Evening star. [volume] (Washington, D.C.) 1854-1972, 1876-02-12
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Co5ssisrfed by 20 Lady.
DOMESTIC RkcErPrs.


C.bbags S0s;iO.--Take an carthen vessel ca
pacie OF holding about "A gallon; hu IL Win
coil wafer, Doll In II at once a pound Oh
breast OF pork. cured, which will cost ano n
u cents, half pound OF OK liver, three
crpts, Take, farther. about three pounds
weight q curly leaved cabbage. four cents;
wash Item thoroughly In plenty of water
aoc TWO pounds OF potatoes, four cents, an
onion, with three or four cloves STUCK Into
II, neao OF celery, two leeks, together four
cents; two ounces of lard, three cents Pa,
The whole Into the pot, adding the pork aud
liver about an hour afterwards; pepper and
slow fire for two hours. Half an hour before
serving up, add two small dry sausages;
eostlny about cents. When the soup is
cooked, poor half the broth upon halfa pound
OF bread Gu; into thin slices; keep the other
half for to-morrow's dinner. Range the ca D.
pages ana the rest on plate aside. All this
can De produced for about fifty cents-a ga
worry and abundant meal for six persons, or
al the rate OF eight cents per head.
BreokyGsf-Let Q healthy man really
break his last" with substantial meal,
niue nips or slops beforehand. After the
stomach has at Its leisure emptied Itself
during sleep OF Its contents, and sent them to
f Fp.ar sne worn tissues and exhausted nerve
Iorcs, and the blood has been ventilated and
puIineu Dy wasting and dressing with the
wihdow open, then is the time when the
most perfect OF nutritive articles, fsrina-
Seouh iOou can De consumeiin largest uanti-
tles win advantage. Butter also. and fat
and sugar-troubIesOme customers ~ weak
OleestlohS. are then easily COPIED with and
contribute their Invaluable aid to perform
lDS the duties of the day. For eNamplp
many persons can drink milk To a fair aud
ueeluI amount at breakfast. it'll whom IL
uisasIees "a. other hours. And the widely
advertised breakfast bacon" by its name
warns the consumer against indulgence later
oh Al 'ie ody. AN ENGLISH WOMAN.
TWO GOOD RECEIPTS
h0ddock Utth IOmutoes.-Soak n dried had
COCK IN plenty OF cold water for half "A dsy
craln OIL the water, and replace it with boil
ing wafer; when the paddock has been in
this couple OF hours, take IL out. carefully
remove BIZ the bones and skin, and break
the meat into flakes; slice a moierate-sized
ohion, ana put it into a saucepan with an
ounce OF butter; as soon as tie onion Is soft
aod one ripe tomato cut into slices after a
couple OF minutes add the flesh of the had
COCK, sprinkling of pepper. and some
Mel minced parsley; shake the saucepan
on Inc hre until the contents are thoroughly
heated, and then draw il inside to be kent
warm Till the time OF serving.
Se,ced AppieS.-Peel and core six apples;
Put the cores and parings into quart OF
waller, and simmer gently. Strain off, and
pour the liquid over the apples, adding the
juice OF half lemon, and three ounces of
white sugar. Boil gently TIL the apples are
quite tender, then turn out into a basin and
beat up with fork, gradually adding about
teacupful OF cream or milk. When the
Whole Is of about the consistency of cream.
pile up in a glass dish. and put away in a
cool place. Whipped cream or the whites of
eggs well whfsked may be put over the ton
before serving.-Gernsd,lto,0a telegraph