The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1885-10-09
DOMESTIC HINTS.


Uhe pound of sugar, one pound OF
butter, eight eggs, one cup of rich
milk, one and one-half grated nut
megs, one teaspoonful powdered CHINA
mon, one pound raisins seeded, one
half pound citron cut thin, one tea
spoonful OF soda,. two Of cream of tar
tar
RAISED CAKE.
Three cups of light dough, three
eggs, two cups Of sugar, one cup of
butter, one cup of chopped raisins.
Stir until well mixed. Spice to taste.
STRIPED CAKE.
Two cups of sugar, two-tfsirds of a
cup OF butter, two and one-half cups
OF t1our,, two teaspoonfuls, of cream
tartar, whites of five eggs, one cup of
milk, one:teaspoonful of soda. Brown
part-Two tablespoonfulso of, the white
dough, ene-half cup. of treacEe, one
half cup of flour, one-half CUP each of
currants and raisins. Bake in LAYERS
and spread with jelly.
COOKIES.
One cup'of milk. one andione- half
cups of sugar, one-half cup of butter,
one egg, one teaspoonful of soda.
CRULLERS.
Three eggs, one-half cup,of butter,
one-half teacup OF sweet milk, one
half teaspoonful of soda, four'so roll
out. Fry in lard.
CUSTARD' PIE.
For each pie take pint Of milk,
scald it, and add three eggs we'll beat
en-, two tablespoonfuls of sugar, a
pinch of salt and a, little bit of butter.
Bake with only a lower crust.
LEMON PIE
Juice and grated rind of one e-lemon,
one-half cup of sugar, one half cup of
water, Or more if that does, not fill
pie plate; four eggs. save ont the
whites of two; one tablespoonful of
Jour. Mix lemon, sugar and eggs to-
gether, and add the water; stir the flour
up in little water and add that;: when
lone beat the whites of the two eggs
20 a stiff froth. add two tablespoonfuls
Of powdered sugar. spread over the
Die and place i'll the oven to brown.
MACARONI AND CHEESE.
Take half a pound of mecaroni,
break in pieces an inch long, and put
n kettle of boiling water with a
little salt, boil it about twenty min
ltes until soft but not broken. Drain
It and put layer in the bottom of
outtered bake dish, cover with grated
cheese, little salt and pepper and
little pieces of butter; then another
layer of macaroni and so on until all
IS used up; add a half cup Of cream or
milk. Bake covered for half an hour;
then uncover and brown nicely. Serve
in the dish in which it is baked.
PLAIN CAKE.
One cup of butter, two.cups of sug-
of u
two teaspoonfuls OF baking powder
sifted into three cups OF flour, half
cup of corn starch, one teaspoonful of
lemon flavoring.
BOILED, HAM.
Put the ha m in the kettle with wa
ter enough to cover it; let it simmer
for five hours, or until the bones are
quite loose; then set the kettle off till
the next day, and in the morning lift
the ham from the water, take Oft the
skin and shave off some of the fat.
Put the ham IN a slow oven for three
hours.
STEAMED OATMEAL.
Cover with water and soak over
night. In the morning add boiling
water and steam half an hour.
BROILED QUAIL.
Clean, wash, split open in the back.
Lay in cold water half and hour.
Wipe dry, salt and pepper, broil on a
gridiron over bright fire. When
done butter on both sides
VEAL OUTLETS
After trimming the outlets dip
them in mixture of equal parts Of
grated cheese and bread crumbs.
Then dip them in beaten egg and dust
them again on both sides with the
cheese and crumb mixture, and fry
brown. Boil half pound of macaroni,
and after it is drained add two ounces
of butter, some grated cheese, salt
and pepper. Let this become thor
oughly hot, stirring occasionally. Put
in the center of dish and place the
outlets around it.
OMELET.
One pint of breadcrumbs, one spoon.
full each of chopped parsley and onion
Beat two eggs light, add teacupfu
of milk, salt and pepper, and small
piece of butter. Mix altogether, pu
in buttercd dish and bake a ligh
brown.