, 1864-05-23
Domestic 4eripes.

The three following receipts will be found
to make good and exceedingly cheap ink
tor common use:-
BLACK INK.-One ounce Of prussiate Of
potash, one ounce Of mur,ate Of iron, and
one quart Of water.
BLUE lSk.-To the foregoing ingredi.
ents add quarter Of an ounce Of oxalic
acid.
RED lSK.-Takc all the Ingredients as
stated above for blue ink, and add quarter
of an ounce of lake liquor.
ApaLE SorFFLE.-Peel and cut two
pounds Of good dressing apples, put them
INTO stewpan with little boiling water,
cover it closely, and let it steam TILL firm.
Beat the whites OF the eggs into snow with
little powdered sugar. Put the apples
into dish, lay the custard over, then pile
up the snow high, shake powdered sugai
over, and bake in a quick oven till it is a
fine light shade Of brown.
VEGsrAnLE SoUP.-Four quarts of cpld
water, a haIEpint Of small barley, and two
tabiespoonsful of beef dripping. or a lump
"f fat from cold roast beef, or any fat from
meat which is not otherwise needed; u tea.
spoonful Of salt; Of pepper, half tea
spoonful. Let this boil gently for two
hours, the four quarts will then be reduced
;ot"o. Shred up two large well cleaned
carrots IN slices not too thick, also four
large onions finely shred or chopped. tw0
heads of ee'ery, and three or four turnips
cut up in very small pieces; put all these
in when the soup is boiling. Let it b"il
y"nly for an hour or two. Shred up two
arge well cleaned carrots in slices not t0O
thick, also four large onions finely shred or
chopped, two heads Of celery, and three or
four turnips cut up in very small pieces;
put all these in when tho soup is boiling.
1t it boil gently for an hour and halt.
Nix IN basin, piled tablespoonful of -four
with little cold water ill 1t is like cream;
burn in an iron spoon, u teaspoonful Of
mOist sugar till il resembles treacle. Pour
un this u little boiling water, and mix il
with the Anur, then pour the whole intu
the soup, stir it well, let IL simmer once,
and the soup is ready.
. VEAL PoTAoE.-Take off knuckle oi
veal all the zeal that can be made into cut.
lets, etc., and set tho remainder on to stew,
with an onion, bunch Of herbs, blade
of mace, some whole pepper, and five pints
of water; cover it close, and let it do on a
slow fire, four or five hours at least. Strain
1t, and set il by till next d y; then take the
fat and sediment from the Jelly, and simmer
IL with either turnips, celery, sea-kale, and
Jerusalem antichokes, or some Of each, Gu,
into small dice, till tender, seasoning it with
salt and pepper. b -fhre serving. rub down
half u pint of good cream, and butte, thu
size Of walnut, aud boil few minutes.
Let small roll simmer in the soup, and
serve this with II. II should be as thick as
midjling cream, and, il thus made Of the
Vegetables above mentioned, will make n
very delicate white potage The potag,'
may also be thickened with rice aud pearl
barley; or tho veal may be minced, and
served up in the tureen.
To SousE RocK.Fisn.-Boil tho fish
with little salt in the water unit II is
thoroughly cooked. Reserve art of the
water in which il was boiled, to which add
whole pepper, salt, vinegar, cloves, allsplce,
and mace to your taste; boil it up to ex-
tract the strength from the spice; and add
the vinegar after il is boiled. Cut of the
head and tail Of the fish and divide the rest
in several portions. Pu: in q stone jar,
and when the fish Is quite c0ld, pour the
liquor over it. II will be ct toT use in o
day or two, and will keep in cold place
two or three week.
BEEF ToNouE.-lf It has been dried aud
smoked before Il il dressed, it should be
smked over night, but # only picked, q
few hours will be sufficient. Put II IN a PIT
of cold water over a .low FIRE for MI hour
or two, befare il comes to boil. Thrn lot
it simmer gently 70 from three and half
a. four hours, according to its size; ascer.
tain when il Is done by prrbing il with u
skewer. Take the skin of, and before serv.
ing surround the root with paper frlll.
CRoouErrEs OF FIsH. Take dressed fish
Of any kind. separate it from the bunes,
mince il with little seasoning, an egv
beaten with teaspuonfnl Of Aour, aud one
Of milk; roll il into balls; brush the ont.
side with egg, and drcdge IL we'll with bread
crumbs, fry them them Of o LIce color;
the homes, heads, tails, with an onion, an
anchovy, and plnt Of water, siewed t.
gether, will make the gravy. Lobsters
make delicate crnquettes; in which case
he she'll should be broken, and boiled down
for the gravy.
lMPRovEMESr IN SrARcHNo. Take two
ounces Of white guni.arablc powder, put il
into q pitcher, and pour ON II a pint or more
Of builing water (aecording 10 the degree
Of strength requiredl md then having
covered i let IL stand all night. Tho next
day pour Ii carefully from the drpg- into o
pint of starch shat has been made In tn.
usual manner will give lawns (either v b to
black, or printed) look Of newness when
nothing else can restore them after washing
Il is also good, much diluted, for thin white
muslin and bobbinet.
FoR WiRrs.-Dissolvc as much com.
mon washing soda as the water will take
up; wash the warts with th for minute
or two and let them dry without wiping.
Another way is to get little bullock's 70 /,
and keep It in bottle; rub little on the
warts two or three times day, and in