Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-04-16
THE HOUSEHOLD.
DOMESTIC ECONOMY AND home DECoRA-
TIoN AND FURNISHING.
The Parior, Kitchen. store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard.

A SIMPLE COMFORTER This is not IN
tended to be used as a scarf, but to be
worn over the shoulders between the vest
and coat, with the two ends partly crossing
in front so as to protect the chest. Ii well
made it will be fiat and snug, take up ut
tie room, and be great comfort to any
one exposed to cold, rough winds. Take
about 8 ounces of Germantown worsted or
German knitting yarn, Il ounces of mauve,
colored, and long No. hook. Wind the
gray into one ball, and the mauve into
two Make a chain of 40 stitches with
the mauve, and work in afghan stitch
piece an inch deep. On the next row raise
six stitches in mauve, then join on the
gray and raise all the rest in this
color except the last six, which are to
be raised in mauye from the second ball.
Work back the mauve stitches IN mauve,
then the gray in gray, and finally the
mauve in mauve. This gives comforter
in gray with mauve edges. The whole
comforter may be worked in this way until
it is long enough. When you finish, work
in mauve an inch deep, to match the
first end, the last row of all being DC. to
make a neat ending. Add fringe
if desired. But comforter worked OF
one uniform width throughout will not sit
snugly round the shoulders. And so to
insure nice fit here several narrow gus
sets must be made in the middle OF the
comforter in this fashion NRaise the first
10 stitches Is mauve, 4 gray, and work
back. Next raise 20 and work back.
Then raise 80 and work back. Finally
raise the whole 40 and work back. This
finishes one gusset. Repeat again from till
| YOU have widened enough. Perhaps the best
way will be to try, after inserting two or
three gussets, if the half sits well. Or you
may cut out paper pattern and work to
that. If the gussets have to be very wide
then raise and work off s stitches instead
of 10, or even or if needed. The exact
quantity of worsted used will depend
partly upon the length of the comforter,
partly on The size of the hook and partly
on the worker, but the amount named will
be good average guide. Nearly half of
it should be used when the gore is begun.
If the hook is too large, or the work is
very loose, 40 stitches will probably make
the comforter too wide to fit we'll on the
top of the shoulder. In that case reduce
the number. Six or seven stitches should
measure an inch.
CANDIED ORANGE AND LEMON RINGS. =
Make this preserve in connection with the
following one Cut the fruit in even slices
quarter of an inch thick, scrape out the
pulp with teaspoon, without breaking the
rings, and put it with the juice into bowl
to use as directed in the next recipe. Soak
the rings in cold saltwater over night !;
then drain them, put them into boiling
water and boil them thirty minutes lift
them out Of the water without breaking
them, drain them on sieve until COOL and
then dip each one in brandy, laying it
again on the sieve. Meantime make a
syrup, using for every dozen oranges pint
Of the water in which the rings were
boiled and pound of loaf sugar boil this
syrup, skimming it until it is clear, and
keep it scalding hot while you dip and
drain the rings three times. Let them dry
three or four hours, then heat the syrup
again scalding hot, and dip and drain the
rings three times more. Dip and drain the
rings in the scalding hot syrup three times
every morning and afternoon until they are
candied, then dry them thoroughly and
pack them in boxes, with white paper be.
tween each layer of rings. Close the box
and keep it in cool, dry place. These
rings can be used in fruit cake and for or
nament on many sweet cakes and fruit
compotes. The syrup should be bottled
for use with cakes or stewed fruit.
LEMONS TO PICKLE. the finest,
with the thickest rind you can get, cut
them deeply from end to end in more than
one place, but not quite through, and fill
the incisions with salt put each on end,
and lay them in dish near the fire, or in
the sun, if the weather is hot dissolve the
salt, and repeat this during three weeks
then put them into jar with handful of
white mustard seed If it be large, quar-
terSo half pound of bruised ginger, half
that quantity of cloves and allspice, and
very little tumeric boil in vinegar and
pour it upon the lemons when cold. Some
people, however, add to it garlic. 1t can
scarcely be ready in less than six months,
but will keep for many years. For lines
or small lemons, the same method must be
pursued. only they will not require above
half the time.
A PLAIN SrEw.-Take finely chopped
beef suet or other fat, and warm through;
slice in a good many onions right across in
rings let them just change color in the
fat; sprinkle over some -four, and add
warm water. Place into this gravy small
pieces of steak, cut thick; add pepper and
salt, and cover up close, to stew for twenty
minutes. Place then over the stew as
many potatoes as will be required for din
ner, pretty well of one size, and close up
again, allowing the whole to simmer gently
till DONE Do not stir at all, SO that the
potatoes remain whole. Add, the last ten
minutes, two spoonfuls of sauce or mush
room catsup, and let simmer for that time.
Turn out carefully, placing the potatoes,
which will be whole, round the dish. This
stew has been very successful. A good
and cheap mutton stew is made with
piece of breast or neck of mutton by
placing it in saucepan with the usual
gravy or warm water, and slicing over it
turnips and carrots, also parsnip and
onion if desired. Cover this with suet
crust made of -four, finely chopped beef
suet and warm water. Put the crust right
over the stew, and now let simmer till
done. 1t will make an excellent meal for
a large family OF small means.
CHOCOLATE CAKE One cup of butter
two cups of sugar three cups of flour
half cup sweet milk; half teaspoonful
soda one teaspoonful of cream tartar
seven eggs. Chocolate Cream-Quarter of
a pound of Bakers best vanilla chocolate
one gill of sweet milk /; one egg sugar to
taste. Rub butter and sugar together
beat the seven eggs until they are very
light; put the cream tartar ii the -four
and the soda in the milk /; mix all well,
and bake in four Washington pie.plates
while this is baking scald the gill of milk
and the chocolate together beat one egg
thoroughly and stir it in; add sugar to
taste. When the cake is done, spread the
chocolate cream between the layers and
upon the tops of the cakes.
ORANGE PIE OR PUDD1NG.-One pound
of butter, one pound of sugar beaten to
cream, one glass of brandy, wine or rose
water, ten eggs beaten to high froth
have two oranges and boil the rind until it
is tender change the water two or three
times while it is boiling, then beat it in
mortar and squeeze the juice in, together
with the rind of one lemon grated and
the juice of the same; mix all well to.
gether with the other ingredients, and
bake in a puff paste without an upper
crust; half this quantity is sufficient for
two ordinary sized pies.
PoTTED FRUIT.-Take about seven or
eight pounds of beef and a pound of fat