Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-02-21

pieces then lay in cold water till ready
! for use, or until perfectly cold Take the
leaves from the stalk without breaking
them, lay three or four together open on
the table until you have dozen piles.
Fry an onion and chop fine with the re.
mander of the cabbage leaves season
lightly with salt and pepper, and mix in a.
pound of highly seasoned sausage meat;
make into balls and lay them ON your cab
bage leaves roll the cabbage leaves around
them, and tie firmly with a soft string;
lay them in baking pan with half pint
of stock or gravy, and bake for 20 minutes
in moderately hot oven.
To Boil landscape well, and I'M
less fresh enough, soak it for four hours,
then wrap in coarse towel and place it in
a kettle of cold water. Add handful Of
clean timothy hay, a carrot, two celery
roots, two medium sized onions, two bay
leaves, six cloves, and a little parsley and
thyme. If the kettle is of porcelain or
granite, or even bright tin one, put in q
teacup of good cider vinegar, but do not
use vinegar in an iron kettle. Bring the
water to a boil, and do not let it stop for
three or four hours, according to the size of
the ham. Leave it IN the water until a
little cool, then skin, trim and sift thin
layer of finely rolled crackers over II.
Bake for two hours in moderate oven A
poor ham cooked in this way is made pass
able, and good one is rendered
four-fold better.
PoTATo SALAD-Boil and mash the po-
tatoes fne season highly with butter,
pepper, salt, little sweet cream; then
have ready about three hard boiled eggs to
one quart OF the mashed potato take off
the whites and chop fine mash the yellows
and mix them according to your taste with
some made mustard, a little sugar, salt,
pepper, and just enough vinegar to moisten
the preparation mix well these ingredi-
ents put layer of the mashed potatoes
in a fiat pan, and with a spoon put the
salad dressing in spots over the potatoes,
another layer of potatoes, then the salad,
and so on, putting the potatoes on top.
Smooth over evenly, and set in the stove
to brown. Il From Housekeeping in the
Blue Grass"
CoCoANUT PUDDING.-Grate large CO.
coanut; mix with it half pound of pull
verified sugar, and stew in pint of milk
fifteen or twenty minutes in a double tin
vessel, the lower one having water in it,
counting the time after the water has
boiled in the lower tin :; butter and then
-four lightly baking pan; line it with
stale sponge cake, cut IN rather thin slices;
put on a layer of the stewed cocoanut, then
the cake, and so on till the dish is full,
letting the cake be last ; put in with the
cocoanut quarter of a pound of good but
ter, cut in small pieces pour over the
whole half tumbler of wine, and bake
an hour in moderate oven eat hot.
PLAIN MoLAssEs CANDY-Two quarts
of molasses in a two-gallon preserving ket-
tie. Boil steadily over slow fire for half
hour, stirring uninterruptedly. If it shows
any inclination to boil over or burn, re-
move to a cooler part OF the stove. Try
by dropping little in cold water if it is
brittle, it is done. Then add teasponful
of carbonate of soda thoroughly powdered.
Take off the fire Immediately, and pour
into shallow buttered tins. If nut or fla
voring are desired, they can be well stirred
in after the candy is removed from the fire,
or it can be pulled with we'll buttered
hands when nearly cold.
B0sToN Brown BREAD.-Mix one pint
of Graham -four and one pint of corn
meal, half pint of molasses, a pint of
sour milk, and teaspoon OF salt into q
stiff batter. Dissolve two teaspoons of
soda in very little hot water and stir it in
thoroughly; then put the bread into a
deep round pan, well creased, and steam
for two hours and q half, after which bake
for half an hour; or, it may be baked in
ordinary bread pans and viii require an
hour or longer in moderate oven. Rye
-four may he used instead OF Graham. If
the bread Is too sweet, take less molasses
and ill the cup up with milk.
To PoT RED HERRING.-Get 25 red her.
ring, clean, take off the heads. Take jar
thai will hold gallon, pack the fish closely
in the jar, take one quart best cider vine-
gar, one tablespoonful of salt, tablespoon
full whole allspice, put on the stove until it
begins to boil, pour it over the fish, set in
warm oven for four hours. If wanted
very soon, pour off the vinegar and add
fresh after four days.
BAKED HAsH.-Chop the meat very
fine, and put in a pan with some water
add salt and pepper, butter and bread
crumbs to taste; season with a little
chopped onion, parsley thyme-all minced
fine half cup of milk or cream with one
egg beaten in !; crate some crumbs over the
top and bake till brown.