Northwest enterprise. [volume] (Anacortes, Wash. Ter.) 1882-1887, 1885-08-08
FAMILY RECEIPTS.

BnAIsED BEEF, WITH HoRsERADrsH
SAuCE.--Braise five pounds OF fresh beer
(not too lean). with an onion, carrot.
sliced, few sprigs Of parsely, four or hVe
cloves, little celery, pepper and salt, and
O quart Of boiling water cover tightly and
let cook about three hours, replenishing
wish little boiling water ii steam escapes
too much. Sauce-Simmer together Tor
quarter Of an hour one-half cuptul Of grated
cracker. one-half cupful of horse radish,
one cnpful of cream tablespoonful OF fat
off the top Of beef water salt and pepper
place the beef on a platter; pour sauce
around 1t and garnish with parscly.
DoUaHNUTs-Oneeg egg, two cups sugar.
two tablespoonfuls butter, one teaspoon
full soda, two teaspoonfuls cream tartar,
one and half teaspoontul salt.
CREAM PIE.-One cup sugar, two eggs,
one-half cup Of water or milk, one-half cup
butter, two cups -four, one teaspoontm
cream tartar, one half teaspoonful soda.
HARDENING CANDLES Take for four
pounds of candles two ounces OF white lor
Yellow beeswax Those who make candles
will find 1t great Improvements 70 steep
the wicks in limewater and saltpeJre, and
dry t0em. IHe ualuS AS Ci0aASA ~Ai~ o'io
taallow will not run.
Cool rain water and soda VIII take ma
chine oil out of washable goCds.
HERRING SALAD-Soak two herrings
over night; boil two quarts OF potatoes
with the skins on when cold, peel and cut
IN dice bone and skin the herring and cut
in dice chop large onion fine +; mix alto
gether with pepper and vinegar, enough TO
moisten. To be eaten with cream poured
over. Serve on large, 1at dish, and gain
ish with hard boiled eggs, and beets cut III
slices (This is the Sw dish way.)
To rAEz MACHINE OIL OUT OF WHITE
CoTToN Goops-Rub on spirits OF turpen-
tine before washing.
CUfE goR DIpu1urIIA.-Ate teaspoonful
flower OF su,pIur IN half glass Oh @atcr
to be used az o SaEgie.
TOAD IN TIE HOLE. Take one-hali
pound OF s3uSage meat and roll It INFO SIX
balls place these II baking d'sh which
has been ~lightly creast j make a batter
If two eggs, two henraA NJ t.ne spoontuik
of -four and c-Y~-Nalf pl,t o. mix pour this
oysr the sauspge o;pce III moderately he:
oven: bake one horr; serve at once With
p1-k gravy end ria~l hoilod rotatoss anc
vou have E-os .4.lie Gl4ASr 4Or Two per-
sons.
TC Wtsr SUrTr..ED ST lwI.s--Make
I'll n iather OF boleu SOAR i,aAd Wa+<r PLUNGE
the shawl IN this, and gently stri? it through
the hand IL must naver be ~nnbod q
wrung When clean rinse through watei
without any soap, hang 1t rp ior Gb at e
minute, shake it gently by each side a''cr
nately, pin it ont on q f. ee exa' y sflu re,
and =. the shawl be of atiae texture it shonld
be lE,ltly sewed down 10 the sheet by the
top of the fringe 10 prevent j: rrnin., Ip,
then go over The whole fringe. drawing
each thre ID s~pi rate, ard laying IL s..'2is ii
out. If thoso directions are carefully at
tended to, tic shswis may i'e V aeied n'Ds
times, ard each time appear aS Wei as
when new. They should never te pat h,'o
the hands of arg but U-,as NAo IIe @ct;As.
toned to wash lace.
CHOCOLATE c,Er - One and one-fonri
cnns nf Lutp,r. one ccif. e-cur ct sugar.
three eyes w.i. u, '!'r'e re trrs d. nne'
ha!f cup III II l,f,r. enc t.. si'n oniui q! cream
OF iar,ar. ".,,. hali te"spoanfu OF s''i'. cre-
half teaal, uiia OF vanilla. 40 iiia wditeJ
Of three Q. 81 aid oae and ono hais cups Of
prlyer led sug.r Take out four teaspoon.
fu,s fer frosring. and to the remainder ado
six tabl Apcorf,is Of ora.cd chocolate.
OYSTER OMErEr.--Twelve oysters, u
fnrge. double the number il small stx
ergs. one CUP Of milk, one tablespoonful OF
butter, chopped parsely, salt and pepper
CROP the oysters very fine beat the yolks
an =hi.ss of the eggs separately, - for nice
cake. the whites until 1t stands in heap
Put three tablespoonfuls of butter in Fry
inr.pan. and heat while you are mixing the
mnslet Stir the milk into deep dish,
with the yolks and seasoning. Next ado
the chopped oysters, heating them well a.
vou add gradually. When thoroughly
mixed eour in melted butter, and finally
wi o in the whites as lightly as possible,
Have the butter In the pan very hot, ano
nonr In the mixture. Do not stir 1t, but
wien it begins to stiffen slip broad
bladed knife around the sides and cautious
" under the omelet, that the butter maj
raaoh every part. AS soon as the centre Il
airly set, and the bottom brown, turn ou
into hot dish Lay the dish bottom up
ward over the frying pan, which must o.
turned upside down dextesously Thi
l,inps the brown side of the omelet upper
most. This is u delicious breakfast
su.por oneet.