Evening star. [volume] (Washington, D.C.) 1854-1972, 1870-08-22
Horrible Domestic Tragedy.

Nec Hdcen Father Murders Has Infant CtiLi
and Fatally Wounds Has Wife-.Suicids Of the
Murderer.
Last evening, about seven O'Clock, a tra.ady
occurred at I'll e Phoenix House, in Church street
New Haven, opposite the Post Office, which has
shocked the whole city, and which produced an
Hieilse excitement during the enti%e evening
causing dense thrOug to gather about the
scene or the crime. The facts i'm regard to the
aHaIr are these AT the time mentioned, Otto
bauWgarten, German, and a piano tuner
by occupation, entered the house, which is
Kept by hIs father-in-law, Charles Katsch. to
see his wife, with whom he has not been living
the house into the garden in the rear, where
ne round his wife with her child, a babe about
year old: Nothing is known OF what
Wss hear, them m except
mouse, followed BY three reports Of n revolver
Mr. katsch and members OF the family rushed
TO the garden where they found Mrs. Baumgar-
zen with the babe in her arms, which the nus
band had given mortal wound by firing a bul-
let into its head. Mrs Baumgarten was found
with bullet wound in the side Of the head.
Several yards distant the murderer was fonnd
lying upon his back upon tue grass dead viii,
4 bullet fired by his own hand in his brain The
cnild soon died. and physicians, upon probing
Mrs. Baumgarten's wound found hat the bnie
let passed through small part of the brain. and
IL rs very doubtful If she recOvers She is .bont
20 20 years Old, Intelligent, and highly esteemed
Baumgarten was about 80, OF gentiemanIv al
dress and respectable standing. IL is said the
parties after marriage lived unhappjlv together
ana MIS-, Baumgarten left her husband aud
went 70 live with her father. Her husband
wanted the child, and it is supposed that the
quarrel in regard to its possession led 10 this
fearful tragedy-Ne~ York Herald, 2ls, inst.
- ------- 80. -
How PROF. BLOT FRIEs Por,rops-rbe
Germantown Telegraph says:-We give below
Professor Blots method of irving potatoes and
thonsh a little troublesome. it Is about the only
way to FRY potatoes in the best manner We ali
know how delicious they are at some of our
hrst class restaurants and hotels. The fried No
ta!oes which are kept for sale at Saia toga Lake,
are unsurpassed 10, ~.-vv.y, ana are nurchassd
by visiters from the great aotcls At Sarato "a.
precisely the same as swsotmeats at a conIec.
toner's, ana are Pat mp in the same way il
Hhite paper, and then carried away. r he tr =
Ing OF the potato there in thin Oblong slices is
so perfect that they do not even grease the pa
Pc. ! Professor Blot directs that the pieces in
whatever form they are cut, should be OF the
same size, in order that they may all be cooked
alike. This hint should also be remembered in
boiling potatoes, ard always to select tor one
boiling all OF the same size. i
Il Great French Cooks Mode Of FIRING Potato's-
Cut them ia whatever shape you wish above q
it. Then dram And wipe them dry. This must
ts done quickly, so as not to a,iew the potatoes
to turn reddish. Have coarse towel ready,
then turn the potatoes into a colander, and i'm
them little. ana quickly drop them into hot
tat. When done turn them into q coiander.
sprinkle talt on them and serve hot. IL YOU
v ish them light or sweled, leave the potatoes
in the colander only about half a minute then
put them back in the very no: fat, stir for about
n minute, and put them again in the colander.
II the fat is very hot, when dropped into it for
the second time, they viii certainly swell. Bear
in mind that fried potatoes must be eaten a. hot
as possible. Fry only one size at q time, as it
takes three times as long to fry them when cut
in pieces ~ when sliced.
How THE CHINESE Cook RICE-The editor
OF the American Grocer has recently paid a visit
to the Chinese shoemakers at North Adams,
and has obtained from them the Chinese method
OF cooking rice. Their plan for boiling pound
Of rice is "Take = clean stew pan with a close
fitting top. then take a clean piece of white mus
lin large enough TO cover the top of the pan and
hang down inside nearly to, but not in contact
with the bottom. Into the sack so formed place
the rice, pour over ii two cupfuls OF water, and
put on the top OF the stew-pan, so as to hold
mp the muslin bag inside, and tit tight all round
Place the pan on a slow fire, and the steam gem
Grated from the water will cook the rice. Each
grain 1t il stated will come out of the boiler a.
dry and distinc. rs II just taken from the hull.
More water may be poured into the pan if
necessary, but only sufficient to keep mp the
ste am TIL the rice is cooked. The pan must not
be heated 80 hot as to cause the steam to blow
off the lid.'
The same effect can doubtless be obtained by
using a steamer, such a. may be found in any
we'll ordered kitchen.