Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-09-23
Useful RpciDeS.

CABBAeE-Cabbage, to boil, should he cut
INTO pieces about as large as a very small tea
cup lthe flavor Is much finer than when boiled
whole, and they do not take so long to cook
when cut ups cut again before dishing, and add
small piece OF butter and salt.
Poultry that has been kept too long, and has
an unpleasant smell. can be made fresh and
good by putting powdered charcoal in cloth,
tying II up, and placing it inside the fowl for
about two hours before cooking. Ii the cloth
absorbs 1t readily, remove it, and put a fresh
piece, with more charcoal in it, in the fowl
When the weather Il warm, and poultry likely
TO spoil, as soon as the animal heat has left the
FOWL sprinkle powdered charcoal over it, to
Ererent its becoming tainted.
Cucumbers make nice relish if sliced the
iong way, and fried as you do squash or egg
Lines are a most delicious preserve. They
can be found at the confectioner's They are
generally in market during the summer. Law
them In salt and water strong enough to bear an
egg, closely covering them until the warm
weather a. over. Cut them enough to get ont
all the seeds, and place in cold water for one
day, changing the water often so to remove
al the salt. Boil IN water lin which soda has
been added in the proportion of one tea-spoonful
70 six quarts of water till tender enough to put
straw through; then soak again in cold water
one day, changing the water often. To each
pound OF fruit allow two and a half pounds OF
white sugar and three pints of water. Boil the
srup fifteen minutes, put in jars; let the srup
any number OF years. They may be purchased
by the hundred. -Four I0unds in weight is
about equal TO two huuirs,! LINES.
MIXED PRESERv Es.-Take equal quantities
OF peaches, apples, pears, and ounces. tn At
have been pared, and cored, and quartered. or
what If better, cut fine. To every six pounds OF
fruit allow one pint of water. Let them cook
thoroughly, but not burn. Take out and mash
well together. Clean the kettle and put them
back with half or three quarters their weight in
sugar. and let them cook very slowly two hours.
A GooD RECIPE FOR YEAsT.-FOr a small
family take one ounce of dried hops and two
quarts OF water. Boil them fifteen minutes:
add one quart of cold water, and let il boil for
few minutes; strain, and add half pound of
hour-pgtuDg the latter into a basin, and
pouring on the water slowly to prevent its get
ting lumpy-ore-quarter pound OF brown sugar,
one handful OF fine salt. Let IL stand three days
stirring IL occasionally. Little bubbles will
soon rise IN it, When il ferments well, add six
Potatoes, which have been boiled. mashed. and
run through cOlander, making them as
smooth a possible. This yeast will keep a
long while, and has the advantage OF not taking
any yeast to start it with. Ii rises so quickly
that less quantity of it must be put in than of
ordinary yeast.
BLOWN SoAP-The common brown SOAP is
the very best thing with which to stop a mouse
Ill up with plaster, in a short time il is all out
again. But soap they abhOr, and if "A piece is
wedged in they will never trouble GGf place
again.
GRAFTON CAKE (cheap and good).-One pint
OF flour, one-half pint OF sugar, one tablespoon
ful OF butter, one egg, two table-spoonfuls OF
cream OF tartar, one of soda. Make batter
with the milk, having it quite thin. Bake at
Once--HdTUeF's BdsIT.