Northwest enterprise. [volume] (Anacortes, Wash. Ter.) 1882-1887, 1885-06-20

'-- tut zap q ltrge chicken
o.. .. T.. i,;oe Your cy"s'
.aa.... ..,. uu,.t1 pudding iioh ther
lcr ..... -.,t III. spj q, nat = ay"'
D. ,........ ple. ( . chop up two or three
a.'....' ..-.. and .rr'uk'o some over the
.H..-,.,. Then more pork. chicken and egg.
a-'.. .a. ,...Nea aaj hill pound Of pork is
a-.3 ap; po0r in on.vgh OF the water III
0"ieh If vas parbo,led to make a gravy;
cover with clus ornament ii little
..e, eL hour, or .o-.ai j. tn pie is very
large.
IrveN rrU",-. Vine eggs. the whites
h-s... go a e. . 1HA, two mons, the
grated s.l.d u.G juice. oue pound of sugar
U...e 9u,c, OF a ult." less OF butter creara-
at. one pm; OF milk aud one and a half
even Tablespoonful or flour. Beat the yolis
and sugar until very light, aid the butter,
with which the Lour has been smoothly
mixed, tt.u the lemons, the milk and TIE
eggS, which must lie beaten in slowly,
gently. and thoroughly. Bake in deep,
paste lined plates. and put in quite hot
oven, reducing the heat after the first eight
or ten minutes.
EPICURE IN BUTTER. Boil and skin four
aBchovies or sarGpes, and chop them fine,
chop tablespoonful of chives and the same
quantity OF tarrdgon leaves, four small pick
res. the yollls OF two bard boiled eggs mix
with these Ingredients a level teaspoontul
of French mustard, a salt>poonful of salt,
ana two ounces of sweet butter, pass them
all through u tine seive with the aid of a
wooden spoon. Put it on the ice to cool.
and chen mould it in balls the size of a wal
nut, by rolling small humps between two
little wooden % ldl4s. Serve 1t with crack
ers and cheese.
IMPORTANT FACTS To THOSE WHO BURN
KEROsENE.-ke Kerosene oil is one of the
products derived IRON refining crude petro-
oum as ii comes from the well. The oil is
Jways more or less dangerous, according
% tie amount of volatile gases left in it.
lyery lamp filled with the fluid is liable to
Xpl0de after burning several hours. eau
ION l. Keep the metallic parts OF the lamp
clean and the air passages open. 2. After
tne lamp has been burning three or more
hours at one time, never religAt again until
.etilled 3. In eXtilguishing the light turn
lhe wick down quite low and allow few
seconds 10 intervene before blowing out the
lickerng flame, or, better still, do not blow
1t out, but let il Ticker cut.
There are times when bread accumulates
ma Is JnruWn away We cannot make
toast, for we have only just a little milk to
pare. Let US tell you Low to make good
sized dish of toast with only one cupful OF
ntl-or none at all Toast each slice of
.'Tead nicely end brown have basin of
'iean not water on the stove; salt the hot
.vater and dip each slice of toast, one at
me, into it. Let ii remain moment
hen lay ii on the d sh you wish to serve il
Il. Immediately on taking it from the hot
sater lay thin slice OF butter on each
.iece of bread, and so on until your dish is
all II is good just so. But to give it the
appearance of milk toast. heat your small
.uanti of milk, add alittle lump of butter,
! pinch of salt, and hot water enough to
.ust cover the toast and no more. If you
lave scraps and broken crusts which cannot
be toasted, do not throw them away, but
soak them until soft with warm water.
Add pepper, salt, and butter according to
Taste, and finely cut onion, also, according
% taste Mold into balls like an egg and
.ay them in pan with with roast beef turr
sl.em when brown. and serve with rich
gravy, ana you viii think it a rich nutri.
tious dish.