The Portland daily press., 1879-09-30
Domestic Receipts.
BOILED OKRA.

BOILED oKRA.
Boil the tender pod in salt water for fully
twenty minutes, and serve with butter, pep
per, salt, and vinegar hot.
BEEF ESSENCE.
Cut one pound of beef in small portions,
sprinkle with very little salt, tie up in a close
stone jar and set in boiling water Boil it
hard for an hour or more, then strain OFT.
This is excellent for the sick.
oKRA AND TOMATOES.
Peel and slice eight good sized tomatoes,
cut into rings the same number of tender
okra pods, and chop fine two small green
peppers; boil in porcelain kettle-iron dis
colors the ol1ra-for twenty or twenty-five
minutes. Season with butter and salt.
WATER PIPES.
Warning is given of the tin-lined lead pipe
now in the market. The lining contains
about five per cent. of tin, and is applied to
the lead when the latter is heated, thus simp-
ly forming a thin coating of solder, which
easily and quickly corrodes.
POTATO SNOW.
Peel and boil six large, mealy, white pota-
toes; add a little salt to the water, take them
out one by one; rub through a sieve into
deep dish, letting it fall in mound. Do
not touch with a spoon or the hand. Serve
with melted butter
TOMATO AND CORN.
Peel and cut into slices eight large toma-
toes, cut and scrape the corn from half
dozen ears, and mince one medium-sized on
ion; mix together and stew half an hour.
Season with butter, pepper and salt, and
simmer fifteen minutes longer.
MAGNEsIA.
Milk of magnesia is said to be the best
preparation of Magnesia in the fluid form,
and far preferable to the calcined when an
antacid is desired. 1t will doubtless be ap-
preciated in the treatment of Summer COM
plants with children.
LIMA BEANS AND CORN.
Boil pint of shelled beans in water just
to cover for ten or fifteen minutes. Cut corn
from half dozen ears, and add to the beans;
boil twenty minutes, or half an hour, add
ing hot water as needed to keep from burn
ing. Season with pepper, salt, and two ta-
blespoonsfu of butter.
CORN SALEM STYLE.
Boil the corn on the cob; when cold cut it
from the cob place on the bottom of jar
a layer of salt and layer of corn until the
jar is full; cover with a cloth, board, and
weight; when wanted for use, soak in water
until fresh; then cook, and it is like fresh
core.
MURPHY CAKE.
Take potatoes-mashed ones are best, but
boiled ones can be mashed-immediatel at
ter dinner, before getting too cold; add about
an equal amount of flour and small piece
of butter or lard; rub thoroughly together.
roll out, and cut as for biscuit-not too
thick-and bake i'll a rather quick oven.
When done to light brown. cut open, but
ter, and eat warm.
TOMATO SALAD.
Take off the skins with sharp knife, cut
into thin slices, and lay in salad-bowl.
Make a dressing by working a teaspoonful of
each of salt and made mustard, half tea
spoonful of pepper, the yolks of two hard
boiled eggs, with two tablespoonful OF melt
ed butter; then whip in with fork five Ia
blespoonfuls of good vinegar. Pour over the
tomatoes. and set on ice or where it is cool
for an hour before serving.
TO STRENGTHEN VINEGAR.
1t is said weak vinegar may be improved
by allowing it to freeze, then removing the
cake of ice from the top, which will be
wholly water, as the vinegar itself will not
freeze If your vinegar has been really good
and has lost its flavor, probably tie moth
err is dead, in which case it should be re-
moved by straining, after which the vinegar
should be mixed with good cider vinegar and
allowed to stand in a moderately warm place
until it sours. If there is a large quantity it
would be better to use only part Of it at
first and add the balance as the stock will
bear weakening.
WATERMELON PRESERVES.
Select the rind from a ripe melon, but one
not soft. pare off the outer shin and cut into
strips Let it stand over night in water su1il-
cient to cover, in which teaspoonful OF
alum to quart of water has been dissolved.
In the morning set over the fire and let come
to scald but not boil. Draw to the back of
the stove, and in an hour or so turn off and
pour over boiling water to rinse off the alum
flavor. Then throw tie pieces into cold
water. When cold drain; weigh and meas
ure out scant pint Of white sugar to each
pound of fruit Make syrup by adding a
half pint of boiling water to each pound OF
rind; boil, clarity and add with the melon
the juice and thin peel of three lemons. Boil
until the rind looks clear. Take out into
jars, boil the syrup until quite thick and
pour over. If the flavor of ginger is liked,
little of the root may be boiled with the