Northwest enterprise. [volume] (Anacortes, Wash. Ter.) 1882-1887, 1885-06-27
~ Nv - Es.7y 80
4 .A..A = l. = = - :. -

@n,.e.D -. WITH T'CSrr 0'sT
- .t,E. .a.se Nv roDnt, @. lg.1. BE-
-, TOO 'c-... " th ~ oiicn, q carrot
Sol - f,w sfr. ~ paIs'ly, !uGr = ANt
o.es, - lite ot.,t!. lel.. Z. Aati sal', AIT
Gua.t Of 40 .'nr waj,r cove ti~ Nv a''
Il OK about ~ hours. IePenI>m"s
, ~ a ii;ti2 hu.iuS water l. k,v-m escape
~ much. S'U, c--S;~n'r T@tF"r tor
uaTte; % an Ao a. OLt-.,...t Il "a. "a IattA
ruoaer. ore A&., cuvful of NOISE lad.Sh.
.,ue crpfil cf CrcG~, tab" .uo'fiui OF tt
III the top u beef water. al, and pepper
:Ioe tae toef on 3 lr..-icr; LAX s4uc-
hound It t. ii sGrnish with pa!S-.y.
Do G7TCTs On ec- two CUPS srcc-
% ta -isspo rti's butl'r, on- TEASPOON
Il soda, TWO teU-Uoopis.s {. can tartar.
.Le and half teaspooriul salt.
CREAM PIE.-0ne cup 81 ar. two oCg7.
s-half mp # wat = o. mill. nne-halt cui
litter, two cu,s f-ur. oro teaspoonfu
am tartar, oAe-nalf tea pooAful soda.
U,KnFyf7,4 CAM Ee--Take for four
'..lnls .! carnles Two ourccs OF wn'te tor
elbow tncSUcz. ! hoSe who maze candles
ell ind II treat iinpr"~e ment 10 steer
be wic.s N limewater and saiineCre. ano
dry them. TIE flsme lis clearer and the
ta.lnw viii not run.
Cool IAN wa'er and soda viii take ma
Oh me iii out OF |ns-a1le sovus.
EERR,NG Ssrkn-Soqk two herrincs
o, er night ; vii rwo qun,Ts of 20. atoCs
witt, the skir.s on wisu cold, peel and cut
N 6ioe /: hone ana AKIN bhe herring and cut
IN dice chop isfge ONION hne niiN ALTO
gethsr with pepper ant vinegar, enough TO
1.
over. Serve on large. fiat dish, and gnrn
sh with hard boiled eg. =, and beets cut in
slicea (Ttis is tue Sw x dish way.)
To TAKE MACHINE OIL OFT OF WHITE
COTToE Goops-Rub OIL spirits of turlen-
tine before washing.
CuIE ron DIpIITHERIA- A teaspoonful
flower of sulphur in half grass of water
to De used af ga s,e
TOAD IN rHs HoLr.-Take one-half
pound of sausage meat AMI roll it into six
BALLS ple oe those n baking dish which
has been iir'~ly creased; make a bate
Of two eggs, tro heaped up table spoonfuls
Of Eour end r-r>.salf pint OF milk pour this
over the ssus-ge plroe in moderately hot
oven bake ore hour; serve at once With
pork gravy anu pia bo!l-d potatoes and
you have = E.vS -is-G Ailiuer Ior Two per
sons.
To WASH SHETLAND SHAwLs.--Make a
th IN istber of boiled >oan and water plunge
the shawl in this, and gently strip it through
she hand. 1t must never be rubbed OF
wrung. When clean rinse through water
without any soap, hang II up for about Z
minute, shske it gently by each side alter
natsly, pin it out on shse exactly square,
and II the shawl be OF fine texture IL should
he lightly sswed down to tho sheet by the
TOP of the fringe to prevent it running mp,
ihsn 70 over the whole fringe, drawing
ach thread separate, aid laying it straight
out. Ii theeo directions are carefully at
ended to, the shawls may be washed ma ny
,ianes and each time appear az well as
when new. They should never he put into
the hands of any but those who are -ccus
toned to wash Lace.
How TO FEED PARROTS. Parrots being
tropical birds, tropical fruits and nuts are
their ffvorite Diet Foremost among these
ranks the banana Give your parrot ban
anns, pineaprles, oranges. apples, pears,
;.rSres. hlnckherries, huckleberrics Eng.
Neh svsin'v@~. shsllbaSks. sksstIuts or pea
nsts. You can g.vo thein biscuit made
without soda, aud they will live on plain
hrea0 ard wa,er, or the time-honoro6
'Tackar; hut If YOU want them In good
'salth and plnmage, give a mixed diet such
g stated. Give 10 animal fat; you may
occasionally let Thorn have q little raw
,eef. but Il must bs lean. Follow the
,sore, and tie bird will live nearly, il NO,
,n;te one hundred years. and can be
aught to talk p,sirly, providing 1t is an
Af:lcnn gray parrot, an these learn much
asher than t..e common ones.
CocoANrT CAxE.-Three eggs the
whites OF two OF them to ,e used Tor frost.
nc,, two thirds Of cup of sugar, two
Thirds of cup of sweet milk, one and two
birds cuis of flour, one teaspoonful of
ram Of tartar and half teaspoonful oil
oda. Bake in thin round tins; make q
resting o. the whites oil tire two eggs, well
ast-r, with four dcsser sroonfuls OF
siire surar: sr.ead on the TOYS of the
i-e. ard ,r,r,ns,ie tie grated oocoanut
.'th the froAt'ng.
CysrER OaaLhT Twelve oysters, if
u,e. ,.eebie The rusnber if small sia
gy.s. Que o,,p # u,il.. ore Tablespoonful o;
attrr. ci.onped pese|y, salt and pepper
,o.s the oysters veiy fine beat the yolkk
- vi O. OF the eggs separately, rs for nice
a'e Tho whites until il stands in heap
ut three tab! spoor!ns Of butter in fry
g-l,an and heas " bile vou are mixing the
cot Stir tie milk into de ep dish,
IN the yo!ks ara seasoning Next ado
= chopped ov-t'rs. heating Them we'll g.
n ADD graaualy. When thoroughly
iSol p,.ir n inel;ed butter. and finally
,ip IN toe wLi;as Is lightly as possible
e lae cater liz the pan very not. and
II IN the nlix,,r,. DO no. stir it, bat
"a, ii Eeai.,s TO stiff,n Flip broad.
jed knife .ircurd the SIDES and cautious.