Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-05-19
EVENING STAR,
HOUSEHOLD RECIPES.
AUAAR CAKE

SIT two pounds OF four into a pan. and out
up in ID pound Of fresh batter Rub Wit b
yeur hands the butter into the -four till Il Ia
thoroughly mixed. Then rub in a pound Of
sugar and grated nutmeg. Wet the whole
With halt pint OF rich milk Tor gill Of rose
water and gill Of milk, mixed with q well
eesten egg. Add, at the last, q very email
teaSpooIful Of pearlssh or soda, dissolved in a
little vinegar or wSTm water. Roll ont the
dough thick, and beat il well on both sides
with relling-pin. Then roll ii thin, and cut
It into square cakes, notching the edges with q
knife. Pat them into a shallow pan, slightly
bnttered (:sking care not to place them too
near, lest they run into each OtkerJ, and bake
them light brown.
You may mix into the dough two tablespoon
fuls of csrsway seeds.
PLAIN CAKE.
Four pounds Of -four, two pounds Of curr ants
and half pound Of butter, with Glove, cara
with lemon-peel grated; wet it with milk and
half pint Of yeIst
BUTTER CAKES.
10 half . pound of butter add the same
quantity Of brown sugar, three eggs, the rind
OF two lemons, quarter Of an ounce Of pounde ed
cinnamon, and half the quantity of powdered
ginger; work into it IS much -four as will De axe
1t paste; cut it into shapes or leave it whole,
and strew over the top some pounded almonds
and eandied oraDge-peel. Bake in 8 slow oven.
HAcARooys.
bianch four ounces of almonds and pound
with four sToonfuls Of orapge-fower water
Thisk the white Of four eggs to froth, then
mix it and one pound of sugar sifted, with the
almonds TO paste; aud, laying a sheet Of
wafsr-paper Oh tin, put il on in different lit
Ito cakes, the shape Of macaroons.
JUMBLEs.
To one and quarter pounds Of butter, we'll
creamed, put one pound of sugar and three
eggs well beaten together, one and a half
pounds of sifted flower, and two spoopfuIs OF
Css-wster; mix these we'll together, and with
p 'Tk drop them on tin, and bake in a
Gull oven.
Rour DROPS.
MIX two r0unGs ~ u.uI, one pound Of but
ter. che pound OF sugar, one pound Of currants
clean and dry; then-wet into a stiff paste, With
Two eggs, large spoonful of orange-foweI
water, The same each Of rose-water, SWEEP
vine, and brandy drop on tin plate Toured
A very short time bskes them.
GINGER BISCUITS.
NcTk well enc and quarter pounds OF but.
ter, with tie same weight of moist sugar: add
eight Eggs we'll beaten; Stir in two and a hall
pounds o. hGur, one ounce of volatile salts
and quarter OF an ounce Of ground ginger
mix these vol, roll out the paste, cut it in
fsLey shapes, md hske crisp
FILLETs OF BEEF
Cut the INSIDE Ut q sIriOln or rump in slices
half an inca thick; trim them neatly; melt 2
little butter IN fTying-pan season the fIIets:
Try them lightly; serve with tOmato sauce.
TILLET OF BEEF BRAIsED
Take the inside Of sirlOin of beef stuffed or
plain. cut rolled together so as to bring the fat
into the center. Pat a small qusntity Of gravy
into stewPan, with a few slices of ham. and
on this place the meat, covering it with chop
ped carrots, celery, button onions, and a
picked chilli, together with sliced gherkin.
sweet herbs, salt. mace, and a little allspice,
and let il simmer until tender; then brown il
before the fire, skim and season the sauce, and
send the meat, sauce, and vegetables up in the
same dish.
To STUFF LEG OF MILTON.
Take leg OF nut on, cut off all the fat.
take the bone carefully out and preserve the
skin Shoiei take out the meat and mince il
fac; minse it with about one pound of fat ba.
con a13 socne parsley; season the whole we'll
Sith pepper and salt, and a small quantity of
sasiot chopped fine; then put the meat into the
skin and sew 1t up On the under side: put II
into steTPan WITH little gravy made from
the bones, two or three slices Of veal some
sliced carrots and onions, bunoe Of parsley.
aud few slices Of fat bacon; let Ii stew for
shrso or t'1r hours, and drain the LIQUOR
through fne sieve; when reduced to a glaze,
g'szs the mutton with IL, and serve in ste we'd
beans.