Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1873-03-08
RECIPES, &C.


FROZES CUsTARD. This il \ nice dis
t,r da,S II, lnd vyry EASILY prepared. Bo.
tw quarts pl rIeh mix. Beat eight egg
and = t.tVuF.i # sugar tJsetho-. anC
ail'r III" milk has h1i!rd put IL oger the
eggs ana ru.a!. stirring al! the while
Puur the whOr u,iEiurc INTO your kettle,
and !ct it come g. Il boil. stirring it cor
stun,y. Then take il of the fire and let i;
become cold. Flavor t with whatevc,
essence yea prefer Then freeze it.
BOILED CHICKEN. Plain, artl ess boil
ing Is apt to produce a yellowish, shiny.
loak,n. chicken. Before cooking the bird
it should always b. wen washed in topi5
water and leu n juice, aud to insure white
s., dclicacy ani succulcucG, should b.
boilcd in ii paste made OF hour and wate>,
and. after being put in the boiling water
should be allowed to simmer slowly. THE
method is very cncctual in preserving nj
the juices of the fowl, and the result il
far more tooths"me and nnurishing mo.s..
than the lucklrss bird which has been ga
lnped t. dearh'' IN plan boiling water
Nation is ais" mach better for being boiled
in paste Lancet.
BAKED BEANS Take small whit
beans, put to soak at p. Il, il a dee;
vessel change the water late in the svnn
ing, and again next morning, and - ooi
for two hours, changing the water &; tn
end Of the seconl hour. Then pour OIL
nearly all the water take raw pork,
scored on the top; put the beans in deap
dish, the pork in the middle, sinking &c rs
to have il Just level with the surface. Add
very ,ittie moasscs, aud bake At least sx
hours, raising the pork toward the last, e
that IL may crisp on top.
EIpNnMIrA nySu 1Na Ea leo " T.
of a cold bpilcdIeg of mutton, or OF a roast
of beef; shave it luto thin slices; season
ANA add, ii you like it, an onion choppp,!
line, or pinch OF sweet herbs. Put this
on Il baking dish, and pour over The gravy
ii you have amy If not, little water, bn;
ter aud iluaI Then take hot boiled po!4-
toes, mash line ; adj little milk ana 81 :
or butter, 10 soften them into snooth
paste, which lap over Lhe meat. Then put
the dish IN the o7en, and 5sSs a EsS.s
brown.
TC. SET TIE Color OF COTroS DRRsS-
Es. Take large double handful of h=.ta.
put L IN saucepan and set il over the ire
allowing it Ia. bod thoroughly in quaIL g
water. When Thoroughly boiled strain tn,
bran, and throw the water into that j..
which YOU are about washing your !awu -
chiutz dress. Let the dress soak for a3,
hour or SO III IL before washiDg- Instead OF
starch use weak solution CT Slge water
aud iron on ;Ee wrong side. Chrjstgg7.
Monitor.
The PHILosoPHy or FRYING. The
the philosophy of frying is to have the tat
at II boiling heat before anything is put
into it. Being merely warm. it peretra;ss,
aud the food is greasy ;'A bet, IL q ti.u
perfection of cooking
.
How To MAKE Ii AIR or Take pint
1t "live oii I oppce of-spirits of wine,
OunCr at cInnalDaa2 powder, 2 drach.Gs
brrtampt, heat tecnl osGther, add ri ,crs
iiofalkanet root, cover close aud let it ST. -
four hours, then strain aua it will ne ~
for use.
To IGNITE DAMP MATCHEs. tn
match To tht' arm or other warm part ol
the body until it attracts sufficient heat,
then rub gently on wooden. cloth of close
Texture such as is worn, for pantalooHs,
and will SET OF the match, II almost az
sofas putty.
| FoR GOOD rAsEE. Dissolve an ounce
OF alum in qnart fhot water, and When
cold stir in, as much hour as 10 make the
consistency Of cream then add half ia
/ spoonful 81 rnsin and boil. stirring Nj th.
time. II VIII keep good for = yqar