Sacramento daily record-union., 1881-11-12
Household Hints.

ANTs.-Red ants may be banished from
a pantry or store-room by strewing the
shelves with small quantity of cloves,
either whole or ground We use the
former, as they are not so likely to get
into the food placed upon the shelves.
The cloves should be renewed occasionally,
as after time they lose their strength and
efficacy.
FRUIT FOR ALL.-Nursing women are
often forbidden to eat acids, or acid fruits,
lest the milk should turn sour. Vegetable
acids, as soon as they are taken up into
the blood, are converted into alkaline car
bon long before they reach the milk glands,
therefore their acidity is destroyed. In
stead of being avoided, ripe fruits in mod
-eration are extremely desirable as articles
of food for nursing women.
CoRNs.-Mr. Gerzow, Russian apothe-
cary, recommends the following as sure
remedy for corns, stating that it proves
effective within a short time, and without
causing any pain Salcylic acid, 30 parts;
extract of cannabis indica, 5 parts; col
lodion, 240 parts. To be applied by means
Of a camePs hair pencil.
WRITING OVER PENCIL MARKS. j Having
occasion to rewrite in ink large number
of names inserted in pencil in a manu-
script, | found the easiest and most
economical way was to write over the
pencil names and erase with rubber after
wards, thus saving a wonderful amount
of time and improving the appearance of
the manuscript This may not be new
idea, but I think is worthy of attention.
Receipts
Corn CAKE-One teaspoonful of cream
tartar, one tablespoonful of sugar, little
salt. one tablespoonful of melted lard or
butter, one egg, half teaspoontul of soda
dissolved in a cup of milk; thicken to a
batter with equal parts of corn meal and
wheaton flour. This quantity is enough
for three persons.
HORSE. RADIsH VINEGAR. Quarter of a
pound of scraped horse-radish, one ounce
of minced chalet, one drachm cayenne, one
quart vinegar; put all in bottle, shake
well every day for two weeks; when
thoroughly STEPPED, strain and bottle, and
it is ready for use. This is made best in
September or October, as horse-radish is
best then, and is nice relish for meat.
RICE FOR INvALIDs.-Put an ounce of
Carolina rice, which has been carefully
washed in two waters, into deep plate,
with half an ounce of strong beef tea, and
let it soak twelve hours. Bake forty min
utes in quick oven, adding more beef tea
from time to time add a third or pint of
boiled milk, into which an egg has been
beaten season with little salt and pep
per, and bake an hour.
ScALLoPKD OYSTERS Crush and roll
several handfuls of soda crackers put a
II L E
dish wet this with mixture of the oys-
ter liquor next layer of oysters sprinkled
with salt, pepper and small bits of butter !;
then another layer the moistened crumbs !;
then layer of oysters and spice, and SO on
till the dish is full. Let the top layer be
crumbs. Stick bits of butter thickly over
it,and, for at wo-quart dish full, pour over
a couple of glasses of wine. Bake half an
hour and serve hot.
BAKED SwEETBRRADs. Let your sweet
breads lie in warm water for an hour
then put them into boiling water and let
them cook gently for ten minutes. Take
them out and drain them beat up an egg
and dip each sweetbread into it, then into
bread. crumbs; repeat this. Then sprinkle
them lightly with little butter melted
over the fire put them into moderate
oven and bake them nearly an hour.
Dehcately toast some nice slices of bvead ;
dip them into boiling water in which a
little butter has been melted place each
sweetbread on slice of the toast and pour
around them nice brown gravy.
CHEESE FRITTERs. Put about pint OF
water into saucepan with piece of but
ter the size of an egg, the least bit Of
cayenne and plenty of black pepper.
When the water boils throw gradually into
it sufficient -four to form thick paste, then
take it off the fire and work into it about
quarter of pound Of grated Parmesan
cheese and then the yolks of three or four
eggs, and the whites of two beaten up to a
roth. Let the paste rest for couple of
hours, aud proceed to fry by dropping
pieces of it the size of walnut into plenty
of hot lard Serve sprinkled with very
fine salt.
THANKSGIVING TuRKEY.-Clean the tur-
key, rub the inside with an onion, or rinse
it Thoroughly with pint of water, in which
a teaspoonful of soda is dissolved, then
wash with clear, cold water crush the
point of the breast-bone with the rolling
pin; this gives the fowl fine round ap-
pearance. Truss it as you would chick
en-; stuff it with bread crumbs, seasoned
with pepper, salt, any sweet herb, and two
or three ounces OF butter; lay it in the
dripping-pan, spot it with lard or drip
pings, put three gills of water in the pan,
and haste very often. When the breast Is
brown, protect it with piece of paper
Boil the giblets, chop them fire, and add
them to the gravy, which may be made II
the dripping pan when the turkey has been
taken out. If there Is too much fat, p0uI
it off before putting in the giblets, and il
too little gravy add water. Thicken and
season to taste Pour some of it around
the turkey and serve the rest in o boat.
Fried sausage or thin slices of ham, fried
crisp, may be curled and laid around
the turkey. Stewed cranberries OF stewed
apples should be served with it.
The Crnard steamer Serv;a Ia to b,r.