Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-03-05
Receipts.

SHRIMP SALAD.-Dress some lettuce
with a mayonnaise sauce, and arrange
plenty of canned shrimps or fresh boiled
ones around it.
ROAST QUAIL.-Rub the breasts of the
quail with fresh butter, and as they roast,
basic often with butter. Cook twenty or
twenty-five minutes with good fire. Se;-
son and serve hot.
| DROP CAKEs.-One pint -four, half a
pound butter, quarter pound sugar, half
nutmeg, two eggs, small handful Zante
currants and pinch of soda. This makes
thirty cakes, which must be baked in
slack oven ten or fifteen minutes.
WINE JELLY-Soak box of gelatine
in cold water half an hour And quar-
ter of pound of sugar and pour over it
three pints of boiling water, stirring well.
When the mixture cools a little add pint
of wine and the juice of large lemon.
Pour into molds.
PLAIN FRUIT CAKE.-One cup OF butter,
one of brown sugar, one of molasses, one
of sweet milk and three of sifted flour
one and half teaspoons of cream of tar
tar and one of soda; two pounds of raisins
stoned and chopped fine one nutmeg and
scant wine-glass of brandy. This will
make two loaves, which will keep three or
four weeks if properly covered.
WHIPPED CREAM.-Whips to be light
| must be quickly and lightly whisked, and
as the froth rises carefully skinned off
with a spoon, and laid on a reversed. seive.
Half pint of cream, half a glass of
sherry, the juice of half lemon, and
little sifted sugar-these, added by little at
time make sufficient whip to cover an
ordinary trifle dish.
BARLEY SoUP.-Boil one pint of pearl
barley in one quart of stock till it is re-
duced to pulp pass it through sieve,
and add as much more stock as will be re-
CURED to make the puree of the consist
ency of cream; put the soup on the fire,
when it boils stir into it, off the fire, the
yolk of an egg beaten up with a gill of
cream add half a pat of fresh butter, and
serve with small dice Of bread fried in
butter.
IMPERIAL CAKE. This is rich cake and
very delicious one. Cream together
pound of the best batter and pound of
white sugar. Then add eight eggs-yolks
and whites beaten separately pound of
raisins, stoned and chopped, one-haif
pound of blanched almonds and one-quar
ter pound of citron-both thinlY sliced-a
little mace, two wineglasses of wine and a
pound of sifted -four. Bake in steady
oven and be sure the cake is thoroughly
done.
OLIVES OF CALVES HEAD.-Psrboil the
half of a calls head with the tongue and
brains, and cut thin even slices from the
thickest part of the head, and lengthway
slices from the tongue. Make stuffing of
minced ham, savory herbs, and pepper and
salt. Brush the slices with beaten yolk of
an egg and spread your stuffing equally
over them. Roll them firmly into shape,
and tie them securely with Irvine. Lay
the olives as closely together as possible in
a stewpan which will just hold them, and
stew them very slowly for an hour and
half with sufficient good stock to nearly
cover them, and slices of fat bacon over
them. When done, arrange them neatly
on dish with brown mushroom sauce.
APPLE CoMPoIE. Pare and core half
dozen large, fair apples, throwing each as
it is pared into cold water, to keep it from
turning brown. Put half pound OF loaf
sugar into an enameled stew pan with
three pints of water as soon as it Is
melted and boils, put in the apples with
the Juice of two lemons, stew gently until
the apples are sufficiently cooked but not
broken. Then take them out carefully
and Law them in the dish in which they are
to 90 to the table. Cut the rinds of the
lemons into the thinnest possible strips
and put them into the syrup; boil till
tender. by which time the syrup will be
much reduced When cold pour the
syrup about the apples, and also dispose the
transparent strips OF lemon about them.
This dish looks prettily with bit of
ounce jelly placed in the hollow OF each
apple, or with candied cherry in the Eol-
low, and angelica cut into lozenges and IN
sertad aroupd the top of each apple.