Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-05-25

vt PEA i soUrmTake piece of shank of beef.
water; let IL simmer five or six hours or longer
II the meat be not then tender: take out the
meat; set the soup away until the next morn
be entirely removed have ready pint of split
peas which have been thoroughly cooked and
Then mashed Through cOllander and add to
strain the whole through seiye before return
ing IL 10 the soup kettle now add two onions
nal na'ea or CHARTERED, half teaspoonful of Gel
cry seed ;pepper and salt to taste; place the
soup over a good fire, and let it boil until re-
uuced one third. taking out the onions when
tney s Shal nave seasoned it sufficiently; the
the soup while boiling should be stirred fire.
quentiy, say with Skinner. to prevent the
peas Pa sh tnat VIII settle from burning. add this
tOr tne inexperienced cook. This makes soup
tureen full, and will last family of three
three or four days. Two slices of bread toast
ed and cut in small squares should be served
with the soup.
CLEAR GRAVY SoUP.-Take the remnants of
sundays roast, CATER using for Mondays din
ner cold y either beef or mutton will do: break
tnt PoneS Wen and cut Off the remaining meat;
P1s p0t into your soup pot with one onion
iui OF s; celery seed; cover with boiling water
ana sat sumner n gently all day Swimming off all
n dt as IL rises about lunehtime add three tur
Dips ana same each of carrots and par
SHIPS; pepper and salt half can tomatoes.
BAKED Calls HEAD-Wash the head well
ana let soak for short while; take out the
IIalnS ana tie them in thin cloth and boil
lnem with the tongue and head in cold water
adding little salt let it boil for three hours,
tsemoVihg the scum; cut it all up together in
me pieces, and add little onion, one tea
spoonful OF allspce. pepper, and salt, two
taD espoOn1uls OF butter, and two winegasseS
OF wine ;cOver all with bread crumbs and eggs
well beaten, and bake until brown.
BAKED HAM.-COver your ham with cold
water and simmer gently, just long enough to
loosen the skin so that it can be pulled off:
this will probab bly, be in from three to four hours,
according to the size of your ham; when skin
neu put IN dripping pan in the oven, pour
over II a teacup of vinegar and one of hot
water, in which dissolve a teaspoonful of Eng
1ish mustard; bake slowly, basting with the
cover the ham all over to the depth of one inch
with coarse brown sugar press it down with
your hand hrmy, and do not haste again I'M
I'll the sugar has formed thick crust, which it
Will soon do in very slow oven: lei it remain
a full hour in after covering with sugar, until
II ecomes rich golden brown. When done,
DIR; in from the liquor in the pan and put on a
dish to cool; when it is cool, but not cold.
press by turning another fiat dish on top, with
aaWslght over it, You will never want to eat
ham any other way when YOU have once
tas: ed this, and the pressing makes it cut firm
ly Tor sandwiches or slicing.
CATsKIIL MILK POTATOES.-Take good.
Soul POI at0eS, cut them i'll slices, (raw,) and
wish to make, in pudding dish, then, after
you have put the potatoes in the milk put it in
the oven for about % minutes then take ont
ana put the potatoes with the same milk into A
saucepan to boil until done season before Won
put them to boil
SARATOGA POTATOEs.-FOr family of fOur
slice and pare six good sized potatoes with a
pOtatOe-Slicer-a knife will not do. for if they
are not very thin they will not be crisp. YOU
can Duy Slicer Tor 20 cents at any hardware
store. Let the Slicer remain in cold water all
hight; In the morning drain them through a
co!ander: wipe them dry and drop them into
boring lat as you would dOuGhnutS. do not
let them brown too much; sprinkle a little salt
over them as you take them out with a skim
mer You can make large quantity of these
and warm them by putting them in the oven
as you want them.
DOUGHNUTs THAT WILL NOT SOAK FAT
One egg, one cup sugar, one cup milk one tea
spoonful melted lard, a little nutmeg and salt
two teaspoonfuls of baking powder, sifted i'm
flour enough to roll nicely, but not too hard;
cut in round rings and fry in hot lard
CREAM PUFFS.-One-half pound of butter
three quarters OF a pound of flour, eight eggs,
Stir the butter into one pint of warm wafer:
set IT on the ire In saucepan. When it bOilS
stir in the flour and boil one minute take il
off and let it cool. Beat the eggs light Separate
ly, and stir into the cooled paste. Bake on
buttered tins, dropping a spoonful at a time
and not let them run together. Inside
Credm.-One quart OF milk four tablespoon
fuls OF cOrn-starch, two eggs, two cupfllls of
white sugar. wet the cOrn-Starch with milk
enough to make smooth paste boil the rest
of the milk to this add the corn starch, sugar,
eggs, one tablespoonful of butter, lemon or
vanilla to taste. Boil and stir until smooth.
Set it aside to cool. Split the cakes with a fork
and fill with the cream