The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1881-12-28
TUE PRESS.
Household Receipts.
CIDER WINE,

CIDER WINE.
Take sweet cider directly from the press
Strain it through a flannel bag into tub,
and stir into it as much honey as will make
it strong enough to bear up an egg. Boil
and skim il, and when the scum ceases to
rise, strain it again. When cool, put 1t into
a cask and set it away in a cool cellar till
spring. Then bottle it off, and when ripe it
will be found to be very palatable bever-
age. The cider must be of the very best
quality, made entirely from good sound
apples.
CIDER JELLY.
Soak two ounces of gelatine in quart of
cold water for an hour. Then add to it a
stick of cinnamon broken into pieces, a blade
of mace, and few cloves, also the juice of
q lemon, the beaten white of an egg, and
one pound of white sugar, and quart and a
pint of cider. Let it come slowly to a boil,
and boil fifteen minutes. Pass through a
jelly bag into moulds which you have rubbed
with butter. You may put in only one
quart of cider, and not boil it at all, but
strain it after you have let it stand for half
an hour in warm room.
CIDER CAKE.
Rub to cream scant cupful of butter
and two cupfuls of sugar; add TO this one
cupful of cider, three cupfuls of -four, and
currants mixed. The rasins you may buy
seedless, but the currants must be rubbed
in Indian meal to clean them.
wooDCocKs AND sNIPE.
Some epicures say that the woodcock
should never be drawn, but that they should
be fastened to a small bird Spit and should
be put TO roast before clear fire; a slice of
toast, put in pan below each bird, in order
TO catch the trail haste them with melted
butter: lay the toast on q hot dish, and the
birds on the toast. They require from fif-
teen to twenty minutes to roast. Snipe are
dressed in the same manner, but require less
time to cook. My pet plan to cook wood
cock is to draw the bird and split it down
the back, and then to broil it, basting it with
butter: chop up the intestines, season them
with pepper and salt, and saute them on a
frying-pan with butter; lay the birds on
toast upon hot dish, and pour the saute
over them.
ALMOND JUMBLEs.
Beat half pound of butter to a cream,
with half pound of loaf sugar, pounded
fine; mix with a pound of -four, anq quar-
ter of pound of almonds, blanched and
shred fine, or beaten to a paste, with the
Juice of q lemon; work it well together, roll
1t out, then cut it into small round cakes,
and bake them in quick oven.
OYSTER FLAVOR.
4 German cook has discovered way to
have oyster favor all the year round. Take
fresh, large, plump oysters, beard them and
place them in vessel over the fire for few
moments in order to extract the juice; then
put them to cool, and chop them very fine
with pounded biscuit, mace and finely
minced lemon-peel; pound them until they
become paste; make them up into thin
,.1ao 4l,a.x, ef,a 0f ~ n
slow oven, and let them bake until they be.
come quite hard. Pound them directly into
powder, and place the powder in a dry tin
box, well covered; keep in a dry place, and
it will pc very much appreciated when the
true oyster flavor is imparted to fish, sauce!
and dishes. This makes a delicious sauce
for fresh cod.
CLEANING PAINT.
Frequent scrubbing with soap and water
will invariably destroy the freshness ano
brilliancy of paint. Whiting will remove
spots and clean paint much better than soap
and with no injury to the most delicate col
ors. Make paste of whiting and hot water
rub it on well with flannel cloth and rims,
off with tepid water and clean flannel.
SPONGE PUDDING.
Rub six ounces of butter or beef drippins
into pound of dry flour, in which leve
dessertspoonful of ground ginger and sil
ounces of brown sugar have been mixed dis
solve two level teaspoonfuls of carbonate o.
soda in half pint of milk, mixing it smooth
and free from Jumps before adding to the
-four. Beat all together into soft batter
and bour into buttered basin. Allow the
pudding plenty of room to swell in the cloth
which it does considerably; plunge into very
fast boiling water and keep boiling two
hours and a half. Turn it out and serve
with wine sauce; some prefer to eat it dry
-------.--HAIRR BRUSHES