Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-01-22
THE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DE0oRA-
TON AND FURNISHING.
The rarlor, Kitchen, store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard

style is a very tedious proceeding, and re-
quires most careful and experienced cook.
Theory will not do, except to spoil the ter
rapin At the same time it is hard to get
a recipe from any cook, for each have little
minor details peculiar to themselves, which
they prefer to keep secret, although the
general mode may be the same. A terra
pin about to be cooked needs no
cleaning Before going into his winter
retirement he allows no food to remain in
his stomach, and consequently the inside
portion of his anatomy is perfectly clean.
He is first thrown, alive, into pot of
water, more or less hot After remaining
a little while he is taken out, his skin
pulled off and claws extracted. A second
time he is immersed, and then his bottom
shell is taken off His liver and gall sack
are removed This is very delicate oper-
alton, for if as much gall as will 90 on the
point of pin should remain, the stew is
spoiled beyond recovery. He is then
thrown into water again and remains until,
IN the opinion of the cook, the stewing is
complete. The other necessities for a ter
rapin stew are the whites of hard boiled
eggs, the yolks of raw eggs, thick cream
and the finest table butter. Spices are
also introduced to suit the taste, nutmeg,
Cayenne pepper and mace being gem
orally used, with sometimes a little
allspice. Just before it is ready fer
the table, little cherry or madeira is
added. This must only be done a few
minutes before 1t is eaten, for the wine
evaporates quickly. The Philadelphia
style" is but little different from this, and
by some is preferred. II is considered es-
sential by epicures that the stew should be
garnished by terrapin eggs. As these are
not always obtainable, the skillful caterer
very successfully initiates them with little
pellets of hen or pigeon eggs. Having
prepared the stew, it is placed on the
table aud is worth 81 dish. The old
Virginia style of cooking the terrapin is
very simple, but is said to be the only true
way, The terrapin is placed alive among
the hot Goals or IN an oven. When it is
cooked the under shell is easily
removed with knife AMI the contents
are then eaten from theinverted upper shell,
nothing being removed but the gall. This
is the primitive method, but if one adds
little butter, salt and good glass of sherry
AMI madeira, the delicacy OF the dish is
vastly improved A magazine writer some
years ago gave the following as the menu
Of a plain winter dinner in Maryland,
without any of the illusions with which
a French artist would so like to enshroud
it " -Four small oysters from Lynnhaven
bay, terrapin la Maryland, canvasback
ducks, small salad of crab and lettuce
baked Irish potatoes, fried
hominy, cakes, and plain celery" A ter
rarin soup is also very nice, while scol-
iried terrapin is another style. The
Free CT boil terrapin down to glace, and
make a stew from this gelatinous sub
stance. But it may be safely said that
nothing equals the Maryland style
WEDDING SUPPERs.-The layer and deli
cate cakes for wedding supper should be
made on the morning Of The day they are
to he eaten. as they are much more fresh
and soft. The salads also should be pre-
pared upon thst day, but all the mat eriaIs
should be gathered together the preceding
day, the guests numbered and Refreshments
1t is- safe to say tnst if 800
are invited not more than 200 will be pres
ent. Ii oysters are used allow one quart
to every three persons, one gallon of ice
cream to every twenty guests; for 100
persons estimate l50 sandwiches. To
every fifty, five chickens for chicken
salad and about dozen heads of celery
The quality is sometimes lost sight of
in the quantity of refreshments offered.
There are many things to be remembered
about the supper-room. One important
feature is that it shall be cool, with plenty
of fresh air; another that all the cake bas-
kets, vases, silver pitchers and epergne's
in the family shall not be massed on the
table. and that whatever wines or hot
drinks are used, there shall be plenty of
hot water, where guests caa help them
selves. A gentleman can wait upon ladies
at sIch time with perfect propriety.
Last of all, let the affair pass of easily.
The oyer-wrought, worn-out people who
preside at these feasts, with tight boots
on their feet and inquisitive smiles on
their tired faces, take all the SAVIOR out
Of the salt. Don't look anxious if the ice
cream has melted Ell transit it won't
mend matters a particle to worry then,
besides worry will always keep.
HOME DECORATION applique cloth
decoration is used on felt lambreqUins, COW
ers, etc., and is much easier done than en-
broilery. Chenille outlining is also rapidly
done, and is very pretty when following
IhC Cha iSS VI 'estSs J1ASf HONof VI esANANS
stars and fern leaves. In COM
bination with applique cloth figures very
snowy work is done by laying on bold
design of seven strands of crewel caught
down at intervals of a third of an inch
with gold silk For small tables, for brio
s-brac, or for o'clock tea are covers of
gold Saline, with cluster of field flowers
begun near one end with materials for
this costs from 81 so TO SIS
Such table scarf may also be thrown over
the back of char to serve as very dec
orative tidy.
WASHING COMMON WORKING PANTS.
The Scientific american gives the following
as the best method for washing a pair of
common working pants that is tolerably
greasy, so as not to discharge the color.
1t is impossible TO wholly prevent the
out of the dyes; still, if treated
in the following manner. and not allowed
to remain too long in the water, the effect
of the washing ON the dyes will be less APP
parent Water gallon soap, pound
boil to dissolve; add 2 ounces borax d.
lutte with about gallons of water work
the goods through as quickly as possible,
and rinse without wringing. An aqueous
solution of | part copperas and 7 parts Of
logwood extract, may be used for reviving
the faded color of cheap black goods
JAPANESE METHOD OF COOKING RICE-
A letter from Japan says "They know
how to cook rice here. Only just enough
cold water is poured on to prevent the rice
from burning to the bottom of the pot,
which has a close fitting cover and is set on
q moderate fire. The rice is steamed,
rather than boiled, until it is nearly done /;
then the cover of the pot is taken off, the
surplus steam and moisture are allowed to
escape, and the rice turns out mass of
enow-white kernels each separate from
the other, and as much superior to the
soggy mass we usually get in the United
States as fine mealy potato is to the
water soaked article.
NOODLES FOR SoUP.--Two eggs slightly
beaten, tablespoonful of water, half
t. aspoonful of salt, and -four to make a
stiff dough. Work it well ten minutes,
adding -four as necessary. When pliable
cut off a small part, roll very thin, dust
over flour, begin at one side and roll into
tight roll. With sharp knife cut into
thin slices. Make two hours before using
them that they may dry. Add to the soup
twenty minutes before serving.
WATER-TIGHT PAPER. -Packing paper
may be made water tight by dfssolving
is pounds of white soap In | quart Of
water, and in another quart l8 ounces of
gum arabic, and 5.5 of glue. The paper is
soaked in the mixtDre and huno mn 70 dry