Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-10-28
Useful Recipes.


THAT HAS CONTAINED SAUCE, ETC.-Any bot
tie, ETC., can be cleaned by dropping in about a
tea-spoonful of shot, and then putting in some
warm snds, shaking up and down. Dry the shot
a few small and smooth pebbles out Of the gar
den alley will answer.
Bottles that have held rose-vater should
never be used for any favoring extracts. The
spirits are destroyed at once.
To remove the cork from a bottle when it has
fallen in, take strong piece Of Irvine, passing
your hand; slip IL so that the string will be
around the cork, which must be IN a position to
ship out. Draw the string gently, and the cork
In buying -four always look at the color. If IL
Is white, with slight strawcolor tint In it, bay
NJ; but refuse it if It Is bluish-white, or has
small black specks in II. Then wet little of IL,
and knead il between the fingers. II il works
sticky, il Is poor. Try it again by squeezing
some Of IL in your hand. III Il retains the shape
given 70 II BY the hand, IL is a good sign.
To RID A PLACE OF ANTs--Haye a large
sponge; wash ii well and squeeze Cry, which will
leave the cells wide open. Put it on plate, and
ting any go on the plate. The ants will soon
collect upon the sponge. Dip IL into scalding
water, which viii Kill them at once Squeeze
Out the water, and repeat until all are gone.
make an agreeable flavor tor puddings, cakes,
etc
when cold, sweeten and flavor 70 taste. Just as
you want 70 send to table, add the beaten whites
of four eggs, lightly stirred into it. With cream
this makes a nice dessert.
Apples stewed for sauce should be pared
cored and put into cold water until they are
ready to be cooked, to keep them from discolor-
ing- Add little water, putting them in por-
eelain kettle or stew pan. Cover them and let
them cook gently. Look at them often to see IL
they need more water but do not stir them until
they are done, or you will have them lumpy and
rough; when soft, stir and mash, add little but
Ter, run through colander, sveeten, and set
away TO get cold.
Make nice crust, and line bowl with it that
has been well buttered; ill with sliced apples
and sugar enough to sweeten them, the peel and
juice Of one lemon. Cover with crust, pinch the
edges together, -four q cloth and tie IL around
not sip, and put into fast-boiiing water; boil
from one and a half to two hours, according to
size, not letting 1t stop at all, and keeping It
well covered with water Eat with cream, or q
sauce of butter and sugar.
APPLE SOUFFLEr VERY nice. STEW the ap-
pies just as You do for sauce, adding a little
lemon peel and juice, emitting the butter; lay
them pretty high around the inside OF baking
dish. Make a custard of the yolks OF two eggs
10 one pint of milk; add q little cinnamon AND
sugar Let it cool, and then pour 1t into the
dish; beat the whites and spread over the top
browning il little in the oven. Sprinkle a
small quantity Of sugar over tit win brown
sooner. The apples should be about half an inch
thick at the bottom and sides Of the dish.
APPLE MERISGUE--Pare, core, and stew ten
apples in as little water a. possible; season as
sauce, putting in very little butter. Put into
whites Of four eggs as you would icing; sprinkle
sugar on top, and brown A little custard may
be used, instead Of apples, in cups, sweetening
and havoring it.
APPLE PUDDING livery good).-One quart OF
grated apples that have been pared but NOT
cooked; add to IL quarter Of pound of melted
butter, half a pound of white sugar. cinnamon
or any spice that may be wished, yolks of eight
eggs, beaten; then the beaten whites. Have the
pie-dish lined with puff paste, ill MP with the
apple mixture, and bake as any other custArd
pie.
APPLE CoBBLER WITHOUT CRUsT-Two
pounds Of pared, cored, and sliced apples Put
them into pan that can be covered; add ono
pound white sugar, juice OF three lemons
grated rind OF half a lemon; cook two hours
put into a mould, and eat with cream. De-
iciOus.
TAPIoCA PUDDING, delicious "A quarter of
a pound Of tapiOca; soak overnight; in the
morning pour of, and put in one and quarter
quarts Of boiling water; sweeten and flavor 10
taste. Take six or eight apples, tart ones pare
core, and stand them in a baking dish: I'll the
middle with sugar and a little cinnamon, pour
the tapioca over, and bake until the apples are
done Eat cold with cream. If preferred, the
apples can be pared, cOred, and cut smailish;
put into the dish, and pour over the tapioca
baking until DONE If you want to make il in
hurry. instead of soaking over night, pour boil
ing water on in thu morning, and stir until il
looks like thin starch.