Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-12-03
THE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEC
CITATION AND FURNISHING.
The parlor, Kitchen, store-roonn, Studio
Library, Nursery, Sewing room,
Garden and Poultry Yard.


BOILING. Il wish it were possible to I'M
press every cock with the convictions
hold upon the subject of boiling. More
mistakes can be made in carrying on this
process than almost any other; things thai
ought not to be boiled are boiled, ano
things that ought to be are not. It is easy
to make these mistakes there comes g
time in baking, frying or boiling when IN.
iured nature revolts and burns up. But 8
thing may boil until not a vestige of Its
original condition remains, and unless the
water evaporates it may go On boiling for
hours without reminding one by smell OF
smoke that it is spoiled. Nothing suffers
more from this treatment than coffee. 10
make the ideal cup of cofee-the almost
unattaipable- brown and grind the berry
at home it is more trouble, but the result
is SO satisfactory that you will be more
than paid for your labors. Then have the
water boiling when it is poured over the
coffee. II you use the ordinary tin coffee
pot, be sure to stuff something in the nose
to keep in the steam and fragrance land,
by the way, do not try to use one OF
these for lifetime.) Our own cotfse-pot
being sent to the tinshop to be repaired, we
tried the experiment of making coffee IN
new tin pail with tightly-fttin cover,
and such coffee have we had that the tin
pail has been in use month. 1t Is OF
course little extra trouble to pour it into
presentable pot for the table, but it is
enough better to pay. There is nothing
so nice to settle the coffee as an egg. Mix
the egg with the ground coffee before pour
ing hot water on, Ii eggs are expensive,
you may economic by measuring the coffee
for two mornings and dividing the egg; or
mix the coffee, adding little cold water,
and divide this, taking great care to cover
that which is left very closely. Cream
adds the browning excellence, not only to
the taste, but to the good look also. There
is something magical in the rapidity with
which the dark, uninviting liquid is charg ed
into lovely brown by generous spoonful
of cream. Those unfortunate beings who
cannot get lit must use scalded milk In
which the we'll. white OF an egg has
been stirred.-ILE. w. B., in New York
Post.
THE MUSHROOM. Ross county
I(Ohio) Register reporter had an interview
with Gilmore, a mushroom expert, witt
this result: SIS there not danger of mis-
taking the false for the true. of occasion
ally gobbling the gentle toadstool, as il
| were?" "Not if you understand YOU
business, and one who doesn't understand
it had better 90 slow until he does. The
old mushroom collector cannot be deceived
One cannot, from mere description, be
come proficient in the noble art of mush
room gathering the intuition that grows
from constant practice is necessary to make
one an adept The true mushroom grows
in hard tramped, closely cropped pasture
land it peels easily from the scales across
the top of the fruit; the scales are beau
tiful pink in tint, growing into dark ma
room color as they become older, and wheI
broken apart the flesh within will be foune
as white and hawless as the snowy bosom
of italian Aphrodite when she rose from hei
bed in the wave ihollows that slept softly
along the shores of spice-galed Cyprus.
(Which is the best method OF preparin!
them for the table!' Intercepted the scribe
81 prefer them broiled nicely, and theI
placed on toast that has been prepared by
the hand of master or a mistress of thu
culinary art. The toast should be So
Drowned as to halt exactly at that shad
owy border line between too much and TOT
little in the way of browning, and nicely
buttered. Then place the tenderly broile(
mushrooms upon it, and prepare to swim
in river of bliss. Many like them stewet
or prepared in other FORMS but my earlies
love was for the mushroom broiled, ant
upon it shall be bestowed my lifelong de
votion.
SALT FIsH.-Salt fish to be used to ad
vantage must be soaked the afternoon pre-
vious to using, the water changed befor
bed time, and again early in the morning
Once more change the water after break
fast, put it on the back of the range o
stove and never allow it to boil, scarcel
simmer, until you find itsoft enough to pic
, apart very fine with fork. 1t must nc
be chopped, but carefully picked it take
more time, but is the only right way. Fo
Goldfish cakes have the potatoes NIGEL
r mashed with milk and little butter, pre-
portion OF one cup OF fish to three of pota
, toes, little pepper, red or black. Dip i
egg or not, as you prefer, before tryIn
brown. To be made into cakes not to
thick.
E A NICE D-G.-A nice dish for suppe
, is made OF sweet potatoes, which have bee
+ lelG ITOui CluuSI kSiLIiSL DdhSo VI cOiicu
Slice them, but not in very thin slices, la
in baking tin or pudding dish, and cove
each layer with little Jumps of butter an
with pepper and salt. If you like tn
flavor Of pork put two or three thin slices {
salt pork on the top. Bake for half an houl
Raw potatoes may be prepared in the sam
way, but will require longer time to bak
them. To give an excellent flavor
warmed. over potatoes take some of the ia
that you cut from slices CT beeksteak, fir
in the the pan till you have az much as 20
need, then take out the scraps and put
the potatoes. This is better than butter.
MEAT PIE.-For the sake of variet
and to please children. who seem come
times to be fascinated by pie, make once
year meat and potato pie. Make q cru;
as for chicken pie, and fill it with pieces {
beefsteak, either partly cooked or raw
season it well, and make gravy of melte
butter and water thickened with flour
pour over the meat and then put in layt
of mashed potato, and the crust on top
that. II it is too much trouble to mas
the potato, put in small cooked ones whole
be sure and have enough gravy so the p
will not be dry. Do not make the crust :
rich as to be unTholesome.
APPLE FRITTERs. Apple fritters make
nice and cheap dessert. Prepare bait,
as for griddle cakes, that is thin bait,
made Of flour, sweet milk and baking poy
der, or flour, sour milk and soda. The
stir in apples which have been choppe
fiGe, the quantity depending on your tast
Fry them as you would griddle cakes, an
serve hot with syrup made of melte
white sugar.
PORK CHoPs.-Pork chops fried ar
served with apples are not to be frowne
upon put the meat in the frying pan, al
then scatter little sage and pepper ar
salt over it; cook thoroughly if it is f
enough SO that there Is plenty of gray.
fry the sliced apples in that if not, add
lump of butter, brown the apples and Ia
them over the pork,
CELERY SAUCE.-Celery sauce is easi
made, and is appetizing. Cut the celel
in small pieces, AID boil until it is tender
then add half pint of cream, salt and pc
per, ami small lump of butter rolled
. flour let these all just boil spice, or
small pinch of curry powder may be adde
if you choose.
Corn CAKEs.-Corn cakes that are MI
for breakfast are made of one quart of hou
one pint of meal, three tablespoonfuls
baking powder, one teaspoonful of suga
three tablespoonfuls of melted lard, swe'
milk enough to make a thin batter; ad
salt enough to suit your TASTE