Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-07-02
TIE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DECoRA-
TON AND FURNISHING.
The Parlor, Kitchen. Store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard

PIE. CRUST Somebody may not know
that if she makes more pie-crust than she
cares to use it will keep for day or two.
Sprinkle a little -four over it and set 1t IN
a cool place; it will be faky and crisp
without being rich or you may make tarts
of it, to be filled with jelly. jam or lemon
custard.
To ScoUR TIN.-The fine, soft coal ashes
which are found in the pipe in the spring,
and which sift under the pan, are excellent
to sccur tin with. Take a piece of old
flannel dip lightly into soft soap and then
in the ashes and rub it will brighten up
your tinware surprisingly rub well with
clean flannel after polishing with the soap
and ashes.
JoHNNY- CAKE.-If you wish something
in the bread line warm for breakfast, and
your oven is not quick heater, johnny
cake made the day before can be steamed
and eaten with coffee white bread that Is
not perfectly fresh can also be made eata-
BILE by steaming do not steam it any longer
than is necessary, as it will then be soggy
and wet, and altogether uninviting. This
cannot be called high living, but may cen.
duce to high thinking.
REFREsHING.-How oftenw we hear women
who do their own cooking say that by the
time they have prepared a meal and it is
ready for the table they are too tired to
eat One way to mitigate this evil is to
take about half an hour before dinner a
raw egg, beat it until light, put in little
sugar and milk, flavor it and drink it
down :" it will remove the faint, tired-out
feeling and will not spoil your appetite for
dinner. Plenty of fresh air in the kitchen
does good deal to relieve this trouble,
and you do not take your dinner in eat
the pores, ;" as Dickens old Joey declared
he took in the wine.
POUND AKE.-Here is receipt for
pound-cake which possesses the merit OF
being in exact proportion, without the
trouble of weighing One teacup of butter,
one cofeecup of sugar, one cup and half
of flour, five large eggs, or six small ones,
one cup of stoned raisins, one teaspoonful
of mace. Beat the butter and sugar to a
cream scatter the -four over the raisins
and put them in layer, with two-thirds
of the cake dough under them and the
other third over them. 1t is always safe
to put paper in the bottom of your tin
for cake that has raisins in it, as it re-
quires longer time to bake than one with
out.
STEwED MACARoNI.-Break the maca-
roni into lengths, and stew twenty minutes,
or until tender prepare the sauce before
hand cut one half pound of beef into
strips, and stew half an hour; the water
should be cold when you put the meat into
it at the end of that time put in minced
onion and pint of tomatoes, peeled and
sliced boil for an hour and strain through
a colander when you have taken out the
meat /; the sauce should be well boiled
down by this time you do not want more
than pint for large dish of macaroni !;
return the liquid to the saucepan, add a
good piece of butter, with pepper and salt,
and stew until you are ready to dish the
macaroni drain this well, sprinkle lightly
with salt, and heap upon chatting or root
dish; pour the tomato sauce over it !;
cover, and let it stand in warm place ten
minutes before sending to table; send
around grated cheese with it. The Italians
serve the meat also in separate dish as a
ragout, adding some of the sauce, highly
seasoned with pepper and other Spices
IMarion Harland.
RICE PUDDING.-Rice pudding is just
one of them things about which a man al
ways bothers the women in the family for
IL don't make no matter how really good it
Is, he always keeps on saying, " 1t amt
bad, but no one never did make rice pud-
ding as my old mother made it." And this
naturally riles the women folks. Maybe
our tastes it is what changes and the
cream tart OF. our childhoods wouldn't suit
us to-day. But cookery amt sentiment
You take coffee cup of rice and wash it.
You never can cook rice decent unless you
wash it, because there is always rice flour
Arranging to the kernels, which when
cooked makes rice glue-like. When you
run clear water on rice you can always see
that the water looks white. Mostly seconds
in rice-or small rice is just as good, only
it wants picking over to get out the
black seeds, which the Southern folk call
the ace of spades. As l am diverging,
l might as well continue about rice.
Best Carolina head rice can't be beat, but
them as knows declares that niger rice is
the sweetest-that rice beaten out by hand
in wooden mortar by the darkies. Some
FIVE years ago l was in Charleston, and an
old darky woman was on the wharf, and l
bought her basketful OF rice, all hulled by
herself, and it was the sweetest rice ever
eat, and at half the cost of the mill
rice. Well, then, having washed your
cupful OF rice, take two quarts of fresh
milk, if you are on the land, or a can of
condensed milk if you are floating round,
and dissolve it in two quarts of lukewarm
water. Take seven teaspoons of white
sugar and dissolve it in the milk, and in
that put teaspoonful of salt. Take your
rice and pour on it half the milk, and let
the rice swell for three hours. Then melt
a teaspoonful of fresh butter and the
fourth OF a nutmeg, and a half teaspoonful
of cinnamon, and mix it with the swollen
rice. Put in a rather shallow pan. Itwants
pretty hot oven and baking for two hours,
but that's according to how soft your
rice is., But the real rich pudding, as my
mother made it, was favored with vanilla
the real bean-and one or two of which
broken up used to be tied up in a bit of
muslin, and this gave it such delicate
flavor 1t used to be served, and if by
luck on a plate the vanilla bean turned up
In serving the pudding mother used to
fish it out and drop it In tumbler of
water ard use it two or three times over.
We had an uncle that used to trade with
South America, and mostly brought us the
real bean. These new-fangled essences for
favoring really amt to my taste Some of
the strong ones, as cinnamon and lemon,
mace from the OILS, Is Sood enough, Dut
vanilla essence as is mostly sold, if it
amt Tonca bean it is just as bad. But
though / have tried to tell how to make
square rice pudding, l am kind Of dubious
as to whether, after all, it ever turns out
like mothers pudding. Il Bob the Sea Cook.
Indigestion.
have given it as my opinion that fire.
quent and small meals are better for del
icate digestion than few and large meals,
and | must therefore recommend that no
long interval be allowed to elspse before
the last meal of the day be taken. That
meal should be satisfactory one, and not
be a mere apology. If thousand pages
were written the inheritance OF this sub.