Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-01-01
Household Notes.

to effectually burst It's starch-cells, but
when it is well cooked it will thicken
liquid much more than equal its weight in
wheaton flour. The oats of this country
are superior to those grown on the CONT
nent and the southern part of England, but
certainly inferior to the Scotch, where con-
siderable pains are taken to cultivate them /;
and it is needless to point out that the
Scotch are an example of strong and
thoroughly robust nation. which result is
justly set down as being derived from the
plentiful use of oatmeal. DR.. Guthrie has
asserted that his Countrymen have the
largest heads of any nation in the world
not even the English having such large
heads-which he attributes to the universal
use of oatmeal, as universal it is, being
found alike on the tables of the rich and
the tables of the poor-in the morning the
porridge and in the evening the traditional
cake. The two principal ways of cooking
oatmeal are porridge and cake (bannock),
which will describe, and also some other
modes of cooking, in order to afford an
agreeable variety of dishes. First, then,
we will commence with a recipe for por-
ridge To three pints OF boiling water add
level teaspoonful of salt and pint of
coarse meal, stirring while it is being
slowly poured in; continue stirring until
the meal is diffused through the water
about eight or ten minutes. Cover it
closely then, and place it where it will
simmer for an hour, avoid stirring during
the whole of that time. Serve hot, with
as little messing as possible, accompanied
with milk, maple syrup, or sugar and
cream. To make oatmeal cake, place in
bowl quart of meal, add to it as much
cold water as viii form it into soft, light
dough, cover it with cloth fifteen minutes
to allow it to swell, then dust the paste.
board with meal, turn out the dough and
give it a vigorous kneading. Cover it with
the cloth few minutes, and proceed at
once to roll it out to an eighth of an inch
in thickness cut il in small pieces, and
partly cook them on griddle, then finish
by toasting in front of the fire. Ameri-
can Miller.
PATENT FLOUR. = Almost everybody
knows of the -four, but not every one un-
derstands what it is. Stripped of techni-
oalities, this is about the story of its man.
ufacture The best flour used to be made
of winter wheat. Spring wheat yielded
either much less in quantity, or else so
much of the bran got into the flour in its
manufacture that its color was intolerably
dark. The wheat would be ground and
then bolted. In the refuse-the bran and
middiings would be included large pro-
portion of the weight of the spring wheat,
and this would sell more particularly for
feed for horses. Now the best -four, and
the most expensive, is made of this very
refuse of the old fashioned process. 1t all
came out of the discovery of way to draw
out the bran. Under the new process the
wheat is ground about as before. The first
result is an ordinary -four sold for exporta-
ton. Then the remainder is taken and
put upon great horizontal sleeves, and while
agitation is going on there, an ingenious
system of draft is rushing up through, and
carries of the bran. What is left is the
glutipous portion of the wheat, the most
nutritious and most productive, and out of
this, purified now by the drawing off of
the bran, we get our new process flour.
The result of the discovery of the process
has been to make the poor spring wheat Of
Minnesota and upper Wisconsin the most
valuable kind of grain American Miller.
MUSHROOM OMELET Take some fresh
gathered mushrooms, remove their stalks,
and rub the fats or heads very lightly with
little salt, mixed with cayenne. Then
stew the mushrooms in small saucepan,
with barely sufficient cream or rich milk to
cover them. Put in with them small
onion and if the onion is found to turn
blackish, throw away the whole, it being
proof that there is among them false or
poisonous mushroom. Stir them with a
silver spoon, and keep on the lid of the
pan closely, except when you are stirring
them. Ii the spoon turns black the mush
rooms should not be eaten. After they
have come to a boil take them off the fire,
drain them, and when cool chop them
small. To pint or more of the minced
mushrooms allow six or seven eggs. Beat
the eggs till very light and thick emitting
the whites of two), and then mix in, grad
ually, the mushrooms, stirring the whole
very hard Put three ounces fresh butter
into a small frying. pan, place it over the
fire, and stir the butter as it melts When
it has boiled hard put in the omelet mix
ture, and, as it fries, stir it till it begins to
set Do not turn the omelet, but brown
the top by holding close above it a red-hot
shovel. When done drain off the butter,
| fold over or double the omelet, and serve
| IL iuillitelldtcIJ Vli d uoV 'iioh'
CRooUETTEs OF CHICKEN. Take of the
breast of roast fowl two parts, of boiled
tongue one part, and of trufiles one part.
Mince all these very finely, and mix them
together Melt a piece of butter in a
saucepan, stir little flour into it, then
put in the above mixture, and moisten
with small quantity of stock i; add some
finely minced parsley, pepper, salt and nut
meg to taste. Stir it on the fire for a few
minutes, then stir in, off the fire, the yolks
of one or two eggs beaten up with the
! Juice of lemon and strained. Spread out
this mince (which should be pretty stiff on
a marble slab, and when it is nearly cold
fashion it into small portions in the shape
of balls or of corks. Dip each in a beaten
up egg and then roll it in very fine baked
crumbs after the lapse of ali hour fry the
croquettes, in hot lard, to golden color.
Serve on a napkin with plenty of fried
parsley. -[Caterer.
NoUGATs La CHANTuLY.-Melth half a
pound of loaf sugar, stirring it with a
wooden spoon until it is entirely dissolved
! and begins to rise in little bubbles on the
surface. Then add three. quarters of a
pound of almonds previously scalded,
skinned, split and dried in the oven. Have
some little deep molds ready, delicately
brushed inside with the best sweet oil.
Put some of the nougat into the molds
and with small stick smooth it about the
sides until it forms little cups. As it har.
dens turn them out of the molds. KeeI
the vessel of nougat near the fire until all
the mods are filed, so that it will not
harden too much to handle. When the
nougats are to be sent to the table, fill
them with whipped cream nicely favored.
and put two or three candied cherries on
each.
SCoTCH WooDcocK. are so many
ways of cooking eggs, that one could al
most undertake to send up dish OF egg:
for every day in week, not having one
the same. Besides poached eggs, boiled
egg, fried egg, and rumbled or buttered
eggs, there is Scotch Woodcock which
is nice either for breakfast, luncheon oil
petit souper. 1t consists of hard boiled
eggs chopped up, mixed with few tea
spoonfuls of good anchovy sauce, and ther
laid on slices of hot buttered toast. The