Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-01-29
TIE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEcoRA-
TIoN AND FURNISHING.
The Parlor, Kitchen, store-room, Studio,
Library, Nursery. Sewing room,
Garden and Poultry Yard.

CRANBERRY SAUcE-Wash and pick a
q1art OF ripe cranberries and put them into
saucepan with teacupful of water /;
stew slowly, stirring often until they are as
thick as marmalade. They require at
least one hour and half TO cook When
you take them from the fire sweeten them
abundantly with white sugar if sweetened
while cooking the color will be dark put
them into mold and set aside to get cold.
BUTTERsCoTCH. Take one pound of c.
sugar and three ounces OF butter place
them in a preserving kettle. or clean,
bright pan will do keep stirring it, and
watch closely that II does not burn on the
edges trial is necessary to know when it
is done drop little of the mixture in
cold water, and if it is brittle it is right !;
lust at the conclusion of the cooking q tea.
spoonful of grated lemon-rind improves
the flavor a piece Of marble, well but
tered, is the best to pour it out on, or take
tin pan, reverse IT, ard pour the candy
on the bottom, always buttering it; score
with a knife; to pour 1T on creased paper
saves much trouble
OYSTER PATTIEs The making of the
IdSAS L Will ubb ca tllsA-l a. OlL lie . pun
lished great many receipts for puff paste.
Take an ounce OF busJer and a teaspoonfui
Of -four; Put these in a saucepan, heat
gently, and stir thoroughly so as to get 1t
smooth add little SALT sprig OF mace,
and little white pepper, by degrees; last.
ada four tablespooniuls Of cream. Then,
having strained your oysters, say two
dozen, not too large ones, add little by ht-
tie the liquor frem them. Lastly, when
the sauce Is ON the boil, put IN the oysters,
and let them cook tor not more than three
minutes. Fill your patties. -LCook al a
Baltimore Hotel.
APPLE AND TAPIocA PUDDING. Peel
and core six large, firm apples, pack them
closely in the baking dish you intend serv-
ing your pudding III, fiji the cored parts
tightly with sugar and q short stick OF Gin.
namon put gill Of not water on your
apples, cover closely and bake for an hour;
be careful the apples do not brown on the
bottom turn them two or three times.
Take teacupful Of French tapioca, which
Is finer and more delicate than any other,
and soak in three eupfuls of water for three
or four hours, keeping it in a warm place,
but not where ii will boil f; pour the dis
solved tapioca over the baked apples, and
bake for another hour in moderate oven !;
when you take the pudding from the oven,
and before putting IL on the table, add to
it wine glass OF brandy or two Of sherry
wine the pudding can be eaten either
with pulverized sugar or hard sauce made
with an ounce of butter and two ounces OF
sugar well creamed together, and the beat
en- yolk Of an egg thoroughly stirred in !;
put tsaspoonful of salt III the water you
soak your tspioca in.
ROASTED BEEF TONGUE IT sounds fun
ny to roast beef tongue, but there are
many better ways Of dressing tongue than
boiling smoked one. | don't want you
to follow exactly the sauce they use IN
Spain, because there IS saffron in It ; but
saffron, if you know how TO use it IL mod
GRAFTON, is not bad Take tongue
good-sized one-snd trim it neat; don't
leave too much Of the root sprinkle salt
on it. a very little black pepper, and rub
over it a teaspooniul OF ginger. Don't for
get. neither, some TOUR cloves which push
right into the tongue. If you nave roast
| ine-iaek put the tongue before the fire, and
mind you haste it with butter and save
! tue gravy. If you haven't got roasting
jack, just bake it F.; ii you era driven to
bake IL, cover the tongue with thin layers
of breakfast bacon. Bur the sauce Is the
thing. Take your gravy, ten minutes be-
| fore serving, aud out INTO it a glass OF
! port wine or sherry squeeze half lemon
| into 1t season It 70 taste with salt and
pepper let it al simmer down to a third,
| and serve the sauce separate; maybe You
would make face If / SAID BIT OF garlic
as big as a blrd-shot would help the sauce,
with a good shred of saffron but garlic
and saffron maybe amt TO your taste.
CHICKEN PIE.-Cut up two chickens
weighing seven or eight pounds IN pieces
suitable to serve at table stew them wei
for two hours, putting them in quart Of
boiling water. Season with large onion
stuck with SIX cloves, half dozen allspice,
Glove OF mace, pinch OF cayenne pepper,
saltspoonful Of white pepper, ana light
tablespoonful of salt. Take half pound
Of sifted -four, three ounces OF butter, and
| the same of lard, a teaspoonful OF salt, a
coffae-cup Of cold water; NIX the Hour,
salt, lard and water into stiff dough,
| till 1T does not stick to either
the bowl or your fingers, Roll
out to the size of dlnnerpiaIe !;
put the butter in the center, fold the
edges closely over, roll and told over three
times. Put tie paste for an hour two
in the coolest place you can find. Then
roll out rather thin and hne round your
baking pan with the crust, but don't
put any at the bottom. Lay your chickens
nicely in the pan, taking out the nee<s and
any bones from winch the meat has fallen.
SIT two tabiespoonfuis Of -four over them,
strain the sauce into the pan cover the
top with your crust, making small hole
IN it, and replace any scraps OF crust let
with the chicken. Bake Tor half an hour
in quick oven.
HoUsEHoLD Soar MAKING. Men
Zies gives In the Chemist aud DrUggist the
following practical recipe fer making soap
without boiling Take exactly ten pounds
| Of doubIe-re6ned IS per cent. caUstIc soda
powder (Greenbanill, put it IN any can or
1 Jar VITA forty five pounds -four and a half
| gallour) Of water sir It once or twice,
/ whenit Will vsimmediatelya and become
! quite hot let it stand until the I've thus
made is cold. Weigh out and place in any
convenient vessel for MIXING exactly seven
I ty-fiye pounds Of clean grease, tallow. or
| oil (not mineral oiI). II grease or tallow be
used, melt it slowly over the ire uatil it IS
| liquid aud Just warm-say, temperature
not over 1902 f. Il oil be used, no heating
is required. Pour the lye slowly into the
melted grease or oil IN small stream con-
tinuously, az the same time stirring with a
fat wooden stirrer about three inches broad /;
continue gently stirring untii the I've and
grease are thoroughly combined and in ap-
| pearance ike honey. Do not stir too long
or the mixture viii separate itself again.
The time required wares somewhat with
the weather and the kind of tallow, grease,
or oil used from nfteen to twenty
minutes viii be enough When the mix