The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1880-11-03
DOMESTIC ECONOMY.

SoAr.-Three and half pounds of grease,
four gallons Of cistern water one box Of con-
centrated I've, After the I've is dissolved, boil
two hours and a half
To TELL Coon Eees IF you desire to be
certain that your eggs are good and fresh, put
them in water. II the butts turn up. they
are not fresh. This is an infallible rule to
distinguish good egg from a bad one,
MARLBoRouenP PUDDING. Stew few APP
Piles and strain them, add teacup of butter,
a teacup of sugar, a teacup of cream, the Juice
Of two lemons with the best part of the grated
rind, a little mace and four eggs beaten light
ly, and to be baked in rich paste.
WATER FfLTER.-Fflter in the following
manner. Make mattressof charcoal broken
in small bits to fit large common flower pot
Putt in the bottom of the pot, with mat
tress Of sand over it, each about five inches
thick. Hang this pot on faucet, with yes
sci under it to receive the water,
.GLEMoN Ginger CAKE.-Qnarter pound Of
butter, one-half pound of sugar, three eggs,
one small cup Of milk, the same quantity Of
nolasses, three and qaarter pounds of -four,
teaspoonful of ginger, one of cinnamon, one
tablespoonful of saleratus dissolved in the
milk, the rind of two lemons aud the juice of
one. Bake 10 quick oven.
,ScuRIIH.-(A Caucasian dish, given to the
writer by Alexandra Dumas perez: Cut the
dllet of mutton into pieces the size of a wal
nut, covertho pieces with vinegar, chapped
onions, salt aud pepper for twenty fotr hours,
then putsthe pieces on a skewer (silver, If you
have) and cook on hot Goals, turning all the
time !, serve with hot butter aud little curry
INDIAN MEAL PUDDiNe.--One pint of In
dian meal cooked, one. quart of milk, half a
cup Of butter, one pint of molasses, four eggs,
with little cinnamon or nutmeg boil the
milk stir In gradually the meal, mix all to-
gether aud let It stand two hours add the
eggs when the pudding is ready to put in the
oven let it bake two hours
To CLEAN PAINT -Housekeepers will find
the following receipt for cleaning paint use
full: To pound of soap and a half pound
of pulverized pumice stone add an equal guam
tity of pearash, and mix with hot water ia g
a thin paste. With an Ordinary paint brush
lay Gu this mixture over the paint which re-
quires cleaning, and in five minutes wash it
off with boiling water.
BAKED HALIBUT, CREOLE STYLE.-Put a
halibut steak, weighing about pound, in the
middle Of a pan; sprinkle it with piece of
garlic the size of a pea, cut fine then spread
with tomato enough to cover the fish then
cover with bread crumbs. Add little butter
and salt; then garnish the dish with more
tomatoes, and bake twenty minutes. Better
to bake on dish to serve on.
OMELET WITH SARDINEs. Take six good
sardines--must be whole drain them tho
roughly; remove carefully the scales and get
them dry make an omelet as usual, but the
moment it begins to cook on the sides place
the fish lengthways on the omelet and turn
the edges over them. Sometimes very little
chopped anchovy i, placed inside Of each fish
must not be cooked too much.
,tSoufHERN MODE OF COOKING RICE. Pick
over the rice and wash it in cold water; to
Que pint rice put three quarts boiling water
and half teaspoonful of salt; boil it just sew
enteen minutes from the time 1t begins tc
boil turn off all the water; set It over q
moderate fire, with the cover Of to steam
fifteen minutes. Take care and be accurate
The rice water first poured of is good to stiff
fen musIins. aG