Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-01-11
THE EVENING STAR.
HOUSEHOLD RECIPES.
DIRECTIONS FOR MAKING YEAST AND

DIRECTIONS FOR MAKING YEAST AND GOOD
f..- At BREAD. ~ .--
CIV" in the Country Gentleman, says:
aAn housekeepers who desire to make good
bread have only to follow the receipt given
Below TO secure that happy result. have
Tasted the matter, and kRoso that there is no
humbug; and all the extra trouble about II Is
more than balanced by the superior quality
of the article produced. Firstly:
To Make Yeast-Tske two handfuls OF
hops, pints of water Q potatoes, and boil
them all unth the potatoes are soft; then pare
the liquid. Put it in 5car preserving kettle
over the FIRE, and add l cup Of sugar, !! table,
spoonful of salt, and one Of gISssr; add hour
enough to make il Of the consistency OF paste,
and then let it boil FIVE minutes, stiryingit ali
the time. Turn out, and Yhen partially cool
add half pint of good yeast. Let TINS eyana
till fermentation takes place, and the job u
done In the winter l keep it in stone jar in
the cellar; but in the summer L dry it by
mixing it with corn meal, and spreading it on
the table exposed to the air, mot SUM- Sec
ondly:
To Make Bread wash and pare a good
potatoes; boil them with a large handful Of salt
till reduced to fine pulp; strain through q
callender, add pints Of sweet milk, and when
cool enough to bear your hand in it, stir in
enough -four to make q thick batter; to this
sponge add a coffee cup Of the yeast, making
the sponge at night. In the morning add
SiS quarts Of new or sweet milk, and 8 gills of
lime-water, and knead it into a stiff dough.
In two or three hours after kneading it will be
ns light and porous as honey comb; knead it
down, and after 1t has again risen, mould 1t
and put il into pans. Let 1t stand till il rises
again; then wash the loaves over with Geld
water-this prevents the formation Of too hard
q crust-and bake in a we'll heated oven.
When baked, wash again, wrapping it closely
IN hraa Heln fatr fr,a 81 onI
will warrant satisfaction.
SANDWICHES FOR EVENING PARTIES.
Chop fine some cold dressed ham, say about
aquarter Of a pound, pu, it in basin with a
teaspoonfnl Of chopped pickles, and teaspoon
ful Of mustard, little pepper or Cayenne;
put about six ounces of butter in basin, and
with spoon stir quickly till il forms a kind of
cream, and add the ham and seasoning, mix all
well, have the sandwich bread cut in thin slices;
have already cut, thinly intermixed with fat,
either cold roast beef, veal, lamb, mutton,
poultry. fowl, pheasant, partridge, &c, either
Of which lay evenly and not too thick, on your
bread; season with little salt and pepper,
cover over with another piece of bread; when
your sandwich is ready, cut them in any shane
You like, but rather small and tastily, and
serve. You may keep them in a cold place, if
not wanted, as they will keep good under cover
Tor twelve hours.-Lady's Book
CHICKEN SALAD.
Boil or roast nice fowl. When cold cut Off
all the meat, and chop il little, but not very
small: cut up large bunch of celery and mix
with the chicken. Boil four eggs hard, mash
and mix them with sweet oil, pepper, salt,
mustard, and gill Of vinegar Beat this mix
tsre very thoroughly together, and lust before
dinner pour it over the chicken.
MAKING TEA.
Water for making tea should be used the
moment 1t bOils. The reason assigned is that
If IL lie boiled for some time, all the gas that is
In it escapes with the steam, ana it will then
not make tea of the best flavor Clear, pure,
soft water is best.
PARsNIP PRITTERS
Boil parsnips until tender; mash and season
with butter, pepper and salt; make them in
pats, dip them in butter, and fry in very little
fat until brown. Or cover them with egg and
cook gently.
PARSNIP OYSTERS
TO one pint Of mashed parsnips, add three
vell-beaten eggs, a teasPoonful Of butter, pop
per and salt to suite the taste, and sufficient
-four to hold the mixture together Make into
little fat balls and fry brown in butter.