, 1863-12-19
Domestic 8eriprs.

u lHel Will Olly use tuelIl. SOIilIIlOu uTleu |
apples, with little molasses and brown |
paper, are all you need to make tho best
kind Of cd:r vinegar. And what is still
better, the cider which you extract from
the apples Goes not detract from the value
of the apples for any other purpose.
Soak your apples few hours-W ashing |
and rubbing them occasionally; then take
them out of the water and thoroughly strain
the latter through tight woven cloth
put it into jug, add half pint Of mo.
lasses to gallon OF liquor, and piece Of
common brown paper, and set in the sun,
or by the fire. and in few days your vim
egar will be fit for use. Have two jugs and
use out of one while the other is working.
No family need be destitu'e of good vinegar
if they will follow the above directions.
To WARM UP CoLD MEAr.-Cut some
slices from leg or saddle Of mutton the
slices must be Of a moderate thickness.
Put into an earthenware dish the following
mixture: All the gravy which was left
on the dish after thu joint was served, and
if not sufficient, add little more two tn.
blespooniuls Of port wine, one dessert
spoonful OF vinegar, the same quantity Of
both walnut and mushroom catsup; cay.
enne and salt to taste warm those in the
oven, but do not let the mixture boil put
in the slices Of meat, and serve when they
are thoroughly warmed through.
To Boil PorA1oEs.-In Ireland, pota.
toes are boiled to perfection. The hum
blest peasant places his potatoes on his
table better cooked than could half the
cooks in America, Il ying their best. Po.
tatoes shoald always be boiled in their
jackets Peeling o potato before boil
ing is offering premium for water to run
through it, and making them waxy and IN.
paIarable. They should be thoroughly
washed, and put into cold water. In Ire.
land, they always nick piece of the skin
Off before they place them in the pot the
water is gradually heated, but never al.
lowed TO boil; cold water should be added
US soon MS the water commences boiling
and it should thus be checked until the po.
tatoes are done; the skins will not then be
broken or cracked until the potato is thor
oughly done; pour the water off com.
pIetely, and then let the skins be thoroughly
dry before peeling.
BLAcKBERRY JAM.-Blackberries, in al.
most any orm, aud ne made from theifi,
are very pleasant, and wholesome, aud be.
sides are conceded u BE- good medicine Er
the "Summer complaint" and housewives
and nurses look out for good stock Of
blackberry jam. 1t is easily made, and
there Is no difficulty in keeping it. To
each pound Of ripe fruit, stewed in porce.
lain Kettle for five minutes, add one pound
light brown sugar, aud mash the contents
tinc with strung ir"n or wooden spoun
while still upon the fire. When well
mixed and boiled 10 minutes longer, stir.
ring il well IN the meantime, fill the ars
or glasses and set away.
To MAKE PorAro SrARcR.-Stareh made
from tbs common potato furnishes an OK.
cellent substitute for arrowrOOt as whole.
some, putritious food fcf infants. Il also
makes q gnod cheap pudding for the table,
il covked like sagO; aud rs il has not the
medical properties Of the arrowroot, Il Is
much to be preferred as an article Of daily
food, except for children who are subject
To diarIhna or summer complaint. The
process Of making the starch is simple, and
the time requir, so short as to put Il into
the power Of every one having the means
OF hand. Wash any quantity Of potatoes
perfectly clean, and CRATE them into tub
h.lf full Of clean cold water, stir Il up
well, let It settle, and thon pour of the
foul water, put the grated potatoes into a
fine wIrc or coarse hair seive; plunge Il
into another tub full Of clean cold water,
and wash the starch through the meshes Of
the seive and throw the residue away or
wash il again II any starch remains 10 the
pomace; let IL settle again, and repeat this
process until tho water comes Off clesr;
scrape from the top any remains Of the
pomace; then take the starch out, put u on
dishes to dry In q warm room, and Il will
be Ct for use Immediately. When wanted
for use, mix as much o. may be needed in
cold water, and stir IL into boiling milk, or
water, IL preferred, and Il requires no fur.
ther cooking. 1t also makes stiff and
beautiful starch for clearing thin muslins
and laces.
VEAL CuRRY.-Cut up abouttwo pounds
lean veal into small square pieces, half the
size Of walnuts then put large. onion
cut into small dice In y stewpan, with q
Glove or garlic, and one apple cut into slices,
and one ounce Of butter keep them st.rrd
over moderate FIRE until lightly Drowned,
when stir In o good tablespoonful Of mild
curry powder, half q one Of -four, mix