Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-01-31
Receipts for the Table.

will be answered in this column
Receipts for the Table
GERMAN MILK SoUP.-One quart milk,
one pint water, one-half teaspoonful salt,
one-half teaspoonful sugar, six slices of
fivecent wheat loaf.
OATMEAL FOR SUPER. = One quart
water, one and one-half cups oatmeal,
one-half teaspoonful salt; let boil for one
hour over brisk fl e, but do not burn
set back on the ste We, and let it cook
gently for another hour; serve in soup
plates, with sugar and plenty of fresh
milk.
WHEAT CAKEs.-Three cups -four, two
cups Indian meal, white dissolve one
small cake compressed yeast in cup of
water, pour into jar, add flour and meal,
mix with lukewarm water to stiff batter,
set in warm place to rise over night; next
morning add teaspoonful of syrup, one
teaspoonful salt, one teaspoonful soda
bake on hot griddle. | always save a
cup of batter to start the next day with,
using fresh yeast once a week. Micaw-
Der, in N. Y. Times.
CRANBERRY DUMPLING.-One quart of
-four, one teaspoonful of soda and two tea
spoontuls of cream of tartar, sifted to-
gether; mix into a soft dough with sweet
milk roll the dough out very thin in OBJ
long shapes, and spread over it one quart
of cranberries, picked, and washed clean !;
add half pound of sugar, sprinkled evenly;
fold over and over, then tie in pudding
cloth and put into steamer, where let it
cook over steady fire for one hour, with
faith, never looking into the pot. Serve
with sweet wine sauce Harpers Bazaar.
MUTTON SoUP.-Take shoulder of
good, heavy mutton, weighing about four
pounds remove the skin and fat, then put
it in about four quarts of cold water and
let it simmer for two hours boil one yell
low turnip, one medium sized carrot, four
potatoes, two bulbs of soup celery. The
turnip and carrot will require one hour to
cook, the potatoes and celery half an hour;
when cooked put them in cold water and
peel and chop fine; remove the meat then
add the vegetables and one cup of boiled
rice or barley then let the soup simmer
ten minutes more then add one table
spoonful of chopped onion, and one of pars-
ley :; then let it cook ten minutes more, as
cooking onion or parsley too much takes
from it the desired flavor cooking the
vegetables separately will add much to the
flavor of the soup.
PORK AND BEANs.-One quart of white
beans wash and pick them. Some good
housekeepers soak their beans over night,
but find it less trouble to boil them at
once, putting them in three quarts of cold
water, and letting them come slowly to the
boil. Cook fully three hours, and do not
boil too rapidly or they will be cooked I'M
evenly. Season with a tablespoonful of
salt, half teaspoonful of white ground
pepper, and as much red pepper as the end
of a penknife blade will take up. Put them
in a deep baking pan. If the beans have
not absorbed all the water, keep some of
the water they were boiled in, as they will
require it when baking, if too dry. Take
one and a half pounds of bacon, it is nicer
than salt pork. Skin and score it. After
the beans have been baking in a slow oven
for four hours put on top of the beans the
bacon, and let it all bake two hours longer.
Ii 1t gets too dry, add the water, which
should lie boiling.
FISH CRooUETTEs. what fish remains
over from dinner one day will make GRO
quettes for breakfast. Pick the fish care
fully, removing skin and bone. Make a
sauce or liant with an ounce of butter, land
the same of sifted -four put this in ithe
saucepan, with pint of boiling water, a
tablespoonful of salt, 4 very little white
pepper and dust of nutmeg. Stir this
thoroughly so that it is smooth. Cook the
fish slightly in this liant, and then put it
aside in dish to COOL. When cold, flour
a board and lay the fish paste on it ; dust
with pounded cracker and roll out the
paste. 1t ought not to stick, providing
you have put enough pounded cracker.
Have the yolks of two eggs well beaten !;
cut the paste in strips about two inches
long and an inch wide roll them over on
themselves dip in egg and fry in hot fat.
Of course, the fat must be at high heat.
The art is to let them just brown, and not
break the croquettes. If they are greasy,
put them on paper to absorb the excess of
fat. Sprinkle little well-chopped parsley
over them.
KoLDCANNoN. was a good while be-
fore knew just how to spell this dish,
and used to think it was cold-cannon. I
saw it in cook book once, and it was
printed kol. cannon, and kol, or call, /
think, is Dutch or Scotch but it was
queer old sea Captain, when l was lad,
as taught it me. He eat cabbage all the
year through; he said cabbage kept man
alive, which was true as far as lie went, as
he was lost at sea when past 65. l used to
make it with what cabbage was left over.
You chop it fine-say whole cold boiled
cabbage-and you mix it up thorough with
quart of well-boiled potatoes. Have
pan right hot, and put in that tablespoon
full of butter, or good drippings will do,
and put your mashed potato and cabbage
in that salt it light, and put saltspoon
of black pepper in it and light pinch of
cayenne. You can eat it hot just that way,
or, if you want to be real handy, put it in
buttered mold and let it brown half
hour. It's cheap and good. -[Bob, the
Sea-cook.