Evening star. [volume] (Washington, D.C.) 1854-1972, 1865-02-14
Dom. site Economy and Cookery.


From the Country Gentleman and Cultivator
Having under head of Summer Prepara-
ton, &C." given the general directions for
making preserves, lellies and jams, 1 shall con.
tent myself with a few things common on the
tables of well-to-do farmers in the country land
indispensable on party occasions.
ICE CREAM.
very cheap luxury and easily made. Take
what quantity of cream sweet and thick YOU
wish. Sweeten and flavor to your fancy.
Have some broken ice and salt placed around
your freezer in keg or tub that comes up as
high at least as the cream in the freezer. Turn
the freezer until the cream is in q mushy mass;
then with long wooden paddle beat it until it
rises up as light as the frothed white OF an egg
A whip churn does not answer quite as we'll
When satisfied with its lightness, proceed to
freeze 1t until stiff Then DOuld it or wrap it
up TO keep IL from thawing until wanted. If
you nave not pure cream, make q eustard of
fresh milk and whites of eggs, and use one
third with cream.
Cream seasoned and whipped to a froth, Is
nice with fresh fruit, or filled up in glasses ia
which there is spoonful o. jelly, or a macca.
room soaked in wine.
CUsTARD.
Allow four eggs TO each pint of fresh milk
Reserve part OF the whites to froth and lay on
top. Beat the eggs smooth, stir them in milk
sweeten with best loaf.sugar Set a bucket
with the mixture in pot of boiling water
STIR until done and remove frem the fire in
stantly. The same mixture may be baked
Apples or Ounces, pealed and cored, with
the mole made by coring filled With Jelly or
brown sugar, and baked with little wine and
sugar around, are very nice; with a cpstard
poured over and baked, they are termed
BIRDS nest.
dissolve an ounce and a half Of geiantine In
q pint OF sweet cream Sweeten, flavor and
boil II. Put little in a cup on some ice and
salt, and if it will mound, it is done. Color or
use white.
CALF FOOT JELLY
Having reduced some feet to Jelly by boiling,
scrape off the fat from the cake when cold.
Melt 1t in kettle, and before it is warm
enough to cook them, stir In the broken whites
OF some eggs. Boil and skim we'll; strain
through flannel bag; return to the kettle
with the addition OF some brandy, sugar and
delicate spices, as much as makes it agreeable to
strain it through a flannel until perfectly
clear; mould il, or il for glasses heap it in them
IN broken pieces. You may flavor calf foot
Jelly with any fruit you choose. Gelatine is
dissolved in water ard prepared by THE same
process OLe ounce TO quart of water in
winter, one and half ounce in summer.
CHARLOTTE Russo.
MAKE one pint OF rich custard: when cold
STIR in an ounce of isinglass dissolved in a half
pint Of water and reduced to a stiff ielIy:
sWeeten with best sugar; mix glass of wine,
frothed cream together; stir them into the Gus
moulas, oT Fool. Mould in blanc mango
cakes into shells, and pour the mh1nfd snon0e
COFFEE
Pick, wash and drain the coffee; roast it Of q
nice brown color; when you can mash IL with
your fingers it is done. Many people stir in an
ounce VI OutteT 10 pOunQ OF Gomez. 1t Is best
fresh roasted, but as that is too troublesome in
real business families. it is usually prepared
once week and Immediately put in close can
listers. One pound Of coffee to gallon Of water
is the prescribed quantity, but we think used
by few. Mix the ground coffee with the white
of an egg; when the water boils stir 1t in and
boil hard for few minutes; then set it where
it will boil slowly for ten minutes Coffee
should be made just before wanted for use
Before pouring 1t into the urn, pour a cupful
back and forth, until it seems clear You may
use strip OF ising glass instead Of the white Of
an egg, or you may, when you want the cot.
fee, after it cools, glaze it, using the white of
TWO eggs to each pound of coffee.
TEA.
Use China teapot; scald ii well. Allow
two cups OF tea TO each person. Twenty min
ntes before tea is wanted, pour on a little boil
ing water. When ready TO be sent to the table,
fill up with boiling water. Few nerves can
stand tea strong as a heaping spoonful of
first rate tea would make cup Find out how
strong your family like it, and make it accord
ipgly.
CHOCOLATE.
Scrape up one pound OF best chocolate and
dissolve in a teacup of boiling water; then
mix with six teacupfuls of fresh milk; let il
come to boil 1t is then ready for the table.
II you will add eight we'll beaten eggs to the
above preparation, with sugar, and bake it in
cups, you VIII have nice chocolate pudding.