Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-04-17
Receipts.

NUT CAKEs.-Heat one quart of new
milk, but do not let it boil add two tea
cupfuls of lard, and three cupfuls the same
size of sugar, either white or light brown !;
when well melted stir in one cupful of yeast
and enough flour to form thick sponge !;
beat long and well, and when the mass
seems light and full of bubbles, stir into it
the well-beaten yolk and white of one egg ;
when light, work well and let it rise again j;
then roll and cut into shape boil in hot
lard until brown.
HAM CRooUETTEs. Stake quarter of a
pound of grated ham or tongue, and mix it
with two ounces of mashed potatoes melt
piece of butter in saucepan, add the
mince, season with little pepper, very
little stock, little powdered sweet herbs
and chopped parsley stir until quite hot,
then add, off the fire, the yolks of two
eggs lay the mince on a plate to cool,
make it into croquettes. roll them in egg,
and then in baked bread-crumbs, and fry
in hot lard.
DANDY PUDDING-Four eggs broken
and beaten separately, five tablespoonfuls
of white sugar, to be added to the whites
after they are well beaten, so that they
stand alone. Four heaping tablespoonful
of brown sugar must be beaten into the
yolks. with two tablespoonful of corn
starch Pour over the yolks one quart of
boiled milk, stirring until well mixed.
Any davoring may be used that suits ones
taste. The whites are to be put on top
and nicely Drowned.
SALT SULPHUR MUFFINs.- pint of
Yeast, half pint of water, six eggs, one
pound of butter These must be worked
together about II o'clock, noon, INTO a
dough just thick enough not to stick to the
fingers. Now set it to rise, and work the
dough well second time, allowing it half
an hour to rise before you begin to bake
the mullins for tea This recipe, as will be
observed, is meant for large establish
ment, but the proportions may easily be
| reduced to suit the needs of small family
HAM GARNIsHING AND ORNAMENTING. =
The most usual way of garnishing ham
| when it is not glazed is to draw off the
skin, carefully dredge bread raspings all
over the fat, and put the ham before the
fire to become brown and crisp. Fasten a
frill of white paper round the bone and
garnish with parsley or hot vegetables.
| When served hot at a large dinner it
| should be glazed, or the rind, while warm,
may be carved in any ornamental device.
White paper must be placed round the
knuckle. Aspic jelly is faverite garnish
for cold ham, If the skin is not ornament
ed it should be preserved to lay over the
ham when it is put aside, as it is useful for
keeping in the moisture. Caterer.
A NICE BOILED PUDDING. Eight eggs,
one quart of milk, one pint of flour; add
salt to the taste, say a light teaspoonful.
Beat the eggs very light, the yolks and
whites separately; the yolks should be as
thick as batter add to them alternately
the -four and milk, and very gradually,
| beating hard all the time. Then stir In
the whites, which must be beaten very
light previously, for it will spoil the pud.
ding to beat the batter after the whites OF
eggs are in. Wet your pudding cloth with
scalding water, wiring it dry, -four the IN
side, and pour in the batter. 1t requires
one hour for boiling, and if properly made,
is very delicate, light pudding. Serve
with any good sauce.