Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-10-29
HOUSEHOLD RECEIPTS.

HOUSEHOLD RECEIPTS.
GRAPE JELLY.-Place the grapes in a
jar, the jar in a kettle OF hot water, let
them boil until they are all crushed, strain
through stout cloth, and add one poun
of white sugar to every pound of juice.
Boil the juice just twenty minutes; have
the sugar in the oven heating; stir the
juice often to keep from burning, and when
it has boiled the proper time, add the hot
sugar and boil up once. Have your glasses
rolled in hot water, pour in the scalding
liquor, and when cold seal with paper,
tying stout paper over the tops of the
glasses.
SQUASH CAKES. the squash thor.
oughly in sailed water, and with masher,
after the squash is strained, make as
smooth as possible half pint of sifted
flour, pint of milk and two eggs, four
tablespooniuls of white sugar, and tea
spoonful of salt mix these all together,
having first beaten up the eggs; add to
this last two cupfuls of the squash; if not
thick enough add little more squash, and
beat it all up until it is smooth half a
teaspoonful of cream of tarter makes it
lighter, but if the mixture is well fried, in
Silall, lIlu CdhtS, IL Is uSub cuOuSu DIS ~ lss
Eat with powdered sugar.
A BATTER brother by my side in
sists that the heading of this has wrong
significance but if you only knew what
rows have had over things fried in batter,
until / learned of an Italian lady that a
little sweet oil in batter assuages all Gull
nary difficulties, you would forgive this
expression. Take two eggs, yolks and
whites, and beat them up light stir them
into half pint of milk, and just half OF
your pint of -four which you are going to
use when that is smooth add the other
half-pint of -four, one teasponful of salt,
and last, mind, one tablespoonful of sweet
oil it will come, with little working,
nice and smooth. You can eat it alone,
when properly fried, with sugar and lemon
juice, but on apples or peaches and bananas
it is excellent 4 Cor New York Times.
CHICKEN CRooUETTEs. To one chicken
and one pound of veal (cold) chopped very
fine, almost to paste, add one-half a
chopped onion, one tablespoonful parsley
(chopped), one saltspoonful mace, and one
egg take the same quantity of stale
bread crumbs as there is of chopped meat ;
if you have any gravy or stock, heat and
gradually stir in bread crumbs until the
bread absorbs all the gravy add that to
the meat. The mixture must be quite
smooth and thin if not thin enough add
little cream or milk it whitens the cro-
quettes roll the croquettes egg-shaped or
cone-shaped in an egg beaten with table,
spoonful of milk, then in bread crumbs
dried in the oven; fry in boiling grease in
a deep pan when done put on brown
paper to absorb the grease
POTATO PUFFs The following recipe for
potato puffs is said to be excellent Boil
tine potatoes in sailed water, then drain
and dry them few minutes and mash
them perfectly smooth. To pint of
mashed potatoes put two tablespoonfuls of
melted butter and beat with fork until
the whole is light and creamy. Add the
yolks of two eggs, cupful of rich milk
and lastly the whites of the two
eggs beaten to a froth. Beat each
ingredient in before adding the
next. Put in a little salt if needed
and pour the whole mixture into
buttered baking. dish. Bake in a quick
oven until the surface is nicely Drowned.
The success of this dish depends on the
faithfulness with which it is beaten.
DUTCH CUcUMBERs. Take big stone
jar that will hold at least four gallons, or
use good keg without head select Gu
cumbers about six to eight inches long;
wash and wipe them carefully take three
gallons of water and add to it two pounds
of coarse salt boil salt and water together
and skim !; replace the water which may
have evaporated lay cucumbers In the
bottom of your vessel, and then one whole
small African red pepper, layer OF grape
vine leaves and bunch of dill seed in the
stalk go on this way until You fill your
jar or barrel, topping it with plenty of
cabbage leaves on tae very top put good
big stone then fill up with your salt and
water and let it stand. Quiet fermentation
takes place, and in about two or three
weeks your cucumbers are done, and ought
then to be transparent like amber, with
grateful subacid flavor. This is the method
of preparing cucumbers in Holland and
Russia
PICKED CUcUMBERs IF you grow your
own cucumbers, there is no trouble about
having fine gherkins. Every day when
they are of the right size-not more
than two or three inches long pick them
and put them in stone jars or buckets.
Put in layer of dairy salt, then cucum-
bers, until your vessel is full !; then pour
water in it-enough to fill it-placing
board with weight on top. Water must
be strong enough with salt to float an
egg. Whenever you have as many Gu
cumbers as you want, remove them from
the brine. Pick over the cucumbers,
as some may be soft and wilted. Put your
sailed pickles in a tub of cold water twen-
ty-four hours; then, at the end of that
time repest the soaking or fresheninp
process. Have kettle-nst iron nor cop
per, but enamel-and take grape leaves or
cabbage leaves, and line the vessel with
them. Put layer of pickles,
cover with vine leaves, and use very
little powdered alum, not more than tea
spoonful of powdered alum for whole
gallon of pickles as you build up the
layers of cucumbers and grape leaves, add
the alum add cold clear water, and al
low it to steam slowly, hardly simmer, for
four hours. This ought to give green
color to the cucumbers wash them in cold
water to one gallon of vinegar add ia.
blespoonful of Q sugar, a tablespoonful of
whole black pepper, ten cloves, about
the same of allspice, and a half-dozen
blades of mace; boil the vinegar; then,
having placed your cucumbers in stone jars,
pour on the boiling hot vinegar, and cover
as tight as you can. This rebciling of the
vinegar must be carried on at least three
times, and the pickles recovered as often.
In two weeks they can be used. This is
about the best of the manufacturing re.
ceipts.
SEDIMENT or mucous in the urine is sure |
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