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About The west shore. (Portland, Or.) 1875-1891 | View Entire Issue (June 1, 1887)
THE WEST SHORE. ub thing when the iron will do it so much Utter. Oubide the window U a broad bracket shelf, five Uvl long, whih wrves handy uses tit cooling baked food ami funning ware. It dm- not take ten minute to clear table and ah everything that needs it. Die next meal's dMwa are ad Jed to thoe in soak, the table and pantry are neat, sweeping and ducting done, and the only thing out of the way in the whole econ omy U that inoflVtuuve tub of china. Next morning, with a fn-nh pan of warm suds and lit mop, the dishes for pvrhaps four meal an w ah-d, rin-d and put to drain on the out dour shelf in five minute. When the sweeping i done, they are dry anil are put away." ittK' ToT.Fry rounda of stale bread, from which you have trimmed the cruat, to a light !rown, in boiling lard. Free each piece from grease by laying it on oft aper in a hot coUndrr. hprinklc thickly with powdered eu gar and pile on a heated platter. New Potatoes. Put into a stew-jan a piece of butter rolled in flour, a gill of cream, j'pper, nalt, a very little nutmeg, also the juice of half a lemon; stir these over the fire until boiling. Then add sImts of freshly-boiled new potatoes, warm quickly and nerve while very hot. Mock Prxriix Pie. Take dried apple, tewed a for the table, and pre them through a wive. Pat one egg, and add to it two spoon ful of sugar, three spoonful of the prepared apple-sauce, and sufficient milk for one pie. Naon with ginger. Pake in a quick oven. Vikoixit P.aow l'.BEAD. Three cuj of In dian meal, one and one-half cup of graham or rye, three cup of sweet milk, one and one-half cup of sour milk or buttermilk, one cup of mo la, (o teaspuonful of soda, and one tea spoonful of salt. Meam three hour, bake one half hour, or just lake it without steaming. ItuwAi GiMutaaaf ad. One cup each of butler and sugar; beat together ; one cup of mo lac. one and one-half cup of milk, one table spoonful of gingrr, and one tcaxpoonful of cin namon; stir these well together; four cup of fljur, add one at a time, stirring well between each one, and in the last one put two teaspoon full of baking powder. Tooth-he K lUctUEa. Cut from perforated cardboard, thrve 4eoe four Inche square, work with some pretty stitch all around, past an embossed picture on center of each, fasten the three together, one above the other, so they will hang in diamond. On each outside cor ner and bottom, crochet cord and ball. Fill the balla with tooth-pick and hang convenient to dining table. Clothe Pm sues. Take a piece of hair cloth, one and one-half yard long and six inches wide ; ravel one and one-half inches each side of the piece, then roll it up tightly as possible. Over the unraveled center left, put a piece of crimson plush, which can be embroidered or not, as any one chow. Take satin riblwn, an inch wide, to form a loop, which is done by attaching to each edge with a little bow. Kxoliku Pu m Piddimi. One coffee-cupful each of beef suet, molasses, sugar, sweet milk and dried currants, washed and floured, four cu of flour, two and one-half cups of raisins, stoned and chopped fine; of soda, cinnamon, cloves, allspice and nutmeg, each one teaspoon ful. Chop the suet very fine, mix well and steam for three hours over a fat, steady fire. Mr$. (Jtorge B. WiUon, Midland, Ttiat. tcRAPi'LE. The New Jersey way of making scrapple i a follows: Take a nice shoulder, and boil it until the meat is ready to drop from the bones; then strain the liquor through a colander; chop the meat and return it to the liquor, and season with pepper, salt and thyme, or other herb that is preform!. Mir in Indian meal until it turns from the fides of the kettle, then put into pans, and when cool, cut into slices and fry. Easy Drewi-Making. Take ten potatoes, boil and mash thoroughly, add three table spoonfuls each of sugar and salt, scald three tablcpoonfuls of flour and one pint of water, mix with the potato, add the quart of boiling water the potatoes were boiled in, also five quart of tepid water and a cup of yeast ; put in a warm place until it foams nicely, then put away to cool. When thoroughly cool, seal up and put in a cool place. To make the bread, sift the flour in your pan for the number of loaves required, and wet it with the yeast you have made, and nothing else, warming before uing. When you have it wet, mould out into loaves and put in a warm place to rwe. Iiyour yeast is warm More using, your bread will be light inside of two hours. Bake an hour. pwartsptfT. AuUtf IhCCMAJf MiLUB.