Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-08-20
Receipts.

To CLEAN PIPEs-A piece of zinc placed
on the live Goals in hot stove will effectu-
ally clean out a stovepipe, the vapors pro-
duced carrying off SCOT by chemical decom-
position.
COLD TONGUE ON ToAsT-Take cold
smoked tongue or ham, mince or CRATE fine,
mix it with the beaten yolks OF egg and
cream or milk, with dash of cayenne
pepper; prepare thin. small, square pieces
OF buttered toast; place on heated plat
piece cover with dish cover, and send
to table hot For breakfast or lunch.
To Boil RICE.-Wash the rice thor
oughly; put it in sailed water sufficient to
cover it twice, IN farina boiler let boil
twenty minutes, when drain off all the
water that remains on it, return the rice to
the kettle, allowing it to cool half-hour
longer, when it is ready to serve /; during
this last process it should be stirred coca.
sionally with fork every grain should
be full and soft, and each one retain its
form perfectly.
FLOATING IsLAND.-One quart of milk !;
five eggs, whites and yolks beaten sepa-
rately four tablespoonfuls (heaping) white
sugar two teaspoonfuls extract bitter al
mond or vanilla halfcup currant jelly !;
beat the yolks well, stir in the sugar, and
add the hot boiling milk, little ar time !;
boil until it begins to thicken when cool,
flavor and put into a glass dish, first STIR
ring up well /; heap upon it a meringue OF
the whites, into which you have beaten half
cup of currant, cranberry, or other
bright tart Jelly; dot with bits of jelly
- pta eli laid
on in pattern. Marion Harland
SrEwED CUcUMBERs.- We mostly eat
our cucumbers just so natural, with slice
of onion and oil and vinegar, but we amt
got no idea what really good vegetable 1t
is cooked. It's just amazing the way them
Russians cook EN-, and how many dishes
they make out of them, for, bless me if
cucumbers and cabbage amt almost the
only vegetables them peoples have. Cut
your cucumbers fully half an inch thick
right through. They must not be too much
run to seed for taste, though in Odessa l
have eaten them stewed when they were
yaller Put them in a sauce pan, just COW
ering them with hot water, and let them
boil slowly for quarter of an hour, or I'M
til tender but not so as to break them !;
then drain them; you want now pint of
good cream, and put your cream, with a
teaspoonful of butter, In saucepan, and
when it is warm pop in the cueumbers );
season with little salt and white pepper,
cook five minutes, shaking the saucepan
all the time, and serve hot. It is just as
delicate as asparagus, and, to my thinking,
the best way of eating cucumbers. Il Bob,
the Sea Cook.
CARAMEL CAKE.-For an easily-made
and also tempting caramel cake, requiring
no eggs for the filling, use this rule ; Make
the cake itself from any good layer cake
recipe, several of which have been given in
this column for the filling use one cup of
molasses, one cup and half of brown
sugar, one tablespoonful of -four, two of
cold water. Boil for several minutes, for
seven or eight, perhaps, then add half
cake of grated chocolate /; boil until it is
about like thick custard when yon take
it off the stove add little soda /; be sure
to have it dissolved perfectly before put
ting in !; flavor with vanilla. Do not put
it between the layers of cake until it is
cool. Small cakes baked in patty pans or
gem tins are very nice if, after they are
cold, you cut them in halves and put this
filling between. Be sure to boil the choco-
late and molasses until you know it will
not run when cold. This you can deter
mine by taking out a spoonful and cooling
1t. Whatever other cooks say, maintain
that layer cake should be favored as well
as any other, only, of course, one may use
less of the favoring extracts.