Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-05-08

however, another way, that is, by steam
ing the drawing; it is done by passing 1T
face downwards over vessel of boiling
water, till the steam has made the paper
quite damp all over the surface. The first
named process imparts gloss and bright
ness to the drawing, more or less, accord
ing to the gum used with the water, an ef-
feet which is often undesirable. For finely
manipulated figure or portrait sketches,
the steaming process is by far the best, and
quite as effectual as gum for rendering the
work lasting.
IcE-CREAM WITHOUT FREEZER.-Beat
the yolks of eight eggs very light, and add
three to four cups sugar and stir well. Add
to this, little by little, one quart rich milk
that has been heated almost to boiling,
beating all the while; then put in the
whites of eight eggs, beaten to stiff froth.
Then boil the mixture in pail set inside
another containing hot water. Boil about
fifteen minutes, or until it is as thick as
boiled custard, stirring steadily meanwhile.
Pour into bowl to cool. When quite cold
beat into it three pints of rich, sweet
cream, and five teaspoonfuls of vanilla or
such other favoring as you prefer.
Put it into pail having close
fitting cover and pack in pounded ice
and salt-rock salt, not the common
kind. When packed, before putting the
ice on top of the cover, beat the custard as
you would batter, for five minutes steady
then put on the cover, put the ice and salt
over it and cover the whole with thick
mat, blanket or carpet, and let it stand for
an hour. Do not let the salt get inside, or
it will spoil the cream. Carefully uncover
and scrape from the bottom and sides of
the pail the thick coating of frozen custard,
making every particle clear, and beat again
hard until the custard is smooth, half
CONCEALED paste. Do this thoroughly. Put
on the cover, ice, salt and blanket, and
leave it for five or six hours, replenishing
the ice and salt if necessary.
Receipts.
SAUsAGEs. TO every hundred pounds of
chopped meat take two and half pounds
of salt, one ounce of sage to every ten
pounds of meat and one-half ounce of
black pepper; mix well and fill.
Brown BREAD.-One cupful of Indian
meal, one cupful of -four, one cupful of
llOldSSCS, tWO CuplulS VI hSul,
three cupfuls of water, one teaspoonful of
saleratus, also a little salt. Steam three
hours. 1t is quite thin before steaming
STEwED POTATOES. the potatoes
and cut in thick slices, take half table,
spoonful of flour, little salt and butter
and chopped parsley, ETC., teacupful of
milk put them all together in saucepan
and let them stand about twenty minutes.
WHITE FRUIT CAKE.-One cup of but
ter, two cups white sugar, three cups -four,
one-half cup sweet milk, one teaspoonful
cream of tartar, one-half teaspoonful soda,
whites of eight eggs, one pound of raisins,
and one-quarter of pound of citron,
chopped.
PLUM PUDDING.-One quart of milk,
eleven soft crackers grated fine, seven eggs,
one pound of raisins, wine-glass of wine,
same of brandy, one lemon peel grated,
one-half cup of shred suet, mace, sugar and
salt as desirable. Bake in large bread
pan.
LADY FINGERS. ounces of sugar,
yolks OF four eggs, mix well four ounces Of
-four, mix again if too thick add another
whole egg, half teaspoonful of fiavoring.
Beat whites to froth and stir in. Squeeze
through funnel made of writing paper
into pans lined with buttered paper. These
are used for Charlotte russo.
FAvoRIrE MEAT P1E-Take cold roast |
beef or roast meat of any kind, slice it thin,
cut it rather small, lay it, wet with gravy,
and sufficiently peppered and sailed, in
neat-pie dish. If liked, a small onion may
be chopped fine and sprinkled over it.
Over the meat pour couple of stewed to-
matoes, little more pepper, and thick
layer of mashed potatoes. Bake slowly in |
a moderate oven till the top is light |
brown.
WHIPPED CREAM.-Take one pint of !
very thick cream, sweeten it with very fine |
sugar and orange flower water; boil it. |
Beat the whites of ten eggs with little |
cold cream, strain it, and when the cream |
is upon the boil pour in the eggs, stirring
it well till it comes to thick curd then |
take it up and strain it again through
hair sieve. Beat it we'll with spoon till |
it is cold, then place it in dish in which |
you wish to serve it.
PoTATo BALLS, OR CRooUETTEs. -Four
large, mealy potatoes, cold, mash them in
a pan with two tablespoonful of fresh |
melted butter, pinch of salt, little pep
per, one tablespoonful of cream, and the
beaten yolk of one egg rub it together for
about five minutes, or until very smooth /; !
shape the mixture into balls about the size |
of a walnut or small rolls, dip them into |
an egg well beaten, and then in the finest |
sifted bread crumbs fry them into boil
ing lard.