Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-12-23

TURKEY GRAvr.-we have used the follow
Ing dressing tor turkeys for number of years
In our family and consider il better than s,me-
Nhat similar receipt given in the Telegraph n
lew weeks ago:-FOr a ten-pound turkey use
nifty oysters without the liquor and an equal
quantity OF bread mixed with three eggs. Season
and salt.
ZEHSpKH CAK3.-One cup Of milk, one aad
half cups OF SUI IT and one egg. well-beasen;
pint OF -four ma &c into batter about rs stif as
that of pound cske; two teaspoonsfuls Of cream
Of tartar and one Of soda; flavor with lemon
vanilla. This makes very good plain cake.
with little sugar, cut into convenient sizes and
fry in lard same as doughnats and in some
families is served hot for breakfast.
MINCED MEAT;-Four pounds beef, boiled
tender; one pound suet, two pounds raisins, two
pounds currants, one pound citron, cut dne; six
pounds apples, one pound sugar; CRATE the rinds
OF four lemons, and ada the Juice; cloves, CHINA
mon and nutmeg to taste, cider to moisten
them. Some use brandy to flavor, but / prefer
it without as it is an article use only as medi-
cine.
Mock MrNCE-PIE.-Four cups breaI crumbs
or apples, three eggs, One-haif pound raisins,
one-half pound currants, one cup vinegar, one
cup sugar, one cup molasses, one teaspoon
soda, four cups water; spice to taste. Try il.
CHEAP PUHPKIE-PIE.-Stew your pumpkin
and mash through the colsnder; and for three
pies, take one pint milk, one-half pound sugar,
three tablespoonsfuls -four, spice to taste. As
eggs are so high in winter call this an economi-
cal receipt. and hope our lady writers will be
pleased with il.
A COOP PUDDING.-Take piece of beef and
chip it fine, take some onions and chip them
fine, season with pepper and salt, CRATE soma
hard bread, mix them together with the white
OF an egg, make balls then dip them into the
yolk Of the eggs and fry them in butter; lard
will do, but butter is better.
QUEEN CAKE.-Mix one pound Of dried flonr,
the same of sifted sugar and OF ashed carrants:
wash one pound OF butter in rose water, beat it
well, then mix with it eight eggs, vOlks and
whites beaten separately, and put in the dry in
butter little tins, teacups or saucers, filling them
only half full; stir little fine sugar over Just as
You put them into the oven.
CoRNNEAL PUDDING.-Although simple, 1t il
yet very palatable. Stir into quart OF boiling
milk the yolks of two eggs, three heapingspoon-
fulls of meal and half cup of su gar well beaten
together: Cook five minutes; stirring constant
beaten to stiff froth Pour into a pudding
dish and bake one hour in moderate oven.
Serve with cream and sagar.-GermantoWH Tsls-
graph.
To MAKE YEAST WITHOUT OLD YEAST
TeaspcOnful of loaf sugar. of a teaspOOnful
OF fine salt-1 cup of new milk to be put into an
earthern pitcher, and one pint of boiling water
put in 1t. Let it stand until ii becomes blood
warm. Nix in enough -four to make thin bat
ter. Keep the same heat by putting near the
fire or in dish of warm water, and in about
five hours you will have splendid yeast, with
which you may make bread in one hour, or
1t to make hop yeast.
PUMPKIN PIE.-Have ready two quarts of well
of fresh milk and teacupful Of corn starch.
Use enough of the milk to well moisten the
starch, and set the remainder on the tire to boil
When boiling stir in the starch and cook a
minute or two. Put into your dish of pumpkin
teacupful of good molasses and large spOoa-
full of ginger, and then stir your hot starch
into il. When well mixed, add a teacupful OF
sugar, be aten eggs, and teaspoontul of CHINA
mon. Stir until the ingredients are t0sH mixed.
The corn starch must not be so thick as to make
Jumps; it should be all perfectly smooth. This
nan Iv ia mil 10 cau
them good.
KEEPING TOMATOES LATE.-We have eaten
our last fresh tomato OF the season, to-day,
November 19th and il was as pa atable as IN
summer, though not quite solid, lacking,
however, but little. 1t was kept with others
which were used as wanted, by simply picking
when the frost threatened and putting in me
cellar. Those that were wanted to be used first
the most advanced towards maturity-were put
in the window, either of the cellar or the room.
What they want TO color them is the light. No
doubt they might be kept at least q month
longer by keeping in the dark Country Gentle
man.
Housekeeping Hints.
To CLEAN KNIVES cuta gOod-sized, solid raw
potato in two; dip the fiat surface in powdere
brick dust, and rub the blades.
To CLEANSE the inside of Jars fill them with
hot water and stir in spoonful or more of pearl
ash; empty them in an hour, and Ii not perfectly
clean, fill again and let them stand a few hours
For large vessels I've may be used.
No BETTER PLAN has ever been devised to
Keep butter sweet than to put it in clean lars
and cover it with strong brine. No kind of yes
sci, cask or tnb will answer SO well as a Jar. In
this way it can be kept fresh and sweet for
twelve mOnths.-Rur0t Home.