Sacramento daily record-union., 1881-11-05
HOUSEHOLD fRscEIprs.
flood and Healtb.l


PARSLEY PoTAToEs. Steam potatoes,
cut in small sizes, and make melted butter
sauce, mixed with milk and parsley as di-
rected. Put in potatoes, simmer for five
minutes, and dish up.
STEwED PEARS. Peel pears. Place
them in little water with sugar, cloves,
cinnamon and lemon peel. Stew gently,
and add one glass of red wine or some cider.
Dish up cold.
WHITE SAUcE.-Piece of butter melted,
stirred in with corn -four, sugar, vanilla
favoring, and mixed with milk. Continu-
ally stirred till thickening, and served over
Amon pudding when done.
FISH SoUP.-Take two pounds of cheap
fish, add half pound of bacon, simmer
together, strain. Brown finely chopped
onion, add soma steamed potatoes and
handful of parsley, strain the fish soup
over it. Simmer ten minutes and serve.
TOMATO SoUP.-Prepare beef as with
maccaroni soup, but instead of maccaroni
stew four tomatoes in little butter, with
pepper aud salt, and beat through CULLEN
der. Add to strained 'soup, and half a
handful of ground rice, and let simmer fif-
teen minutes or more.
FISH OUTLETS WITH PICKLE SAUCE
Wrap fish outlets in larded paper and friz
zle in pan prepare pickle sauce. Take a
piece of butter, melt, add brown -four and
stir IN with warm water. Now cut up
Your pickles very small and stew in sauce
till done, then throw over cutlets.
BEEF BALLs.-If you have no beef left
over, take canned meat, chop very fine,
mix with finely chopped onion, herbs and
parsley, pepper, salt and little nutmeg
Combine with yolk of egg and bread crumb.
Roll into balls, dip in egg and frizzle in
warm fat. Serve with parsley sprigs.
LEMON PUDDNe.- .-Crumb of bread, two
spoonfuls of fine flour, finely chopped beef
suet, peel of two lemons chopped fine.
Juice of same, moist sugar, four eggs beat
up well, pinch of baking powder, all
mixed and wetted with milk. Steamed for
one hour and a half or two hours in shape.
STEwEp CARROTS Put small cut car
rots in saucepan with little water and salt |;
let simmer till nearly done. Strain them !;
put piece of butter in saucepan, melt it,
add little brown flour, pepper and salt
and liquor from carrots also some fine
parsley. Stew carrots till quite well done.
VEAL OUTLET make it tender with the
back of knife, and have it well cut.
Frizzle thin slices of bacon.- Dip outlet in
yolk of egg, but not in bread. Place in
fat, cover up and frizzle gently. Turn when
ready. The last few minutes take hand
full of chopped parsley and strew over the
outlet. Serve up with bacon round it and
lemon squeezed over it.
BANANA AND APPLE TART.-Make crust
of fine flour and fresh butter Make little
crust but make it good. Slice apples fine
and put in dish with three or four bananas
sliced, only adding sugar and perhaps a
little syrup, if you have got it. Cover
crust over fruit; brush little melted
butter over top, strew white sugar on, and
bake twenty minutes or more, as required.
LAME STEwED WITH RIcE.-Take piece
of lamb off shoulder, neck or so. Place
in saucepan with little warm water,
salt and peppercorn, and piece of mace.
Let gently simmer for twenty minutes.
Add three tablespoonfuls of best rice, and
let gently simmer. Ii the lamb is very
young, piece of butter may be added,
also few squeezes of lemon made over il,
when it s done. Dish up lamb with rice
round and slices of tongue.
MAcARoNI SouP.-Chop up fine one or
two pounds of beef put it in a saucepan
and simmer for one hour, with pepper,
salt, two cloves and'a piece of mace. Add
to it a tablespoonful of gelatine, and beat
up with one yolk of egg. Have ready the
macaroni in small pieces and a few sayory
balls. The macaroni to have been
steamed and then cut in pieces !;
the savory balls to be made of savory
herbs, bread -crumb, butter, baking powder
and yolk of egg. Make them very small,
like marbles, put them in the strained
liquor to simmer for fifteen minutes, add
the macaroni and dish up.
VERAucELI PUDDING. three tea
cupfuls OF milk, then mix it with one
ounce vermicelli until it is thick and well
done take from the fire and agitate until
somewhat cooled then mix one half ounce
best butter in SMALL pieces, one half ounce
white granulated sugar, the yolks of four
eggs, and at last add the white of the eggs
beaten to firm frost; pour into pudding
mold which has cover, to within an inch
of the top, previously buttered and
thickly powdered with fire nodded crumbs
of hard toasted bread close the cover with
little strings through the eyes and let boil,
standing upright, one hour in covered
iron pot sufficiently filed with water to
cover the mold. Taking it out the mold,
let it cool little. then open, put plate
on top of the mold, turn it gently out,
keeping the mold against the plate. For
the sauce, boil one pint best milk with
four tablespoonfuls of white granulated
sugar and small piece of vanilla !; when
boiling, bind with little flour. lake from
the fire, and when it is cooling mix the