Sacramento daily record-union., 1881-06-18
THE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DgcoRA.
TIoN AND FURNISHING.

DOMESTIC ECONOMY AND HOME DECoRA-
TON AND FURNISHING.
The Parlor, Kitchen. store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard.
YANKEE BAKED INDIAN PUpDING.-One
quart milk, one teaspoonful salt. When
the milk boils stir in slowly one coffee cup
cornmeal, stirring all the time beat three
eggs and eight heaping tablespoonfuls
sugar together. When the milk and meal
| have boiled five or six minutes remove from
the fire, and to cool and thin it stir in one
pint and half of cold milk (add little
sour cream if you have it), then stir in the
eggs and sugar and half teaspoonful Gin
namon bake about an hour.
TOMATO Sour with MILK).-One quart
| canned tomato boil half an hour, while
boiling add piece of red pepper pod,
three or four cloves, two sprigs of parsley,
butter size of an egg (the tomato may now
be pressed through sieve if SO preferred),
half pint of crackers (rolled). Just be-
| fore it is ready to serve add small tea
spoonful of soda, then one quart of milk,
stirring constantly, and, last of all, some
salt and little cayeene pepper. The soda
prevents the curdling of the milk Ten or
twelve large tomatoes, skinned and passed
through sieve, may be substituted for the
canned tomato.
CHOCOLATE BLANC NANCE Take three
pints of warm milk and soak in it pack
age of gelatine allow it to remain for two
hours sweeten with four tablespoonfuls of
sugar, after the gelatine is softened or
melted; scrape square of sweet choco-
late, and put in a small saucepan with two
spoonfuls of hot water if you use un.
sweetened chocolate, add to the water two
tablespoonfuls of sugar stir this all the
time until perfectly smooth then, having
your milk and gelatine on the fire, watch.
ing it closely SO that it shall not burn,
add by degrees your chocolate mixture !;
have molds ready, in which put your blanc
mango. -[Hetty Fl.
SwEETBREADs LARDED. D.-Parboil five of
the largest sweetbreads you can get. When
half boiled lay them in cold water; pre-
pare forcemeat of grated bread crumbs,
lemon peel, butter, cayenne pepper and
uuLtH0S lila tOSCtnSI Will but DedLSu
yolk of egg. Cut open the sweetbreads
and stuff them with it, tying them round
with pack thread. Have ready some slips
of fat bacon and lemon peel, cut in very
thin and narrow strips. Lard the sweet
bread with them in alternate rows of bacon
and lemon peel, drawing them through it
with larding needle. Do this regularly
and handsomely. Then put them in the
oven and let them brown. Serve with a
sauce made of melted butter. a dessert.
spoonful of Drowned flour and gill of water,
stirring all the time. Add salt, pepper,
the beaten yolk of egg, and a glass of
Madeira wine at the last.
GERMAN YEAST BREAD.-When fresh
German or compressed yeast can be OBJ
tanned, a very nice light bread can be made
and baked in about three hours time.
For two large loaves of bread use three
pounds of flour, one quart of lukewarm
water, one tablespoonful of salt and two
ounces of yeast dissolve the yeast in the
water add to it enough of the flour to
make batter thick enough to hold the
drops from the stirringspoon when they
are shaken from its surface, and set this
batter or sponge near the stove to rise it
must be placed where the hand can be laid
without burning, and must be covered
with folded towel. When it is light and
foaming mix in the rest of the flour and
salt and knead it for five minutes, using
enough more -four to keep it from sticking
to the hands or to the bread board upon
which it is kneaded j; form it into two
loaves, place them in separate pans near
the stove, and let them grow double in
size then prick them with fork, and
bake them for an hour in moderate oven,
taking care that they do not burn.
HOME. MADE BREAD.-Two dlstinctmeth-
DDS produce good results both are given
below, with personal preference for the
quickest To make the yeast-Boil two
ounces of hops in four quarts of water for
a half.hour, strain, cool the liquid until
lukewarm, add half pound of brown su.
gar, two teaspoonfuls of salt, and gradu-
ally stir in one pound of -four; let this
leaven ferment four days in temperature
of about 9S' Fahrenheit, stirring it when
ever it rises to foam. On the third day
add to it three pounds of potatoes boiled
and mashed, on the fourth day strain and
bottle it and keep it in cool place. To
make bread-Put seven pounds of flour in
d uccp DOW1, d nOllOH Ill tuC CSul6I
and put into it one quart of lukewarm
water, one tablespoonful of salt, one tea
spoonful of sugar and a gill of yeast have
ready three pints more of lukewarm water,
and use as much of it as is necessary to
make rather soft dough, mixing it well
with the hands until it is smooth and shin
ing; then strew little -four under and /
over it, cover the bowl with thick folded
towel, and set to rise five hours in a tenn
perature of 9S' when it has risen knead it |
for fifteen minutes, divide into four loaves,
place them in separate pans, and let the
1oaves stand where the dough has been
until they have swollen to double their first |
size prick each one three times with
fork, and bake them one hour in moder.
ate oven, taking care not to burn them.
In winter be sure to keep the bread dough |
well covered, SO that it may rise properly. J
From the Cooking Manual, by Miss Cor
son.