Evening star. [volume] (Washington, D.C.) 1854-1972, 1874-11-07
THE HOVsEKEEPER.


CONpUCFRD BY ALAnT.
RSC4 IPT FOR PRESERVING CITRoN-Cttron
I l. grow u cnl, for preserving, aud has nore OF
/ ths qualities OF the citrou melon. To preserve
IL in slices an inch bread. pare Il, take out
! the seeds weigh IL, put in . proper kettle with
/ CO d water IoGsh TO cover II, placing a. the
| bottom OF the kettle a lsyeT IF green grape
lraves and then layer OF cltron, another layer
OF leaves &c. ana g. the Leaves sariyel up al
more, AID let IL boil until PERFECTLY tender.
While this IL going on take hall paunG OF raw
ginger and the rinds OF four lemons, snd with
quart of water pat in a separate kettle and let
boii from halt to three quarters OF an hour;
strain Il and pour over the sugar While warm,
T. en- put on slow fire to dissolve. This done,
take tie ctroR from the other kettle. drain Il as
d!y g. p, ssitle through cOlaEder and add 70 the
srup. using also the inside CT the four lemons in
slices. and let the whole simmer until the citrou
becomes transparent. The grape leaves, which
Is 10 give color 10 the ctrOD, are ofcourse thrown
away after having performed their Office. WAen
hepieserye Is done, put in tUmblsrs, aud after
remaining uncovered ior two days to allow of
evspor alton. cover with VIII te paper dipped In
The white OF an egg. This is intended for SIX
Iouuds of cItron aud six of sugar.
This Is the best receipt for preserving citron,
regarded BY many as the Qaeen OF all preserves,
That have ever tried, and which is now offered
in PTtut for tue benefit Of all housekeepeTs who
msy choose to avail themselves Gift
BOILED FRUIT-PUDDISG.-Tskr en0u Eh houF
for crust; add dry to the Hour little salt AMI
salaTatus made fine; wet with sour cream; roll
the crust, and line the inside OF battered bowl;
put in layer OF any kind OF fruit or preserves,
fruit alternately, until the bowl is ia n cover tue
top with crust, press tightly the edge, tie it ia
cloth, then plunge in boiling water ami boil
two hours. II more water il needed, rsplenish
with boiling water, as Ii should be kept covered
with ii and constantly boiling. IL a light, dry
cTust is desired. 1t should be frequently turned
to prevent it from sticking TO the Kettie. When
done, run knife around the sides OF the bow,
that 1t might turn out whole. Serve hot with
sweet cream.
VEAL CRoQUETs.-Minc very finely two cups
OF cold roast veal, and two boiled sweethreads;
season With pepper, salt = little parsley, a small
boiled onion chopped very fine, q large teacup
of bread and milk boiled with piece of butter
the size of an egg. Mix all together; shs ape them
lard.
CHICFEN CIoQUETs.-BniIa chicken tender;
chop 1t fine; take some of the water in which &c
was boiled, with butter the size Of an egg; some
flour, red pepper and black. salt, q little onion,
some parsley, and mix ia the minced chicken.
When cold. shape them, aud dip them in crumbs
ana egg. Fry in lard.
GOOD JOHNNY CAKR.-Beat up one egg with
one-thiTd Of "a cup OF sugar; add one tablespoon
full Of melted butter, aud one pint OF sweet milk,
two and hall cups OF meal, hall cup OF flour,
tesspoOntul OF cream ot-Jartar and half tea
spoonful of soda.
GRANDMOTHER's GINGRRBRRAD.-CUp and a
half OF molasses, cup rich sOur cream, teaspoon
sslerStus, tablespoonful ginger: mix a little
stiff.
CREAM ToAsT.-To one exg, beaten we'll sdd
one cur sweet milk or cream, season with little
salt and pepper. Cut in slices stale bread, and
dip In the milk TO moisten, and fry in batter on
gridde. This We think is an extra nice dish
for break fast.
HOP YEAST FOR WARN wRArHER.-Two
quarts water, twelve potatoes, a good hautfuloi
hops; prees the water from the bag of hops when
the potatoes are done, and mash fDe; add one
teacupfnl Of white sugar, a handful of salt,
tablespoonful OF ginger; strain through 4 cOlan-
der and boil a few minutes; add yeast 70 raise
when cool; no soda IL required to make this
bread. This yeast will keep IN hot weather until
il is used.
CHowDER Or PICALILLI.-To half a bushel
Of nicely chopped tomatoes, which mIss be
squeezed dry, add two dozen onions chopped
nDe, one dozen green peppers chopped, one box
of ground mustard, one large root OF grated
hOrSeTadish, nearly pint of salt. four table
spOcDsfui ground cloves, four of allspice Mix
thoroughly and pack in a stone Jar aud cover
with vinegar, making a hole in the center To let
the vinegar to the bottom.
SLICED TOMATO PICKLHs.-TO one gallon of
sliced tomatoes that are Just turning white and
have been sCalded in salt and water sufficient to
make them a little tender, mix table, POOutdl
OF ground pepper, one OF mace, one of cloves,
one of ground mustard, one Of cinnamon, four
Of white mustard seed, two of celery seed, or
celery selt, one pod Of green peppers, four
onions chopped fine, half pint grated hOrserai-
iSb. Mix all together and put a layer of each
slternatei add one pound OF sugar and cover
with vinegar.
A NICE CRBAM PIR.-0ne cup white sugar
twU-thirds of a cup OF cream, TWO eggs, tvyl cups
Hour, one teaspoonful cream ot-taFter, h 2lftea.
spoonful soda. This will make seven thin cakes,
between which spread the cream.
Fer the cream, take half pint of milk, put
into basin OF het water oD tSe stove, beat one
egg with white sugar enough to sweetsn and
ana two tablespOOnsful corn starch stir this into
the milk Then hot, ana flavor with vauiils or
lemon. When cool put between the cakes.
OUR RECBIPT FOR CURIEG MRAT.-To one
gallon OF water, take X l6s.s Of salt, \ 10. of
sugar, \ OF. of saltpetre, y OF. potash. In this
ratio the pickle can be increased to any quanti-
tY desired. Let these be boiled together until
all the dirt from the sugar rises to the top and
IS SKINNED of. Then throw ii into tub TO cool,
and when cold, pour it over your beef or pork
The meat must be we'll covered with pickle,
and should not be put down for at least two
days after killing, during which time IL should
be slightly sprinkled with powdered saltpetre,
which removes all the surface blood, &c, leav-
ing the meat fresh aud clean. Some omit boil
ing the pickle, and find it to answer well, though
the operation of boiling pErIfes the pickle by
throwing of the dirt always to be found in salt
and sugar. If this receipt 10 strictly followed it
will require only single trial to prove it's supe-
riority over the common way or most ways of
putting down meat-G Germantown Telegraph.