy rich brown.
DIRECTIONS FOR PICKLlNG-P1CK-
LED AppLEs.-To ten pounds of fruit
take seven pouhds of sugar. three
and one half quarts of vinegar, three
ounces of cinnamon, two ounces of
cloves, whole; pare and core the ap-
Piles, then boil in syrup till soft.
RICE AND APPLE PUDnING.-Boil
cupful of we'll washed rice fifteen
minutes in water, adding pinch Of
salt. Drain on 6 sieve until quite
dry. Put part of the rice on the bot
tom and along the side of the pud-
ding mold or tin pail, peel and quar-
ter six apples and place in the center
of rice with half cup of sugar and a
little chopped lemon peel. Cover
the fruit with the rice, tie down and
steam one hour. Serve with sweet
ened cream, lemon sauce or sweeten-
ed melted butter.
MINCED VEAL AND EGGs.-Take
some remnants of roast or braised
veal, trim off all Drowned parts, and
mince it very fine, fry a chalet or
onion chopped small, in plenty of
butter; when it is slight straw col
or, add large pinch of flour and a
little stock, then the minced meat
with chopped rarsely, pepper, salt
and nutmeg to taste; mix well, add
more stock if necessary, and let the
mince gradually get hot by the side
of the fire; lastly add few drops of
lemon juice; serve with sippets OF
bread fried in butter round the
poached eggs on the top.
Joint your game neatly; cut the
ham and onions into small pieces,
and fry all in butter to light brown.
Put into soup-pot with the beef,
cut into strips, and a little pepper.
Pour on the water; heat slowly, and
stew gently two hours. Take out
the pieces of bird, and cover in
bowl; cook the soup an hour longer;
strain; cool; drop in the celery, and
simmer ten minutes. Pour upon fried
bread in the tureen.
FRfCAssEE OF GRoUsE.-Make
cup of drawn butter by heating cup
of strained broth from your boiling
soup in a saucepan; stirring into it
two tablespoonfuls of butter cut up
in a teaspoonful Of flour; season well,
and put in the pieces of grouse, or
rabbit. Simmer until very hot; take
out the meat and arrange dpun but
tered toast in a dish. Add to the
gravy couple of beaten yolks; heat
one minute, and pour over the birds.
PoTAToEs WITH VERMtcELL1.-
Mash and whip the potatoes light
with butter and milk. Season with
salt, and mound smoothly within a
stone-china dish, or bake.dish that
has silver stand for the table. Wash
over with white of egg, and stew
with verm,celli chat has been broken
small, boiled a few minutes in hot
water, then spread out to drain up
on a sieve. Brown in 9 quick oven.
BUTrERED PARsN1ps. tender,
and scrape. Slice quarter of an inch
thick, lengthwise. Put into sauce
pan with great spoonful of melted
butter, pepper, and salt, and a little
chopped parsly. Shake over the fire
until it boils. Lay the parsnips upon
dish, and pour the sauce over them.