Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-12-30
Household Receipts.

A NEW YEAR's table affords an opportunity
Tor decoration, Of which ladies generally avail
themselves to the fullest extent Upon din.
ner table, the decorations are necessarily sub
ordinated to the dinner, but the great object of
New Years table Is to produce fine tout
ensemtie, brilliant and attractive effect, and
long as this is accomplished, the rest is quite
secondary affair. 1t has been said every year,
for years past, shat the observance of New
1eald s %aS Se;eomang thing Of the past and
this being the case, the custom, though differ
emily, Is altogether more generally observed.
we 90 not have the rounds of beef, and great
bowls of punch, which formerly made the day
one of carousal; but We have flowers, and fine
toilets, and delicacies of fruits, and sweets,
which are more in keeping with the graceful
character OF the occasion, and are generally
balanced by proper admixture Of pickles, and
che csc, and other viands for which gentlemen
are supposed to have aweakness.
One OF the recent society customs has led 10 a
pretty idea on the part ofsOme ladies, which is to
have glass dishes of flowers. arranged as small
outton- hole bouquets, one of which Is presented
TO each OF their gentlemen callers. This, also,
l. one way Of keeping count of the number of
callers. We have SO many times given direc-
tons for setting New Years tables that it seems
superfuous to do it again.
We advise ladies, however, who do not want
70 set table" as they phrase ii, but only Offer
some simple refreshment, to substitute biscuit,
san san, and coffee for cake and wine; il
Will pc much more highly appreciated, and they
Will have the satisfaction Of knowing that they
have not sinned in wrongly tempting any one.
Inc preservation Of grapes far into the winter
affords an agreeable addition to the stock of
winter fruits, and fine resource for housekeep-
ers. ne White and purple clusters blend adj
mirabiy with the red and yellow of apples. and
oranges. Sandwiches and picked oysters, jelly,
salad and sardihes, with amber jellies, choco-
late and lady cake, and quvering Charlotte
Kusse, make up the callers bill of fare, aud
with warmth, and light, and beauty, AMI
hearty welcome thrown in, render the LIST of JAN
uary day to be remembered.
EWES PUDDING Take half pound of grated
t srsas crumbs: six large tart apples. chopped
line, four ounces of brown sugar, four of Zante
currants, well cleaned, and picked; and mix
altogether with half cup of melted butter,
two tabiespoonfuls of flour, three eggs beaten
very llght, a coffee-cup of cream, or good rich
milk, and whole nutmeg grated. Boil two
hours: eat with rich liquid sauce.
CHICKEN SALAp-Boil till tender three
plump Young chickens, take off the skin and
remove the flesh from the bones When this is
cola, cut IL with sharp knife into half inch
pieces, do not hash il, and scatter over it tea
spoonful Of salt. Then take the yolks of three
hard- boiled eggs, and with a wooden salad
spoon rub them into a creamy PASTE with six
tsbiespoonfuls of sweet olive oil, six of sharp
vinegar, one OF made mustard, one Of salt, one
OF pepper, and quarter of fine CAYENNE; add to
tbls the yoiks of three raw eggs well beaten, and
cover all close till needed. Cut your celery i'm
pieces the size of your chicken, mix il with the
chicken in large bowl, and only mix with the
dressing Just before sending to table. Orna-
ment with green sprigs OF celery, and whites
Of eggs cut i'm rings.
BRoILED HAM:-Cut your ham quarter of an
inch thick, lay the slices in cold water at least
an hour to extract the salt, wipe them dry. and
hroil over dull red Goals, till slightly Drowned:
turn, and remove quickly, 50 that the ham will
not be dried '
LYoNAIsE PorAToEs-This dish in a great
favorite at breakfast. Peel, cut up and fSy in
butter, with little salt and pepper. a fresh
onion; when lightly Drowned, throw in cold
. goleu po,atoes, also cut up, and let them cook
through, browning slightly ON the under side
Serve hot.
