Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-08-14
Receipts.

NICE BIscUTTs. one-half pound
butter into basin, warm it, then beat
it to cream, add one pound flour by de-
grees, then half pound sifted sugar and
havoring to taste, moisten the whole with
the yolks of six eggs. Drop the mixture
from a spoon on buttered paper, leaving
distance between each biscuit as they
spread as they get warm bake in rather a
slow oven from twelve to eighteen min
utes. In making the above quantity half
may be favored with ground ginger and
half with essense of lemon or currants to
make a variety With whatever the
preparation is favored so the biscuits are
called. Another way-To make simple
hard biscuits, warm two ounces butter in
half pint skinned milk until the former is
dissolved, and then mix it with one pound
flour into a very stiff paste beat it with
the rolling pin until the dough looks per-
fectly smooth. Roll il out thin cut into
round biscuits with the top of glass
prick them well and bake for about ten
minutes.
CHICKEN CREAM PUDDNa.-Fillet one
large fowl, or two small ones scrape the
tillets away with knife until they are re-
duced to pulp; pound the chicken pulp
in mortar with an ounce OF fresh butter;
add to this the yolks of four large eggs.
one at time pass the whole through
fine wire sieve place it on the ice in
basin; stir in half pint of whipped cream
lightly then beat up the four whites until
they are stiff, and stir them lightly into
the mixture season to taste with salt and
cayenne; ; fill it into plain buttered mold,
place the mold into stewpan with little
IL -. I. IS
the stove be careful not to let it boil
when set firm enough, turn it carefully out
on It's dish. and serve with little half
glaze poured around it.
To KEEP CIDER SWEET Make from
ripe fruit, but exclude all that is rotten.
Use no water or musty straw in the manu-
facture. The sweeter the cider the better
it will keep. Put into clean barrel and
keep cool. At 46 deg Fab. fermentation
will cease Fill the barrel nearly full put
in the bung air-tight; bore hole through
it and LIT in a small bent tin or rubber
tube air-tight. Let the free end of the
tube be immersed in a dish Of water SO
that the gas can pass out but not let the
air in. When it has nearly ceased work
ing, as shown by the bubbles, draw off in
to clean casks put into each barrel half
pint of whole mustard seed and handful
of horseradish root, and bung up air-tight.
RHUBARB JAM.-Wash and cut rhubarb
into pieces about an inch long put it into
a dish, and set it in an oven until the juice
is drawn from it. Pour away the juice,
and to every one pound rhubarb put three
quarter pound sugar. Put them into
preserving pan, or a very nicely-tlnned
saucepan Boil for half an hour, stirring
constantly do not skim, as it is great
waste to do so in preserving. Ii gooo
rhubarb is used, the jam will be very nKe
greengage. Loaf sugar makes decidedly
the best jam, but moist will ma he 1t very
nice for children.
ICED CuRRANTs. Select fine punches OF
red currants, and well beat the whites OF
two eggs; mix these with half pint OF
water then take the currants, bunch at
a time, and dip them in. Let them drain,
and then roll them in finely pounded sugar
Law them to dry on paper, when the sugar
will crystallize around each currant and
have a very pretty effect. A mixture of
var;ons fruits, iced in this manner and
arranged on one dish, looks very nice for
dessert,