The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1868-06-07
HousxKxErng DxPARr1RHT.

H0UGKHEIrNg pEPART1KNT.
AROMATIC VMEGAR.-This is made !
mixing glacial $acetic acid with the oils
cloves, lavender, rosemary, and calam
aromaticus, to which add some camphor.
TURpENTINE VARNIsH.-Take one galli
OF spirits of turpentine, and add five pOun,
stove, and let it boil half an hour. .Whe
cold, it is fit for use. rts.J l!nre
To IMPROVE GILDING.-Alum and con
mon salt, Of each, one ounce purified nitr
two ounces; water, one quarter of pin
This much improves the color of gilt article
it being Laid over them with brush. -
ESSENCE OF GNGER.-Let four ounces (,
Jamaica ginger be well bruised, and put
into pint of rectified spirits of wine. T.,
it remain fortnight, then press and filt<
1t; A little essence Of cayenne may b
To TAKE STA1Ns Our OF S1LK.-Mi
lemon ana one ounce of oil of turpentin,
Grease and other spots in silks are to b
rubbed gently with linen rag, dipped i
the above composition. I'D .
I Hot V1NEGAR.-One pint of the best vim
eSar, two large spOonfuls of Indian SOY
four cloves, garlic, one ounce of cayenne
put all together into quart bottle, wit
cochineal to color it; cork it close, an
shake it every day for week.
TApIo0A PUDD1NG.-One quart of milk
nve eggs, seasoning, one coffee cup q
hours, put it in cold, let it warm a little
heat up the eggs we'll with sufficient sugar
little essence Of lemon. Bake half an hour
eat with butter, i, - ). -.
-. CAMP VINEGAR.-rTake eight ounces OF
sliced garlic, four ounces Of CAYENNE. fom
ounces of pepper, four ounces of soy, fou
ditto walnut catsup, thirty-six chopped an
chovies, one gallon of vinegar, half an
ounce powdered cochineal. Let it stand one
IMPERIAL Take half an ounce OF cream
OF tartarj three ounces of fresh orange or
lemon peal four ounces of lump sugar !;
and three pints of boiling water. Mix to-
gether; cover the vessel till cold, then pour
OF the clear part for use. This is very
agreeable drink for hot weather, or in
fever.
Pork CAkE.-One pound salt pork.
chopped fine, pour on it two gills of boiling
water, add two cups of sugar, one of mo.
lasses, one cup chopped raisins, one pound
of eurrants, one wine glass of brandy, one
tablespoonful OF cloves, the same of nutmeg,
one quarter pound OF citron, two table,
,poonfuls soda, with just water enough to
dissolve it. -
fINEGAR FROM M1LK.-In several parts of
on the Alps milk whey lis used
20 make the sharpest vinegar. The process
$ simple. After having clarified the whey
t is poured into a>cask, with some aromatic
plants OF elder blossoms, as it suits the
he sun, where it soon Acquires an uncom.
non degree of acidity.
CHOCOLATE. CREAM.-Checclates craped
inc, half an ounce thick cream, one pint:
'ugar (best,) three ounces; heat it nearly to
polling; then remove it from the fire, and
Mill 1t well when cold, add the whites of
our or five eggs; whisk rapidly, and take
lasses, and pile up the froth on the ton of
hem ~ -
CoLoRED INKs.-Fuchs's method of max
lg colored inks is to digest for three hours
quarter OF an ounce of analine, of the col
red desired, with two ounces and half
alcohol then to add pint and a half of
alter, and heat the whole gently until ali |
ne alcohol is driven of, after which one |
unce of gum arabic dissolved in eight |
nnoes of water is added. The solution ia /
lowed to stand until the impurities have
titled, and it Is then ready for use.
HAM SAUCE.-Whena ham is almost done
18th, pick all the meat that remains from
he bone, leaving out any rusty part beat
re meat and bone to q mash with the
'lhng-pin; put into saucepan, with
rec sPoonfuls of gravy; set it over a slow
e, and keep stirring it all the time, to
event it from sticking to the bottom
hen it has been on some time, put in il
small bundle of sweet herbs, some pepper.
ID half pint Of veal gravy; cover It up. r
ID let it stew over a gentle fire. When It ,
S good flavor of the herbs, strain Off the !
avy.
iRIcAssEE OF FowL.-Cut a fowl or t
IoI-n s-,%<, IL y
ngs and legs-dividing the back and
east into two pieces each; wash well, put n
em into stew-pan, and cover with water q
ason with teaspoonfnl of salt, little
pper, bunch of parsley, four cloves, and q
blade of mace; boil twenty minutes, pass Il
, Stock $40 through sieve into a basin, take h
the pieces of fowl, and trim we'll; then. a,
another stew,pan, put two ounces of al
tier, with which mix good spoonful of Of
or; moisten with the stock, and put in