National Republican. (Washington City (D.C.)) 1872-1888, 1881-03-12
FOR THE HOUSEHOLD.

| 10 COUNTERACT 100 MUCH SALT-W hen
anything is accidentally made too salt 1t can be
| commended by adding teaspoonful of vinegar
and teaspoonful of sugar. .-
CREAM Corn CAKE-Three cupfuls of
corn meal cupful of -four, tSto cupfuls Of sour
milk, half cupful of cream, one egg, one tea
spoonful of salt salcratus enough for the sour
milk. Beat thoroughly and bake in shallow pans.
Corn MUFFINs.-0ne cupful of -four, one
cupful of meal two table spoonfuls of sugar, and
| water to make thick batter. Mix at night. In
the morning add two teaspoonfuls of melted but
| ter and one teaspoonful Of Soda dissolved in
little water Bake in gem tins.
| STARCH POIIsH.-Take one ounce of
spermaceti and one ounce of white wax; melt and
| run into thin cake on plate. A piece the size
| of quarter dollar, added to quart of prepared
starch, gives beautiful lustre to the clothes and
| prevents the iron from sticking.
GRAHAM GEMs.-Two cupfuls of good
| buttermilk, one blespoonful-heaping full-of
thick sweet cream, soda enough for the butter
milk one teaspoonful of salt, and about three cup
fuls of Graham -four. If this does not make it
quite stiff enough, add q handful of corn meal
Heat your gem pan, grease well, then put one
spoonful of the batter into each compartment and
return TO the oven
RUsKs.-One quart of light bread
ing and beaten egg; make into a soft dough.
When very light, roll out an inch thick and cut
into rounds Let rise again and bake in moder-
crate oven, a heat that will not form hard crust
at top or bottom. These are very nice with coffee
or tea. When stale split them, toast slightly, but
ter and eat at once.
CHOCOLATE CREAM-Grate eight ounces
of vanilla chocolate into a stew pan with eight
ounces of sugar, eight yolks ofeggs, and pint Of
cream stir over the fire until it begins to thicken,
and the yolks of the eggs set, but not curdled
strain with pressure into basin; add half a pint
of whipped cream and an ounce and half of
clarified isinglass; mix all well together, and pour
into mould previously imbedded in rough ice to
receive it.
CREAM OF FIsH.-For each quart of soup
mix together over the fire one tablespoonful each
of -four and butter until quite free from lump;
then gradually add one quart of hot milk stirring
constantly, until the soup Is quite smooth; then
season it paIatabIy with salt aud pepper dust in
very little grated nutmeg, and stir in with an egg
whip a cupful of cold boiled fish puree, rubbed
through sieve with potato-masher.
ASPARAGUS OMELEr-Boil half bunch
of asparagus, and cut the tops and tender part
into half-inch lengths; season with little salt,
pepper and butter, and put aside on the stove to
keep warm while you make your ornelet. Beat six
eggs whites and yolks together, half teacupful
of milk little salt and pepper; brown two table,
spoonfuls of butter on frying pan; pour your
eggs and as soon il begins to set at the edges
turn them up and shake your pan to keep the
omeet from sticking, put your asparagus In, double
the omelet and serve Immediately on o hot dish.
CREAM PIE.-0ne cup sugar, one egg, a
piece of butter the size of an egg, one teaspoon
soda dissolved in cup of sweet milk; add to this,
rubbed in three cups of -four, and bake in three
ielly-cake tins. For the cream for the inside take
one and one half cups of milk; when boiling add
seven teaspoons of corn starch wet with cold milk
let il scad moment, then add two well-beaten
eggs; sweeten to taste, and favor with lemon or
vanilla Split the cakes when cold, spread them
with the cream, and put together again like jelly
cake.
OYSTER FRICAsSE.-Take no less than
six oysters for every person-geod box oysters
strain the liquid into porcelain-lined saucepan;
add large cup ofstrong boullon piece of butter
the size of an egg, rolled in -four; season with |
celery salt and beat the yOlks of three eggs (for
about thirty oysters) let all this boil nicely and
smooth then add the oysters they must not boil,
but get heated through well; serve soon as pre-
pared while you prepare the dressing have your |
oysters in eolsnder over pot of boiling water to
heat them gradually; they will keep their size |
prepared this way if the dressing is too thick add
some bouillon. |
A HEN's-NEsT PUDDING.--Pare and core |
twelve apples fill them with sugar, white or |
brown: stick Glove in each apple or scatter over
them the thinly- shreddedpee OF one lemon. Make
rich eustard of two quarts of new milk, eight
yolks of eggs and ten ounces of white sugar; flavor
the custard delicately with vanilla, unless the
lemon already with the apples viii suffice in your
estimation The tastes of different families diyerge
SO widely that margin must always be left In the
most exact recipe for such notifications as shall
render il more or less pslstabe, according to cir
cumstsnces This pudding needs careful baking.
Let the fro DO slow, but kept up TO the same heat
with which 1t is started More plddfngs are |
spoiled il the baking than any other way,