, 1864-02-27
Domestic 0rripG.

ems, (tho meat separated from the bones
and cut into very small pieces j take one
dozen hard boiled eggs. Mash the yolks
well, and add salt according to your liking.
after this put in four large tablcspooii!rls
Of prepared mustard. Mix these articles
well together, adding by degrees a bottle
full of oil. Then add the vinegar-the
taste of which must be perceptible. The
ingredients must be beaten well together
for q long time. Just before mixing in the
chicken and celery. (Which must be cut into
small pieces) take four fresh eggs-raw-
and beat them in well with the dressing.
Slit up some green pieces of celery, and
curl them by immersing them for some
time in cold water. Use these pieces for
garnishing the dish of salad, mixed in with
some Of the green leaves Of the celery.
GERMAN PuFFs.-Put half pint of
good milk into pan, aud dredge ii with
-four till it becomes as thick as hasty pud.
ding; stir it over slow fire till IL Is all of
q lump, then pour it INTO marble mortar.
When it is cold, add to it the yolks of
eight eggs, four ounces OF sugar, a spoonful
of rose water, little grated nutmeg, and
the rind of half a lemon. Beat them to.
gethcr an hour or more; when the mix
ture looks bright and light, drop it by tho
teaspoonful into q pan Of boiling lard
They will rise and look like yellow plums.
As you fry them, lay them on a seive to
drain-grate sugar round dish, and serve
them on it. Wine sauce may be served
with them.
GoosE-BoILED WITH ONION SAUCE
When your goose is nicely prepared, singe
it, and pour over it quart of boiling
milk; let it stand in the milk all night,
then take it out and dry it exceedingly well
with a cloth, season it with pepper and salt,
chop an onion aud u handful Of sage leaves,
put them into your goose, sew it up at the
neck and vent, and hang it up by the neck
till tho next day f; then put it into ran of
cold water, cover it close, and let it boil
slowly one hour. Serve it with onion
sauce.
Gran APpLE JELLY.-Jelly from other
tart apples can be made in the same way
US tho following-apples, however, should
first be sliced. The crab apples have a
very delicate flavor, better for jelly than
tnat oi other apples. Tut them IN Eettie
with just enough water 10 cover them, aud
let them boil four hours, then take them
oil the lire and rao them through a cullen
DER TINS VIII separate the seeds anu skin
from inc pup; thc'i strain tneIn throngh
a bag lnen to each pint oi the juice thus
strained add pound oi white s1gar and
boil ipr twenty a!nutes-meanwhlle skim
moulds. and lot .hem stand for two or three
days in the sun, till sufficiently hardened.
-, g.g--rt f.
AN EXcELLEST I'uDDING.-lake three
table spoonfuls OF melted butter and mix
with one cuPiul q sugar; one egg well
beaten one pint of Hour; two teaspoon:
ftils Of cream tartar one Of soda; and
one cup OF sweet milk. Beat well, and
bake thirty minutes. Serve not with the
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To PRESERVE HERps.-All kinds of
herbs should be gathered on dry day Just
before or while they are in blossom. Tie
them in bundles and suspend them in dry,
airy place, with their blossoms downward.
when perfectly Dry, wrap tho medicinal
ones ~ Paper anu Keep tncm rom the ar.
t'ick on the ieaves Oh thoSe wnlcn are 70
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