Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-07-31
Receipts for the Season.

Il
firm. rice tomatoes-the Fiji Island, known
by their pink or purple color, and the
aTrophy,' are the best and richest varie-
ties for cataup and canning-wipe them off
nicely with a damp cloth, cut out the cores
and put them in porcelain-hned iron ket-
tie. or a genuine bell metal one. Place
over the fire and pour over them about
three pints of water; throw IN two large
handouts OF peach leaves, with ten or
twelve onions or shallots, cut fine. Boil
until the tomatoes are done (which
will take about two hours), then strain
through a coarse mesh sieve pour the
LIQUID back again into the boilii kettle,
and add half a gallon of good, strong
cider vinegar. Have ready two ounces
of ground spice, two ounces of ground
black pepper, two ounces of mustard
(either ground or In the seed as you prefer,
one ounce ground cloves, two grated nut
megs, two pounds light brown sugar, and
one pint of salt =; mix these ingredients
well together before putting in the boiler
then boil two hours, stirring continually to
prevent burning. If your like your catsup
hot, add cayenne paper to your taste.
When cool, fill you bottles (reeded bottles
are the incest, they can be procured at the
house furnishers, and set will last some
time ; they look better than ones Of all
sizes and styles. Cork and seal with bot
tle-wax so as to exclude the air. Keep IN
a cool, dry place for future use. The above,
recipe is the one we prefer to all others
it has been used in our family for years.
1t keeps well, and has been pronounced by
competent judges superior to all Others
re-. D.
Branded PEACHES. To every pound
of peeled peaches add one pound of sugar
and one gill of white brandy; make
syrup of fine sugar, add only enough water
to dissolve it, let it come to boil, then
put the fruit in and let it boil five minutes;
remove the fruit carefully, then let the
syrup boil fifteen or twenty minutes
longer, until it thickens add the brandy
and take the kettle from the fire pour
the hot syrup over the fruit and seal at
once. If, after the peaches have been re-
moved, a reddish liquor oozes from them,
drain this off before adding the clear
syrup. Put up in glass jars that have been
rolled in hot water. The peaches should
not be over-ripe.
An EXCELLENT PLUM PUDDING. One
pound of beef suet shredded fine, three
quarters OF pound of grated stale bread,
three-quarters of pound of raisins stoned,
and the same quantity Of dried currants
washed and picked, two ounces of grated
blanched almonds, ten eggs beaten as for
cake, three.quarters of a pound OF white
sugar WINE glassful of brandy and glass
of WINE, halt a nutmeg, and a quarter OF
pound of sliced citron. Boil four hours.
In boiling the pudding should De packed
well into the mold (which should be scalded
and foured) or tied ght in cloth, not
leaving room to swell as in case OF pud-
ding made with -four
BERRY PUDDINo.-0ne pint Of milk /;
two eggs, well beaten; a very little sait;
fourth teaspoonful soda /; one-half tea
spoonful cream tartar slowly add flour
enough to make thick batter at last add
one pint of any kind of berries, well
sprinkled with -four; boil one hour IN
well buttered mold. or, If you have no
mold, toured cloth will do after the
pudding has boiled hard for one hour, re-
move iG from the pot and dip it quickly
into cold water, and as quickly turn 1t out j;
this viii prevent sticking; serve at once,
for it soon becomes heavy.
DAMsoN CHEESE. Wet the bottom of
the preserving pan, TO keep it from burn
ing. and put in the dams0ns, which will
require an hour to boil to a pulp; they
must then be beaten through coarse
sieve. To every pound of pulp allow
three-quarters of pound of sugar put the
pulp and the sugar together into preserv-
ing pan, let them simmer gently for about
an hour, and then boil quickly for half an
honr. The kernels may be introduced,
which viii add to the favor.
aorp them
with half pint of new milk IN which one
fourth pound of butter has been melted.
Add one-fourth pound each of yeast and
sugar then put gradually as much flour
as will make a light paste nearly as thin as
batter let it rise, before half an hour add
more flour to make it sitter, work it well
and divide into small loaves about five
inches wide and fatten when sufficiently
light put them in the oven to bake.
STEwEp PBARs One dozen large pears,
one pound of white sugar, thin rind OF one
lemon, ten whole cloves, one pinch OF pre-
pared cochineal to color. Cut the pears III
halves and core them put them in an enam-
eled saucepan, with water enough to cover
them and She other ingredients let them
stew gently till done; arrange them neatly
on dish, strain the syrup, let 1t reduce on
the fire, then pour if over the pears.
ICED APpLEs-Pare and core one dozen
large apples fill with sugar, mix with a
little butter and cinnamon, or nutmeg /;
bake till nearly done. Cool, and, if posi-
Bile without breaking, put the apples on
another dish. II not possible, pour of the
juice have come icing prepared lay it on
the top and sides, and set it into the oven
few minutes to brown slightly. Serve
with cream.
SAUKR KRAUr Take a nice piece of
pork, two pounds to one quart of sauer-
kraut; wash the pork and cover 1t with
boiling water, and boil one hour then
take your sauer-kraut, press sill the water
from it, and place it around the pork, and
boil another hour When done serve the
pork and cabbage in separate dishes, with
mashed potatoes.
GISGKR SNArs.-Put two cups of
molasses and one of butter IN tin pan
and boil five minutes, then let 1t cool; dis
solve two teaspooDfuls OF soda IN warm
water, and pour into the molasses and but
ter, then add two teaspoonfuls of ginger,
one Of cinnamon, flour enough to roll. Roll
very thin.
BAKED TOMATOES dozen large ripe
tomatoes, finely grated bread crumbs, sea-
soned with pepper, salt and butter. Cut
each tomato across. Fill each half with
crumbs with piece of buster on the top.
Pat them in dish, which must be well
buttered. Bake very slowly for three.
quarters OF an hour. Serve hot.
SUGAR SNAPS. One cup of butter, two
cups sugar, three eggs, one teaspoouful
soda, one tablespoon OF ginger and hour to
roll.
WAFERs.-0ne quart -four, one teaspoon
soda, one teaspoon cream tartar, lump OF
fresh butter size of an egg; mix with fresh
milk, roll and bake in wafer irons.
RICE MuFPISs pint Of rice, one
fourth pound of butter, six eggs, one pint
sweet milk, -four TO make stiff batter.
Miscellaneous.
A WoaAs's ADVICE TO Wo4Es. i have
family of four children. About year