Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-12-16

ANOTHER RECEIPT FOR SAUsAaE.-To twelve
pounds Of meat add four tablespoons, not too
spoons of black pepper, and to fffty pounds Of
meat add teaspoon Of saltpetre.
FRIED CHIcKEN.@sOur folks don't allow me
to put single drop of water in it," said the good
cook Of neighbor; 81 just season the -four well
that Troll the pieces in, and when the lard is hot
i put them in and let them cook very slo,rfy -
Wei, 1 tried that way and thought it not so
good as il might be. 1 also rolled the pieces in
the seasoned four, and when the mixture or
lard and butter was hot and slightly brown
put in the pieces of chicken and covered up
turned and then were soon done and dishel.
and the favor seemed finer and the meat much
more juicy. had the fire pretty quick but not
enough to burn the meat.
BROWN BREAD.-Take three quarts of good
yellow IRdian meal and three pints of rye, sift
them together that they may be thoroughly
mixed, then ADD one teacupfull Of molasses, two
beaping spoonfulls of salerstus or soda half
teaspoonfull of salt, half pint of boiling water,
or about two quarts of good sour milk, or enough
TO stir easily with spoon. Put it in a small
milk pan, or in a brown bread kettle, il You are
lucky enough to have one, and bake In moder-
ately hot oven. After IL Il removed from the
oven, let it stand a few hours to cool, and com
mence cutting 1t around from the bottom. and
If you don't say Ii is the best brown bread Won
ever tasted, will acknowledge 1 am no Judge.
AN ECONOMICAL BREAKFAsr.-If YOU have
few bits of meat or two or three COLI potatoes
left over, put some ssdrippings' into a skillet:
slice the potatoes thin, cut up the meat fine
and add salt and pepper to taste then beat two
or three eggs, according to the size of the dish
TO be prepared; stir them to a cup of cream or
milk, and pour over the meat and potatoes. If
eggs are not plenty, Use fewer eggs and more
m'lk OF cream. IL milk, add half tablespoonful
OF butter. Keep IL over the fire. stirring con-
stantly, till the eggs are cooked. 1t takes
but few minutes to prepare this, but do not
leave it an instant till done, or the eggs will
burn and ruin the whole.
MOUNTAIN CAKE.-The yolks of seven eggs,
the whites OF five, the other two whites retained
for the icing three-quarters of pound OF white
sugar, half pound OF white powdered sugar for
ICING, one lemon, one cocoa-nut, half pound
flour. Beat the yolks and whites separately un-
I'll quite light, then mix them, and in the mean
time add wine glass and half of water to the
boiling hot pour it into the eggs stirring well at
the time until cool. Let the sugar dissoly We slow
ly at first on part of the fire not too hot before
You let Doll. Add the Juice of a lemon, re-
the half pound of slfted flour and bake in three
fiat cakes, like you bake jelly cake. Make the
icing OF the two whites and the half pound of
sugar ana the lemon drops, and when the cakes
are nearly cool turn one upside down, spread on
one-third OF the icing and then layer of grated
cccoa-nut, then the next cake in the same way
with the icing and cocoa nut, and il Just makes
beautiful loaf and is really very delicious /
like little tartaric acid in the icing.
BoNED TURKEY.-This noble bird, the pride
after undergoing the culinary process termed
boning," but for cold relish nothing more
acceptable need be sought. 1t is favorite dish
at evening parties. 1t may be thus prepared:
Boil turkey in as little water as may be, until
the bones can be easily separated from the meat
Remove all the skin; cut the meat ipio thin
slices, mixing together the light and dark parts
Season with salt and pepper. Take the liquid
in which the turkey was boiled, having kept it
warm, and pour il on the meat, and mix it well.
Shape it like loaf of bread. wrap it in cloth
and press it with a heavy weight for a few hours
When served up ii is cut in thin sli :es. Some of
our professional cooks can shape it sornewha IT
like the original bird, so that one cannot tell at
once when it is seen that it is boned turkey; but
this requires skill and labor.
OLD ENGLISH PLUM-PuDDrYG-To make
what is termed pound pudding, take OF raisns
Weil-Stoned, currantS thoroughly washed one
pound each; chop pound OF suet very finely
and mix with them: add quarter of round OF
flour, or bread very finely crumbled, three
ounces of sugar, one ounce of grated lemon
peel, blade of mace, half a small nutmeg, one
teaspOonfull of ginger, half a dozen eggs wei,
heaten; work II well together, put it into cloth
tie It firmly, allowing room to swell. and boil
not less than seven hours. 1t should not he snf-
fcred to stop boiling.-Germdntoun Telegraph.
sEAsoNABLE RECEIPTS.
MINCE MEAT.-Six pounds CT currants three
POUNDS OF raisins stoned three pounds of apples
chopped fine, four pounds of suet, two pounds
of sugar, two pounds of beef, the peel and juice
OF two lemons, pint of sweet wine, a quarter of
pint of brandy, half an ounce of mixed spice.
Press the whole into deep pan when well
mixed.
LITTLE PLUM CAKES TO KEEP LoNG-Dry
one pound of flour, and mix with six ounces of
finely powdered sugar; beat six ounces of butter
TO a cream, and add to three eggs well beaten,
half pound of currants, washed and nicely
dried, and the -four and sugar; beat all for some
time, then dredge -four on tin plates, and drop
the batter on them the size of walnut. If prom
erly mixed, 1t will be stiff paste. Bake in a
brisk oven