Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-01-03
Useful Information.

for tea-some relish, as it is very rightly
called, some dish which may be either hot
or cold, but which must be either salt or
sour, and which will give tone to the bread
and butter and cake which are ordinary
staples of the tea table. Salads come as
near satisfying all tastes as it is possible to
do, and are by no means as unwholesome
as is generally supposed. Sweet oil, which
is the only ingredient which can be called
rich is rather wholesome than otherwise,
and properly made salad should not dis
agree with any one. Cream is very good
substitute for oil in the preparation of a
salad dressing, and fresh sweet butter is
even better-neither of which disagree
with dyspeptics, and both of which are
easily procured in country places,
where good sweet oil is scarce and dear.
There is always something left in the
cupboard which will do for a salad, if it is
only dish of cold potatoes. If there is a
slice or two of cold meat, or bit of cod
fish, or plate of cold string beans, cold
beets, few leaves of lettuce, dish of cold
green's in short, the list is SO long of
things which make good salad, that it is
difficult to go amiss among the usual house.
hold supplies. We will suppose that you
have only cold potatoes. In that case
chop them finely and heap them in the
center of platter. Take an even tea
spoonful of ground mustard and salt
spoon of salt and mix them to paste with
vinegar 1t is best to use a fork for this,
and to mix in soup plate. Now add a
yolk of one egg, being careful not to allow
the white of the egg to follow; that you
can reserve for your coffee the next time
you brown it. Stir the yolk thoroughly
through the mustard, and begin to add
sweet oil in small portions, not more than
teaspoonful at once, but add constantly
as you mix. If the dressing becomes too
hard or looks stringy, add a spoonful of
vinegar from time to time, but not often.
1t should become light, creamy mass,
and it will if it is properly stirred; and
you 90 on adding oil and vinegar until you
have the necessary quantity, when you
taste to see if it is sufficiently salt
or sour, and if not, add either salt
or vinegar as you wish. Pour this mixture
over the potatoes, smoothing it with a
knife blade. Now, if you wish to impress
your family with the idea that this is some
thing very fine, you had better make a
border of crisp lettuce leaves around the
salad by pushing the stems of the leaves
underneath, and if you can find stray
radish in the garden, cut it in thin slices
and lay them in figures over the surface.
The half of an onion, minced very fine and
mixed with the potatoes, is to the mascu-
line palate great addition to the above
dish. A herring split into fibers and added
will also meet with general favor. And,
in short, dear housewives, this plain potato
salad is the canvas, the groundwork for
embroidery, the field upon which you may
exercise your fancy and your genius. If
you have slice of cold corned beef or ham,
or cold lamb or mutton, chop them and
add to the potatoes. If you have a cucum-
ber slice that and put it in the dish. If
you have cold beans, use them alone with
bread crumbs; and, in short, make your
salad of what you please, but make it well.
Receipts
Boston Brown BREAD STEAMED.-One
heaping cofee-cup each Of corn, rye and
Graham meal. The rye meal should be as
fine as the Graham, or rye -four may be
used. Sift the three kinds together as
closely as possible, and beat together thor
oughly with two cups New Orleans or
Porto Rico molasses, two cups sweet milk,
one cup sour milk, one desert-spoon soda,
one tea spoon salt; pour into a tin form,
place III kettle OF cold water, put on and
boil four hours Put ON to cook as soon as
mixed. 1t may appear to be too thin, but
it is not, as this recipe has never been
known to fail. The bread should not quite
fill the form Tor tin pail with cover will
answer, as it must have room to swell
See that the water does not boil up to the
top of the form also take care that it does
not boil entirely away or stop boiling. To
serve it remove the lid and set it few mo-
mepts into the open oven to dry the top,
and it will then turn out in perfect shape.
This bread can be used as pudding. and
served with sauce made of thick sour
cream, well sweetened and seasoned with
nutmeg or it is good toasted the next
day.
ORANGE CAKE-Two cups of -four, two
cups of sugar, half cup of water, the
yoiks of five eggs, the whites of three, a
pinch of salt. Add two teaspooufuls of
baking powder and grated rind and juice
of one orange Bake in Jelly cake tins
Beat the whites of two eggs, add a teaeup
of powdered sugar, the grated rind and
juice of an orange; spread evenly over
each cake, and dry them short time be-
fore laying them together. Another receipt
of the same kind-Two cups sugar, four
eggs leaving out the whites of two), and
one-half cup butter, one of water, two tea
spoons baking powder, three cups -four,
juice, grated rind and pulp OF one orange /;
use the remaining whites for frosting.
CURE FOR NEURALGIc PAIN.-The fol-
lowing simple recipe, signed "R. B. j., F"
which clipped from an old paper, has
proved of lnestimable value to many
"Some time since, while suffering fIomneu-
ralgic pains in the face, it occurred to me
that egg-poultice might relieve. Mixing
an egg with corn-meal, or any coarse flour,
proved not only in this case, when applied,
but in many since, equally effective. :"
My mother, after having suffered two or
three days and nights with severe tooth
ache and face ache, tried the above remedy,
and experienced relief in few moments
1[Edna, in Inter-0cean.
GRAPEVINE LEAVES AS HoPS.-Did any
reader ever try using grapevine leaves ill.,
stead of hops in bread making? Simply
use grape leaves as though they were hops,
only, perhaps, requiring a little larger
quantity. After having made yeast, just
before setting it to rise, stir into it from
one-half to one teaspoonful according to
quantity of yeast) of light hop yeast, or
that made by soaking yeast-cake in a little
warm water, stirring in the -four and allow
ing it to rise After the yeast has become
light, use as you would hop yeast. While
the leaves on the vine are still fresh and
green, gather the tenderest and best, dry,
and save for winter use Inter
MINcE PIE.-Three pounds of meat to
five pounds of apples, one-half pound of
suet, two pounds Of sugar, half pound of
butter, one quart of molasses, one half
pint of boiled cider, two quarts of new CT
der, one tablespoonful of salt, two of pep
l'per, same of cinnamon, alspice, cloves,
CRATE nutmeg into the pies and add raisins.
This recipe can be varied to suit the taste,
but it makes a standard mince pie. They
are better ii the apples are not chopped too
fine. All of the ingredients should be
boiled together an hour or more.
RATs.-A sure, safe and simple way
of getting rid of rats without using poison.
Take a sh-boiler, fill it at least two
thirds full OF clean water, and put in care
fully oats enough to cover it well, so that
it will look as though it were all oats. Put
it where the rats are in the habit of going