The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1867-02-21
LADIES COLUMN.
RECEIPTS.

!, DoUGHNUTs.-Two tea cupfuls of
sugar. three eggs, one and half tea
cupfuls Of butter milk or sour milk.
two, ea-spoonfuls of saleratus, one.
tea-spoonful of salt, six tablespoon
fulsF of melted lard -four enough to
stifen them to roll fout nieefya Fry
in hotlard. aa0a 9d5 10 9Iai1gA 1861
B Bo1LED RICE pupDfNa Take two
cupfuls of rice; wash it in, cold wa
Ter; put it into a cloth, with tea
spoonful of salt and a cup of rails
ms; tie the cloth loosely, so as to give
room forithe rice to. swell one half;
boil it two hours. Eat with a.sweet
liquid sauce, sgaao9 ed O. usmbuon
LEMON MINoE PIEs.-Boil lem,
on about four hours, and chop it
small; half a pound of beef suet,
the same quantity of sugar, currents,
and raisins, five apples, nutmeg, and
lemon peel; the lemon peel must not
be put in before you use, 1t. rof z93
RoAsTnL LEG OF oMUEToN.--This is
greatly improved by putting into "a
and cooking for an hour. before Set
ting In the panto roast. BOA second
ahour in the oven, basted every ten
ElminptesI with the Liquor from the, pot,
will render it perfect. The remain
der . Of the liqdof makes an excellent
I;fOundation for soup. ot 9o5Immoa
p Good pastry is Gmade with reqnal
parts Water and lard, flour mixed
lightly with, the lard first and gfne.
potato boiled and mashed added, A
\ Slab of marble should be used to roll
ION IN warm weather TO make pastry
very nice, addnto the aabOve one egg;
roll, and spread with butter three
times. .r.
h STEwED CoRN-Scald the. corn Just
enough to harden; slice off the ear so,
as to divide the Kernel three or four
times; scrape the chits (the sweetest
party from the cob; add sweet milk, a
little water, little, butter and salt;
simmer ten minutes. Beat one egg,
and add, stirring in evenly just before
taking off the fire. A very little
| sugar improves it for the taste of most
people. nw Ii bias bus .yaUoo al
Corn FRITTERs. -One quartof sour
milk, a tea-speonf1l of soda inI sour
milk, a ,tea-spoonful Of, dry cream of
tartar in cupful and a half of meal I;
| spoonful of sugar, two eggs. Stir up
| lightly. Bakeiin quick ovengff 1egiL
( YEAST. boil four good sized pbta-
| toes, pmash or sift fineY ehalf la scupful
of sugar, wo-thirdsa of a fcHpfuli of
lCsalt,l one quart Of boiling water,s one
4 pint of cold water, one cupful OF old
yeast; cover and let Il rise over hight,
dit will then be7fit for useJ OneCgiil1is
sufficient for threenpints of aAouEsoi 4
II 9tsse TO 8sifFASHIONsoGa it noityio
4 ANEW Y ork neutrality-suspicious.
Ito Western papersi writes as follows
! lot late styles inthat oityI3id fad5o ~
19 FAN PROGRAMMES. besanq d
f. The YFmperiullISo ciablespthe most
| fashionable in the city gintrodueed re-
/. Gently apretty noyelty, Xhioh deserves
4 to be copied at private balls. 1t con
sistsi Of rograrffhe in the shape 81
small fan, yexquisitely perfumed
These fans are seaprettyc that they can
| be retained as so4Yealrs. 3sn,larqa ssiti
Il A MUSICAL PHOTOGRAPHIC ALBUM
/, Photographic albums, combining a
d musical box capable of playing sew
eral tunes I are among the novelties
( lately imported; They are very costly
and are not likely to be used save al
y expensive gifts, g9te ad53rf9
III SHORT DRESSES. faefr 5ra
Z Aboutthe new short Dress there is
no question it is, the most admirable
sensible, and useful fashion which ha:
been invented in modern times, and
we hope sincerely that ladies every
4Iwhere will sustain it and make it per.
manent. IoA convenient dress for the
i street is Just what has always beer
needed The 'tbloomer' was an, EFF
fort in, that direction, but it made car
features of women, and besides, die
not originate in the proper .quarterutt
g obtain recognition. The short gereS
dress has all the advantages ofithl
! bloomer, and more, Withoutiany OF ut
disadvantages; it is pretty, neat con
r venient,lg modest, and inexpensive
1t provides costume In which la
q, ulos a16aan .fii Md1A3i4 AtNO! VA Z ""
all the year round, with as muel
s. ease as gentlemen can in their com
Portable cloth suits, But it must d b
made well and tastefully, of materia
suited to style, and of a quality tina
iol will, stand wear and exposure WithOu
II injury. The pprettiest short rdresse
z we have seen are cut out In square
over the plating Of the pettieoatt, Q
!, over a vide fiat plating that that slmq1pp
lates 9 pstticoaat The edge e 1s Away 1S
with heavy let braid. Another styl
, has a plain edge laid over plating
With vandyk < Or scollops slm ~ ats
or six Braid buttons, to match til
}, trimming, Occupying the spaces, -;
3 l., Some short dresses are made WITH
- IAdo1IJa - Ill al g odra thai uy1ah41df