Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-05-21
HOME AND FARM.

ANAA1 ANb AAhAa
IT Is always best 10 under.season
rather than TO over-season food
To retain the color Of any vegetable,
plunge Il into cold water after boiling.
WHEN any thing is accidentally made
too salt IL can be cOunteracted by adding
a tablespoonful Of vinegar and q table
spoonful Of sugar.
POTATOES any time Of the year can
be made nealy II boiled in salt and
water and drained and then covered
with n thick towel and left in behind the
range five minutes.
Potato PuDDING.-Two pounds po-
tatoes boiled and mashed, one-half
pound sugar, one-half pound butter, six
eggs, a wineglassful OF brandy, and
one nutmeg. Line dish with paste,
and bake.
To TAKE MARKS OFF VARNIsHED
FURNITURE.-Wet a sponge in common
alcohol camphor and apply it freely to
the furniture. 1t has nearly, IL not
quite, the same effect that varnish has,
and is much cheaper.
FILLING FOR PIES OR TURNovERs.-
One-fourth pound Of raisins stoned and
chopped, one cracker, rolled fine, one
egg, juice and grated rind of one lemon
and nearly cup of sugar. II used for
pie use top crust.
BURNs.-Wet saleratus andspread on
a cloth, bind this around the burnt part
and in few hours it will be nearly well
unless the burn is very deep, in which
case the saleratus should be removed,
and after being removed the burn should
be covered with piece of old linen on
which has been rubbed little mutton
tallow or sweet oil.
LEMON PIE.-One egg mixed with
one grated lemon. In another dish stir
smooth with little cold water one
large tablespoon of corn. starch; add
one good cupful of boiling water, one
cup of white sugar, a piece of butter
the size of an egg; when cool add the
egg and lemon. Bake with one crust.
Use the white of the egg for frosting.
One large lemon will make two pies by
doubling the rest
VEAL HAsH.-Take teacup of boil
ing water in a saucepan, stir in an even
teaspoon of flour wet in tablespoon of
cold water, and let it boil five minutes
add one-half teaspoon of black pepper,
/ as much salt, and two tablespoons but
ter, and let it keep hot, but not boil.
/ Chop the veal fine, and mix with it half
| as much stale bread-crumbs. Put it in
pan and pour the gravy on it, then let
! it simmer ten minutes. Serve this on
buttered toast.
| SOUTHERN GUMBo.-Frv one chicken
brown, and two slices of bacon. Pour
on them three quarts boiling water; add
one onion and some sweet herbs tied in
rag. Simmer this gently three hours
and half. Strain off the liquor, take
off the fat, then put the ham and chicken,
cut in small pieces, into the liquor. Add
One-half teacup ochra cutup, also one-hali
teacup rice. Boil One-half an hour, and
just before serving add glass of wine
and dozen Of oysters with their juice
MALAGA CAKE.-Two cups of sugar
and half cup of butter; beat to 6
cream; add half a cup of sweet milk
mix three cups of flour with three tea.
spoonfuls of baking-powder; beat the
whites of seven eggs to frOth; stir al
together and flavor with lemon; bake il
sheets. Filling-Whites of three egg.
beaten with sugar rs for frosting; save
out enough for the top of the cake; ado
one coffee cup of seeded and chopped
raisins, two teaspoonfuls of lemon ex
tract; spread between the cake.
How TO LIME EGGs.-Eggs are limeC
by packing them in liquid made a!
follows, viz. One peck Of fresh lime i
Stacked in sufficient water, to make {
thin paste; when thoroughly Stacked
which will require twenty-four hours
water is added to thin it so that it cal
be strained through a fine sieve into
clean barrel, which is then filed witt
water; the eggs, perfectly fresh, are laic
carefully into kegs or barrels, and tn
stirred lime liquor is poured over them
a board being floated on the top TO keel
the eggs under the surface. In this wa
the eggs may be kept six months.
CHARLOTTE RUssE.-One pint milk
/, three-quarters pound sugar, one-hal
,, box gelatine. Put these together, an,
set over a kettle of boiling water; afte
the gelatine is dissolved, beat four egg
and stir in. Leave over the fire until
: looks clear, then let it cool. Beat to
!, stiff froth one pint cream, then ad
; vanilla to taste. Stir all well together
and set in a cool place with ice or sno,
: around K. When you add the eggs sti
= Thoroughly all the time, and when it
!, cool give it hard beat. Put cake in
. mold stuck together with white of egg
and put the liquid inside, or serve th
9 cake and liquid separately.