Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-04-29

se.v'eot SdSeS.-dave ready two cups; put
one tesspoonfui Of tartaric acid in one cup, one
tsaspoonfui of soda In the other cup; add to each
ABOUT two tablespoonful OF cold water, stir Ii
.hiet S.tss, one quart Of meal into
the contents Of one of the cups; stir il WELL then
pour in the contents OF the other cup; stir that
wen also; add to the whole one Tablespoonful Of
melted butter, and bake on q sriddle nicely
cleaned and creased with good lard. The bat
ter Is ready Tor use as soon as mixed.
Cleaning Observation-Disclosures should never
allow the plate OF mirror, or even their win
dow panes, to be cleaned with newspaper. Al
most all newspapers now use paper containing
straw as component. and as the substance OF
straw Is largely composed ofsilex (fiint), which
cannot be entirely eliminated in the process Of
manufacture, the result is q congeries OF min ute
scratches on the face Of the glass, not always
producing a cloudy and dull appearance, ruin
Gus TO the glass. Channels skin kept in q drawer
free .h ron n DUST and the delicate tissue paper,
southern Corn Cake for akfdst-One pint or
buSermilk, (if sour milk must be substituted,
add one large tablespoonful Of butter } one tea
spoonful OF saleratus dissolved m warm water.
two eggs well beaten; mix the ingredients we'll,
and add one pint of white corn meal. Bake In
q" gem" pan. little salt is needed If butter
To Keep Poultry.-Tie them tightly around the
neck, so as TO exclude the air, and ill their
bodies with charcoal.
USEFUL RECIPES.
A Good BredkfdSt Dish.-Four eggs, three
quarters of a pint of new milk, and a piece of
tnc size OF q walnut, SALT and DeDDer to
suit the taste. Beat the eggs, add the milk and
butter, and pour all together into hot frying-
pan containing half a spoonful of fryings. Stir
constantly for three or four minutes when Ii
will be ready for the table. Quite q rice flavor
is obtained by making IL after frying ham or
fresh saussses. This recipe will make enough
eggs are 80 scarce and are sold at such exorbi-
tant prices, 1t Is quite an economical dish, as il
will often answer in their stead.
Cofee.-HaviDg picked over the coffee, wash
IL nicely, parCh it evenly In the oven until the
berries crack open; when thoroughly Drowned
mot burnedl let it stand until lu warm; then
through this warm coffee, and set 1t In the oven
a minute to dry. Take the ground coffee, one
table spoonful to pint OF boiling water; stir it
up with cold water first, and set Ii on the back
of your stove; let 1t simmer half an hour; stir
the grounds down when they rise, and use good
cream.
Observation-Disclosures is excellent for tarts.
IL is made as follows :-One pound Of pulverized
white sugar, whites Z six eggs aud yolks Of two
three lemons, including grated rind and juice.
Cook twenty minutes over slow IRE, stirring
all the while.
Baked Paddino.-The following is said to be
aO of Ssa Yas see in
tablespoonful Of corn starch to one quart OF
milk; dissolve the starch in part of the milk;
ing; having sailed IL a little, then add the dis
solved starch TO the milk, boil three minutes,
stirring 1t briskly; allow it to cool, and then
with three tsblespoonfuls of sugar; flavor to
your taste, and bake it half an hour.
Pea Soup.-A pint and half of split peas,
two small onions, pepper and salt TO taste. Use
three quarts OF water, and boil from five to six
hours. Pork Is often put In, but makes it far
less wholesome. If the water is hard, add
piece of salerstus not larger than a pea. Ii
would be difficult to find a way In which the
same amount OF nourishment could be obtained
for four times what this costs.
Dried Beet Grdry-Slice two cups of dried
beef very thin, add one quart Of sweet cream;
let II eoll minute or two; then thicken with
one tablespoonful OF flour, one egg, and a little
sweet milk, cheat well the thickening before
pouring IL iD) and stir until done, which will be
two minutes. Sweet milk will do in place of
cream, by adding butter. This lie capital dish
To Bleach AusLin.-My washer woman gave me
a recipe which she says never fails TO bleach
ounces of chloride of lime in q quart OF soft hot
water; boil the cloth in soap-suds and rinse il
Then strain the lime into sufficient water to
lmmerse the cloth in, being careful not to let
any OF the lime pass through the strainer. Put
in the cloth, let it remain from ten to twenty
minutes, and rinse it through two or three
waters.
aunt ELIAS CdLe-One cup of sugar, one CUP
OF sour cream, nearly two cups of flour, and one
teaspoonful OF soda. Flavor as preferred.
To Boil Hdm.-The ham should be nicely
washed in warn water and put into cold water
Allow quarter of an hour to each pound of
ham. When sufficiently boiled, remove it from
the water and place il in a baking pan, remove
the rind, and roast or bake one hour in a quiet
oven, dredging 1t frequently with mixture of
ninety powdered ana slited bread crumbs and
-four, Ia the proportion OF One-part OF -four to
three of bread crumbs. If not scorched, it will
look finely upon the table. The flour prevents
the crust of crumbs from scattering over the
ham when cut.
BucklChedt Cdkss-Nanna V. thinks that her
buckwheat cakes are so good that others ought
TO know how they are made. One cupiul of
corn meal, two cupfuls of wheat flour, four cup
fuIs buckwheat -four, two teaspoonfuls Of salt,
one teacupful of yeast, and sufficient warm
water to make pouring batter, mix, and let rise
over night, and bake in the morning. Leave a
pint Of the batter to set the next lot, and YOU
need not use any more yeast the whole season.
Keep the "stock" cool when not wanted. II the
batter turns sour, stir in, Just before using a
tesspoonful of baking soda dissolved in cold
water.
Green Spindch.-At the head Of that class of
POt-herbs commonly called "greens," stands
spinach, admitted 10 be the most delicate in
texture and acceptable in flavor. Many like
their green's boiled with meat-a treatment that
may be well enough for turnip-tops, cab
bage-sprouts, and the like coarse herbs, but
TO drench the refined and delicate spinach
in greasy pot-liquor, is to my notion, out
and-0ut sacrilege. Often, with the best of
Intentions, the cook will send spinach to the
table of An olive or nearly brown color, Instead
of the dark, pleasing green, which makes il as
welcome to the eye as IL is to the palate. This
want of proper color is because the cook does
not know one simple dodge. Always boil spinach
in an uncovered pot. When the spinach Is done
drain il on q colander, chop il fine, warm il up
with a good lump of butter, and, when well
heated through, Serye,-Americdn A1ric,yIfuyisf