The Portland Woman's Exchange Cook Book

water and dissolved in 1 cup boiling water. Juice of 1 lemon and grated rind and juice of 1 orange. % lb. almonds, blanched and chopped. J4 lb. walnuts, chopped. 2 tablespoons whisky. When the sugar and water come to the boiling point, add the gelatine and boil for just 10 minutes. Then add the fruit juices and boil for another 10 minutes. Finally add the grated rind, the nuts and the whisky, and pour 1 inch thick in a pan which has been wet with cold water. Leave for 24 hours, then cut in squares, roll in powdered sugar and, if possible, leave for another day before eating. A, H, S. Candied Cherries. Use large red cherries — remove stones and weigh. To 1 lb. fruit allow Yi lb. cherries. Put sugar in a saucepan with a very little water and add a little coloring matter. Boil until it threads and put in the fruit. Boil 1 minute, take from the fire and leave until next day. Then boil up again and let stand. Repeat until fruit is transparent. Lay the cherries separately on waxed paper and keep them in a warm oven until they dry a little. Then roll them in powdered sugar and pack them in boxes. Candied Orange PeeL Keep the peel of the fruit as it is used in a weak brine until enough has collected to preserve. Wash it thoroughly in several waters. Let it boil in plenty of water until tender. changing the water several times. When they can be pierced with a straw, drain off the water. Let them cool and scrape out the white pulp with a spoon and cut in fine strips. Make enough syrup to cover the peel, using a pound of sugar to a pint of water. Bring to the boil and drop in the shredded peel and let them cook slowly until clear. Then boil rapidly until the syrup is reduced almost to dryness, using care that it does not burn. Spread the peel on a flat dish and place in a warm place to dry for 12 hours or more. When perfectly dry pack them in boxes or jars. G. G. D. Sweet Fig Pickles. Make syrup of sugar and water. Put with a quart of syrup 1 ounce cloves and Yi teaspoon nutmeg, 6 sticks of cinnamon and 1 cup of vinegar. Wash and dry fresh figs (black are the best) and drop carefully into syrup. Cook only what covers bottom of the vessel at one time, as they crush easily. Cook until transparent (from 1/2 to 3/4 of an hour). Place in preserve jars with syrup completely covering figs, and seal tightly. Serve as a condiment for game or poultry. Mrs. C. F. Adams. PACE RESERVED by a Friend of the Exchange Compliments of F. FRIEDLANDER Diamond Importer Gold and Silversmith Established 1870 310 Washin^^n Street, Portland, Oregon Violet Oats and Pearls of Wheat Can be used to prepare many dainty dishes A trial will convince Albers Bros. Milling Co. CITY DYE WORKS Specialize in Qeaning Ladies' and Gentlemen's Garments Dry Cleaning and Dyeing of every description Main Works: East Third and Asli Streets Telephones East 194 Main 1713 B 1194 A 1713 Herman Enke Proprietor Miscellaneous Pickle for Round of Beef. IJ/2 lbs. bay salt. y^ lb. saltpeter. !4 lb. salt prunella. Yl lb. coarse brown sugar. 2 lbs. common salt. 2 gallons of water. Boil and skim. A joint of 8 or 9 lbs. will be suflRciently salt in about a week. White Borax Soap. (Easy to make and most excellent.) To 2 quarts of boiling water add 1 can Babbet's lye and 2 tablespoons powdered borax; stir until dissolved; melt thoroughly 5 lbs. clean tallow, beef or mutton or mixed fat, to which add 1 tablespoon oil of sassaf rass ; pour melted fat into dissolved lye slowly; stir 10 minutes until mixture begins to thicken, then pour into pan or tight box to harden; before quite cold cut into bars. Mrs. F. B. Waite, Laxative Fruit Paste.