The Portland daily press., 1882-02-01

Household Receipts.
HOW TO DO UP BLACK cAMBR1c.

HOW TO DO UP BLACK CAMBRIA.
Dissolve enough salt in a gallon of warm
water to make quite strong brine, and
when partly cool soak the cambria in it for
an hour Then wash it out using little or
no soap and rinse in clear cold water with
powdered borax dissolved in it. Soak some
white glue in cold water for two hours, then
dissolve it by putting the pan on the stove
in another one of hot water. When
melted, add enough more water to dip the
dress: there should be enough glue to make
the water feel slightly sticky when cooling on
the fingers. Put in teaspoonful of salt;
make the glue water quite blue and use it
when luke-warm. Dry quickly out of doors
in the shade. Put dark cover on the skirt
board, and iron on the wrong side. If these
precautions are neglected the dress will be
shiny and linty. Use no water in which
white clothes have been washed. A good
cambric carefully washed in this way can
scarcely be distinguished from new.
BAKED RABBITS.
When they are nicely skinned and dressed,
lay them fat in dripping pan with slice
or two of bacon over them and half cup of
boiling water in the pan. Invert another pan
over the first to keep in the steam and cook,
closely covered, for twenty minutes. Then
remove the upper pan and baste with butter
until the rabbits are brown.
cURRIED RABBITS.
Prepare the rabbit as before directed. Fry
a chopped onion in a tablespoonful of butter;
when it is slightly Drowned put in the rab
bit and cook briskly until well colored on all
sides, then add chopped apple, peeled and
cored, and enough boiling water to nearly
cover the pieces. Mix heaping tablespoon
full of curry powder, and half teaspoonful
of salt with little sweet-cream. When the
rabbit is tender, which will be in two
hours or more, remove the pieces to hot
platter, stir the cream and curry powder into
the gravy, and also teaspoonfuI of flour
rubbed smooth with like quantity of butter
Let come to boil, remove from the fire,
add little lemon juice, strain the gravy
over the meat and serve at once accompanied
by dish of boiled rice.
BROWN STEW OF RABBIT.
Remove the head. Skin and dress the
rabbit and lay it in salt water for an hour
then joint it neatly and wipe each piece
dry. Fry lite chopped onion with slice
or two of salt pork and a little butter; when
turning yellow put in the pieces of rabbit,
first rolling them in flour. Let them cook
over quick fire until nicely Drowned, turn
ing them so that all will be done alike
then almost cover with boiling water, and
put lid on the saucepan. When half done
season to taste with pepper and salt, and
add pinch of cloves, all-spice, sage and
summer savory, also some stalks or roots
of celery or use bruised celery seed instead.
When the meat is perfectly tender put it on
to warm platter, and thicken the gravy
with teaspoonful of flour rubbed smooth
with an equal quantity of butter. Add tea
cupful of fresh milk and let all come to
boil. Take it from the fire and stir in
little lemon juice, sour wine or even good
vinegar if nothing else is convenient. Strain
the gravy over the meat, and garnish the
disha with little triangles of buttered toast
and sliced lemon. Keep the meat hot while
making the gravy and serve as soon as done.
MEAT FRITTERs.
Sift q teacupful of flour and half tea
spoonful of salt into bowl; mix it into
smooth batter with the yolks of two eggs,
tablespoonful of salad oil, or melted butter,
and tepid water enough to make batter a
little thicker than for griddle cakes, Set
this aside for two hours, or better still, for
twenty-four. When it is 10 be used, whip
the whites Of two eggs to stiff froth, first
adding pinch of salt: stir them lightly
into the batter, and add the sliced meat.
have a small kettle Of hot fat ready-be sure
that it is smoking hot then drop in the
slice well covered with butter. Do not let
them touch each other. Cook until nicely
Drowned and turn SO that all sides may be
done alike. Take up with a skinner and
drain on whitish brown paper before serving.