Evening star. [volume] (Washington, D.C.) 1854-1972, 1877-10-13
The House Keeper.

tTyo Lody, in the Germantown Tele0ruflhI
HOW WE cor Up DINNER
IL was rainy day aud Jennie said that
she did not see what In the world she was
going to get for dinner. There was no posi-
bllity OF its clearing c n i'm time for the men
Y, ,3iSs 10 ger Vegetables from The garden, for
keep il up (or down, rather. ali day. Granny
Green used to say, IL IL begins before seven
IL Will Quit before eleven; but If IL b gins at
eleven look out for a rainy day. But / was
going TO tell you what We got for dinner. /
happened to be there and we managed IL To-
gether: Two heads are better than one. If
Going into the wooished / saw half a
dozen onions and the same number of pota-
toes, that were left from yesterdays dinner.
suggested that "if they were all onions we'd
fry Them '.Or all potatoes" said Jennie.
Lets cook them all together" said l. And
We soon had them peeled and sliced. We put
butter the size of an egg. Now the only
trouble will be, there is not enough for fam
lily OF six, IL 1t is as paia:aole as 1 foresee it
will be- Al this juncture discovered three
good sized cucumbers and told Jennie was
going to try an experiment. l peeled and
sliced them ready to put in with the pota
toes, when the onions had cooked about ten
minutes. We added pepper aud salt and
spread little more butter over when they
were taken up. Jennie made some excellent
apple dumplfngs and baked them with a lit
II water in the bottom, of the tins: and AL
though with the nice rich cream and sugar
they were faultless, the boys said il was hard
glomeration," as Bob called 1t, or the dump
liDgs.
POTATO YEAST
Into three PUTS OF boiling watar nlare a
snail muslin bag containing as many hons
as can at one time be held In your hand: let
them boil fifteen minutes; then take out the
hops, pressing all the water Into the boiler;
tlen stir into this hop-water one niut OF
grated potatoes. allowing them TO boil two
minutes, and pour all into a vessel contain
ing one teacup OF sugar and one tablespoon
r. w Got ff
cool Till the temperature OF new milk, and
add one teacup OF yeast; put IL in a cool mot
cold place, and leave IL TO ferment twenty
four hours; then bottle and in twenty-four
hours more cork tight, and it will keen a
month in the hottest weather in any cellar.
and will not sour like yeast having flour in
il.
BUCKwHEAT CAKES.
If you want to have buckwaeat cakes at a
moments warning at any and all times
mix in a large stone or earthen pot. When
you take out quantum sufficit for breakfast
or supper, mix as much in another vessel as
you take out, and pour il into the large pot,
Will always have nice light cakes and plenty
of them when you want them. The large pot
must be kept in the cellar.
THAT PCMPkIN-PIE RECEIPT.
stewed soft and pressed through colander;
melt in half q pint of warm milk a quarter
OF pound of butter, and the same quantity
of sugar, stirring them well together; one
pint of rich cream will be better than milk
or butter; beat eight eggs very light, and
add TO the other ingredients alternately with
the pumpkin, then stir In a wine-glass of
rose water and two glasses of wine mixed
together, a large teaspoonful of powdered
mace and cinnamon mixed, and a grated
nutmeg. Having stirred the whole very tho
roughly, put IL into buttered dish, and bake
three-quarters OF an hour.
OUR RECEIPT FOR MAKING SAUER-KRAUT.
The best we ever ate We make ourselves
and have done SO for many years, and for a
considerable time with our own hands, and
always from Savoy cabbage. 1t was man
ufactured in this wise: In the first place let
your "stand." holding from halfa barrel to
barrel, be thoroughly scalded out; the cut
ter, the tub and the stamper also well-scalded.
halve them, and remove the heart and pro-
coed with the cutting. Lay some clean
leaves al the bottom OF the stand, sprinkle
with handful of salt, NIL in half buShel of
cut caobages, stamp gently until the juice
Just makes its appearance. then add another
handful of salt, and so on until the stand is
full. Cover over with cabbage leaves, place
on top clean board fitting the space pretty
well, and on the top of that q sto le weighing
twelve or fifteen pounds. Stand away In a
cool place, and when hard freezing comes on
remove TO the cellar. 1t will be ready for
use In from four to six weeks. The cabbage
should be cut tolerably coarse. The Savoy
variety makes the best article, but Ii is only
half as productive as the Drumhead and
Flat Dutch.
We will Just add that there is no dish more
wholesome than well-made sauer kraut, but
with piece of picked pork or corned beef.