Northwest enterprise. [volume] (Anacortes, Wash. Ter.) 1882-1887, 1885-12-05
FAMILY EECG11 IS.


Wot too lcau). ~ th On onion. Il carrot.
al!ceG, Few spti:s Of parsclv. fur or hve
c;oyes, ia tile celery. pepper ami Sal', i"i'
quart OF boilin5 water; cove t'S 'tiH ana
let cook about tnieo Luuts. re "enis:hrE
with little boiling water II sy IN cAca.'e7
too much. Siu; c--Siuliner Ccth"r lct
quarter Of an hon ole ha!l Gil: in. OF gr"tcd
cracker. one-huii curtnl OF 40 SO rad,
oIio cupful OF cream Tablespoonful OF f"5
OF the top of beef water sal. ana pc,'Ner
place tie beHf on Il pi"t:er; lUur saIce
around it and .5ar,lisi with iafS y.
two tahie-ro,nfu.a butc'r, one trtai io"n-
1ul soda, two tcaspCu,,ruts c.e"in tartar,
ere aud II haif tea,pooniu! salt
CnrAN TtN.-CnH cup sa"ar, two c""re,
cce hGlI ,v@ # wet"r or iui!, "ne-half ctu
bpiter, two Cuys hlur. oue t'aSloouIu
cr,,au1 tartar, ore LAif t>.,5i,o,n.ful soda.
UARrENr~G CANDf Es.-Tal:e for four
pounds OF car!Jles two ,r"res OF white or
yepow) bceswax Those who rake candles
will find it great improvement 10 steer
the wiclls in limewatar and saltrntre, and
dry them. The fame is ciealer and the
tellow will not run
10. Et..E SsltT F'-'l F'h'f - 80 I'.ANO l'a''-
chine Gil out Of washable goCts.
EERR,No SAy.AD-Sosk tW6 herrinEs
Ger night; boil two quarts of potatoes
with tic skins Gu wiicn coiG, ftci Glr! crt
in dice bone and skin the herring and cut
IN dice chop lurge ONION lac mix alto
gojber with pepper and vinegar. enough TO
inois;en. 10 be eaten with cream poured
ever. Serve on lar2s fiat eish. and gan
ish with hard boil, eggs, and Detts cut III
eLcoa t'rh!s II the SWEDISH w:,y.)
20 TAKr TACi'rvE Oh. or7r OF WHITE
CcyTox Goops s-Ruh on 81 rlts OF iurpen
tine Before w&&.ing.
CurB FOR rIrHrTEnyA.--A tcesroonfu'
flower Of sulphur in hs..t glass "a water
70 DO used a. Saegie.
TOAD ~ rr1e IEor" -Take o,chalf
pound o. ssupge meat ttrd roli 1t into Elk
balls place there II n Laktng dish which
has teen |;,cht,y creased; rashe batte,
uf tyro eggs ss7o hearod up table spoonf,ts
Of 6nur a,a, 'Y.-sllf r.rt OF mik pour this
over the eausese. piece In q ncucr~itiy hot
o,rn bake one hour; serve at once With
prk gravy snd l'';.u b'',4"d potat oes oI"
you have = Ei.a Letio Gl.zhct tDr two iei'
scns.
IT, TAs1r SuETLANp SnAw1e. =, Make 4
thin lsther cf DO led sOen ana water plunge
the aawi IN this, and gently strip it through
tho baud 1t must never he rubbed 6i
wrung. When clean rinse through water
without any soap, bang II up for about
minute, shake il gently by c5ch SEC arcr'
pate,y. pin 1t QUE on shoei exnct'y square,
ALI Al I..e . LaHl be o. fiEe texIuio Il should
be lightly sowed down to the aheet by the
top OF The fringe to prevent II running up.
then go over the whole fringe, dIaW,ne
esch threrd s~carnte. aud LAYING it straight
out !. ;.,ePo directions Aro CaiefEl!y at
tended TO. the shawls may be wGshed ms Dy
Hmes. and earh + mo appear as well ~
whom new. Fhey sauuid never Re put Into
the hands of any but ti>se who aIe ccens'
tsuned b wash lace.
coJUn CAE1.--Iu,cc cups jIgnr bread
d. ugh, three of brown sugar, three eggs,
one cup butter, one cup sour milk, ono
teaspoon soda, one nutmeg cinnamon and
cloves, with or without raisins. (,
To CURE Ms-Takc coarse sale, with
q sprinkle of saltpetie. pepper, and sugar;
powder, mix rub this in well few times
smoke and wrnp closely in paper Of four
folds or more; pack in dry ashes four inch.
es thick around each ham. They will keep
through the hottest ot weather and be ~
good as new. I
ANGELS FooD Ore box gelatine in two
quarts of milk; put on the lire until dis.
solved then add twelve tifblespoonfuls Of
sugar and yolAs of six eggs, well beaten
let it boil n few minutes; flavor with wine
or vanilla; stir ir he whites of the eggs
hao In StiK f,nfh in, mnl1a tn
cool; serve with cream.
SALAD DREssING.--Four eggs, well
beaten, one half cup vinegar, stirred over
the fire until as thick as soft custard. When
cool add c.half tea cup of sweet oil, one
teaspoonfnl OF mixed mustard, one tea
spoonful Of sugar Gf liked, the juice Of
one lemon and cayenne pepper to the taste.
This is enough for chicken salad for ten
persons.
Corn MEAL PUDDING. - Five tablespoon.
falls of corn meal, ono quart of milk, five
eggs, two tablcspoonfuIs Of sugar Tor to the
taste; boil one pint of milk and stir II the
meal until thick, then pour ia the remainder
of the milk, eggs well beaten), and the
sugar, adding raisiu. or currants ii liked.
Bake until a good brown, and eat with
cream, or hard sauce % butter and sugar.
PEAS PCDDISu.-Dry pint or quart Of
split peas before the fire, then tie them up
loosely in cloth, put them into warm wa
ter boil them couple OF hours (until
quito tender) take them up, wash them
we'll with little salt and butter. and add
the yolk of an egg make it quite smooth;
lie it up again in the cloth. and boil it Az
hour longer. This eats good with corned
beef or pork, 4
IN little rillnrn near IAeds Enc fnax