Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-02-07
Receipts.

h6C6ipbS.
| FRANCATELLfs FRIcANDEAU (CoN.
DENSED)- that part of the leg called
the cushion lying Immediately under the
udder or fatty covering and lard it closely
with strips of fat bacon. Stew the bottom
OF a pan that has :. tight cover with sliced
carrot, onion and celery, faggot OF parsley
! and green onion cover these with thin
layers of fat bacon on these place the
fIicandeau, moisten with stock to
reach up to the larding, place but
tered paper over the top and cover
with the lid. Simmer slowly for about
three hours, during which time it must be
frequently basted with its own liquor
when nearly done remove the paper and
the lid in order that the larding may dry.
Serve on dish with green peas and pour
little gravy in the dish with the peas and
fricandeau.
SNowDRN PUDDINe.-Prepare one pound
of sponge. cake batter in the following man
ner, to be baked in thin sheet: To one
pound of eggs weigh in the SHELLY put one
pound of pulverized white sugar and ten
ounces of -four. Flavor with the juice and
grated rind of fresh lemon, or if that is
not accessible, a teaspooDful of pure ex-
tract of lemon. When baked, and while
hot, spread over the cake layer Of some
nice preserves, strawberry or raspberry
jam being specially nice for the purpose.
Make it into roll as neatly as possible,
and strew with powdered sugar. Serve
with sweet sauce.
APPLE CHEEsE,-Peel and quarter a
quantity of apples, stew them with a lit
tie water, good deal of sugar, the thin
rind of lemon and few cloves, or stick
of cinnamon. When quite done pass them
through hair sieve; and to one quart of
the PURGE thus obtained add half packet
of gelatine, dissolved in water; mix well,
pour into a mold and when set, turn it
out and serve with custard poured about
it. 1t is well to remember that the puree
must be thoroughly well sweetened and
favored to carry off the insipidity of gela-
tine.
CRANBERRY DUMPLING.- quart of
-four, one teaspoonful of soda and two tea
spoonfuls of cream of tartar sifted togeth-
er. Mix into 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 a pound of sugar sprinkled over
evenly. Fold over and over, and then tie
in pudding cloth and put into a steamer,
where let it cook over steady fire for an
hour, with faith, never looking into the
pot. Serve with sweet wine sauce or sugar
and cream.
BATH Buns. Half an ounce of German
yeast made into a sponge as for plain buns !;
half pound of -four and quarter of a
pound of butter; mix the whole lightly
together with six yoiks of eggs and a
little milk When proved and ready,
work in quarter of a pound of rough
broken loaf sugar; lay them out on a
buttered baking sheet in the shape of a
rock, put few comfits ON the top of each,
and bake in sharp oven. 80 ''t
. To ROAST FILLET OF VEAL.-Take
out the bone. fill the space with fine
force meat, and let the fat be skewered
quite round; stuff it also well under the
skin with bread, sage, chopped onions and
parsley, as much depends on the quantity
and flavor of the stuffing. Cover the fat
with buttered paper and roast at distance
bake slowly, basting often until it is thor
oughly done. Serve with melted butter.
ORANGE SNowBALLs.- Boil some rice
for ten minutes drain and let cool pare
some oranges, taking off the thick, white
skin /; spread the rice in as many portions
as there are oranges on pudding or dump
ling cloths; tie the fruit surrounded by
the rice) separately in these, and boil for
an hour turn out carefully on a dish /;
sprinkle with plenty of sifted sugar serve
with sauce or sweet cream.
BREAD-AND-B BUTTER PUDDING.-M a
batter of five eggs and pint of milk add
little salt before the eggs are put in.
Have several slices of bread about as thick
as for toasting and spread butter thickly
on them. Butter pudding dish, and put
in a layer of bread and butter until the
dish is nearly three-quarters full. Flavor
the batter with nutmeg; pour over and
bake.
To REMOVE OLD PAINT.-Slake three
pounds of stone quicklime in water, and
add one pound of American pearlash,
making the whole into the consistence of
paint. Lay over the old work with a
brush, and let it remain for from II to Ia
hours, when the paint is easily scraped off
VEAL OUTLETS Have them about three
quarters Of an inch in thickness, fry light
brown, garnish with parsley and rolls of
thin sliced, nicely fried bacon. Or dip
them in the yolk of an egg dredge them
with bread crumbs, fry in butter or nice
drippings, garnish with parsley and serve.
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