Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1862-10-24

Receipts, &C.

uOuTS iiosi ehS ei'"S ~ 20 ~ - =
water. II
RAIN spoTs may be removed froWcloh
by carefully sponging the article all ovsr
with cold water, and hanging 1t dry IN =
cool place.
TO Fry SrEAks.--Cut the steaks rath-
er thinner than for broiling. Put some
butter into an iron frying.pan, ard when
it is hot, lay in the steaks. and keep
turning them till they are done enough.
70 DREss CAUlfrtowER.-Scah Q
eauihower cut it.in pieces and put itia
a pie-dish, add little milk. pepper sud
salt. Cover tile whole with some dry,
grated cheese, and bake it.
A StpE- -DisH.--Boil some eggs hard.
cut them in two. the yolks to be taken
out and beat up with little parsley Pep.
per- and salt. Replace this into tho
whites, and serve up with a nice white
sauce. sa7-s
To REMOVE MtLEw,-Dip the article a
soft-soap, and spread it in the sun. vet.
ting occasionally. If the first applica.
ton does MT have the desired effect, n.
peat the process. This is superior to
everything | have ever tried, and has this
advantage--that it is in every persons
house, or ought to be, II
FKExcu SoUp.-Take large lump Of
butter, tablespoonful Of -four, and brown
them in the saucepan you mean to make
the soup in. Cut up carrots, onions, cele-
ry, sorrel and potatoes together rery fine,
then put all in the saucepan. with pepper
and salt Pour boiling water over thcm..
and let all stew over the fire from three
to four hours it cannot simmer too muchs
\ little thyme, parsley, crcss, and mint 10
great Improvement
A BrRDs NEST Make some clear jelly
of an amber color, and fill small round
basin half full. Have some eggs blown,
ana pour blauc-mange into them. When
the latter is quite cold, peel off the SHE'LL,
and they will represent eggs. Put sornc
moss round u glass dish, turn the jelly
out in pieces within the moss, lay somcs
lemon peel in the middle, cut in thin
strips to laok like straws, and also some
on the Jelly, ana place the eggs on tho
top. This is very simple dish, but looks
pretty and tancful OH a supper-table.
An FcosoM1cAL DIsu-and if we'll
cooked. a pleasant one.-Take three
Sleeps tongues; let them lie in cold wa
ter for two hours. until all the blood hasi
left them; then throw them into boiling
water for a minute, one by one, until you
can remove the hard skins that covers
them. Place them in a saucepan Of luke
warm water; stew them gently for three
hours, with three small carrots. two lau.'
rel leaves, cloves, n small ONION or two,
pepper and salt cut them in two length
wise, remove the roots, and serve with .
SaHce pjQUante t
To BoIL A NEck OF MurroN.-Put
four or five pounds Of the best end Of ..
neck (that has been kept Il few days) into
as much cold soft water as will cover it,
and about two inches over; let it simmer
very slowly for two hours. 1t will look
most delicate If you do not take off the
skin till it has been boiled.
For sauce, that e.egant and innocent
relish, parsley and butter, or eschalot, or
caper sauce, mock caper sauce, and onion
sauce, turnips, or spinach, are the usual
commandments to boiled mutton.
To DnEss Edos AND SrINAcn.-Pick
and wash the spinach i'll several waters.
FIJI large pan full Of water, with
handful of salt in it when it boils, put
the spinach in, and let it boil for two or
three minutes. Take it up with fish
slice and lay it on tho back of hair
sieve: squeeze the water out and put 1t
into frying-pan with a quarter Of
pound Of butter; keep constantly turning
it and chopping it up with 4 knife until
it is quite dry; pepper it slightly; then
press it between two plates, and cut it in
the form of diamonds Poauh the eggs,
hay them on the spinach, and serve them
up hot
MUrroN CHors DELIcArHLY STEwEp
MD Coon MUrroN BRoTH.-Put tho
chops into stewpan with cold water
enough 10 cover tncni, anu uh Oh'V"
when it is coming to boil, skim it, cover
the pan close, and set it over a ve.y slow
fire Till the chops are tender. If they
have been kept proper time, they will
take about three-quartcrs of an hours
very gentle simmering. Send up turnips
with them; they may be boiled with the
chops skim we'll, and then send all up
in a deep dish, with the broth they were
Stewed in.
y. Il. The broth will make an econo.
mist enc, and the meat another, whole.
some and comfortable meal.
To Bolt ToSGuH,--A tongue is so hard
whether prepared by drying or picking,
that it requires much more cooking than
Il ham; nothing Of its weight takes 50
long to dress it properly. =
\ tongue that has been salted and
dried should be put to soak (f it is old
and very hard, "A hours before it 10
wantcil in plenty Of water; green one
fresh from the pickle requires soaking
only few hours, Put your tongue into
plenty Of cold water, let it be an hour
gradually warming, and give it from three
and half to four hours very slow Elm.
mering, according to the size, etc.