Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-04-24
meg, salt spoon Of salt. the same of white

meg, salt spoon of salt, the same of white
pepper, as much cayenne as will 60 on the
end of pocket-knife blade, and about
gill of milk-just enough to make it hold
together. TIE general fault of stutfing is
that it is too soft. Try the turkey stuffed
with Jerusalem artichokes, and you will
find it excellent.
PoLENTA pint of water was
put into stew-pan to boil, in which
pinch of salt was added The Indian meal,
ground coarser than we use it, was stirred
into it until it was thick. As soon as it
pulled up, the bubbles of steam escaping
from it, it was taken from the fire and
poured into thick cloth on table and
made into big ball. When cold it was
cut in slices, sprinkled with grated Par
mesan cheese, and fried in oil or butter.
If sausages are fried, slices of polenta are
cooked with them.
BAKED DRIED PEAs.-Three pints OF
dried peas seven quarts of cold water
three pounds of bacon or salt pork; pick
over the peas !; wash and soak them over
night in cold water; drain and pour them
into pot with the bacon or pork, the lat
ter previously cleansed; cover and boil
gently remove the scum as it rises when
the peas become soft drain and mash them,
put them into baking dish, smooth the
top, place the bacon or pork on top, put
the dish into the oven and bake brown.
The liquor from the peas may be strained,
put into pot, thickened over the fire with
Indian meal (about four or five table,
spoonfuls to a pint, and boiled gently
about one hour When cold it may be
sliced and fried. 1850 ----n
BREAD AND BUTTER PUDDING.-Slce
stale loaf of bakers bread rather thin,
crust and all, and butter lightly on both
sides butter baking dish and -four it
lightly lay single layer of the slices of
bread all over the dish, sides and all wash
and pick one-half pound of currants, pick
and stone one-half pound of raisins, and
slice very thin two ounces of citron, and
mix thoroughly, and scatter tninly over
the bread and butter. Then build it up
in this way Make mixture of four eggs,
quart of milk, and one-half pound of
sugar and pour cold into the dish which
has the bread, currants, ETC.; put the bak-
ing dish in a pan of water, and let it cook
for three-quarters of an hour in moder-
ately- heated oven. Eat hot or cold.
PUMPKIN PIE-The less water you use
to boil your pumpkin in the better Slice
the pumpkin, and don't scrape it too much
inside-the inside is the best stew with
water, in which you put pinch of salt,
until the meat is tender; mash it and pass
it through fine sieve while it is hot after
streaming add an eighth of a pound of but
ter, if you have about two quarts OF
stewed pumpkin now, to every quart add
quart of milk and three eggs, beating up
your whites and yelks separately; use
white sugar, and sweeten to taste, with
cinnamon and nutmeg l don't use any
ginger when You bake your pies you want
a hot oven pour it on thick thin pump
kin pie is not right.-[Old Housekeeper.
CRULLERs. Noticing that you give dates
for your receipts-not that they are better
for that, but only because people think SO
here is one for crullers, taken from an old
manuscript receipt-book written in New
York in 1878: ''Take of buttermilk one
half of cup, and two cupfuls of Musca-
vado, piece of sweet butter as large as
walnut, teaspoonful of salt and a table
spoonful of ground cass cinnamon y, just
as much wheaton flour as will make a run
ming dough roll it even, not above a pie
thickness cut in strips, which tie over IN
lovers knots have skillet with sweet
homemade hogs fat, and when the fat is
kissing hot fry your crullers." tried this
receipt with some hesitation, as there was
no salaratus in it, and was surprised to
find it made a light cruller.- Historical
Mary, in New York Times.