Evening star. [volume] (Washington, D.C.) 1854-1972, 1861-06-19
THE EVENING STAR.
COPNHD BEEF HASH

CORNED BEEF HASH.
This and the following recipe are from the
HOusekeeper's Encyclopaedia. by Mrs. Has
KEEL:
The best hash is made from boiled corned
beef. il should be boiled very tender, and
chopped fine when entirely cold. The potatoes
for hash made Of corned beef are the better for
being boiled in the pot liquor. When taken
from the pot, remove the skins from the pota-
toes, and when entirely cold, chop them fine.
To a coffee cup of chopped meat, allow four Of
chopped potatoes, stir the potatoes gradually
into the meat, until the whole is mixed. Do
this at evening, and if warm, put the hash in
cool place. In the morning put the spider
on the FIRE with lump Of butter as large as
the bowl of tablespoon, add dust Of pep
per, and If not sufficiently salt, add little !;
usually none is needed. When the butter has
melted, put the hash in the spider add four
tablespOOnfulls of water, and stir the whole
together. After it has become really hot, stir
1t from the bottom, cover a plate over it, and
set the spider where it will merely stew. This
Is moist hash, and preferred by some to dry
or Drowned hash.
Drowned HASH OF CoRNED BEEF.
Heat the hash in kettle, and mix through
il two tablespoorfulls Of sweet butter; add
seasoning to suit; add a spoonful of water
only. Have two tsblespoonfulIs of melted
butter boiling hot, in the spider, turn it up
and round, that the butter may touch the
whole surface of the spider. Pat in the hash,
press 1t tightly, and keep it cooking gently
without burning Run knife under ii now
and then, to see that it is not scorching.
when Drowned, place platter over the spi-
der, and turn it out without breaking. It will
need two persons to dish it one to hold the
platter firmly on the spider, and the other to
turn IL out.
OATMEAL PoRRIDGE.
Porrldge is made by boiling oatmeal and
q Al Il
Is obtained, which on cooling, becomes nearly
solid. The coarse Scotch oatmeal is far supe-
rIor for these purposes to the fne meal ground
In England. The most approved method of
making porridge is TO stew oatmeal with one
hand into q vessel Of boiling water, Ito which
salt has been previously added,l so gradually
thu: II does rot become Iumpy, stirring the
mixture at the same time with the other
After the requisite quantity has been stirred
II tname!y, ABOUT two large handful, of coarse
oatmeal to quart of boiling water, the whole
should be allowed to stand by the side Of the
ire, 50 as TO simmer gently for twenty. We to
thirty minutes; during this time it thickens
consistently As thus prepared, il is usually
eaten with the addition OF milk 1t is an ex-
celient article Of diet, and especially adapted
Tor children, being nutritious, wholesome, pal
atabie, andyery economical. Oatmeal should
be purchased at places where there is a quick
sale, as, after being kiln-dried, it rapidly alb
sorbs moisture from the air, and becomes far
less pslateble. = sgetmscr's Domestic Econ
omy
HOW TO TIE d BAG.
Double the string, put it around the bag
ard pass the twoaloOse ends through the loop
al The other end then draw ore los Sc end one
way and the other in the contrary direction
take ono or two turns, and then tie
WHITE CAKE.
Two cups sugar; cup butter; cup sweet
mIk' cups flour; whites of eggs; tea
spoon cream tartar; teaspoon soda
JACKSON SPONGE CAKE.
One and One-third cups sugar Ii cups flour :;
eggs Ii teaspoons cream tartar; teaspoon
soda, dissolved in d teaspoon of water
MOOre'S R7srai Nsry Yorker.