, 1864-06-06
Domestic asripss.

large square TN, take Io~T egSSi tahe Wv
whites Of three of them, putting the yolks
with the fourth egg. Beat the yolks, with
A dessert-spoonful of starch, and white
sugar sufficient to sweeten II, and little
sail. Make the custard in the usual way
and fill the pie, and, while it is baking, beat
the whites to iroth, with one or two
spoonsfuI of white sugar, the same as for
: cake.ffosting or till you can turn the dish
nm side down and not have it run out.
When the pie is baked, spread the frosting
over it and let it set in the o ell few IN
utes, with the door open, to harden; and
YOU will have pie that will tempt, and
satisfy, too, the appetite Of tho mc'st fastid'
ious epicure. Fresh eggs ate necessary,
as old ones will not make frOth. Flavor
with vanilla, or lemon, or whatever you
please.
How TO PREPARE SrARcH FOR usE.-
, Take quart basin and put into it table
spoonful OF tho best starch, which, with a
clean wooden spoon kept for the purpose,
gradually mcisten and rub down with O
quarter Of pint of cold water, adding q
tablespoonful ut time. When in per-
fectly smooth state, and about the consist.
ence Of cream, gradually stir into it about
pint of boiling water. Then pou the
mix ure into clean glazed pipkin, kept for
the purpose, and stiI it over gentle FIRE
till il bolls, adding lump of sugar which
prevents the starch from sticking to the
no iron. While in boiling state take q
piece Of wax candle and turn it round two
or three times; this gives smooth and
glossy surface to tho linen after it has been
ironcd. Then strain tho starch, thus pre-.
pared, through piece Of coarse muslin
into a'basin, cover it over with plate to
prevent skin forming on the top, and then
before it is quite cold il is ready f1r use.
To MAKE AND FINE CoFFEE.-Put q
sufficient quantity Of the coffee into the pot.
and pour boiling water on it; stir it and
p ace il on the tiie. Make II boil, and as
soon as four or FIVE bubbles have risen,
take it of the fire and pour out teacupful
and return il; set it down for one minute,
then pour gently over the top one teacupfal
Of cold water; let IL stand one minute
longer, and it will be bright and fine. The
cold water, by its great density, sinks aud
carries the grounds with IL.
DIsISFRcrING AGENTs.-Either Of the
following will answer the purpose, while
they cost but trifle -
/. One piut Of the liquor Of chloride Of
zinc in one pailful Of water, and one pound
Of chloride Of lime in another pailiul Of
water. This Is perhaps the most effective
Of anything that can DO used, and when
thrown upon decayed vegetable matter Of
any description, will elfectually destroy all
offensive Odors.
2. Two or three pounds Of sOlphate OF
iron (copperas) dissolved 10 pailfal OF
water, will, In many cases, be sufficient to
remove all offensive od0rs.
g. Chloride Of lime is better to scat ter
about in damp places, in yards, in damp
cellars, and upon heaps Of filth.
INDIAN BaBAD - Due pint Of buttcr,nilk,
one Tint Of Indian meal, nne pint Of coarse
hnur, one cup Of mn asses, one teaspOonful
saleratus. Ada little ginger if you wish.
Nix we'll together these Ingredients, put
INTO two-qnart basin, then set in a steamer
and steam three hours. See that the water
does not stop boiling, and avoid iiftlng the
cnver to "pcep in." When through steam
ing, set Il in the oven for ten or tifteen
minutes, 50 as to io:ma sort Of crust. Try
this, and know you'll pronounce It good.
LEMON PREseRvs ToR TARTs.-Take
one pound Of sugar, quarter &C . pound Of
butter, six eggs, leaving out the whites Of
, two, and the whites II two, and the juice
aud grated riIds Of three lemons. Put
these ingredients into q saucepan, and stir
the whole gently over slow fire, until 1t
becomes as thick as honey Thon pour the
mixture thus prepared into small Jars, and
tie brandy papers over them, and keep them
in cocl, dry place.
APPLE CnARLorrE. two pound
Of apples, pare and core them, slice them
into pan, and add one pound Of loaf sugar,
the juice Of three lemons. and the grated
rind Of one. Let these boil until they be.
lcome thick mass, which will take abuut
two hours. Turn il into mould, and serve
i cold with either custard or cream.
4 MARBLE STAISs.-Mix up very strong
soap-Iees with quicklime to the consistency
lvf milk; put 1t ON the marble with brush,
leave il on for twenty-four hours, and al.
terwards wash It off with soap and water.
Should this fail, the following may be tried /:
Take two parts Of common soda, one part
puinice stone, and one part finely powdered
chalk; slft through a fine seive, aud mix
with water. Rub It well over tho marble
and wash with soap and water.
TScTURE on Roses. Take the leaves
leaves Of the common rose lcentifola), and
place, without pressing them, In a coinmon
bottle; pour some good spirits Of wine
upon them. close the bottle, and let Il stand
till required for use. This tlncture will
keep for years. and yield perfume little
Inferior 70 altar Of roses; q few drops Of
u will suffice to impregnate the atmosphele
10 room with delicious odnr. Common
vinegar is greatly improved by very
small quantity being added 70 II. lh
CAsrLE PUDD1Ncs.--Two eggs in the
shell. their weight in butter, flour and white
sugar each. Put the butter In a pan before
the fire ill half melted, then beat into
cream. Beat the yolks and whites Of the
eggs together for ten minutes, mix gently
"a 4 4 \ ~. g