Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1874-10-02
DOMESTIC RECEIPTS.

These tmetul little pests are beginning
their noctural songs. and any one who is
bothered by them should cut out and save
the following recipe. Take of gum cam
phor piece about one third the size of an
egg, and evaporate it by placing it in a
tin vessel, holding it over lamp or can
die, taking care that it does not ignite
The smoke will soon fill the room and eX
pei the mosquitoes. One night when | was
terribly annoyed by them, | thought Of and
tried the above, after which never saw
or heard them that night, and in the
morning there was not one to be found in
the room, though the window had been
left open all night"
RUSSIAN CREAM.-One quart Of milk,
latin, vanilla or lemon f1avoring. Dissolve
gelatin in pint of tepid water, bring it
to a warm temperature but not scalding.
Beat the yolks Of the eggs and sugar to-
gether. Bring the milk to boil, then
add the dissolved gelatin, two eggs and
sugar, and let it just come to boiling
point, but no more, as it is too stiff Beat
the whites and remove the mixture from
the stove, and add whites to it, also fla
voring and pour into moulds. This re-
quits " IoiiSCt lIidll W lHC jcllS. IL
wanted for dinner, make the day before.
Eat with cream if you like.
To PICKLE ONIoNs.-Choose small,
sound silver onions, equal in size as pos
sible. Top and sail them, but do not pare
the tops close as the air will soften and
spoil the onion. Scald them with brine.
Repeat this on the second day, and, when
cold, peel the onions as quickly as posi-
ble, throwing them into vinegar as they
are done, to prevent their blackening.-
Boil vinegar enough to cover them with
sliced ginger, black and white pepper,
and mace: when cooled, pour it over the
onions. Cork them WELL and dip tie
corks in bottle rosin.
SWEET PICKLE" OF ApPLEs.--Take
three pounds of sugar, three quarts of
vinegar mot very strong), ten pounds of
sweet apples; pare, quarter and core the
apples, put the sugar and vinegar together,
boil and SIX i'm it, then take half of the syrup
out into another vessel, put rs many Of the
apples into your preserving pan as will
boil conveniently, and boil until tender;
then skim those out and add more apples
and syrup and nutmeg.
To Boil GREEN CoRN.-Trim off the
husks and put the ears into boiling water
with tablespoonful of salt to dozen ears.
| If the fire is brisk, tender corn will be done
in fifteen minutes, otherwise in half an
hour Lay napkin on q large dish, and,
after draining off the water from the corn ;,
lay it on, turning the corners OF the napkin
over it to keep it warm. Some house
keepers prefer to steam the ears IF corn, or
wrap them in linen towel while boiling.
| DRESSING FOR CHOPPED CABBAGE.-The
yolks of three or four hard boiled eggs,
mashed fine, with lump of butter the
size of a walnut add to this teaspoonful
of mustard and beat it all up in vinegar
weakened by water and sweetened with
sugar so to be palatable. and pour while
hot over the cabbage, and cover. Serve
when cold. Some prefer salad oil in the
place of butter.
To Day GREEN CoRN.-On u warm,
| bright day take shallow box set slanting
where the sun will shine full upon it:
Spread clean cloths in your box. Prepare
your corn as you like, and spread it even.
IL over the bottom of the box; then cover
very closely with window SASH The
heat will be so great no fly can live Your
corn Will dry in one day and be perfectly
clean.
SPANISH PUFFs.-Put into saucepan
| teacuptul of water, a teaspoonful ofpower-.
ed sugar, half a teaspoonful of salt, and
two ounces of butter While boiling, add
sufficient -four for it to leave the saucepan;
stir in one by one the yolks of four eggs,
drop teaspoontul at time into boiling
lard, fry them light brown, and pour
white wine and melted butter over them.
LEMON PEE.-With two teacups water
scald two tablespoonsful Of corn starch !;
when cool add the yolks Of two eggs, one
cup sugar, the grated rind and juice of two
lemons; bake with bottom crust, and when
done beat the whites Of the eggs to stiff
froth, with a little sugar, and spread it
over the pie and dry in a moderate over.
FRENCH LoAF.-Put layer Of tomatoes
in the bottom ofyour pudding dish; then
a layer of sliced onions. sliced very thin :;
) a little pepper and salt; then a layer of
, bread and butter, and so on until your dish
is full, the last layer tomatoes. Boil one
hour slowly; if large, two hours will not
be to long.
l MINT SAUCE.--Takc a bunch of green
mint and chop it fine with a knife, or rub
it in mortar; add pound of fine sugar
and half a pint of sharp vinegar. Stir
or rub we'll and serve cold. To be eaten
with roast lamb.