Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-08-13
RecipeS.

RICE MUFFINs. = Ingredients Cold
boiled rice, one cup flour, one pint eggs,
two; milk, one quart butter, one table,
spoonful ; salt, one tablespoonful. Beat
the above together very thoroughly, and
bake quickly.
PLUM MARMALADE.- plums that
are fully ripe. Scald them till the skins peel
off, and take out the stones. Allow a
pound and half of sugar to a pound of
fruit; let them lie in the sugar few hours,
then boil to smooth mass.
DELICIOUS MUFFINs. Egg,
one milk, one pint -four, one pint; salt,
half teaspoonful. Beat the egg light
add part of the milk and all the flour then
all the remaining milk. Bake twenty min
utes in buttered tins, and serve hot.
SWEET TOMATO PICKLE. pounds
of tomatoes peeled and sliced pour off the
water; put in kettle with three pounds
OF sugar, one quart of vinegar, two ounce
stick of cinnamon, one-half an ounce Of
whole cloves, and boil till thick.
SPONGE CAKE FOR Two. Beat the whites
of four eggs to stiff froth add one tea
cup of sugar, then the yolks, lastly one tea
cup OF flour. The whole receipt does not
make large cake, and it might be easily
divided. To be perfect it must al,odys be
put together in the order given in the re.
ceipt
SPRUCE BEER.-Hops, two ounces sas.
safras in chips, two ounces; water, ten
gallons. Boil half an hour, strain, and
add brown sugar, seven pounds essence
of spruce, one ounce essence of ginger.
one ounce; pimento, ground, one-half an
ounce. Put the whole in a cask and let it
cool then add one.half pint of yeast; let
it stand twenty four hours, and bottle it.
LANES TONGUES. They are offered in
market picked and raw. Picked tongues
should be split lengthwise, and served
with few sprigs of parsley. Unpickled
tongues are cooked in various ways. They
may be boiled, minced fine, seasoned with
salt and pepper and spices, pressed into
form and potted. They are often SIM
ply boiled and served on the table with
the heart.
Corn CAKES FOR Two.-Sift cupful
of cornmeal into bowl or tray, make
hole in it, put in SALT soda and shortening
as for biscuit, break in two eggs, stir with
strong spoon until the eggs are well
broken and mixed, then with new butter
milk or sour milk make into a batter.
Bake in brisk oven. Have the cake
three-fourths of an inch thick when it goes
in the oven.
STEwED PEARs.-If small and ripe, cut
out the blossom end without pairing or
cering. Put into saucepan with water
enough to cover them, and stew until ten
der /; add one-half cup of sugar for every
quart of pears and stew all together ten
minutes take out the pears and lay them
in covered bowl to keep warm /; add to
the syrup little ginger or few cloves !;
boil fifteen minutes longer, and pour over
the fruit hot.
FRIcAssEE OF ONIoNs.-Peel two or
three dozen of the very email, round,
white onions; sprinkle them with salt !;
let them remain for half an hour; then
roll them upon cloth to dry them
slightly, and dredge with flower throw
them into stew.pan in which you have
melted two ounces of fresh butter; then
toss them over gentle fire for five min
utes drain the fat from them, add pint
of rich milk, minced lemon-peel, white
pepper, salt and butter. Simmer for ten
minutes, and serve in the sauce.
MIXED CHOW CHOW. Take radish pods,
green peppers, long and round, green
grapes, nasturtiums, peaches, cherries,
string beans, caulifower, button onions,
pour over them hot brine that will bear
an egg, and let them stand four days, stir.
ring them every day. Them make pickle
very warm with spices, and after it has
been boiled, and the ingredients well dried
from the brine, pour it over them boiling
hot; mustard seed may be added, and
then it must be covered close from the air.
This will keep, if well prepared, two
years.