The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1882-10-06

potato); arrange cakes on pie-plate,
glaze them over with beaten Seggs.
and bake to delicate brown.
LEMON SHoRTcAKE.-Lemon short<
cake requires a rich and very ffshe
crust; it must not be too thick, either;
when baked; cut it open and spread
butter on the upper and under parts;
then put in a filling made Of the rind.
|juice and pulp of two lemons, one
heaping cup of sugar, and one cup Of
cream; if you eshhes procure cream
make filling as for lemon jelly cakes
| with water thickened with corn
starch III place of cream; cook in a
basin set in pan Of boiling water
GRAPE JELLY.-Lelly made from
unripe grapes, just before they
change from green to purple, is very
delicate. Wash the grapes, after
picking them from the stems, in sew
eral waters, then put them ina porce.
lain kettle; wash them before putting
them on the stove, as then you will
not need to put any water with them
and ofcourse the less water the less
time it will take to boil the juice.
Put the grapes when sufficiently
cooked in bag made of firm flannel;
add let the juice drain ,ous without
squeezing if possible. D.:.e ~..r
LAME CHoPs are excellent cooked
in this way: Put them in frying
pan, with very little water, SO little
that it will boil away by the time
the meat is tender; then put in Jumps
Of butter with the meat, and let it
brown slowly; there will be a BROW,
crisp surface, with a fine flavor.
Serve for breakfast with potatoes
cooked thus: Choose sma1F ones, and
let them toil till they are tender;
drain off the water, and pour over
them, while still in the kettle, at least
one teacupful of cream; mash them
smooth in this. g.. Z. .-....-
SoUFFLE OF DIFFERENT FRUIrs.-
With fruits of a soft and Juicy ma
ture, such as peaches, apricots, plums,
bananas, ETC., proceed in this manner:
Remove the kernels and press the
fruit through siege; put what you
have thus obtained in a bowl, adding
one-half a pound of powdered sugar
and the whites of three eggs; beat
well, and add a little kirsch wasser
or maraschino as favoring. Then
take the whites of six OF; seven eggs
and beat them into a stiff froth. Mix
we'll together, put this on dish in d
well-heated oven for four or SIX
minutes before serving. Sprinkle
powdered sugar on top .-...r".7
PEACH PYRAI1D.-Cut a dozen
peaches in halves, peel and take ont
stones, crack half the seeds, and
blanch the kernels; make clear boil
ing syrup Of one pound of white SUI
gar, end into it put the peaches and
kernels; boil very gently ten minutes;
take out half the peaches, boil the
rest for ten minutes longer, and take
out all the peaches and kernels; mix
with the syrup left in the kettle the
strained juice of three lemons, and
an ounce of isinglass Dissolved in d
little water and strained; boil up once
fill mould half full of the syrup, or
Jelly; let stand until "set," add part
of the peaches and a little more jelly,
and when this is ''set" add the rest
of the peaches and fiji up the mould
with jelly. This makes delicious
and ornamental dessert.
TOMATO SoUP.-Always use cold
water in making all soups; skim we'll,
especially during the first hour. There
lis great necessity for thorough skim
ming, and to help the scum rise,
Ipour in little cold water now and
then, and as the soup reaches the
boiling point, skim it off. Use salt
at first sparingly, and season with
salt and pepper;,.allow one quart of
soup to three or four persons. For
tomato soup allow one gallon OF stock
made from nice fresh beef to three
quarts of fresh tomatoes; remove the
skin and cut out the hard center; put
through fine sieve and add to the
stock; make paste of butter and
-four, and when the stock begins to
boil, stir in half a teacup OF the paste,
taking care not to have it lumpy;
boil twenty minutes, seasoning with
salt and pepper to taste. Two
quarts of the canned tomatoes will
answer.
| The first sign of anything wrong
r