Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1860-03-08
Useful Receipts.

Yedsl---Boil, say on Monday morning 2os.
OF the best hops in four quarts Of water, for
half an hour; strain it, and let the liquor cool
down 10 new milk warmth; then put in
handful OF salt and half n pound Of sugar
beat up one pound Of the best four with some
OF the liquor, aud then mix well altogether
On Wednesday add three pounds OF potatoes
boiled and mashed, to stand till Thursday;
then strain it, aud put it into bottles and il
is ready for use. 1t must be stirred frequent
ly while it is making. and kept near the fire
Before using shake the bottle up well. I.
will keep in cool place for two months, and
is best at the latter part of the time. The
beauty of this yeast is that it foments spon-
taneously, not requiring the aid of other yeast
and If care be taken to let it ferment we'll in
the eat:hen bowl in which it is made, you
may cork it up tight when bottled The
quantity above given will fill four settler wa
ter bottles. The writer of the above receipt
has used this east for many months. and new
er had lighter bread than it affords, and nev.
or knew It to fail.
Syrup Of Orange, or Lemon Pss,.-Of fresh
outer rind Of Seville orange or lemonpeel,
three ounces, apothecaries' weight; boiling
water, pint and half nfIse them for u
night in close vessel; then strain the liquor
let it stand to settle; and having poured it of
clear from the sediment dissolve in pounds
Of doublci-refned loaf sugar, and make it
into syrup with gentle heat.
Rorscrqdish Tinegar. Pour quar-. of
best vinegar on three ounces Of scraped horse
radish, an ounce of minced eschalot, and ore
drachm OF cayenne: let il stand week, an!
you will have an excellent relish for cold beef
salad, &c. costing scarcely anything. Horse
radish is in highest perfection about Novem-
| Der.
CreSS Kinsgar.-Dry and pound lalf au
ounce Of cress seed lsuCh as is sown in the
garden with mustard,l pour upon it a quart
Of the bes. vinegar, let ii steep ten days, sha-
king it up every day. This is very strongly
favored with cress,-and for salads, and cold
meats, &c, is great favorite with rnauy:-the
quart of sauce costs only halpenny more
than the vinegar. Celery vinegar may be
made in the same manner.
| Cocoanm Pte--Cut off the brown part of
the cocoanut, CRATE the white part, and mix
it with milk, and set it on the fire and let il
boil slowly eight or ten minutes. To pound
of the grated cocoanut allow quart Of milk.
eight eggs, fou1 tablespoonsful of sifted whts
sugar, glass of wine, n small cracker, pour-
ded fine two spoonsful of melted butter, and
half nutmeg. The eggs and sugar should
be beaten together to froth, then the wins
stirred in. Put them into the milk and CO.
coanut, which should be first allowed to ge-
quite cool; add the cracker and nutmeg, turn
the whole into deep pie-plates, with lining
and rim Of puff paste. Bake them as soon
as turned into the plates.
| A Nice Hay-Of serving up fowl that
has been dressed: Beat the white of two eggs
to a thick froth; add a small bit of butter, or
some salad oil. -four little lukewarm water.
and two tablespoonsful of beer, beaten Alto
gether till it is of the consistency of very
thick cream. Cutup the fowl into small
pieces, strew over it some chopped parsley
and shalot peper, salt, and a little vinegar.
and let it lie till dinner time; dip the fowl in
the batter, and fry it in boiling lard, of q
nice light brown. Veal that has been cook
ed may be dressed in the same way. The a.
bove is genuine family receipt, long prsc-
ticed by French servant
Warts on the hands. may be removed by
the daily use of little nitrate OF silver, or
nitric, or acetic acid.
Salted Fsh.-A glass of vinegar put into
the water you lay your fish into soak, will
fetch out most of the salt.