Northwest enterprise. [volume] (Anacortes, Wash. Ter.) 1882-1887, 1882-12-16
HOUSEHOLD HINTS.


water, one Of Madeira wine, half
pint of brandy, the juice of six lem
ons and two quarts Of sugar. This
is very hard to freeze. In winter use
snow instead of ice.
MARCIA CAKE.-One cup of butter,
two of sugar, four eggs, one wine
glass of champagne. half teaspoonful
Of salcratus, and flour enough to pat
out with the hand. Make into small
fiat cakes. and bake i'll a quick oven.
4 HINT FOR THE DRESSING OF Fowl.
If You wish to give delicate and
vet distinct onion flavor to the fowl,
boil the onion till tender, changing
the water twice; then chop it in very
small bits, Just as if it were raw.
Roast goose or wild duck gain to
most palates by having the dressing
thus favored.
STUFFED TOMATOES. Stuffed toma
toes make delicious entree. Choose
half a dozen tomatoes of as nearly
the same size H. possible; cut off the
top. and take out carefully with a
silver spoon the insides rub the
pulp through a sieve; then add to it..
stirring vigorously. two large spoon
fuls of bread crumbs, little mixed
butter, and pepper ard salt to your
taste. fill the tomatoes with this, put
on the covers. and bake in a moderate
oven. Bake on an carthen pie plate
or pudding dish.
VANILLA JUMBLEs. One cup Of but
ter, two of sugar, three eggs, one
wineglass of wine, one spoonful of
vanilla. and flour enough to roll ont.
Roll as thin as the blade of a knife,
and cut on an oval cutter. Bake on
thin sheets. in quick oven, until a
dark brown. These will keep year,
if kept in a tin box and in dry
place
SAUCE FOR MEAT Delicious sauce
for meats is made in this way: Slice
a large onion, and fry in butter until
brown. then cover the onion with rich
brown gravy, which is left from roast
beef. add mustard. salt and pepper,
and if you choose tablespoonful OF
orcestershire sauce: let this boil
up. and If too thick thin it with lit
tie stock or gravy. on even a little hot
water or butter Pour this when
done through fine sieve. Or course
larger quantity can be prepared at
once than is mentioned here.
An ALMOND SpoNGE CAKE. An al
mond sponge cake may be novelty
to some one, 1t is certainly very
delicate and NIGEL y favored cake
Half pound of sugar, five eggs
beat the yolks first and add the sugar
to them gradually, then beat the
whites to stiff froth and add; then
sift in flour enough to make batter
of medium stiffness, flavor with al
mond extract, and, before putting il
in the tin, butter paper well and
line the tin, ana on the bottom put al
intervals bits of almond, which you
have blanched by pouring boiling
water over, after removing the brown
skins cut in small pieces, then poui
the batter over till the tin is about
half full. Bake for an hour in a slow
oven.
BAKED MUSHROOMS. The mush
rooms are nicely prepared, and part
of their gills scraped away SO as to
make them somewhat hollow: thi.
mushroom material is mixed either
with some sausage meat or concoc
ton of minced tongue or ham, and
u few bread crumbs and butter. Each
mushroom is filled with this stutiine
and gently cooked in the oven in &
covered dish with little piece oI
butter. Whilst cooking, small circles
of toast, well buttered, are prepared
and a mushroom neatly placed OF
each. They are served on hot disl
and are excellent One cook says the
mushrooms are best cooked first alone
and then filled with the sausage mix
ture, also by itself. but this can bt
tried. The idea is Partisan, and can
be experimental with; the result is
delicious