The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-31
THE DArL1 EVENING Observation-Disclosures FIR

not needed, eight eggs, well beaten and strained,
can be used instead of the ale. Great care is
necessary in all puddings OF the kind, not to
InS4e them too wet, or they will be heavy;. ana
to thoroughly mix the ingredients separately.
Exquisitely Delicious Mince Pies.-Take pound
OF the undressed under.cut of sirloln OF Deef'
mince IL very fine indeed, put 1t into q ple-dtsh,
cover IT with a flat dish, and put II into mode
ratcly hot oven till II is cooked; drain OIL the
fat from it thoroughly, and ulX in two ounces
of fresh butter and half an ounce oil hnely-gr0und
allspce; four large apples pared, cored, and |
chopped very fine, and mixed in; bat pound
of Sultana rasIus washed and chopped fine, ana |
mixed in: half pound of Currants well washed; |
three tablespoonsul of moist sugar; three |
ounces of candied orange peel mot lemon), |
chopped rather fine. Mix the whole OF these
ingredients well together; then place half |
pound preserve jar OF raspberry jam in boiling |
water, but without letting pny water enter ana |
without uncovering the jar, till the jam is dis |
solved; then strain the jam over the ingredients,
taking care not to let the slightest portion OF
the seeds escape; throw these latter away, then
mix the whole thoroughly. An excellent and
simple paste for these or any other PIES Is thus
made:-Weigh pound of flour, and hall
pound of sweet butter OF lard; rub the half of
the lard into the flour; and after this, the hands
must not touch it. The whole process must now
be continued with spoon knife, and the tips
of the fingers. Now slightly wet the flour and mix
it with spoon; the paste must be very dry, or
it will be heavy; now roll 1t in long strip; with
the point of the knlte place half OF the lard or
butter in tiny bits, over the whole; siit little
flour over, with the point of the knife told the
paste over in narrow folds and roll ii out again
the same way. Never turn the paste round.
With the remainder of the lard, act precisely
the same again; after this second rolling fold 1T
the same way again, and roll it to sufficient
thickness for the covers of pies; then turning
the patty pans downwards on the PASTE but
without pressure, cut the paste round to the
size; the remainder of the paste roll out and
line the patty pans; then Eli them with the
mince meat; put on the covers without wetting
the edges, and bake them in u very quick oven
for few minutes, or as long as necessary; but
the quicker the better so that they are suth-
GENTLY cooked. When the pies are nearly cold,
lift the corner of each and pour over Che mince
a teaspooutul of brandy. These will keep good
for three weeks. The peculiarly of these pies
is, that no suet is used, which agrees with but
few people. and that the juice OF the raspberrles
! gives them an ndescriba0le but delicious flavor
VI.-HomeIy but Excellent Pickles.
To Pickle Cabbage-Cut the cabbage in thin
slices; put layer of it and layer of salt alter
! nately; let it stand twenty-lour hours, then
| spread it abroad; pour boiling water over the
| whole (takm9 care that the water is poured on
ally; let it drain ald remain until quite cold;
! ill the bottles, etc, with the cabbage; then
! pour cold spiCed vinegar on 1t, and tasten down.
Picked CauifoWer,--Break in pieces nice
head OF caulifower, and wash IT in warm
water, then in cold and drain It, Have ready
! some boiling water, in which has been boiled
lump ot salt and piece of soda the size OF a
hazel-nut. Throw the CGulItlower in, and let 1t
boil quickly one minute; drain II, and spread
it out to dry and cool; mix two ounces of
mustard, half an ounce of moist sugar, and
salt IN a little cold vinegar; set it with halt a
pint OF boring vinegar. put the lG,,t c%aIIlower oW %
into jars or pickle glasses, with three cloves IN
each, and fill up with vinegar. When cold
cork il down: it Is ready for use in week.
Picked Onions-Choose the small silver
onion. Tie quantity OF them, unpeeIed, loosely
/ up in piece OF old muslin; plunge them into
quickly boiling waller IN which lump of salt
has been boiled; let them boil up two minutes,
then take them out and plunge tkem instantly
into cold water. The Inside of the onion will
then slip out. Do not let tue air come to them,
but throw each onion directly it is slipped into
boiling vinegar, in which has been boiled a
dozen cloves, and two teaspoonslul OF sugar to
every pint oF vinegar
Vu.-An Excellent Salad without Eggs.
Take one tablespoonful of salt, the same OF dry
mus ard, and two of moist sugar, NIX them well
together, add and mix three tablespoonstul OF
fresh salad oil blend these togeJner with spoon
in basin: then mash on plate with feXl0lC
knile two large, mealy potatoes: mix this also
with the oil, etc till it is 10 paste; shred 9
small onion as fine as possible, cut It, ana masl
it with the back of knife till it is paste, mix
this also, and add; then add and mix two table
spoonsful of anchovy sauce, and two OF vinegar
mix it all well. Wash twice, out separately, two
lettuCes with white hearts, in warm water; theI
e plunge them into cold FOR an hour, then shak,
them dry, cut them up in pieces an inch long
and on a clean cloth dab them dry; then mix M
: dressing altogether with the salad; cut up TIM
slices of beet.rooI, and place upon 1t, thus thl
salad bears strong resemblance to lobster salad
e Eeetroot must never be washed before cooking
I Wrap IT up in sheet OF newspaper, and bake
j. on the uppermost plate OF hot oven 1or wv
: hours.
To Draw Poultry or Game-After plucking
. clean from the feathers, make long slit at tn
back of the neck. Put in the fingers, and tax
4 out the skin containing the crop. Cut off tn
bone of the neck quite close to the breast OF tn
q bird, but leave the skin of good length.
To take out the intestines turn the br
+ breast upwards; make a slit Just above the tai
n only large enough for the gizzard to com
p through; then put IN the fingers and detach a
e the intestnes, pressing tle bird down to squeeZ
a l them out; and be careful not to break the gal
q Z bladder, which, if done, would render the bir
q 4 uneatable.
II ! VII.-Ready Remedies.
|. When a chimney is on fire throw quantit
II OF salt on the fire. In modern-built hous
q such an event is rarely dangerous; II only is S
=, ~ in old houses having woodwork IN the chimney
a For burn or scald use glycerine or cotto
~ wool, OF tie it up in oiled silk. For stlngs
II IL wasps OF bees use sweet Oil. For chapped hapC
~ use glycerine every night. For chllblalns soa
~ the parts in hot water, and rub in spirits OF tu
~ pentne. For toothache hold a piece Of roc
III alum in the mouth. For sore throat, teaspoon
- tul OF CAYENNE pepper in tumbler of waite
Il and gargle the throat. For hiccoughs put
Vi drop or two Of vinegar on the tongue. For RIM
x, worm rub with boraX dissolved in little Wate
VI For deafness dropin three times day two dro
- of the following I'm two ounces OF oil OF aimon
t ut ! put halt . 6rachm of turpentne; snake We
az az before using. For bleeding cuts bind roul
,,S cotton wool.