Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-12-09

Her HAN SAHDwIoHrs.-Make halter OF
-four, eggs and milk, and pour some into q
frying pan Of hot fat, a. for pancakes let 1t be
two, lay very thin sices of cold boiled ham on
Il, and cover them again with some more butter:
when brown on the other side, cut II into quar-
tiers, and turn them to brown on the other side.
Ice WAyERs.-Two eggs. three ounces of but
ter, three ounces Of -four, three ounces Of pound
ed sugar. Well whsk the eggs; put them
into basin, and stir to them the butter. which
sifted sugar gradually. and then mix all well
together. Butter . baking sheet, and drop on a
te aspOonful Of the mixture at time. leaving Q
space between each. Bake in cool oven; watch
the pieces of paste, and, when half done, roll
them up lik waters, and put in q small wedge
of bread or piece Of wood, to keep them In shape
Return them to the oven until crisp. This i .
ices, and Is very nice and easily made.
ONk who has tried il gives this way of exter-
minating the repulsive bedbug: If any of your
readers need sure remedy for bedbugs, they
can have mine, and cleanse the house Of this
troublesome vermin without expense. They
have only to wash with salt water, filling the
CRACKS ; where they frequent with salt, and you
To MAKE LEMON CUsTARD PIE.-Take the
juice and grated rind of lemon, one cup of white
sugar, the yolks OF two eggs, three tablespoon
fuls of -four, milk to fill the plate Bake with an
undercrust till nearly done, then take from the
oven, and pour in the beaten whites of two eggs
with two tablespoonSfuls of sugar; then set it
SroNGE PkPER.-A French novelty is said to
have all the Peculisrites of sponge, absorbing
water readily, and remaining moist n long time
1t has been used as dressing for wounds with
considerable advantage. For its fabrication,
evenly and finely divided sponge is added to
ordinary paper pulp, and this is worked, AS In
mmon paper making apparatus, into sheets
OF different thicknesses.
To PRESERVE GEAPEs.-There is no trouble
in keeping grapes through the Winter. In
ga'heTlng grapes for keeping fresh they should
s Se allowed TO hang on the vines until they are
fuly ripe, and then gathered with care to avoid
DrusIng. The fairest punches should be chosen
20 Put away, and with pair OF small scissors all
defective or bruised grapes should be cut OFF.
Ihey should then be placed In boxes well venti
lated, and remain for few days, when they
should be packed in boxes holding six or eight
pounds each, first sprinkling the bottom with
layer of mahogany sawdust, or, what is better,
turning chips, then layer Of grapes, and then
sawdust alternately to the top. 1t is not impor-
tant that the box be tight; il u better that il
shonld not be. These should be put in the cool
est place in the house, where the air Is pure.
BAkING OF PAsTRY.-In the baking of pas
try, the heat of the oven should be regulated
according to the article intended to be baked.
or those things should be made first which will
suit the heat of the oven. Light paste requires
moderately quick oven; for Ii the oven IL too
hot, the paste win be cOlOred before 1t Is proper
~ baked; and if it Is then taken out of the oven
1t will fall, and become fat; also, a cool oven
will not cause it to rise sufficiently; aud puff
paste baken in An oven with anything that
wise. Tarts or puffs that are iced should be
baked in cooler oven than those that are not
iced; or II the oven is too hot, the door should be
left open, else the iceing will become brown be-
fCre they are bakeD. Small articles of pastry
require to be baked in a hotter oven than large
ohes. All pastry requires to be baken in clean
nns or patty, pans, without being buttered.
Pastry, when baked sufficiently, may be easily
slid about on the tin, OF pan, while hot; and
puffs, patles, or small pies, may he lifted from
the tin, without breaking. 10y putting your flu
gers round the edges and carefully lifting them;
which cannot be done unless they are baked
enough to be taken from the oven.
TO STEAM TuRKEY.-Rub pepper and salt
inside tie turkey, after it has been well-dressed
and washed; then till the body with oysters; sew
IT up carefully; iay the turkey in large dish,
ana set n on steamer, placed over boiling
water; cover closely, and ste am from two hours
to two hours and half or till by running fork
into the breast Won find it il well done. Then
take 1t NJ; strain the gravy which will be found
IN the dish; have an oyster sauce ready, pre-
pared Ike stewed oysters, and pour this gravy,
thickened with little butter and Hour. into the
oy ster sauce; let il just boil up and whiten with
a little boiling cream; pour this sauce over the
steamed turkey, and sent to the table hot. Of
course, while the turkey IL steamng, YOU will
have the oysters Al ready for the. gravy from the
dishSand the cream also boiled, that there NAV
be- as little delay as possible after the turkey is
cooked.
FRENCH PAECAKEs.-TwO eggs two ounces
OF butter, two ounces of sifted sugar, two ounces
OF flour, hah pint of new milk. Beat the eggs
thoroughly and put them into basin with the
butter, which should be beaten to a cream; stir
IN tie sugar and -four, and when these ingre-
dents are well mixed, add the milk; keep stir
ring and heating the mixture for q few minutes:
put it on buttercd plates, and bake in a quick
oven for twenty minutes. Serve with a cut
L. mon and sitted sugar, or pile the pancakes
high on dish, with a LAYER OF preserve or mar
maiade between each.
PUMPKIN PIE.--Cut the pumpkin into small
slices, taking out the seed. and stew it over a
moderate fire. with just sufficient water to keen
II from burning at the bottom of the pot When
stewed soft, turn of the water, and let it stand
over slow fire for fifteen or twenty minutes,
ticking care that it does not burn. Then remove
il from the fire. strain it through a colander
when cool. If you wish the pie very rich, to a
quart of the strained pumpkin put two quarts of
milk and ten eggs; If plain, use quart Of milk
10 one OF the pumpkin, and three or four eggs.
Add sugar, salt and ginger to the taste. Bake
soon rs filled.