, 1864-04-02
Domestic 9eripes.

| n;aoo or b,,,tor ~ ,ho b,,,o,o - ,ha ta.o,,
% pon ond NJ ohon. half a n;nt os ro,or "I."o
it over sharp fire, moving it round occa.
sionally with spoon until tho bottom of
the stewpan is covered with o white glaze,
when add gallon Of water, two ounces of
salt, three onions with two cloves in each),
two turnips, one carrot, head Of celery,
le4k, and bunch Of parsley, thyme, and
bay.leaf; when boiling put in two burnt
onions to color it, and stand 1t at the cor.
ner Of the fire to simmer for three hours,
keeping it well skinned, then pass the
broth through hair seive into stewpan,
you have previously cut two middling.szed
carrots, two turnips, an onion, leek, and
little celery into thin strips an inch long;
put them into another stewpan with two
ounces Of butter and teaspoonful of pow.
dered sugar; place It upon q sharp fire,
tossing them over occasionally until well
fried and looking transparent, then put them
Into the broth with the half Of a young
| nlace n at The Garner Of your 6ro and
when il hollis skim off The butter Ist II
simmer until the vegetables are nerfec,lv
tender when nour h into vour tnreen.
serve Tho beef pnon a senarais disb
MARY's PUDDING Put not quite half
pound Of grated bread-crumts, and two
ounces Of butter, into basin, pour upon
them (boiling) one pint Of good milk,
sweetenPd with about three ounces Of sugar.
Cover with plate or saucer, and set to
cool. Beat up three eggs well, and stir
them into the crumbs when cnol enough,
adding any fllvor that is liked IL is very
snJ h"Lo baic ,n Lnrr, ~ nonr % 49, " ' h''.
,aro5 r"n,IJ ond Iii ,na h"". r. CT c'I
,ow;nn snnc, = vorv ,;oo ouon ~ ,ho ho;,o1 Ia
nu1I;Sc. Add nrc omH onJ ,,,o Ill. ~
,hroa % hale ,nmhIos' oS shor., 80, "
- D., l., ;,. T., .c -, 80"
80. ~ ~ !" p"" " ny ""'e,,
~ s"s .",. wv " '.' " ,,n ,HI'n''" 'oo r"s on
,9v W, nre nvs MINUTES wv, w.'l os 'o1g enough;
"mP "o "u"e W r'S =, .'o M",SN wen
,,eu Ue,"e.u '.e n''' u" '"' '''H'u'e "ee0'''eS
''s"' a"' "'"'
A SAvopy CutcKrS Pr -Cboose three
sPring sn'SnonS, nS'ng sars .na' .ney ars
'enuer' a''u no! 700 Iargsi ur"w 'ne'n, aho
season 'neI', wiz" Pounoeu mace, pepper
ahu sai'' ana put . large IumPM Iresn out-
Yer 'nto eaSn OF tnein. Lay 'hem IN PIE.
dlsn WIN 'ne breasts upws!us, anu lay ~
.ne 1oP y, e"en '"1 'n'' s'iees .! oaeou
,neSe whl give mem a Pie"sant h"Vor'
boiI iour eggs nard' cut thein INTO pieces,
wnlcn 'sy ABOUT ahu "'"'pg tne ehlcNens
also lew mushrooms; Four : punt OF
good gravy mto tne d'sn' cover u WIN
r,cn Pu" Pas'e' anu 'aAe 'n . n'ouera'e
~,
ihs Lirs'-.ne usem eay'nce lo]enges
ueepens tne naturai cr,'nson oi tue ups;
'ne enects OF th's car'n,hauve preparation
upon .ne s'onacu anu Tue orea'n are " sne
same tl'1e corrective ana gaate'ul, ana u
may oe nao rec1urSe 70 on symptoms OF
sore 'hro"t: cayenne Izenges are pre-
pareu as .o,,s ,oiow ow.sreu .'. sugar one
Pou.u "u.e VI s"" u"saV"u"' sun
e'en' Yuany "A auu esSo"s "1-
eere VI v'nesar ~ c"yc""g, o' n'',e sor
soIs e"ye""e pepper u'''o''eu =" "a'er 70
ScALpkp rvpDlNc;~o'r Inree spocnIu's
VI n'u' 'n.o V'e s''""cs' quau.ty VI ep,u
nuS Puss'o'e 70 n,aNe y su'ootu ihto .nis
sur = P'n1 o' sea'o'ng n"N, Pu1 u upon
'.1 n'e, wy Nv uos 'ss =" oon ""el eo'o,
auu nu.''g, eneer, anu Ien"n Pee', ann
Sarse we'. ~. usa'et 49, swye'eI ~ 70 "s.e
y, % \. Iii % g., az an NV. m Nv Wb.n v e,,,saS aa
~ /" ~. lor an n9ur. "uel eooMee
p."sr J I,' \, =, .,"d sSu "c. c' ,'' .u.u
coversd with ,he .ame hasjn bsf,ra vou