Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-09-16
TIE HOUSEHOLD.

FRoGs' LEGS. - Frogs legs may be
broiled, but they are very nice made into
. fricassee and seasoned with tomato cat.
sup.
TEN MINUTs CAKB-0ne-fourt Of a
pound OF butter, little less than pound
OF flour, the same of sugar, six eggs beaten
separately; flavor with mace, or other
favoring to taste, and bake in muffin rines.
PRESIDENTS PUDDING.-Cut some slices
OF stale bread and dip each one in a custard
made thus: Beat up one egg with 6 wine.
G ass full of milk and one-half ounce of
powdered sugar, fry the bread quickly in
butter, pile On a dish with layers of jam
between the slices, pour thin boiled
custard over and sifs some sugar, then
serve.
SUCcoTAsH. Take a pint Of shelIed Lima
beans tgreen), wash, cover with hot water,
let stand five minutes, pour of, place over
fire In hot water, and boil fifteen minutes,
have ready corn from six good-sizsd ears,
and add to beans boil half an hour, add
salt, pepper and two tablespoonfuls of but
ter. Be careful in cutting down corn not
to cut too deep; better not cut deep
enough, and then scrspe; after corn is
added watch carefully to keep from scorch.
ing.
TOMATO SALAD.-Take the skin, Juice
and seeds from nice, fresh tomatoes, chop
what remains with CELERY, and add
dressing made of two hard-boiled eggs,
rubbed fine and smooth, one saltspoon of
English mustard, the yolk of one raw egg
beaten into the other. Add the very best
salad oil, poured in by very small quaint
ties, and beaten as long as the mixture
continues to thicken, then add vinegar till
as thin as desired. If not hot enough with
mustard, add a little cayenne pepper.
POTATOES IL SEVEN WAYS.-Sunday.
peel, steam, mash, add milk, butter and
salt, and then beat like cake-batter-the
longer the better-till they are nice and
hight; keep hot. This steaming and beat.
ing will be found a great improvement.
Monday, baked potatoes in their jackets
Tuesday, peel and bake with roast beef.
Wednesday, fried raw potatoes Thurs
day, peel, steam and serve whole Friday,
potatoes la pancake" peel, cut in thin
slices lengthwise, sprinkle with pepper ard
salt, and Try in butter, turning like griddle
cakes. Saturday, potatoes boiled in their
jackets. And SO on through as many days
more in as many different ways, ad liJituna
SATURDAY BEAN SoUP.-Baked beans
and brown breed form Sunday breakfast
for 80 many who feel like Sunday penance,
that the following will be useful and econ
omical soup for Saturday dinner Boil e
small soup-bone in three quarts of water
until the meat can be separated from the
bone and the juice OF the meat is all ex-
tracted then strain. Add coffee cup or
more of white beans-goaked over night,
or tor two hours-with more water if neces.
sary, and slice oT salt pork parboil until
the beans are soft and ready to be put in
the oven. Take out the pork and part OF
the beans, leaving enough for bean soup !;
place the pot on the back of the stove and
keep hot. Three quarters of an hour be-
fore dinner, heat soup, sprinkle in few
dry bread crumbs, or bits of fried bread,
season with salt or pepper, if needed, and
serve with raw onions sliced very fine for
those who like them.
GRAPE CATSUP.-Now that the grape
season Is Oh, cut out this recipe for grape
catsup and try 1t when your grapes ripen.
ANY variety will make the catsup. and it
will be nice, but the Cstawba or tart crane
are preferred to the Concord or Delaware !:
Let hive plnts of grapes simmer till they
are go soft that you can rub all but the
seeds through colander with ease
After this is done add two pints of brown
ugar, one pint of vinegar, two tablespoon
fuls each Of ailspice, cloves and cinnamon.
one teaspoorful and half of mace, one OF
salt, and half q teaspoonful of red pepper.
Pat them all in a porcelain kettle, let them
boil slowly till they are IS thick as ven
like cstsup to be. The grapes must first
be picked from the stems, and be washed
thoroughly. or they will be gritty, and the
catsup be spoiled.
BOILED DIsNER.-Put meat on. after
washing well, In enough boiling water to
just cover; as soon rs it boi!s, set kettle
on the stove where it will simmer or boil
very slowly; boil until almost tender. then
put IN the vegetables in the following or.
der Cabbage cut in quarters, turnips of
medium size cut in halves, and POTATOES
whole, or, If large, cut in two. Peel the
potatoes and turnips and allow to lie in
cold water for half sn hour before using
The meat should be well skinned before
adding vegetables boil together until thor.
oughly done tldding little salt before tax
ing out of kettle), when there should he
lett only last water enough to prevent
burning; take up vegetables in separate
dishes, aqd lastly the meat. If there is any
luice In the kettle pour it over the cabbage.
Boil cabbage an hour, white .urnips and
potatoes half an hour. Parsnips NAV be
substituted In place of cabbage and .urnips.
cooking them three.qusrters Of an hour. A
saucer tu-ned upside down, or few iron
tablespoons, are useful to place in the bot.
tom OF the Kettle TO keep the meat from
burning Most persons like boiled dinner
once month, or oftener.