Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1863-01-09
Domestic Recefpts.

BEEFsrrAK WITH OYSTERS Cut the steak
rather thick ! brown it in the frying pan
with butter. Add half pint Of VISITOR,
an onion sliced, pepper and salt, cover the
pan close, aud let it stew very closely for
half an hour; then add glass Of port
wine, little -four, and dozen or two Of
oysters, their liquor having beenprevious.
ly strained and put into the stewpan.
MINcEMEAr-- Six pounds Of currants
three pounds of raisins stoned, three
pounds of apples chopped fine,four pounds
Of suet, two pounds Of sugar, two pounds
of beef, the peel and juice Of two lemons,
a pint Of sweet wine, quarter ofa pint
of brandy, half au ounce Of mixed spice.
Press the whole into a deep pan when
we'll mixed,
Another ,cay.-Two pounds of raisins.
three pounds of currants. three pounds OF
beef suet, two pounds of moist sugar; two
ounces of citrop, one small nutmeg; one
bottle of apples chopped fine; the rind Of
two lemons and juice of one, half q pint
of brandy mix well together. This should
be made little time before wanted for
use.
Sort GlNoBRBREAD-Two cups of mo.
lasses, one cup of sugar; one of butter, one
IF sour milk; and five of hourj three eggs,
one teaspoonful of saleratus, and table,
spoonful of ginger. All the materials
should be warmed before being mixed.
COOKING AppLEs.-One OF the most
notable housewives and best cooks in the
State has new way of cooking apples;
at least, it was new to me, and will not
doubt be new to many others. She paros
the apples and quarters them, placing
them in tin'plate with the core side up,
if dried apples, little water added;
they are then set in the oven, which is
always hot at meal time, and roasted;
when done, they are slid on common
plate and sprinkled with sugar, to be eat.
en- warm, with bread and butter and
cakes. 1t would require canned fruit Of
extra favor to tempt me from the apple
dish, il thus prepared. Strawberries or
half-rpe peaches are not to be talked Of
the same day.
ROSE SALvE.-Four ounces best olive
oil one ounce spermaciti; one ounce
white wax eight drops ottar of roses.---
Melt over slow fire.
PoTAro CRUsr.-Par-boil and mash
twelve potatoes; add one teaspoonfal Of
salt, two tablespoonsfnl of butter and
half cup of milk or cream. Stiffen
with flour until you can roll out.
SWEET APPLE PUDD1sG.--One pint of
scalded milk one.half pint of Indian
meal one tea-cup of molasses ; one tea.
spoonful of salt six sweet apples, cut in
small slices. Bake three hours.
WASHINGTON C,KE.-One pound of
-four three-quarters of pound of butter
and five eggs small cup of sweet milk
and teaspoonfu Of saluratus cinnamon
and cloves to your taste; one pound Of
raisins, one wine-ga of wine and an.
other of brandy.
MurFINs.-Threc tablespoonfuls of but.
ter melted in three pints Of milk when
cold stir in six eggs. one teaspoonful Of
salt, two tablespo- nfals Of yeast. Flour
to make them as thick as you can beat it.
Should rise in three hours.
MIScn pIEs.--Two pounds of lean
beef trump piece) when chopped makes
three bowls full Nine bowls of sour ap.
pies chopped half pound of chopped
suct, two pounds of rasins, two pounds Of
currants, two heaping teaspoonfuls ground
cinnamon, two of allspice, twoIof cloves,
one of mace and one of salt; two grated
nutmegs, gallon of sweet cider, one pint
Of currant wine and a pint of brandy
Put in four pounds OF sugar, and add
more if necessary, This will make six
teen large pies
PAsrny-Sft three piuts of superfne
-four; divide one pound of fresh butter
into four partsj take one piece and rub
thoroughly into the -four; add cold water
gradually, to make a atolerably thin paste;
use as little water as possible, as too much
will make it tough; sprinkle little -four
on the board before you lay the lump Of
dough on it !; roll it. always rolling from
you; take the second piece of butter and
and spread it on the paste; sprinkle with
a little flour; fold the paste over roll
it, and do the same until all the butter is
spread in.
How TO PREVENT WET FEEr.-A writ.
cr in the Mechanics Magazine says: II
had three pairs Of boots for the last six
years, and | think shall not require any
more for the next six years to come. The
reason is that | treat them in the follow.
ing manner | put q pound each of tall
low and rosn i'll a pot en- the fire; when
melted and mixed | apply it hot with
painters brush until neither the sole nor
the upper leather will soak in any more.
If it is desired that the boots should i'm.
mediately take a polish, dissolve an ounce
of wax in a teaspoonful of lampblack.-
\ day or two after the boots have been
treated with the tallow and rosin, rub
over them this wax in turpentine, but not
before the fire. Thus the exterior will
have coat of wax alone and shine like
a mirror. Talow or grease becomes ran
cid and rots the stitching or leather; but
the rosin gives it an antiseptic quality,
which preserves the whole"
FASHIONS FOR JANUARY.-The styles in
dresses and bonnets are pretty much un.