Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-02-14
THE EVENING STAR,
HOUSEHOLD RECIPES
TO MAKE RISKS.


Beat up seven eggs, mix them with half Q
pint Of warm new milk in which quarter of 8
pound Of butter has been melted add quarter
of pint of yeast and three ounces Of sugar
put them gradually into as much -four as will
make light paste nearly as thin as batter
let il rise before the fire half an hour, add
more -four to make il little sitter, work il
well, and divide ID into small loaves or cakes
about FIVE or six nches wide, and hatten them
When baked and cold, put them in the oven &c
brown a little. These cakes, when first baked
are very good buttered for tea; if they arr
made with caraway seeds, they eat very nice
cold.
VEAL OUTLETS.
Outlets are cut either from the fllet or neck
but chops are taken from the loin. Some per.
sons have deprecated the practice of beating
meat, but il is essentially necessary in veal cut
let's which otherwise, especially if merely
fried, are very indigestible. They should be
cut about one-quarter. or, at the most, one
half an inch in thickness, and we'll beaten
they will then, when fried, taste like sweet.
bread, be quite as tender, and nearly as rich
Egg them over, dip in bread-crumbs and
ssvory herbs, fry, and serve with mushroom
sauce and fried bacon.
Or: Prepare as above, and fry them; lay
them in dish, and keep them hot dredge a
little -four, and put bit of butter into the pan;
brown it, then pour little boiling water into
1t, and boil quickly; season with pepper, salt,
and catsup, and pour it over them.
YELLOW BUTTER IN WINTER.
Put in yolks of eggs before the butter comes
near the termination Of the churning. This
has been repeatedly tried and makes very fine,
sweet butter.
FURNITURE PASTE.
Take two ounces Of beeswsx, two ounces of
turpentine, and aquarter of an ounce of linseed
oil. Melt them together in slow oven, in q
gallipot. 1t may be made red (if REQ uired) by
sleeping little alkanet-reot in the turpentine
previous to melting the wax in it.
TO MAKE ROSE LozENeEs.
To pound Of finely sifted loaf sugar, put an
ounce Of powdered gum-Arabic mix il into
shr paste with rose-water, and grind up with
the paste little of the conserve of roses which
gives both favor and color punch the mass
into round or oval loZenges each containing
about fifteen grains, dry them in stove.
TO MAKE APPLE FRITTERs.
Take one pint Of milk, three eggs, salt Just
10 taste, and as much -four as will make a
batter. Beat the yolks and whites separately,
add the yolks to the milk, stir in the whites
with as much -four as will make a batter, have
ready some tender apples peel them, cut them
in slices round the apple, take the core care
fully out Of the center of each slice, and to
every spoonful Of batter lag in slice of apple
which must be cut very thin. Fry them in hot
lard to light brown on both sides
TO MAKE A Rich SEED CAKE.
Take q pound and quarter of flour, well
dried, pound of butter, pound of loaf sugar,
beat and afted, eight eggs, and two ounces of
caraWay seeds, one grated nutmeg, and its
weight IN cinnamon. Beat the butter into a
cream, put in the sugar, beat the whites of the
eggs and the yolks separately, then mix them
with the butter and sugar. Beat in the -four,
spices, and seed little before sending it away.
Bake it two hours in quick oven.
TO STEW LAMB.
PUTT into stewpan, with little oil, parsly,
ehlyes, and mushrooms, or half dozen black
truf1es, either whole or sliced, together with
some trenches of bacon. Let it stew gently in
any kind of broth, and when thoroughly done
take 1t out, strain the gravy, and serve the