, 1864-04-16
Domestic 4eripes.

celery, also divided, is placed in the center ;
and the small salads, such as crosses and
radislles, are placed between. This is the
mode Of serving salad plain. When a
dressed salad is to he served, the whole is
cut in small pieces, and mixed in the bowl
with dressing. The dressing is made in
tho following manner: For o moderate
quantity Of salad, boil one egg quite hard
when cold, take out tho yolk and bruise it
with the back of q spoon on plate: then
pour on it about teaspoonful Of cold wa.
ter, and about teaspoonfll Of salt. Rub
all this together till the egg has become
quite smooth like thick paste. Add a
teaspoonful of made mustard, and continue
mixing. Next, add and mix a tablespoonful
of salad oil or cold melted butter. After
this, add and mix tablespoonful or more
of vinegar. The dressing is now made
and may be either mixed with the salad, On
put into glass vessel called Oh incorpora.
tor, which is sent to table along with the
salad. The top Of the salad may be orna
mented with small bits of the white of the
egg, and pieces Of picked beet root.
To MAKE CRuMPErs.-Set two pound.
Of flour, with little salt, before the fir;
till quite warm; then mix it with warn
milk and water till it is as stiff as it can be
stirred; let the milk be as warm as it car
be borne with the finger; put cupful o.
this with three eggs well beaten, and mixed
with three spoonsfll Of very thick yeast
then put this to the batter aud beat them
all well together in large pan or bowl
add as much milk aud water as will make
it into thick batter; cover 1t close and
put IL before the fire to rise put bit oi
butter in a piece Of thin muslin, tie il uT
and rub it lightly over the iron hearth oI
fryingpan; then pour on sufficient quan
tity Of batter at q time to make one crum
pet; let it do slowly, aud it will be very
light. Bake them all the same way. They
should not be brown but Of fine yellow
Mock TURTLE SouP.-Tako four COW
heels, cut the meat into pieces, dividing il
from the bone. These must be s,ewed il
five pints of water with half dozen an
chovies, some salt, cayenne pepper, cloves
lemon peel. Finely shred the green part
Of three leeks, some parsley and lemon
thyme. Stew ell these Ingredients gently
together for two hours. Then take one
pound of lean veal, cut il into pieces and
fry it light brown color, add it to the
above with The juice Of one large lemon
and white wine to your taste. Stew II fol
two hours more, and send it to table with
iorcemeat balls and the yolks Of hard
boiled eggs. Halt this quantity is sufficient
for a small party.
To CLEAN WINE DEcASrEns.-Cut somV
brown paper into very small bits, so as
to 60 with ease into the decanters; ther
cut few pieces Of soap very small, and
put some water, milkwarm, into the decan'
ter upon the soap and water; put in also Q
little pearlash; by well work ng this about
the decantcrs II will take of the crust o.
the wine and give the glass fine polish
Where the decantcrs have been scratched
and the wine left to stand in them o long
time, have small cane with q bit of sponge
tied tight at one end; by putting this into
tho decanter any crust Of the wine may be
removed. When the decanters have beer
properly washed, let them be thoroughly
died and turned down in proper rack.
To MAKE WALNUT CArsuP.-Take The
walnuts when proper to pickle; beat then
in mortar, and squeeze them through :
thin cloth; to every pint Of liquor add onC
pound Of anchovies, two ounces Of mace
two ounces Of cloves, and the same Of ia
maica pepper. Boil all together until the an
chovies are dissolved, then strain il through
o seive. To every pint of 1t put half q
pint Of vinegar, with great many shalot:
and garlic; strain Il again little at time
through the anchovies, to make il clear.
Let 1t stand until cold, and then bottle Il
for use.
SWEET BAGS ron LINKx.-These may
be composed, according TO tho taste Of thC
person using them, Of any mixture Of the
following articles: Flowers dried and
pounded; powdered cloves mace, nutmegs
and cinnamon; leaves dried and pounded
Of mint, balm, dragonwort southernwood
ground Ivy, laurel, hyssop, sweet majoram
rosemary woods, such as cassia, juniper
Fhodium, sandal wood and rose wood; roots
Of angelica and orris all the fragrant bal
sans; ambergris, musk and civet. The
latter should bc carefully used on linen.
IArAvIA PUDDxo. .-One pint Of cream
tho same Of milk boiled with o little CHINA.
mon and lemon peel; sugar to your taste,