CHARLOTTE RUssE.-This is usually made
In a scolloped oval tin mold three inches in
s aePth' nut quarter tin pan can do the duty
for 1T: Dissolve one large tablespoonful of CELIA
tine IN tw0-thirds Of a tumbler of new milk.
boiling 1t slowly, having first wetted the peIatine
W.htwo Tablespoon fulsof cold water, and soaked
IL ten minutes, as this makes IL dissolve more
readiiy In the boiling milk, which can be heated
as the geiatine soaks. Add to il two large table
spoonfals OF white sugar. Beat three eggs well,
and when the gelatine is melted and the milk
cooled enough not to curdle them, stir i'm care
fully. Add one teaspoOnful of extract of vanilla,
or lemon; then strain through a sieve. Cut
ntthem neatly and closely into a dish covering
the bottom OF it. first. Beat up a pint of thick
cream with the milk andeggs, already prepared
until 1t is well frothed. DO il either with q
whip churn or egg beater; turn in the beaten
mixture; cover it with very thin slices of cake
Place another pan over it; set i'm a cool place
you desire, and you win have delicious dish at
a cheap rate. ~
CHOCOLATE CREAM CUsrARps.-Set on IN
boil quart OF new milk. Mix with half a Gun
pour some of the boiling milk to it, and then
pour back into the pan of boiling milk, stirring
All the time. When heated through, and Just
before coming to thu boiling point, add the
yoiks OF six eggs, which have been beaten with
a cup Of powdered white sugar When theSe
are blended, adj three whites beaten with little
eTuact OF vanilla, reserving the three other
whites for frosting. This is enough for ten
cups. W."
Hickory NUT CAKES cups of four. 2sugar.
nall cup OF butter, tea-cup of sweet milk, 2fea-
spoontuls OF baking powder put into the -four
One pint OF hickory nuts picked free from skin
BAKED LEMON PUDDING.-Grate finely Coz.
Of bread, also the peel of three lemons, add COZ.
OF sugar, OF; OF clarified butter, the yoks
three eggs and the whites of two, and pint q
cream. Mix them all well together, line a mud
cling dish with thin paste, and bake for three
quarters Of an hour.
New YEARS CAKES 3 pounds of -four, I
OF butter, of sugar, pit. of sweet milk, 8 tea
spoonfuis OF baking powder, or of cream-of-
tartar, and ~ OF soda-caraway seeds. Cnt.
and stamp Mirror Of Fashion.
NEW ENGLAND MrscE PIEs.-Four lbs, of
meat, boiled and chopped nine lbs. chopped
apples; four lbs raisins, stoned and Chopped:
one-half lb. citron, five lbs sugar: one pppari
moiasses; one quart cider, or cider and vinegar:
moiasses together; to the mixture add five
teaspoonfuls ground cloves, ten teaspoonfuls
cinnamon, five teaspoonfuls mace, one teaspoon
mix all the ingredients thoroughly, and when
making the pies add bits Of butter and crate
nutmegs on each.
EHeLIsH PLUM PuDDrNe.-To three and one
half cups OF -four add one teaspoOnful soda, one
cup buttermilk, little salt, one cup of suet.
and one cup Of raisins. Steam the same three
hours, and serve with sauce.
VERY NICE BREAD PUDDNG.-Add one
quart OF milk, one cup Of sugar, the yolks of
four eggs well beaten, the grated rind of a
lemon, and piece of butter the size Of an egg,
to one pint of fine bread crumbs. Do not bake
till watery. Then whip the whites of the eggs.
with one teaspoonful of sugar, to a stiff froth,
and put into this the Juiceof the lemon. Spread
layer OF jelly or other sweetmeat over the
pudding, oyerthis spread the whites ofeggs, and
replace in the oven and bake lightly.
GOLD AND SILVER CAKE.-For silver cake
TAXI one coffee cup of sugar; one and one-haIf
cups Of flour; the whites of four eggs: one for
frosting: one-half teacupful of milk; one tea
spoonful OF cream of tartar, and one-half tea
spoonful OF soda. For gold cake use the same
substituting the yolks OF the eggs for the whites
COCoAEUT CAKE.-Four cups of flour. three
cups of sugar, one cup of milk, five eggs beaten