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■HINTS FOR HOUSEWIVES. 



a wound made iu the beet, the best of its juices will 

 be lost in boiling. Drop the beets into boiliiig water, 

 with a handful of salt. Most cooks take beets from 

 the boiling kettle and place them in cold water, for 

 the ease with which the skin peels off. This should 

 never be done, as they part with one-half their flavor. 

 When taken from the pot, let them drain, then peel 

 and slice them, butter, pepper and salt them, or pour 

 good vinegar over them, which many prefer. 



Cucumbers. — Who ever heard of cooking a cu- 

 cumber? we hear our readers e.xclaira ! Try it; and 

 then tell your neighbors how well a poor man may 

 live in this country. Take the cucumber just as it 

 begins to turn yellow, peel and slice it into salt and 

 water; drop it into cold water, and boil until tender. 

 Season with salt and pepper — mix with batter and 

 fry. Few can tell it from egg plant. 



English Peas. — Green peas to be good must be 

 young, and of quick growth ; after shelling, drop 

 them into boiling water, with a little salt; there should 

 be but just enough water to cover the peas; twenty 

 minutes boiling will cook them. Just before taking 

 up, add a lump of sweet butter, with pepper and salt 

 to taste; cook them in brass or porcelain. 



Squash. — The early bush and crookneck, are only 

 fit to cook when very young. Cut the stem and 

 flower.ends off, and drop into boiling water; when 

 done, take up and drain through a colander, then 

 with a wooden spatula mash until the mass is perfect 

 jelly. Now add sweet butter, salt, and pepper, and 

 serve up for the table. Marrow squashes should be 

 split open, the seeds taken out, the skin taken oS', 

 and dropped into boiling water. When done, take 

 up and mash ; add sweet butter, salt and pepper ; 

 break three or four eggs into the mass, stir it well ; 

 place it in a shallow dish and bake it. Should the 

 squash prove dry, a little sweet milk may be used to 

 moisten it. Cooked in this way, it will prove what 

 its name imports — marrow, indeed. 



Spinage. — This is one of the most delicious of 

 the whole tribe of the greens family. Wash the 

 leaves carefully, and drop them into boiling water, in 

 which there has been a little salt put; ten or fifteen 

 minutes will be enough to cook them.. When done, 

 take up and drain through a colander. Now season 

 with butter, pepper and salt, and lay over some slices 

 of toasted bread, and serve up for the table. 



Salsify or T'egetable Oyster. — Wash the roots 

 perfectly clean, and drop them into boiling water ; 

 when done, take up and mash ; add sweet milk and 

 flour sufficient to make a batter. Season with salt 

 and pepper, and such other condiments as the oyster 

 requires, and fry in butter. Another way in which 

 they are very delicious is, to grate the root on as fine 

 a grater as it will pass through; add sweet milk just 

 enough to cover it, and boil; when done, add flour 

 enougli to make a batter; season with salt and pep- 

 per; break two or three eggs in, and stir the whole 

 together; fry in butter or very sweet lard, and the 

 resemblance to oysters is complete. 



Irish Potatoes — There are many ways to cook 

 this vegetable to make it delieiou.s, and yet our hotels 

 seldom have them fit to eat upon their tables. An 

 Irish potatoe, to be good, must be mealy when boiled. 

 To secure this, select good potatoes, wash them cleun, 

 cut the skin from both ends, drop them into boiling 



water, with a handful of salt; tlie moment a fork 

 will penetrate them freely, turn the water all off, and 

 let them steam until dry. Take up hot and send tc 

 the table. Those left over dinner, may be sliced anc 

 fried. Salt them well and fry brown. Anothei 

 method of cooking the potato is, to peel and slice id 

 them raw; let them soak in cold water two houn 

 before cooking, to extract the bitterness. Now boi 

 in salt and water ; when nearly done, turn off thi 

 water, substitute sweet milk, add a lump of butter 

 with black pepper, and serve up for the table. An 

 other way of cooking the potato, is to make it int( 

 bread. Boil the potatoes, skin and mash them b; 

 hand; add sweet milk, and one-half flour, stir it well 

 season with salt and butter, turn into deep dishes am 

 bake. 



Vegetable Seasoners. — Parsley, celery, thymb 3 

 sage, onions, garlic and other seasoners, should noi $ 

 be put into soups or stews until the soup is nearli 

 done; chop fine, and put in five minutes before tb 

 soup is taken from the fire. 



HIHTS FOK HOUSEWIVES. 



Furniture Poi.i.sn. — An equal mi.xture of swe6' 

 oil and vinegar. This must be used constantly, an. 

 the furniture afterward.s well rubbed with a chamo: 

 leather. This is an excellent puli.sh for mahogan; 

 Furniture cream for polishing wood, is made with tw 

 ounces of pearl-ash, one gallon of soft water, om 

 pound of bees-wa-x, a quarter of a pound of soaji 

 boil until dissolved, spread it with a painter's brusl 

 and polish ofl' with a leather. 



To Iron Velvet. — Having ripped the velvf 

 apart, damp each piece separately, and holding 

 tightly in both hands, stretch it before the fire, tl 

 wrong side of the velvet being towards the fire. Th 

 will remove the creases, and give the surface of tl 

 material a fresk and new appearance. Velvet cai 

 not be ironed on a table, for, when spread out on 

 hard substance, the iron will not go smoothly ov( 

 the pile. 



Apple Jam. — Pare and core the best eating a] 

 pies as for jelly. Put them in a pan with wat< 

 enough to cover them, and boil over a clear and bris 

 fire till they can be reduced to a mush. To ever 

 pound of pared apple, weighed before boiling, adi 

 after boiling, one pound fine, sifted sugar. Agital 

 well while hot, and after adding the sugar, and whe 

 reduced to a jam, place it in pots, and set away fc 

 use. The better the apples are, the better will b 

 the jam. 



Bologna Sausages. — The following is a Moni 

 gomery County Housekeeper's Recipe for makin] 

 Bologna Sausages. There is one satisfaction in usin, 

 your own manufacture of this article — you knoi 

 what kind of meat they are composed of 



Chop ten pounds of the round of beef very fine 

 cut two pounds of the fat of fresh pork in the sann 

 manner; add quarter ounce of cloves;, quarter ounc 

 of mace, pounded very fine, two and a half ounce 

 black pepper. Mix all well together and let it la; 

 over night; then stuff it tight in heavy muslin bags 

 and lay them four or five days in pickle; after whicl 

 drain them, smoke them a week, and hang them uf 

 where they wiU dry. — T., in the Germantoivn Tel. 



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