The Portland daily press., 1886-12-22
THE HOUSEHOLD.
Hints and Practical Receipts For the
Home Circle.

Cheese Onelets.-Add one tablespoonful of
grated Parmesan cheese to three eggs beat
en- very light and fry in hot buttered pan,
folding in the usual manner. Just before
folding add tablespoonful more of cheese
and serve on a hot dish with dust of Par
mesan.
Mu6inS.-Beat togethertwo tablespoonfuls
Of butter, one tablespoonful of sugar and the
yolks of two eggs. Mix with one pound of
flour that has been sifted with two teaspoon
fulS OF baking powder and one teaspoOnful
OF salt. Add the whites of the eggs, beaten
to q froth, and a pint Of scalded cream. Stir
well together, fill hot buttered muffin rings
half full and bake in quick oven.
Stored Oyster Pldnt-Scrape twelve
stalks OF oyster plant and put them in vine
gar and water, half of each, as soon as scrap-
ed; cut them in four pieces lengtnwise, and
then in strips an inch long wash them and
DOH them Tor one hour In water with little
salt. Boll a pint OF milk and add teaspoon
fui OF hour that has been mixed smooth with
little cold milk mix with the satisfy, season
with salt and pepper and serve hot.
10 COOK squirrel properly, requires some
ART. Ihe game must be skinned and dress
ed and cut into pieces as chickens are for a
delicate frcassee. For squirrels to be cook
ed in perfection must be fricasseed. The
legs etc, must be put into stew pan, with
cover and covered with water. Then let
them boil for three-quarters of an hour if the
game Is young; longer, if the game is old.
When the stew Is tender, which you can tell
Dy testing Joint, put in a piece of fresh but
Ter, little Hour, pepper, salt A minutes
hard boil will do, and then you will have
dish fit for king.
Hog to Cook Rice.-Rice is becoming a
much more popular article of food than here
tofore. 1t is frequently substituted for DO
tatoes as the chief meal of the day, being
more nutritious and much more readily d.
gested. At its present cost it is relatively
cheaper than potatoes, oatmeal, or grain
grltS OF any kind. In preparing it, only just
enough cold water should be poured out to
prevent the rice from burning at the bottom
OF the pot, which should have a close fitting
cover, and with moderate fire the rice is
steamed rather than boiled until 1t is nearly
done; then the cover Is taken off, the surplus
steam and moisture allowed to escape, and
the rice turns out mass of snow-white ker-
nels, each separate from the other, and as
much superior to the usual soggy mass as
me mealy potato Is superior to the water
soaked article.
Stedning Odtmedl-For the benefit of
those who are trying to like oatmeal when
prepared IN the ordinary way, by stirring it
into paste, and not succeeding as we'll per-
maps. as they would like, desire to give my
method Of preparing it. use the oatmeal
which Is in the kernels-not the rolled variety
and Tor our family OF three grown people,
take teacupful and a half. Iput that guam
tity in basin in the evening and add a pinch
OF salt and pour on just enough cold water to
cover IL. By morning the oatmeal has alb
sorbed the water entirely. then put the
basin III steamer and cook for about half
an hour. try it by thrustlng in a spoon,
and when the grains of oatmeal fall apart
dry and nice, it is done. Do not stir it at all
the oatmeal should come to the table with
the grains as whole and perfect as when
they We're put into the steamer. Eat with
cream and sugar