Evening star. [volume] (Washington, D.C.) 1854-1972, 1873-02-01
THE HOUSEHOLD.
PORK iN6 ErAxs.

more palatable dish In cold weather than pork
.. have ee soa
over night q quart of them. Put them in q
deep pan or dish with . little water. Parboil
With piece Of picked pork 10 minutes; score
the meat and put ON top of the beans; place in
the oven and let them bake slowly, adding
little water as the baking progresscs, 90 that
when done there will be some gravy. 1t should
almost 10 fan apart, but care must be taken not
to brown or burn the beans. Roasted potatoes
eat very well with pork and beans FMS u
plain and simple; yet for cold Weather II IS
wholesome, nutritious and sustaining dlse
Germamtora Telegraph.
CRlAn CANES.
Eds. CouRfry GHstlemas,-.Julia, pa<e 20, re-
quests good recipe FOR cream cakes. AdMiring
her taste. send ny recipe nom "A sA eeorss
CRKAx PuYre-Boil Together nm or water
and y cup Of butters Wide boiling stir in cup
OF -four Let II ceol; then ed eggs, ven
and drop the nixture upon It. This quantity
will make 10 pun.
As julia omitaed her receipt for the cream,
wiil add that also. Boil y pint Of milk, beat to-
the boiling mix; add : piece Of butter half the
size of an egg. Flavor to the taste, demon is
incest, think.l Split the puffs and IN with
cream. Charlotte Russo or any thick cream
may be used. Ny puffs rose beautifully. L was
just admiring their resemblance to yellow roses,
when fopi down they went. My sable angel Of
them, and advised me to shut the door quickly,
but they never rose quite 30 well again, though
they were thick enough to put in the cream.
Ny recipe has less water than Julia's, and has
the butter and -four cooked twice, which thick
ems it. Miss Leslie's sold reliable'' says-bake
buttered; MI only half way, and sprinkle sugar
over the top of each while in the stove. II any
one does that the puffs will fall. Lastly, Julia
must have the oven hot enough Mt the bottom to
inf laefn hav nVa INN t<,
spread. Mrs. H. g. L.
TALLow CANDLES
Can yOu give me q receipt for making tallow
candles, such as will burn bright? Also please
anything that can be put in it to harden 1t? 1
have tried alum, beeswax and rosin, but 10 no
effect; have been told my beef was too fat;
nGjoharie, N. Y. 1.-The first requisite in making
good candles Is to have the best materials-tal-
low and wick. We never found any difficulty
perfectly clean and well tried. The best can
dies are run in Notwithstanding together for
this purpose 10 o. Of tallOw, 4 OF. Of camphor,
2 OF. of alum and OF. OF white wax. II the
tallow is good the wax and tallow will be omit
ted in cheap candles. Soak the wicks in lime
water and saltpetre. Nearly every person is
S%IJ with the old mode tS Of dipping
dipping them inlime- water or vinegar-keeping
the tallOw melted in a large kettle over a port
able furnace, and keeping the top of the tallow
Keep both tallOw and candles in q cool place.
If any of our correspondents can give additional
information, We should be glad to hear from
them. Country Gentleman.
TAPIOCA CREAM.
Soak two tablespoonful OF tapioca in Just
enough water to cover it, all night. The next
morning, boil one quart Ofmilk with the soaked
tapioca, add twO-thirds of small cup of sugar
to it and little salt. Beat the yolks of three
eggs thoroughly, and when the milk has boiled
for ten minutes, stir them into It, remove it
so that they will not curile. Flavor it with va
nilla; beat the whites to a stiff frOth, and put
over the top Of the pudding dish into which You
have turned the tapioca; sift sugar over it, and
brown for five minutes in the oven; serve it
cold. This makes a more delicious dessert than
pastry, to my taste, and can be prepared the
day before it is needed.
CREDIBLE CAKES.
Grddle cakes are always much more palata-
bic in winter than in summer, and buckwheat
cakes are very desirable at this season. because
they are SO heating to the blood. Indeed, SO
account Of the humOr they will send out upon
their skins. i always add q handful Of wheat
-four to mine, and 1 think that makes them
pitcher or a stone jar into which all bits of
bread, potato, rice and hOminy can be thrown;
and also any stray drops Of milk; and when |
have collected about pint, strain it through
colander, or sieve, and mix it into batter
with flour and water, or milk; then add a tea
spoonful Of saleratus, or soda, and without the
aid OF eggs can serve very nice cakes. Some
times add two tablespoonful of mizene to the
mixture, which improves it not a little.
CABBAGE SALAD.
Raw cabbage compOses a part OF our dinner
every day, and have various methods Of pre-
pairing it, but think the following the best;
Shave q hard, white cabbage into small strips.
To one quart of it take the yolk Of three well
beaten eggs, cup and half Of good cider
Tablespoonful Of thick cream, or two table
spoonsfuI of olive oil, one teaspoonful of mus
tard mixed in q little boiling water; salt and
pepper 70 taste. Mix all but the eggs together,
the eggs rapidly for another five minutes. Turn
the cabbage into the mixture, and let it scald
for five minutes, stirring it all the time. Set it
on snow or ice to cool, and serve perfectly cold.
always make enough for two days at once,
and it keeps perfectly, and is an excellent relish
to all kinds of meat.-Prairie Farmer.
TO STEAM TURKEY.
All Of us are used to roast and boiled turkey,
but steamed turkey ID more OF q novelty,
while it is also a most delicious dsA. Cleanse
the fowl thoroughly; then rub pepper and salt
well mixed into the inside of 1t. Fill up the
body with oysters mixed with q small cupful OF
bread crumbs. Sew up all the apertures; lay
the turkey into large steamer, and place over
steam thoroughly for two hours and Z half.
Now take it up; set the platter in a warm place.
and turn whatever gravy there is in the steamer
you have thus prepared for the turkey.
OYSTER SAUCE.
Take pint of oysters, turn pint of bOilifg
water over them in colander. Put the liquor
on to boil, skim of whatever rises to the top
Thicker it with Tablespoonful of -four rubbed
into two tablespoOHfuls Of butter; season well
with pepper and salt. Add two or three table
spoonfuls of cream or milk to whiten it. and
pour over the turkey aud platter; serve boiling
hot. This sauce must be made while the turkey
Is still i'm the steamer, that it can be poured
over the turkey as soon rs it Is taken up.-Coua-
try Gentleman.
AN ECONOMICAL DISH.
Steam or boil some mealy potatoes; mash
them together with some butter or cream sea-
son them, and place layer at the bottom of a
pie dish; upon this place layer Of finely chop
ped cold meat or fish Of any kind, well seasoned:
then add another layer Of potatoes, and con.
tinue alternately these with those until the dish
Is filled. Smooth down the top; strew bread
crumbs upon it, and bake until it is wei |
Drowned. very small quantity of meat serves |
n this manner 10 make nice presentable dish
INDIAN BAKED PUDDING. |
Take two quarts of sweet milk, and boil one |
quart and while boiling stir i'm as much fac |
Indian meal as Will make a very stiff batter; /
add tablespoonful of salt and make very |
sweet with mOlasses. Butter a pan, and pour
he butter in, and pour the remaining quart of /
milk over IL. Cut little bits of butter and put Il
III the top, and bake two hours in q moderate /
wen. Any person who has never eatsm of IL /
before will think they are eating custard.
BEEF COLLOPs. /
ANY part OF beef which Is tender will serve to l
make collops; cut the beef into pieces about II
hree inches long, beat them fiat tiredD them i
fr tanv In sAr~