Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-01-07
THE EH ENING STAR.
SUPERIOR SODA BISCUIT.

SUPERIOR SODA BISCUIT. a.
One tablespoonful of cream tartar, one table
spoonful Of carbonate Of soda, two large table
spoonsful oflard, one pint Of sweet milk, one
full quart of -four, salt Mix thoroughly the
soda, cream of tartar, lard and -four together,
then add the milk work up very lightly, roll
out the thickness Of ones middle finger, and
bake in a very quick oyen.-Ohio Farmer.
TO COOK CARROTS.
A contributor to the Country Gentleman
SAYS the way to cook carrots is, to scrape the
outside, then slice about quarter of an inch
thick; put them in o spider and add jW water
10 cook them After they are cooked add salt
aad a little butter, and let them dry down a
little, when they are ready for the table.
RECIPE FOR CANDLES.
Take of alum, lbs dissolve entirely in 10
gallons Of water; bring the solution to the
boiling point, and add 20 lbs tallow, boiling
the whole for an hour, skim ming constantly.
Upon cooling q little, strain through thick
muslin or flannel set aside for a day or two
for the tallow to harden; take it from the
vessel, lay aside for an hour or so for the water
10 drip from it, then heat in clean vessel SUI
iciently to mould; when moulded, IL you
desire 70 bleach them, lay upon plank by the
window, turning every two or three days.
Candles made strictly by the above reaipe will
burn with a brIlliansy equal to the best ada
msntine and fully as long.-AmeTcdn Farmer
We have somewhere seen it stated that if the
Wicks were made about half the usual size and
dipped in spirit Of turpentine and dried
in the sun, that the candles wsuld last much
longer and give better light. Ii will do no
harm to try the experiment.
RECIPES FOR CURING HAMS.
No. l. For picking one hundred pounds of
Pork, Hams, Beef, &c:
Take six gallons Of water, nine pounds Of
salt, half coarse and half fine, mixed } three
pounds Of brown sugar, one quart of molasses,
three ounces Of saltpetTe, and one ounce OF
potash Boil and skim it we'll and let it stand
till entirely cold; then having rubbed your
meat with fine salt, pOur this brine over it and
le, II stand six weeks; then hang up to smoke.
No. 2. s lbs. Of salt, 2 OF. saltpetre, IL OF.
potash, 2 lbs. Of brown sugar, or a quart Of mo-
fasses, l OF. Of rod pepper. These ingredients
dissolved in FIVE gallons of water, constitute a
brine which should be poured over 100 lbs. Of
hams already packed and closely fitted in a
water-tight cask-the hams having been pre-
visusly rubbed with salt and thoroughly aired
two days before being put into the cask.
After immersion from four to six weeks, (ac-
oording to siEs,) they should be hung up by the
skin of the shank, and when smoked sufficient.
", covered with paper and put into bags and
hung hook dovnwards; all to DE done before
the warm days Of March.
No. 3. To a thousand pounds Of meat put
three pecks Of fine Liverpool salt and four
pounds Of saltpetre. Pack in a cask, the bot.
tom Of which must be perforated to allow the
bloody water drip TO away. Let il remain three
weeks, then hang and make a smoke every
morning Of green hickOry-the fire so placed
that the smoke may cool before reaching the
meat. Sow up in canvass bags before the last
Of February.