The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1866-10-17


nnre. which II far from being supplied
In sufficient quantity. II was on this
account That The discovery on gnano
on tho three Chinehis Islands was
hailed by 6krfcnlthfiefs NM boom;
but ag. according 10 NJ Faraguet'h
calculation, the supply from that
aonr6e d1Gs not exceed ecyeh mil
lions Of tons, IL becomes evident that
In The course 0f ten or twelve years
there will be mono of ii left, and
~other means will have 10 be resorted
30. according 10 the results obtained
from. BaiontIIie investigation. An
important step In this direction has
been taken BY MN. blanchard aud
Chateau, who, by mixing acid phos.
phate Of iron and hiagpeaia with night
aoil, have aueceedcd IN fixing ita yoln.
tile principles Acid phosphate Of
magnesia aud iron ii ehenp, and,
MOREOVER, an excellent disinieeting
aubstaiice, which tho city of Pnfis
has made on large scale, that both
as m agricultural and sanitary
itgdnt this phosphate will render
gfeat services 30 society. Gai0nont
flI CHOICE RECIPES,
SoGAAn PuDDINd. Take h crook.
ed neck or marrow squash Weighing
about four pounds; peel IL mud cut IL
in pieces about an inch square; put
them into saucepon with u very
little water. aud let IL etow gently
three or four hours. BE careful TO
keep some water with IL 10 prevent It's
burning. When il ID very soft rub II
through sieve, and add q little salt,
beat up ak eggs with n pound Of su
gar, and b spoonful Of mace or ciana.
mon; warm n quarter Of pound OF
butter 30 chat IL will stir IN add a
quart of good milk or cream, and
bake IL in deep plates lined with
pasto, and thick rim. Gut n rim Of
paper TO put over the crust 10 prevent
is burning. Bake it half an hour.
goc0ANUT PuDDlNG--lIreak the
coeoanut and save the milk peel off
the brown skin aud Crate the cocoon
nut very fine. Take the same weight
Of eocoanut, fine, with sugar aud but
ter, rub the butter and sugar 10 n
cream, and ndd FIVE eggs, well beaten,
one cup of cream, tho milk Of the
cocpanut, and little grated lemon.
Line n dish with arich paste put in
tho pudding, aud bake it, one hour.
Covorthc rim with PAPER if necessary.
LEMON PuDpINa.A9 Beat eight eggs
very we'll; add eight ounces Of white
sugar, the rind OF two lemons being
rubbed with some Jumps Of sugar 90
take out the essence, then peal and
beat them IN mortar, with the juice
Of the lemon, und mix all with six
iounces Of butter warmed; line the
dish with rich paste crust; turn the
pudding in aud bake IL about an hour.
PINEAPPLE PUDDING. -- Peel the
pineapple, taking care TO get all the
Fpedk9 ont, and CRATE IL; take It's
weight in sugar, and half its weight in
butter; rub these 70 n cream, aud stir
them into the apple; then add five
eggs and n eupof cream. II may be
baked with or without the paste crust.
CURRY CnIoKEN.--Cut the chicken
in good.shnped pieces: put them into
n saucepan with a few little pieces of
aalt pork, an onion, and u little salt
Put IN cold wilter enough TO cover il;
lot it simmer over the FIRE until the
chicken is very tender, and tho water
has Almmered almost away; then mix
q tablespoonful Of curry in n little
water; stir this with the gravy. and
let il stew with the chicken ten min
utes Have ready some rico boiled
and formed in cups. Dish the chick
on; taken out the onion; turn the
gravy over the chicken, and lay the
rice around the dish ~
BHuILEt BEEF. Put a part Of
brisket of beef, weighing six pounds.
into n saucepan, and cold water enough
tocover it; lot it boil until the scum
rises, and skim il nicely; add two car
'rots, two turnips, and one union, cut
in dice form; stick an onion full Of
cloves; let all this simmer three
hours; add one tumbler of red wine.
two table spoonfulls Of mixed mus
lard, and table spoonful OF soy; let
il simmer an hour. When done,
sprinkle over il some picked cucum-
bers, cut very fine; stir a little -four
into your gravy, give il one boil, turn
itinto the dish with the meat, and
send it to the table very hot. aagaI
A BEEF PIE.-Take cold roast beef
orstcak; cut il into thin slices. and put
Mayer into a pie dish shake in little
-four, pepper and salt; cut up a to-
mato Gfyou have il, } or onion chopped
very fine; then another layer of beef
and seasoning, and so on until the dish
is iilled. If you have any beef gravy.
put il in, it not, little beef drippings
and water enough to make sufficient
gravy Have ready n dozen potatoes,
well boiled and mashed half a cup OF
milk or cream, and little butter and
salt; spread il over the pie an a crust,
an inch think; brush il over with egg,
and bake about twenty-five minutes.
Z BATTER FOR FRITTERs.-Take half
a pound of flour, one ounce of butter.
which melt, The whites Of three eggs
well beaten, half a glass of beer. and
enough water to make thick batter
q