Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-03-22
HOUSEHOLD RECIPES.
PICKLE FOR RED CABBAGE.


Take q fne large closely grown cabbage
st:ip the outside leaves off, cut it across in
rather thin pieces, and lay them on dish
streying salt usually all over them. Cover
with a cloth, and let them remain so fol
twenty hours Then drain the cabbage, and
put it in jar with allspice, whole pepper, and
a little ginger sliced. Pour cold white wine
vinegar over it, and tie closely from the
atmosphere.
ORANGE MARNALADE
One pound of oranges, half q pound OF
lemons, three quarts Of water. Boil slowly
for two hours; cut all, taking out the seeds
To each pound of fruit take two pounds of Loaf
sugar and one pint Of the water in which the
fruit vas boiled. While cutting the fruit into
thin slices, pour the water upon the sugar, and
then boil all together for half an hour.
INDIAN PUDDING.
Take one pint of milk, and one-quarter of q
pound of Indian meal, and boil it smooth
then add one-quarter and half quarter of 8
pound of butter, and enc half pound of sugar
When cool, beat in the yolks Of six eggs; beat
the whites of the eggs to froth, and add them
last. Put in spice to your liking. Bake the
mixture on shallow plates.
RICE PUDDING
One pint Of cooked rice, one pint of milk
one teaspoonful Of salt, and the yolk of four
eggs. Bake till dene; then add the whites of
four eggs beaten to froth, with four table
spoonfuls Of sugar. Bake sgain five minutes
Serve with liquid sauce.
MINT SAUCE FOR ROAST LAMB.
Pick the leaves of the stalks; wash and dry
them carefully; chop them with a sharp knife
very quickly, to preserve their green color
put it into boat, add sufficient vinegar to
make it liquid, and powdered sugar to take of
the acidity of the vinegar.
. TOAST WITHOUT BUTTER
puf IN min tOe 20 Ill
have two table-spoonfuls Of -four dissolved in
little cold milk, and pour in. and salt, let il
seald, but not boil; and pour it over the bread
LEMON DROP CAKE.
One pound of -four, half pound Of butter
half pound of loaf sugar, the yolks of three
eggs, the white Of one egg, and the grated rind
of one lemon. Baked in portions Of the size o.
q large walnut.
TO MAKE GINGER XUFFINs.
One dozen OF eggs, two pounds of -four, two
and a half pounds Of butter, one pint of molas
ses, one teaspoonful Of soda, handful or two
OF brown sugar, and a teaspoonful Of ginger
beat ali well together. and bake them.
BRIDE, OR POUND CAKE.
One pound Of -four, three-quarters Of pound
Of butter, three-9usrters of q pound of luml
sugar, one pound and half of currants, fvt
eggs, qnarter of pound Of lemon-peel TIVE
ounces Of sweet almonds, a teaspoonful o.
yeast, and glass of brandy.
SCARLET ON WOODEN.
For two pounds Of goods take two ounces o.
cochineal and two ounces of cream of tartar
Boil the dye fifteen minutes, then dip in tn,
goods, and air until the color suits Color il
brass or copper.
SIMPLE SPONGE CAKE
Take twelve eggs two cups of powdered loaf
sugar, the grated rind of lemon, and half it,
juice, beat to stiff froth; then add two cup
Of sifted -four, and bake in quick oven TWEEN
ty minutes.
POUND CAKE.
One pound of -four, one pound of sugar, ON,
pound Of butter, and eight eggs; beat it well
and bako three-quarters Of an hour
BLAcKISG FOR STOVES.
A good blscking for stoves may be mad,
with half pound of black lead finely powder.
ed, mix with the whites of three eggs, to max,
IL stick; then dilute it with some beer till i
becomes as thin as shoe blacking; after stir
ring, sit ii over the FIRE to simmer for twent,
minutes. When cold, it is fit for use.
s. l.ss 40 PREVENT MOULD IN BOOKS
A few drOpsOf oil of lavender will save ,
library from mould SnrinkIa - d..