Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-10-01
Household Hints.

GoosEBERRY CATsUP.-To make goose
berry catsup take ten pounds of gooseber-
ries, seven pounds of sugar, three pints OF
vinegar, add cinnamon, cloves and allspice
to suit the taste, boil slowly for two hours,
putting the sugar in last and letting it boil
for short time only.
CAKE Box. A tin. lined butter tub makes
a first-rate cake box, or by taking off the
wire handle you will have very service.
able tin pail. This pail is particularly good
to use on the stove to heat water In, etc.
A CELLAR TABLE strong, good sized
table is almost necessity in the cellar.
Jars that are too heavy to be lifted on and
off shelves may be set on the table. Many
cellars are sometimes infested with ants
and other bugs. One way to keep them
from crawling over the jars is to take the
tin cans in which peaches or tomatoes
came, set the legs of the table in the cans
and fill them half full of water.
HOMEMADE CRACKERS. - Homemade
crackers are more wholesome for children
than cookies, and the novelty OF having
toward making them eatable. Take three
quarters of cup of butter or lard, one
pint of sour milk, three teaspoonfuls of
baking powder. Stir all except the milk
in with the flour, and when thoroughly
mixed put the milk in. Be careful not to
knead them too much, as there is danger
of their being tough; roll thin and bake in
quick oven.
SPIcED GoosEBERRIEs.- goose
berries are delicious with cold meat, espe-
cially with cold fowl. Take six quarts of
gooseberries (ripe or green), nine pounds of
sugar, one pint of vinegar. Ii the vinegar
is very strong dilute it with water. One
tablespoonful each of cloves, allspice and
cinnamon. After looking the berries over
carefully and picking off the blow, put
them in your porcelain kettle with little
water and part of the sugar, just as little
as you think will answer Boil for an
hour and half. When almost done add
vinegar. You may put this into cans while
hot and seal up, or in jelly tumblers or
bowls; if in the latter, cut pieces of writ
ing paper the size of the top of the bowl,
dip in alcohol, to prevent the fruit from
molding, and 80 waste much of.it. Then tie
or paste stout paper over the top.
A COOP DESSERT DIsH.-A dish which
is good for dessert and is so easily and
quickly made that in case of an accident
happening to the expected dessert, or in
the event of unexpected company, it may
be prepared at moments notice: Take
slices of bread, dip them in well
eggs, and fry in butter serve with sauce
made of one cup of sugar, a small lump of
butter, one egg, and water enough to dis.
solve the sugar and make the desired guam
tity of sauce, let it come to boil, then
take it OF the stove and flavor it with
sherry. To render this dish success it
must be brought to the table hot. This
sauce is good with cottage pudding, or with
a delicate pudding made in this way :
One cup of pulverized sugar, one cup of
sweet milk, one egg, butter the size OF an
egg, one cup of raisins, two teaspoonsful
of baking powder, -four enough to make it
about like cake dough, steam in we'll
creased basin or pudding-disb. The pud-
ding. dish is the better OF the two, as it is
to steam brown bread in also, the bread
being more likly to come out in good
shape, not sticking to the dish as it will
sometimes to the basin, even when you
think you have creased it thoroughly.
NANTUCKET CHowDER.-First get your
fish. See to it that it is Goldfish, fresh
caught and weighing about five pounds. If
possible, see it kick before you purchase it.
At any rate, don't buy it unless its eyes
are bright and its gills bright red. Have
it clesned as for boiling, leaving the head
on. Take it home. Cut it into five pieces,
the head forming one; wash it clean leav-
ing the pieces in cold water slightly sailed.
Take three-quarters of pound OF clean.
fat salt pork. See to it that the pork has
been corn-fed and is pure and sweet. Cut
this up into fine dice-the finer the better
and put it into pot over slow fire.
While it is slowly trying out, cut moder-
ate sized onion very fne-the finer the
better. When the pork has become rich
brown, which it will be after about 20 min.
utes' trying, turn in the onion, stirring it