, 1864-07-11
Domestic Retiprs.


information obtained where she "tooE tea
last"
A dish of what J took to be preserve,
was PASSED hie, which upon tasting was
surprised to learn contained no fruit lhe
ease with which it was prepared, and the
trhIng cost OF its materials are not Its CHIEF
recommendations, for unless my tasting ap-
P""', , ~ :, :. 1o'nha,ic,,I,. ,;n.,,o
s,h,,;,,,,o g. onrI,>sai,c, ,n,,io- -Ln,,or n,
,'a,,, rras.r,.os mi ou ,ba, sor, nf hin,
=. IL ,in,,,.o5 ~ G,iraws, N,,J,r,,ai,. Mi
&c s,oIos.os ;.no, S;ra 90 ,..or,y
-, o.annJ;n, o. H. o,nS;s,o,.,. tb..n
"dJ ,i,rss e,,Ts ,5,r",ablv hoa,cn hastily
500 ",;s.;n, ~ ,ho195 4, onJ ceN,;rrs ,n b,;Io Gsw
",in,,es @ Ior@cr and season win nntmeo or
I"n,on -
:.
PREsERvED kHrBARB.-Cnt the rhubarb
S no,,Ud % "f no;s, @ SMEAR P,t ,bo snsar oysr S
+" "s rSuhorS onJ iSovo :, ,won,v v 'f',sr Lnnr.
:" % dr"w on, ,ha ;";.o IN. sr,or s;nLs
Sn, ;s No, JissoIvcJ Rou ,be me- al
s"~.r toTe,bor f,r tran,y n,;nn,cS AGar
!, Sco;ns 10 bnI f,s, :, ,Se rdro ~ tho nan
"dJ ;ba rhnb,rh arJ Lo;l !, sI,riv ,,.dm,,'
ro;nntos Ior,er r., ,I;s wov or !, Inc ~
nmaso.,.o ne n;ooo,' - rL,I,.,,, ro',,a',I ~,
- e., IN o,Lan ~" "a :" ~.
~ s,r,n or nrasnrro r. s,ou..r S,;l"J
IT, rbnbsrh .nd snna, a. mot s0o";n"
,rar,a ar rIooa - DIV an, ,ho ;,,;oa Th;s
nr"sa.r" ~ IL IosUs NJ wail =, d. nIa"o
p
BAKINo PowpER.-Stx ounces Of car
donate Of soda, four ounces of tartaric
acid, two ounces OF sugar (very finely
sifted, one ounce OF salt. All must be
mixed very completely together, Hnd, after
80 aS 10, e.. - - y" -. % "';1S ciI" o WV.
,oasno"nr, So ,bo n"~da. ~ :, ILL.,, ~" "uS U"S
Of dnnr ana m;x ,hor"noL,v If ~ % no,~
J,r i ~ Iva Ion, !, ms, n. mn, ;r,,, ~ -"
u,o,,h,od Lo,,II. e.L"J - H.. 80 y -.
niooo ~ W. a'N "-N "P' ~ " u''
f
How TO Bon PorAroEs.-Let the po-
tatoes lie in cold water elk hours, at least,
before boiling, twelve hours for very old
ones is not too long.) Then put them into
boiling water little salted, and the water
should be kept at moderate boil till they
Lte .L u"hs, ~s,eu may 20 tes,e1 w,'i Iork
III ~" ~ IN a. vac; Suu ~ '"sin I.Ss Si'',lu ~
~ ."s r.. =" w. T.. uea' e'''e suOaiu oe
.IH Hsu nos ~ 'es ;.s.n :,, ooi 'no''el1 ailer
Iue' @e u" ~ ".' len'er '1Iul ".''ery'
~ sAIs"ont pa" ~ uMAe o'u POTATOES
S;i,,. , 70 ~. ~ s",u ~ a"eT' mo a c'o'" anu
~ 80 =. '" .S - ur., Ise 'He"'
~ IL. Th"I. sT !" : V.o." n anu S''s1S'S prs
;a,S 49, ~, ~ ~, s" ~ ssi,u Huu 20 H.
my. 'o '"o Pos oe'o.e 1ne Su'a'''r oues, .nl'
2 s.~y & c's,, - - eaa sn.. ,.,;," u"ns re9".res
IRON t,1 ~. Io''y , 20 my my IN, minutes, New ones
sne very sounu leI'oh, RUG
s"o a.nS .S W. ,' P,sSe =. na' susar Auou' na.
- pOunu, uPon ''i's sugar pour n'i' pun
:. sa1ol.g grssn 'ea, ooung nv. . It.le
s.',a,d. S,p,1sa,e 1s s 'ns u'es - w" lsn'nS
!" s"Vse asu qu"l' y. orahuy'
80 -. .,o ~ "no,o y. ,I,' IN ' uslte Tue name
wSn .ns PuH.n-'aS''' auu, wnsn Tue l'qnoi Is
~ 49, H., ~ o.,o"h ~ eIs.ngu''" ,., y, anu pour
daction Of. other articles. such as az, ck
champagne, etc., to the above. il is called
arrack punch, champagne punch, etc. 4.
coosvn,..v v,... ~, .i,
~ S'a. ~ ,.,a,s ~. .ishsAH'-n" sVeIy gar
,,no,sho--;os ~ fSs oIo qusrs =, 'ul. r'Pe
r s,snd mt, aSi,o & asis UT. n's', anu y.
.r.;, ,~;,h -, sS eo's, ,,. '"sa Srusu 'ee
the wator. Let 's !. s,spS ssvsrsd su "oS onsr g. T.
five days in cool place, stirring il twice
every day; strain il AZ tho expiration Of
the five days through hair.seive into n
cask, and to every gallon Of the liquor add
one pound and a quarter of moist sugar.
! When 1t has Stood Tor six months bottle
H'sas9 .se
PuScH, MILK.-Fill bottle as fall as
possible Of lemon-peel, and then add US
much brandy as It will admit; let this,
corked, stand in the sun two or three days;
then mix with the brandy, having poured
il on', two pounds OF sugar, two quarts Of
water, four Of branay. Two Of boiling milk,
boiled with spice, and about pint Of lemon.
Juice; when this is cold, strain it till quite
clear, aud bottle it Instantly.
RHuBARD WISE.--Five pounds Of rhu.
barb to ono gallon Of water, to stand ten
days, stirring twice day. Then put il
i fhro,,oh q soiva on1 a11 c,,. ..,..,..l